A new kitchen is always an exciting prospect. Not only can it simplify your life but it can also add to your home's appeal and ultimately, it's value.

Good planning is the key so do your homework. Be aware of what is available, what you can afford and how it will suit your lifestyle.

Above all, your kitchen should always be designed around your individual needs, ways of working, desired atmosphere and of course the size and shape of your room.

The following guidelines highlight some key issues that will help you attain a result that is both functional and attractive. The first step is to consider:

HOW YOUR KITCHEN WILL BE USED

What aspects of your current kitchen annoy/please you?

These could affect the way you work or you may simply be sick and tired of the old colour scheme.

What atmosphere would you like to create?

Contemporary or heritage, cool or warm, open and airy, or a country feel. These have implications for colour, materials, lighting and style.

Who will use your kitchen?

Adults, children, the elderly. (Safety and durability.) What will the kitchen be used for? Entertaining, meals,ironing, study/work. (Layout, bench space and storage.)

What storage space will you require?

Food, wine, cutlery, crockery and glassware, appliances and recipe books.

Do you prefer open shelves, cupboards or drawers?

(layout and design.)

Location of the rubbish bin?

What appliances will you need?

Influence on layout and the number of power points required.

Will all work areas have enough lighting?

Consider natural light at different times of the day and the mood you'd like to create.

STILL CONFUSED?

Then you can't go wrong if you consult a Certified Kitchen Designer (C.K.D.). They are experienced and extensively trained in total concept kitchen design. A good designer will present ways of achieving things that you more than likely never thought of. The Housing Industry Association has a referral network that can easily put you in contact with one of its CKDs.

Alternatively, visit a Parbury showroom and one of our Design Consultants will be happy to work with you on your design utilising Parbury's 20-20 Design Software. (see details over page)

U SHAPED
One of the most versatile, suiting large or small rooms. Safe and efficient, offering maximum bench and storage space. Excellent for one cook.

L SHAPED
A workable shape usually integrated into other living areas. Most suited to large, long or narrow rooms often allowing space for a meals area and two cooks. Great where the cook likes to be part of what's going on.

ISLAND
Combines any shape kitchen with a separate work bench, creating extra work space for food preparation, cooking, dining or entertainment, whilst allowing a feeling of openness. Needs a rather large room and caters well for more than one cook.

GALLEY
Preferred by professional chefs, it allows the most efficient use of space with cabinets down either side of the room. Works best if one end is closed to prevent through traffic and requires good lighting. Ideal where space is limited.

SINGLE LINE
Usually needs a minimum of three metres of wall to work efficiently. Best if benchspace is maximised with storage kept overhead and under bench appliances utilised. Perfect for small rooms and where windows are above bench.

LAYOUT - THE WORK TRIANGLE
As you can see from the kitchen layouts above, there are three essential fittings that need consideration - the sink, the refrigerator and the oven/hotplate.
Ideally these should form a work triangle with the sink along one wall and the fridge and hotplate in the two corners opposite - unobstructed and within a few easy paces of one another.

THE NEXT STEP...
With the above decisions made you can now consider the many 'material' options and colour combinations available. The following pages cover the important consideration of colour, and guidelines to it's use, but even more importantly, the international range of Wilsonart Laminates, Panelart square edged doors, Hardform round edged doors and Colorform designer profiled vacuum formed doors.