A bunch of kitchen remodel questions - especially cabinets

[Anonymous]

We are remodeling an medium-sized (not large) kitchen in a pretty standard 1990's NoVa colonial. I have a bunch of random questions. I'm not sure I have a specific design style so much as I like "safe" choices and nothing too busy or out there.

1. We have 9' ceilings, which means for standard 42" uppers we have to choose either a 12" gap above cabinets to the ceiling, soffits with molding to make the cabinets look like they go up, or a second set of smaller cabinets on top of the main cabinets like those seen here. https://www.bobvila.com/articles/upper-cabinet-height/ What would you choose to do?

2. Stainless hood or one made of cabinetry?

3. All cabinets will be white, except maybe the island. Is it a bad idea to do another color on the island? I want to do the counters all one color - something in the whitish/grayish family in quartz/quartzite/granite - haven't chosen yet.

4. We don't have room for a true double oven. We don't have one now and don't really miss it except maybe a few times a year. Do those microwaves that are also convection ovens actually work ok? Does it make the microwave a huge pain in the butt the rest of the time?

5. What (if any) "specialty" cabinets are worth it. For example the pull out skinny spice cabinet, the appliance garage (doubt we have the counter space for this), etc.

Thank you so much to anyone who takes the time to respond!

[Anonymous]

I would say you’re more likely to get better responses posting on Houzz.

[Anonymous]

You will get much better answers on Houzz.

I am completing my second kitchen reno in 3 years (different houses). Here's my take:

1) Any of these are options. Adding the second row of cabinets on top will be the most expensive option by far, and TBH I think that it can look cheesy if not done well. Think about how valuable that storage/display would really be for you vs the price. In my current house I have 9.5' ceilings in the kitchen and am not taking them all the way up; I think it looks good in the space (old house, lots of quirky ceiling lines). In my old house I went to the ceiling with molding--it looked nice there.


2) This depends a little on what you do with the cabinetry, because a chimney hood doesn't have to align with the cabinets and is a more flexible solution in a lot of cases.

3) The two-toned look is "hot" but I also think it will date. It's up to you.

4) They're fine

5) No to spice pullouts (everyone hates them) and appliance garages (super dated).

My main advice is to not overthink this or spend time asking these kinds of questions. Go hire a very good contractor and designer, and then listen to what they tell you. They know WAY more about options that will work in your space than you do. My designer gave great guidance regarding styles/colors and cabinet function. You do not need to hammer out these details alone. Also, get on Houzz.

[Anonymous]

We love our speed oven - microwave works fine and it’s nice to have the oven function when we are having larger dinners.

[Anonymous]

Why does everyone hate spice pullouts?

[Anonymous]

Anonymous wrote:Why does everyone hate spice pullouts?

I like mine. Would do spice drawers instead if I had the space but instead made a mor narrow cabinet and added one. Our cabinets are custom; not sure if you could shave a few inches here and there for a speciality cabinet otherwise. But you might not need to, either.

[Anonymous]

Anonymous wrote:Why does everyone hate spice pullouts?

I wish I had one!

[Anonymous]

Anonymous wrote:Why does everyone hate spice pullouts?

They're low, so you have to reach down for your spices, you can only see the tops of the lids (so you have to be the kind of person who labels them, or or decants everything into labelled containers), and the heat of a range is bad for the lifespan of the spices. Plus many sizes don't fit.

[Anonymous]

Drawers are better.

[Anonymous]

the issue for me with the cabinets to the ceiling is reaching anything up there. I know it can be used for display or seldom used items, but it's still a pain. Of course the open space is a dust trap and hard to clean.

I think it's fine to do the island a different color, but it's not a new thing. When I updated our last kitchen 15 years ago, people on gardenweb were doing it then.

Our microwave-convection oven is also fine. The only thing I don't like is that the metal rack goes in or out, depending on how you're using the oven, but's it's not a big deal.

I have an appliance garage and like it way more than I thought I would. I like it much better than all the appliances on the counter and it's convenient to get to them. It really depends on how much space you have overall and how you use your kitchen.

[Anonymous]

Cabinets to the ceiling look appropriate with 10 feet ceilings in a larger house/kitchen, but are not necessary otherwise. The top-most units are primarily decorative, since they're too high up to be conveniently reached to access their contents. If glass-fronted, consider interior lighting to go along with under-cabinet lighting above the countertops.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Why does everyone hate spice pullouts?

They're low, so you have to reach down for your spices, you can only see the tops of the lids (so you have to be the kind of person who labels them, or or decants everything into labelled containers), and the heat of a range is bad for the lifespan of the spices. Plus many sizes don't fit.

I didn’t put my right next to the stove and you can just glance down and see the labels. Mine are decanted into clear glass bottles but that was done before the Reno. That said, if I had space I would prefer drawers for them.

[Anonymous]

1 - add the smaller cabinets. "Gee, I have too much storage space," said no one ever. Put the stuff you use once a year up there.

2 - stainless

3 - color for the island is good. Go for a classic navy or similar, not something trendy

4 - Love, love, love my GE Profile convection oven (also a microwave) that I use as a convection oven maybe 5-6 times a year.

5 - I have verticle space above my refrigerator for cookie sheets, lasagna pans, and a second, smaller one in a lower cabinet run that has cutting boards and others. Also one of those pullout, narrow cabinets for small appliances, like immersion blender, beaters, chopper, etc., and I use these all the time. I have a large kitchen, and keep spices in an upper cabinet, on the bottom shelf with an expanding ladder shelf - can see everything (probably helps that I'm a little ocd and all are in alphabetical order).

[Anonymous]

Only to your last question: I have a pull
Out next to the frig that is 8”’ wide and runs from-floor to about 66” (above it is cookie sheet etc storage) this is also
Close to range. We store spices , oils,
Vinegars and other bottles here. We love it. Skinny spice racks maybe not that useful but if you can get all your oils and vinegars as well as spices that can be a real game changer.

As for tall cabinets with high ceilings we kept to 42” with nothing above. We can barely reach 42” as is. Looks fine.


I can’t speak to longevity of trends in terms of colors. We did a high gloss slab navy/slate blue because it’s what I loved and fits our modern home. Almost did matte because it’s more in style. I’m but I didn’t like it as much. Do what you like. Everything changes anyways.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Why does everyone hate spice pullouts?

They're low, so you have to reach down for your spices, you can only see the tops of the lids (so you have to be the kind of person who labels them, or or decants everything into labelled containers), and the heat of a range is bad for the lifespan of the spices. Plus many sizes don't fit.

I love mine, it is the full height of the fridge (so spices are at eye level) and not near the range. It's great and uses up what could have been an awkward 6" spot.