Start by studying official kitchen planning standards. Review the NKBA Kitchen & Bath Planning Guidelines, focusing on key zones like preparation, cooking, and cleanup. Key metrics: clear floor space 30" x 48" at appliances, passageways min 36" wide, work aisles 48" for one cook or 60" for two. Assess your current kitchen: measure dimensions, note pain points like poor lighting or cramped counters. Create a list of must-haves (e.g., more storage) and watch intro videos for visualization.
Resources to use:
- NKBA site: nkba.org/planning-guidelines
- PDF summary for quick reference.
