Make the most of your kitchen investment [07/09/2005]

By Barbara Ballinger

Almost everyone wants a spanking new kitchen, one that represents his or her idea of gorgeous gathering/cooking/eating hub. But with cabinet prices running into the tens of thousands of dollars and top-notch ranges and refrigerator-freezers that can easily exceed $5,000, it's no surprise that the national average for a major kitchen remodeling exceeded $75,000 last year, according to Remodeling magazine's annual "Cost vs. Value" report. Many kitchens that incorporate multiple appliances, such as two refrigerators, dishwashers and sinks, can push price tags into the six-figure range. Spending $100,000 or even $200,000 is no longer unheard of, many architects and kitchen designers say.For homeowners whose house is closer to the national average of $206,000, such high-end kitchens are out of the question and would represent overkill anyway, especially if they don't like to cook and don't plan to stay put forever. It also takes time to recoup invested dollars. Even with an upscale kitchen, the estimate for what you'd get back was put at 80.3 percent nationally, according to the Remodeling's 2004 report. Live in a city like Washington, D.C., and it was a lower 72.1 percent last year, though in Atlanta the figure hit 102 percent.Reaching for the trendiest, latest new design element without careful thought can be a mistake, says Vern Yip, celebrity designer known for his role on NBC's Trading Spaces series. "Always ask yourself, 'Would I do this if it weren't a trend,'" he advises. "You want to create a functional area, not a room for a magazine photo." To help determine how much to spend on a kitchen redo, consider three important points. First, what do you feel comfortable spending? Set a figure based on the cost of your house and what's in your checking account and don't exceed it. Then look closely at what you can live without; even owners of McMansions can do without all the items on their wish lists. Finally, decide how to divvy up dollars based on your priorities, with some consideration from the experts. You'll discover that not all experts agree. Some insist that dollars are best spent on quality cabinetry with good hinges and slides that last almost forever. Others think it's more important to put funds into the best appliances, since these will serve you well in cooking and also appeal most to future buyers. Here are some additional thoughts before you proceed: Budget: Determine what you want to spend, then lower that amount by 10 to 15 percent of your budget. You need to set aside funds for contingencies such as old pipes that may need to be replaced once you open walls, says Merilee Elliott, president of her own Chicago design firm. But some of those funds also should go toward the right accessories or the icing on the cake, suggests Barbara Slavkin, president of June Roesslein Interiors Inc. in Chesterfield, Mo. "It's the little things, something special to set on the counter, a book holder for your favorite cookbook, something attractive for above the cabinets if cabinets don't go all the way to the ceiling. Window treatments also can make an enormous difference," she says.Don't forget to assess what you may be able to save. Old cabinets often can be refinished and outfitted with new knobs, a less expensive option than starting over. Size: If you're building new or adding on, think what tasks will take place in your kitchen. A good designer or architect often can squeeze in more utility than you think. Cabinets: Solid wood cabinetry in exotic species like zebrawood and mahogany and with glass fronts can easily gobble half a budget, says David Heigl, director of CabinetWerks Design Studio for Orren Pickell Designers & Builders Inc. in Lincolnshire. The more detailing on the outside, the better the interior and hinges, and the more custom the cabinet, the higher the price, he says. Think stock or semi-custom to save. Also, opt for less expensive maple, oak, pine or cherry and simpler, less adorned door fronts, rather than fancy glazing, lacquer, distressing, custom colors and intricate carving, he says. Adds Elliott, "Anything where you see the grain of the wood is more expensive than a painted cabinet."Heigl also recommends avoiding fancy outfitted interiors such as pullout pantries, bread drawers and pullout serving carts. If you must have a few bells and whistles consider less expensive pullout waste bins, tray and cutlery dividers and a knife block. Countertops: While most think they have to have marble or granite, old favorites like Corian and solid-core laminates come in myriad colors and patterns and can cut costs. Before you give up your dream of granite, know that prices have become more cost effective with Chinese imports, Elliott says. Another way to cut the cost of granite is to buy it in a slab that's a bit thinner 3/4-inch rather than the more typical 1 1/8-inch or thicker, says Heigl. Slavkin is also a proponent of choosing the countertop you really want, since it's one element in a kitchen that's harder to change later. Backsplash: Instead of expensive, stone, hand-painted or glass tiles, experts suggest ceramic tile. But don't stint on how high it goes, Elliott advises. She likes to use the same material on the counter and up to the bottom of the upper cabinet for a continuous look. "Otherwise, it looks like you ran out of money," she says. Flooring: Wood will cost less in most cases than stone and offers another advantage: it's not as hard on legs, a concern if you spend time cooking, says Slavkin. Elliott likes porcelain tiles, which cost less than many stones or natural woods, wear beautifully and are slip resistant if you don't choose polished examples. Appliances: Professional-style ranges with burners with higher than normal Btu's (British thermal units) are great for getting a high flame to cook steak, for instance, to perfection, but you can still have a quality range or cooktop and good looking equipment with professional looking stainless steel fronts in less costly models. One alternative is to pick a piece of equipment in your current price range but be sure it's close in size to something you want down the road when you have funds to upgrade, suggests Slavkin. "If, for example, you really want a Sub-Zero and can't afford it right now, know the size, and buy your GE or Amana in that size," she says. Lighting: Good illumination is critical and you shouldn't cut back on having sufficient general or overall, task and ambient lighting to perform work and make the kitchen inviting. In general, you'll want overhead recessed cans for general light and under cabinet lighting or a pendant light for task and ambient lighting. Slavkin advises homeowners to avoid trendy halogen bulbs since they're hot and pricey. Put lighting on dimmers for a range of illumination. Seating: Depending on the space, consider bar stools at an island counter, which Elliott likes to build at 36" high so it can double as a buffet counter for informal entertaining. She also likes the idea of a built-in booth if space permits, which can double as a sofa. Extras: This is where you can pare your budget, though it may be painful. While it's tempting to want a Miele built-in coffee center for the look of an at-home Starbucks, that unit is close to $2,000. Get a well-designed, good coffee maker for under $100 and buy the best beans. Making do with one sink and dishwasher, no refrigerator or freezer drawers, and no steamer sinks and wok burners are also ways to cut costs. You just may have to walk a few more steps or take out occasionally from your favorite Chinese restaurant. Content That Works