A kitchen remodel involves dozens of decisions that depend on one another: the layout sets where plumbing and ventilation go, appliances set cabinet sizes, and codes set what is allowed. Making them in the wrong order leads to change orders and delays. This guide gives a planning sequence, a checklist and the mistakes that cause the most trouble. It draws on the National Kitchen & Bath Association (NKBA) Kitchen Planning Guidelines, which include code references based on the International Residential Code, and EPA guidance. Building codes vary by location: confirm requirements with your local building department and licensed professionals.

Safety and legal basics: gas, electrical and structural work usually require permits and licensed trades. In homes built before 1978, renovation can disturb lead-based paint; the EPA requires paid contractors who disturb paint in those homes to be lead-safe certified.

Step 1: Define what is not working

Before looking at styles, list the problems: too little counter, nowhere for a second cook, cramped aisles, a dark sink, no landing space next to the fridge, a corner cabinet nobody can reach. Note how you cook, how many people use the kitchen at once and whether it needs seating. This list becomes the brief for every later decision. NKBA’s guidelines are a useful yardstick, for example work aisles of at least 42 inches for one cook and 48 inches for more, and about 158 inches of countertop frontage in a typical kitchen.

Step 2: Set budget priorities

We do not quote prices, because they vary by region, home and contractor. What matters for planning is where the money goes and what drives cost:

Cost driver Why it matters How to control it
Moving plumbing, gas or walls Adds trades, permits and time Keep the sink, range and fridge roughly where they are
Cabinets Often the largest single item Prioritise drawers and corner devices over decorative extras
Countertops Material and fabrication complexity Fewer seams, simpler edges, standard depths
Appliances Wide price range; sizes drive cabinet layout Choose models before ordering cabinets
Ventilation and electrical upgrades Often required by code with new appliances Plan early; ask for code requirements in the quote
Contingency Hidden damage, old wiring, lead paint Keep a reserve in the budget

See budget planning.

Step 3: Plan the layout and storage

Use the NKBA work triangle (three legs totalling no more than 26 feet, each 4 to 9 feet) and landing-area guidelines to check the plan, then calculate storage against NKBA’s shelf and drawer frontage totals. Our layout guide and storage planning guide walk through both.

Step 4: Choose appliances early

Appliance sizes, door swings and installation requirements shape the cabinet plan and ventilation. Collect the installation instructions for each appliance before finalising the layout; NKBA notes that clearances for over-the-range microwaves are set by the manufacturer.

Step 5: Ventilation

The NKBA guidelines recommend a correctly sized, ducted ventilation system for every cooking surface, with a recommended minimum of 150 cubic feet per minute (cfm). Their code references include:

  • A minimum exhaust rate of 100 cfm for a ducted hood, discharged to the outdoors (not into an attic, soffit or crawlspace).
  • Smooth, airtight ducts with a backdraft damper, independent of other exhaust systems.
  • Makeup air for exhaust systems capable of more than 400 cfm.
  • Vertical clearance above a cooktop of at least 30 inches to combustible materials, reducible to 24 inches with an approved hood or non-combustible protection; NKBA recommends 24 inches to a protected non-combustible surface.

Always follow the hood and cooktop manufacturers’ instructions and local codes.

Step 6: Electrical and lighting

The code references in NKBA’s guidelines include GFCI (ground-fault circuit-interrupter) protection for all receptacles serving countertop surfaces, for receptacles within 6 feet of the outside edge of a sink and for dishwasher outlets, and they note that receptacles must not be installed face-up in work surfaces. Plan lighting in layers with task light on every work surface; see our kitchen lighting plan. Electrical work should be done by a licensed electrician.

Step 7: Materials and finishes

Choose countertops, cabinet finishes, backsplash and flooring based on how you cook and how much maintenance you will do; see the kitchen materials guide. Ventilate well when new finishes are installed: the EPA notes indoor VOC levels can stay elevated after activities such as painting.

Step 8: Permits, contractors and schedule

  • Ask the building department which work needs permits (typically structural, plumbing, gas and electrical).
  • Get written quotes that list scope, materials, permits, schedule and who handles disposal.
  • In a home built before 1978, hire a lead-safe certified firm for work that disturbs paint; the EPA provides a search tool for certified firms.
  • Plan a temporary kitchen: a microwave, kettle and sink access elsewhere in the house.
  • Order long-lead items (cabinets, counters, appliances) early, and do not start demolition before they are confirmed.

A step-by-step version is in the remodeling checklist.

Common design mistakes

Mistake Prevention
Aisles too narrow or too wide 42–48 in work aisles (NKBA), checked with appliance doors open
No landing space next to the fridge, oven or microwave Plan at least 15 in of landing area for each (NKBA)
Dishwasher far from the sink Within 36 in of the cleanup sink (NKBA)
Dead corner cabinets At least one corner storage device (NKBA)
Only one ceiling light Task lighting on every work surface
Recirculating hood where ducting was possible Plan a ducted hood to the outside early
Too few outlets, or outlets in the wrong places Plan outlets with the counter layout and code requirements
Cooktop under an operable window NKBA advises against it
Ordering cabinets before appliances are chosen Finalise appliance specifications first

More examples are in design mistakes, and style direction in style guides.

Remodel checklist

  1. Problem list and household needs
  2. Budget priorities and contingency
  3. Measured plan of the room
  4. Layout checked against NKBA clearances
  5. Storage calculated
  6. Appliances chosen with installation documents
  7. Ventilation and electrical plan
  8. Lighting plan
  9. Materials and finishes
  10. Permits, contractors (lead-safe certified where needed), schedule, temporary kitchen

All planning guides are under Kitchen Design Planning.

Sources