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Is bigger actually better for kitchen layouts, or are we all just copying showrooms?
I spent 6 months remodeling my 1920s row house kitchen in Baltimore and kept getting told to open up the walls for a giant island. Everyone on social media does it, but my friends with real cooking habits all say they barely use their islands for prep, just for eating cereal. Meanwhile, I kept the galley layout with a 30 inch gap between counters and it handles 3 people cooking at once way better than my sister's open plan ever did. Are we designing for photos and resale instead of how we actually move in a space, or am I missing something about the open concept appeal?
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