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Shoutout to the architect who told me bigger kitchens are a waste
I always figured a kitchen reno meant knocking out a wall and going as big as the footprint allows. Then an architect named Dana told me most people only use about 13 square feet of counter space no matter how huge the room is, and she pulled that number from a study out of Cornell. She talked me into a tighter galley layout with better work zones instead of a wide open plan, and honestly the cooking flow is way better. Has anyone else gone smaller on purpose during a reno and actually been happier with it?
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