It’s a modern reality: a lot of us are living in incredibly small spaces long after our dorm years are done.
Storage can be at a premium in tiny kitchens, but a little creativity can maximize your space. All it takes—no pun intended—is thinking outside the box. We asked experts for their tips to thrive, not just survive, in a compact kitchen.
Go for slim furniture.
Look for open table legs, translucent materials, and armless chairs. Think upwards. “Vertical space is your secret weapon. Get things off the floors and counters with high shelving, a magnetic knife strip instead of a block on the counter, and pegboards for pots and pans,” says Erin Davis of Mosaik Design & Remodeling Portland. Oregon.
Downsize your appliances.
Swapping a family-size coffeemaker for a modest French press is one way to save big on space. “If your appliances are old and bulky, take the opportunity to upgrade to a sleek, small, European model instead,” suggests Davis. Or embrace the liberating feeling that comes with de-cluttering and get rid of an unused kitchen gadget altogether. Another option is to go single-cup. Many of these brewers come compact now—the Keurig Mini Plus Brewer is an example—and it’s a way to make hot or cold coffee, tea, and other beverages all in one gadget.
Get tools that match your cooking style.
“Don’t get trapped into buying something that doesn’t fit your needs, such as a big block knife set,” says Sara Leibowitz, owner of Kitchen Couture. Leibowitz recommends the Bodum Universal Knife Block as the best for kitchens with minimal space because the block is narrow with a small footprint and can fit all of her favorite knives, individually purchased, within reach.
Make it movable.
Get a cutting board you can place over your sink during meal prep, or create a pullout cutting board. Consider a rolling cart for your mixing bowls and cookie sheets that can be whisked out of the way, Davis says. Or store your sundries on a thin rolling shelf that hides between your fridge and sink.
Buy multi-use items.
“I no longer need to take out a mini chopper or a large food processor when I cook with a multi-use item,” says Leibowitz. Multi-use items come in all forms, from getting a chopper that mixes and blends to buying one good pan that fits all your cooking needs.
“Cast iron pans or cast iron skillets should be the only pan in your tiny kitchen—or any kitchen, for that matter,” says Chef Chris Kydes, host of The Flaming Greek with Kami show. “This cookware is like working with five chefs at once, all from different cooking backgrounds. It can cook steak, chicken, Asian, curry, French fare, you name it,” says Kydes. “Like clay and coffee, the more you use [cast iron], the more porous it becomes and the seasonings, herbs, and spices all erupt when you heat the pan back up.” Another great thing about cast iron is that you can always put it in the oven, which eliminates cooking sheets and other pots in your pantry.
