What goes below, what goes above, whether you need wall cabinets at all, and how to avoid an inconvenient kitchen — the logic of storage distribution.
Base Cabinets — Primary Working Storage
Base cabinets are deeper (560–600 mm vs 300 mm for wall units) and more accessible — no reaching overhead. This is where everything heavy and frequently used belongs.
- Cooking equipment: pots, pans, lids — in drawers or a pull-out shelf unit
- Cleaning products and bin — the cabinet under the sink
- Small appliances: slow cooker, blender, stand mixer — in a base cabinet near a socket
- Heavy food items: oil, grains, tinned goods — in drawers near the cooking zone
- Cutlery — top drawer near the sink or the serving area
Wall Cabinets — Light Items and Less-Used Things
Wall cabinets are poorly suited for heavy or frequently used items. The zone above 1800 mm from the floor is effectively an overflow store.
- Light crockery: plates, bowls, glasses — at 1350–1600 mm from the floor
- Spices and oils near the hob — a small wall cabinet or an open shelf
- Everyday dry goods: tea, coffee, sugar — within reach without a step stool
- Rarely used items: occasion crockery, baking tins, seasonal things — above 1800 mm
- Glasses and stemware — wall cabinet (glazed or solid) near the serving area
Do You Even Need Wall Cabinets
Kitchens without wall cabinets, or with very few, have become a strong trend. This works under two conditions:
- Sufficient base storage: larder units, tall cabinets, and deep drawers compensate for the lost volume
- Alternatives fill the wall: open shelves, rails, magnetic knife and spice strips
- A kitchen without wall units feels visually lighter and more spacious — especially in smaller rooms
- The downside: less closed storage; open shelves demand tidiness and frequent dusting
Reach Zones
| Height from floor | Zone | What to store |
|---|
| Below 400 mm | Low (bend down) | Rarely used, heavy items (bulk supplies) |
| 400–700 mm | Working base zone | Drawers: cutlery, cookware, food |
| 700–1200 mm | Prime zone | Most-used items — the active work area |
| 1200–1600 mm | Upper working zone | Light crockery, spices, everyday food |
| 1600–1800 mm | Upper (reach up) | Less frequent use |
| Above 1800 mm | Overflow store | Rare, seasonal, occasion items |
Drawers vs Hinged Doors in Base Cabinets
Drawers cost more but are significantly more practical than hinged doors in base cabinets.
- Drawer: the full depth is visible at a glance on opening — no bending required
- Hinged door: access to the back of the cabinet is awkward, especially below worktop level
- Optimal base unit layout: 2–3 drawers at 150–200 mm each
- Under-sink unit — always hinged (pipes get in the way); fit it with a pull-out bin and baskets
- Corner base cabinets — carousel or Le-Mans pull-out; drawers don't work in corners
Wall Cabinets: Height and Opening Type
- Standard wall cabinet height 720 mm — underside sits at roughly 1400 mm from the floor
- Hinged door: swings to the side — needs clear space; awkward above the hob
- Lift system (Aventos): door goes up — comfortable above the work zone and hob
- Flap-down door: rare; used in bar-style units
- Glazed doors in wall cabinets: make the kitchen feel lighter but require tidy shelves inside
What Goes Above the Hob
- Extractor hood — essential; integrated into a cabinet or as a standalone unit
- Closed cabinets with wooden doors should not sit directly over the hob — grease and steam will damage them
- If the hood is integrated — a dedicated cabinet with a ducting box
- An open shelf above the hob for spices is possible but needs regular degreasing
- Distance from the hob surface to the underside of the hood: 650–750 mm for electric, 750–800 mm for gas
The golden rule: the most-used items live in the 700–1400 mm zone. Everything used less than once a week goes above or below. Don't try to make every storage level equally accessible.
Common Storage Distribution Mistakes
- Heavy pots in wall cabinets — difficult to lift down, potentially dangerous
- Spices stored at the kitchen entrance rather than near the hob — unnecessary steps while cooking
- Bin positioned away from the sink — awkward when scraping and rinsing
- Dishwasher far from the sink — long drain run and inconvenient unloading
- Crockery cabinet far from the dining area — unnecessary trips when setting the table