Kitchen & Bath Design News

JUN 2018

Kitchen & Bath Design News is the industry's leading business, design and product resource for the kitchen and bath trade.

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Page 53 of 83

French doors, if they can't afford it, we'll go with something like the Bosch or Gaggenau that's hinged on the left." She continues, "With cooktops, my main 'go to' is still induction for the safety benefits." She also points out that some cooktops offer better visual contrast for the cooking area, noting, "I've discovered the pattern in the glass isn't just about not showing dirt, it really helps to define the surface area for some- one in bifocals versus the effect of shiny black glass." When it comes to refrigerators, she suggests, "You have to look at the hinge system and weight of the door. If they're putting in too many shelves, the weight of that door with all that food on it can be a problem for people who are losing shoulder or elbow strength or who have arthritic hands. I love the aesthet- ic look of a built in, but sometimes that gets to be too hard for someone older. If they get a French Door model, though, you're helping to eliminate that issue of extra weight on the door." Along the same lines, she points out that, because frozen food is heavier than fresh food, the placement of freezer draw- ers is important, along with full-extension capabilities on those drawers. And, of course, "internal lighting in the refrigerator cavity is critical," she states. BROACHING THE TOPIC While few would argue the value of design features that pro- mote safety, accessibility and flexibility, selling them to clients can present its own set of challenges. Ironically, this is partic- ularly true for clients in their 60s, 70s and 80s who are most likely to benefit from them. The classic adage, "'Old' is always finds you, a tile floor is cold and you're more likely to go into shock. So floor warming systems can really save lives." In the kitchen, Phipps is a fan of designing spaces that minimize the need to carry heavy items. For instance, she states, "I always want to make sure the sink and the stove are in the same space because if they're putting something in a pot in the sink, I don't want them carrying this heavy pot from across the island or way down to the other end of the kitchen." Barbara Barton, CMKBD, CAPS, CLIPP of the Littleton, CO- based Barbara Barton Associates also sees lighting as a critical component of designing for older consumers and admits, "This whole movement is forcing me to be much more efficient in my lighting knowledge." She will sometimes bring a desk lamp into a client's home with two different bulbs so she can show them the difference between warm LED lighting and cooler LED light- ing in the space. "Many times, they don't realize what's possible or available until they see it," she says. She also brings in flooring samples and has them step on them in stocking feet to really get a feel for what the material is like. And, of course, she is careful to incorporate little details like radius corner edges, touchless faucets and matte finishes on countertops. "[This movement] is so much more than just roll-out shelves," she exclaims. Having worked in the appliance arena for many years, Barton gives careful consideration to appliance choices when designing for an older client. She notes, "Sharp's new motion sensor microwave drawer is what I love to show first. If they need a microwave, we're not going to go up high, we're going to go in a drawer. With built-in ovens, I'm leaning toward the Subtle details like the raised dishwasher, routed out countertop area for wet utensils to drain and plate storage that can be easily used without stacking are some of the intelligent design features in this kitchen designed by Barbara Barton. Photo: Scott Hasson Photography 54 Kitchen & Bath Design News • June 2018 AGING IN PLACE

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