When it comes to kitchens, good looks are easy to fall for. But form should always follow function. A beautiful kitchen that’s awkward to use won’t stay beautiful for long.

Mark Bruce, Operations Manager at Kitchen Studio, knows this better than most. With a background in cabinetmaking, design education, and decades in the industry, Mark has spent years helping both professionals and homeowners get kitchen design right.

The layout trap: why looks can lead you astray

According to Mark, too many kitchens in New Zealand are still built to suit manufacturers, not people.

“Our industry is still very much manufacturing-driven,” he says. “It’s sad. A lot of kitchen designs are based on what’s easy to build, not what’s best for the client.”

That can lead to symmetrical layouts that look good on a plan but miss the mark in real life. “You’ll often see a fridge at one end, pantry at the other, and hob in the middle. It looks balanced, but it ignores how people actually move and cook. Food storage should be grouped together. That’s how you make it work.”

Function first: how a good designer thinks

At Kitchen Studio, Mark says designers are trained to lead with layout. “We present in grey first. No colour. We walk through the functionality first, and once that’s right, we say, ‘Now let’s make it look pretty.’”

That means asking the right questions, noticing your habits, and sometimes challenging your assumptions. “If you’ve had the same layout for 20 years, you might think it’s fine. But if it’s always felt cramped, cluttered or inefficient, there’s probably a better way.”

The problem with corners and pretty plans

Some layouts carry common traps, like U-shaped kitchens. “They give you two corners,” says Mark. “That means either complex hardware or voids. A lot of people hate voids. But two sets of drawers either side of a void can actually give you more storage than fancy corner units.”

He also warns against letting aesthetics override logic. “A good-looking panel doesn’t always equal a good design. Ask what it’s doing. Is it solving a problem or just filling a space?”

Personalised planning, not one-size-fits-all

Mark’s own kitchen, designed with his wife (also a designer), challenges traditional layout rules. The hob is lower than the sink, based on barbecue ergonomics. The prep area is positioned right by the door to their garden, to suit their lifestyle.

The key, he says, is designing for the way you live, not the way a showroom photo looks. “The best designers listen closely. They ask what’s not working. They watch how you move. Then they solve around that.”

Disclaimer: This article is based on a podcast featuring insights from experienced professionals and is intended for general information and inspiration only. While we aim to share valuable guidance, please seek personalised advice from qualified professionals before making decisions about your property, finances, or renovation plans.