Kitchen Experiences-What Works and What Doesn't

I just spent 10 days cooking for 3-6 people out of my motor home kitchen. This is a great way to see what is really needed in a small kitchen!

What Worked:

Work Space:

I used the nice large cutting board every day. I used it to cut on, put hot serving dishes on, and it changed the cook top to a work surface since it's legs were designed to fit over it.

The sink has a counter top section that fits over it. This added more work surface.

A flip up counter on the end was a easy way to extend the work surface, and it was easily put out of the way.

Storage:

The tip up cabinets located above the stove and sink were great storage. I thought it would be bothersome, but it was nice having dishes and storage/serving/mixing bowls right at hand.

The drawer bank between the cook top and sink was perfectly handy. Cutlery, utensils, towels, and wraps all right within reach below the main work surface.

The small refrigerator held so much more than I thought. I packed everything as flat as I could, and used rectangle and square glass storage- to -table containers.

The pull out pantry was great for canned and bottled items. I could see everything I had at once, and it held a surprising amount of food.

Cooking:

I love the gas cook top.

What didn't work:

No Dishwasher!

I think the key to success in small kitchens is to have items that serve multiple purposes, surfaces that can be converted for other uses (add work surface), organizers for cabinetry,
and to place the items by priority where you will use them.