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Contractor
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I've read the NKBA recommendation for a landing area of 12" and 15" on the sides of a cooktop. Is there a code requirement for this as well?

I'm designing a kitchen where the client wants to install granite in place of the formica and retain a 36" cooktop in an island but the landing on one side would be minimal (~2").

Are there any other concerns I may be missing?
 

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It's per appliance spec. - and more directed at flammable materials vs. convenience of landing area.

I always try and leave 24" on either side - but depending on the room it doesn't always work out.

Then there's the flip side - We're going to be doing a LaCanche with about 2.5" clearance on either side to full-height, full depth Hafele Pullout units. The boxes will be clad in tile and its doors are going to be hemmed/seamed stainless steel.

Checked, and we'll pass.

Not what I would want, but he's a "restless" homeowner who builds and sells every couple of years. He has done this "freestanding old-European" look a few times - and apparently (from a number or sources) it's always a showstopper of a detail.

I wouldn't try it with a GE slide-in with micro/hood above it, though.
 

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Talking Head
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Code (at least not the IRC or IBC variants) are NOT concerned with cabinetry and such unless the manufacturer states in their literature that it must be installed with a certain landing area.

Andy.
I fixed it for you, Andy. At least, I'm pretty sure that's what you meant.
 

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Landing, no landing, you're good either way as long as it's installed by manufacturer's specs. If you wind up with a 12" or greater landing, that's an outlet to be added, but it sounds liek you way away from that.
 

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Like everyone said the only code is to adhere to manufacturers instructions and have a copy on site.

I did a kitchen with a LaCanche once, I doubt to this day if the ovens were ever turned on. For all of that money I thought the ovens were small, but I was told only Americans cook large birds.
 

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Like everyone said the only code is to adhere to manufacturers instructions and have a copy on site.

I did a kitchen with a LaCanche once, I doubt to this day if the ovens were ever turned on. For all of that money I thought the ovens were small, but I was told only Americans cook large birds.


We've got 4 in the works right now with either LaCanche or La Cornue. And with the exception of one of them - which will get a ton of use, they will each be in kitchens for show, rather than function.

To emphasize that point -
one of the kitchen's has the refrigerator in the adjoining room (pantry).
Another's kitchen has a glass-front Sub Zero, refrigerator-ONLY. No freezer. Which will be, again, located in another room.

These are purely decisions based upon aesthetic considerations ONLY.

Kinda sucks for ice, if you ask me.
 
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