Here are a few points to keep in mind when planning your kitchen storage:

A pantry...

• All kitchens should contain cabinets beneath the sink to hold items such as soaps, cleaning utensils, washcloths, and drying towels. If you desire, a garbage disposal can make short work of most food waste and scraps, and an automatic dishwasher can be installed under one side of the sink counter to take care of dirty dishes, pots, pans, glasses, and utensils.
• There should be a good supply of cabinets and drawers around the food preparation area for utensils, cutters, chopping boards, and glassware. The range and cooking center also requires cabinet space on both sides for pots, pans, dishes, trays, casserole dishes, strainers, and dozens of miscellaneous objects.
• A pantry is a helpful addition for storing food, beverages, liquors, a stool, and even a small sweeper for quick cleanup (see image).
• After making sure you have sufficient base and wall cabinets, drawers, and pantry space, give careful consideration to the size of your refrigerator and freezer units. Analyze your shopping habits again, and plan to purchase large enough refrigerators and freezers so you won’t find yourself short of storage space for cold and frozen foods. Do you like to hunt and fish? Is one of your hobbies picking farm-fresh fruits and vegetables? Do you raise your own bumper crops, or prefer to buy meats in bulk?
• Have an efficient layout. There are four widely accepted arrangements of the three kitchen work centers: the U-shape, the L-shape, the parallel wall, and the one-wall.