Outdoor kitchens
An outdoor kitchen is a grill, a work surface, storage and utilities. Get those four right and the space works for years. These guides cover the plan, the cost and the equipment.
Costs
Appliances
The four parts of every outdoor kitchen
The grill. A built-in grill head drops into a counter for a finished look; a freestanding grill on a cart is cheaper and can move. Decide on fuel early: natural gas needs a gas line run to the spot, while propane uses a tank you refill.
Counters. You need landing space on both sides of the grill for prep and serving. Granite, concrete and porcelain tile are common because they handle sun and frost; check that any stone you choose is rated for outdoor use in your climate.
Storage and cooling. Outdoor cabinets are usually stainless steel or marine-grade polymer, both made to resist moisture. A refrigerator must be rated for outdoor use: an indoor fridge on a hot patio struggles to keep temperature and may not be safe outside.
Utilities. Gas, electricity for lighting and appliances, and water for a sink all cost far less when planned before the patio is poured. Outdoor outlets need weather-resistant covers and GFCI protection, and gas and electrical work usually needs a licensed installer and a permit.
Modular kit or custom build?
Modular and ready-to-assemble islands arrive as finished units, so they go in quickly and cost less to install. Custom masonry islands are built on site to any shape, which suits awkward spaces and high-end finishes but takes longer and costs more. Many homeowners start with a kit island and add a pergola or gazebo over it later.