Put Your Kitchen Lighting on the Right Track

Installing one light in the middle of the kitchen casts shadows upon workspaces and faces. Using lights that can be repositioned, however, adds highlights and bright spots to make kitchen work a lighter affair

By Matthew M. F. Miller
CTW Features

Whether attributed to the rise in popularity of TV cooking shows or the death of the dining room, the average homeowner spends a lot more time prepping, eating and even working in the kitchen. Along with an increase in square-footage has come an increased need for functional lighting. Where once a single glow sufficed, now multiple-layers of general, task and accent lighting reside.

“I see people every day who are saddled with one light in the middle of the kitchen,” says Dan Blitzer, a consulting education director for the American Lighting Association on its Web site. “This means that everywhere around the perimeter, where most of the work is done, is done in one’s own shadow. To make matters worse, the fixture is usually undersized, and we all need more light as we get older.

“Fortunately, kitchen lighting has gone through quite an evolution in the last few years – not only in the type and design but also in the areas in which it is placed,” he adds.

Track lighting has emerged as the modern solution for aiming light toward the surfaces where you chop and stir, and eliminating shadows caused by direct overhead lights. Under- and above-cabinet fixtures are easy to install in older homes, and allow the maximum light to fall on your countertops and the inside of cabinets, which allows you to track down items inside the cupboard with ease.

“Under-counter lights have gone from option to necessity, with the advent of larger kitchens,” says Blitzer. “Halogen gives good color rendition and the ability to dim, with none of the humming and swirling of fluorescent.”

Modern track-lighting fixtures range from stainless steel to aged iron and offer users flexible, nonlinear tracks and drop-pendant lights.

“This is more specific than just lighting a kitchen,” says Joe Rey-Barreau, a consulting education director for the American Lighting Association and a professor of interior design at the University of Kentucky’s College of Design.

Whether the need area is an elaborate island, a small bar or an eat-in kitchen table, illuminating food-prep areas is key to eye health and avoiding accidents.

“Under-cabinet lighting is a good source of lighting, because it reduces shadows significantly and it gives you the light exactly where you need it,” says Rey-Barreau.

“It’s important to discuss with whomever you’re buying fixtures from what exactly the light output will be, what direction the light is going and whether it will provide good lighting,” says Rey-Barreau. “You need to look at fixtures that direct light downward.”

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