Start with how you actually live

The kitchen has to match the life

We live in our van full-time. We cook real meals, carry food between grocery stops, and use the sink every day. That pushed us toward a large fridge, a real sink, an oven, hot water, and dedicated food storage. Someone using a van for occasional weekends may make completely different choices—and that is fine.

• How often will you cook, and what do you cook?
• How much refrigerated food do you want between shopping trips?
• How many people use the kitchen?
• Do you need an oven or hot water?
• Where will dirty dishes sit?
• What needs permanent space, and what can be put away?
• How much clear counter and aisle space do you need?

Our starting point

We were not trying to squeeze camping equipment into a cabinet. We wanted a small home kitchen compressed into one side of the van: butcher-block counter, large sink with a cutting-board insert, under-counter fridge, oven/air fryer, portable electric cooking, six main storage areas, two faucets, outlets, backsplash, upper storage, and eventually a recessed spice rack.