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I hardly think that sarcasm is called for when we are discussing installation rather than making of a kitchen. As you are no doubt well aware any experienced 2nd fix carpenter, joiner or even kitchen fitter will by the nature of the job be multi-skilled. i.e. be able to tackle small plastering, tiling, plumbing and flooring jobs and so forth. It is all part of the job of installing a kitchen, isn't it? Or do you bring in other trades to do an hours work when you install a kitchen rather than do it yourself?

The principle point about using standard depth (570mm) carcasses, which you have unfortunately missed, is that if your carcass isn't 570mm deep then any built-under or built-in items like ovens, fridges, dishwashers, etc. probably won't fit. You omitted to point out that your method only works if you are not installing any appliances - a minor but important derail.

Even knocking just 5mm off the depth of the carcasses can make for problems with some of the dishwashers and ovens out there (fridges seem to be easier for some reason) and then you might additionally find problems getting items like hobs to fit correctly above ovens because of where gas pipes, etc need to go. I suppose that's why many makers/installers prefer to stay with "standard" sizes. It also means going wider is a more viable approach, but if a wall is bowed in or bellied out badly at worktop level I for one would find that visually very intrusive, so I'd fix the wall - even though that's not a woodworking task

Scrit