Empty Kitchen Completely
Everything must come out before demolition: every drawer, every cabinet, the refrigerator, the pantry—all of it. This is also your best opportunity to declutter and donate.
Quick Summary
6-10 hours
$30-$100 (supplies)
1-2 days before demo
15-30 typical
Why Complete Emptying Matters
Demolition is destructive and dirty
Demolition creates clouds of dust, flying debris, and unpredictable destruction. Anything left in cabinets will be coated in drywall dust at best, or damaged at worst. Contractors can't be responsible for items left behind. Empty everything, including that junk drawer and the back of the pantry you haven't touched in years.
This task is also a rare opportunity. How often do you take everything out of your kitchen and evaluate what you actually use? Most people find they've been storing items they haven't touched in years. Your new kitchen deserves to start fresh.
Plan to spend a full day or two weekends on this task. It takes longer than most people expect, especially when you factor in decision-making about what to keep, donate, or discard.
Recommended Timeline
Stop Buying, Start Using
Stop buying perishables and frozen items. Use up what's in your refrigerator and freezer. Start eating down your pantry staples.
Gather Supplies, Start Sorting
Get boxes, packing materials, and markers. Begin sorting items into keep, donate, and discard piles. Pack items you rarely use first.
Pack Non-Essentials
Pack all dishes, glassware, small appliances, and cookware you won't need for your temporary kitchen. Label boxes clearly.
Empty Fridge and Freezer
Transfer remaining items to coolers or temporary fridge. Clean and defrost the freezer. Discard anything you won't use.
Final Sweep
Remove everything remaining. Double-check every drawer, cabinet, and shelf. Set up your temporary kitchen. Take final photos of the empty kitchen.
Packing by Category
Packing by category (rather than by cabinet) makes unpacking into your new kitchen much easier. You'll be able to organize based on your new layout rather than recreating the old arrangement.
Everyday Dishes & Glassware
Wrap each plate and bowl individually in packing paper. Stack no more than 4-6 together, alternating paper between each. Use cell dividers for glasses and mugs.
Label: "FRAGILE - Dishes" with color code
Fine China & Crystal
Wrap each piece in bubble wrap, then packing paper. Use divided boxes or add extra padding between items. These boxes should be clearly marked and stored carefully.
Label: "FRAGILE - Fine China - DO NOT STACK"
Pots, Pans & Cookware
Stack pots inside each other with paper between (to prevent scratches). Wrap lids separately or stack together. Wrap cast iron pieces to prevent moisture damage.
Label: "Cookware" - these boxes will be heavy
Small Appliances
Original boxes are ideal if you saved them. Otherwise, wrap in paper and use plenty of padding. Wrap cords separately to prevent tangles and damage.
Label: Name each appliance for easy finding
Utensils & Gadgets
Bundle similar items together with rubber bands or in plastic bags. Wrap sharp knives individually in cardboard or use blade guards. Pack knife blocks separately.
Label: "Utensils" or "SHARP - Knives"
Pantry Items
Pack in sturdy boxes lined with plastic bags (in case of spills). Group by type: baking supplies, canned goods, dry goods, spices. Check expiration dates as you pack.
Label: "Pantry - Canned", "Pantry - Baking", etc.
Cleaning Supplies
Keep these separate from food items. Seal lids with tape to prevent leaks. Pack upright in a plastic bin rather than cardboard.
Label: "Cleaning - Keep Upright"
The Donation Opportunity
A kitchen remodel is the perfect time to declutter. Be honest about what you actually use. If you haven't used something in a year, you probably won't miss it in your new kitchen.
Good Candidates for Donation
- Duplicate items (extra can openers, spatulas, measuring cups)
- Single-use gadgets (egg slicers, melon ballers, avocado tools)
- Appliances you haven't used in over a year
- Mismatched dishes and glassware
- Items that won't fit your new kitchen layout
- Unopened, unexpired food items
Discard Instead
- Non-stick pans with scratched coating
- Chipped or cracked dishes
- Expired spices (most lose potency after 1-2 years)
- Expired food (check canned goods dates)
- Broken appliances or items with missing parts
- Stained or melted plastic containers
Where to Donate
Household Items
- Goodwill or Salvation Army
- Habitat for Humanity ReStore
- Local thrift stores
- Facebook Marketplace (free listings)
- Buy Nothing groups
Food Items
- Local food banks
- Church food pantries
- Community fridges
- Neighbors and friends
Handling Major Appliances
Refrigerator and Freezer
- 2 weeks before: Stop buying frozen items; use up what you have
- 1 week before: Finish perishables; clean out expired items
- 48 hours before: Transfer remaining items to temporary cooler or mini-fridge
- 24 hours before: Unplug, empty, clean interior. Leave doors open to prevent mold
- Demo day: Contractor handles moving or hauling old appliance
Tip: Place towels around the refrigerator before unplugging to catch water from defrosting. A full-size refrigerator can release several cups of water.
Stove/Range
- Remove all drip pans, grates, and burner caps
- Clean thoroughly (easier now than with construction dust)
- Gas ranges: Contractor will disconnect gas line (licensed plumber or gas fitter)
- Electric ranges: Contractor will disconnect electrical
- If donating old range, confirm charity accepts used appliances
Dishwasher
- Run empty cycle with dishwasher cleaner
- Remove racks if storing separately
- Contractor will disconnect water and drain lines
- Have towels ready—some water may spill during disconnect
Microwave (Over-Range)
- Clean interior and exterior
- Remove glass turntable and ring (pack separately)
- Contractor will remove from mounting bracket
- Save mounting hardware if reinstalling same unit
Storing Packed Items
Your packed kitchen items will be in storage for 8-12 weeks. Choose your storage location carefully to prevent damage.
Good Storage Locations
- Climate-controlled garage
- Spare bedroom or basement (dry)
- Dedicated storage pod or unit
- Areas away from construction zone
Avoid These Locations
- Damp basements (mold, mildew)
- Hot attics (heat damage, pests)
- Unconditioned garages in extreme climates
- Outdoor sheds
Stacking and Organization
- Heavy boxes on bottom: Cookware, canned goods, appliances
- Light boxes on top: Linens, plastic containers, light utensils
- Fragile boxes: Mark "DO NOT STACK" and place on top or on a table
- Access path: Leave room to reach boxes you might need during remodel
- Inventory list: Keep a master list of boxes and their contents
Labeling System for Easy Unpacking
A good labeling system saves hours when unpacking into your new kitchen. Use this approach:
Color-Coding by Zone
What to Write on Each Box
- Category: Dishes, Cookware, Pantry, etc.
- Contents: Brief description ("everyday plates, salad bowls")
- Priority: Mark "OPEN FIRST" on essentials you'll need immediately
- Fragile: Mark on top and all sides
- Box number: For inventory tracking (Box 1 of 25)
- Label on multiple sides: So you can see it however boxes are stacked
Frequently Asked Questions
How far in advance should I empty my kitchen before demolition?
Plan to have your kitchen completely empty 1-2 days before demolition begins. This gives you time to handle last-minute items and ensures contractors can start work immediately on demo day. Start the packing process 1-2 weeks ahead, doing a little each day. The refrigerator and freezer should be emptied and unplugged 24-48 hours before demo to allow defrosting.
What should I do with food in my pantry and refrigerator?
Two weeks before demo, stop buying perishables and start using up what you have. Donate unexpired, unopened pantry items to a local food bank. Consume or give away frozen items you can't keep in a temporary cooler. Throw away expired items, old spices, and anything questionable. Keep only essential non-perishables for your temporary kitchen.
How do I pack kitchen items for long-term storage during a remodel?
Pack fragile items (glassware, dishes, ceramics) individually in packing paper or bubble wrap. Use cell dividers for glasses. Label boxes on multiple sides with contents and "FRAGILE" where appropriate. Store in a dry, climate-controlled area—not a damp basement or hot garage. Stack heavy boxes on bottom, light on top. Keep a master inventory list so you can find items during the remodel if needed.
What items should I donate instead of storing?
A kitchen remodel is the perfect time to declutter. Consider donating: duplicate items (you don't need 3 can openers), single-use gadgets you rarely use, mismatched dishes and glassware, old cookware with worn non-stick coating, appliances you haven't used in a year, expired or unused spices (unopened only), and any items that won't fit your new kitchen layout.