Written by Move and Care
Edited and Fact Checked by Taras Kim
Updated: September 29, 2025
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You aren't "boxing things." You're keeping energy safe.
Every extra minute you spend setting up your station saves you five minutes and a few plates later. So we stack the deck:
Clear one counter or table. That's where they pack things.
Make 3–4 boxes and tape the bottoms with H-tape now so you can keep going later. (H-taping means putting one strip down the seam and two across the edges so that the tape looks like a "H.") It keeps the bottoms from blowing out.
Put down a thick stack of packing paper. Bubble is a pro, but paper is your best friend. We use paper for 80% of the kitchen and save bubble for the fancy things.
Put the basket of laundry on the floor. That's your "oops" bin for things that need to be thought about again so they don't slow you down.
From the trenches: Always have a roll of kitchen plastic wrap on hand. It's great for keeping nested bowls together, sealing things that want to slide open, and banding lids to pots. Not just for food, but also for keeping stacks from moving and speeding up the line, cling film has been used by old-school movers for decades.
Check the weight: Try to keep kitchen boxes under 50 pounds so they are safe to lift and the seams don't pop.
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A week out: purge ruthlessly (double spatulas, chipped mugs, those shot glasses from 2012).
Three to four days before the move, pack up things you'll need "someday," like cake stands, holiday decorations, and the blender you promise you'll use after the move.
48 to 24 hours before: start the real kitchen. The fridge and freezer are emptied and thawed (the doors should be open while it thaws; towels should be down). To avoid trapping melt inside the truck, most manufacturers suggest starting at least a day ahead of time.
On the morning of the move, get your Open-First kit (more on that below), your last mugs and plates, your coffee setup, and your cleaners.
People always underestimate how long the kitchen takes; threads about remodeling and moving from the late 2000s and early 2010s say it's the slowest room and to start earlier than you think. Even if the rest of the house seems "done," give yourself extra time.
Houzz +1
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Short answer: more than you think, but not as many as you fear.
Total number of boxes for a compact/studio kitchen: 12–18
- — Small (1.5 cu ft): 6–8 for pots, pans, and cans
- — Medium (3.0 cu ft): 3–5 for small appliances, plastics, and the pantry
- — Two to three double-walled dish pack boxes for plates and glassware
Normal 1–2 bedroom kitchen: about 20–30 boxes in all
- — Small: 8–12 — Medium: 5–8 — Dish pack: 3–5 + 2–4 cell divider inserts
Entertainer/large kitchen: about 30 to 45 boxes total
- — Small: 12–16 — Medium: 8–12 — Dish pack: 5–8 (china, stemware, serving pieces)
These are ranges. If you have a lot of cast iron or collect wine glasses, move the dish packs and smalls up one notch.
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Not rushing, but batching and ordering things quickly:
Set up the station and make three to four boxes ahead of time.
First, sweep the easy groups: plastics, utensils, and the pantry.
Put all of the breakables in one block, with plates standing up, bowls nested, and glasses with cells.
Heavy pots and pans in small boxes.
Small appliances with their parts in bags and labeled.
Liquids last (leak-proofed).
Don't leave a pile of mystery boxes for later; label them as you go.
Put the Open-First kit in the truck and stage it by the door so it's the first thing to come off.
Set up a "clean zone" ahead of time by running the dishwasher empty one last time the night before and then laying out a clean towel assembly line on the counter. You'll keep the wrap clean and get through the dishes faster. People who remodel or move a lot swear by the clean-zone mindset.
The kitchen is the one room that everyone feels small in. The glass was placed on the other glass. There are knives that are determined to escape. The pots are very heavy. The fridge sweats if you look at it the wrong way. When friends and family ask us, "Okay, but how do you do it?" we give them this article.
There are no sales pitches in this article, just friendly advice on how to move in the U.S. and the methods our crews use on kitchen jobs every week. It goes well with the video you'll send from our team; the rhythm and ideas below are in line with that style and speed.
Kitchen Packing Setup: Station, Supplies, and H-Taping
You aren't "boxing things." You're keeping energy safe.
Every extra minute you spend setting up your station saves you five minutes and a few plates later. So we stack the deck:
- Clear one counter or table. That's where they pack things.
- Make 3–4 boxes and tape the bottoms with H-tape now so you can keep going later. (H-taping means putting one strip down the seam and two across the edges so that the tape looks like a "H.") It keeps the bottoms from blowing out.
- Put down a thick stack of packing paper. Bubble is a pro, but paper is your best friend. We use paper for 80% of the kitchen and save bubble wrap for the fancy things.
- Put the basket of laundry on the floor. That's your "oops" bin for things that need to be thought about again so they don't slow you down.
From the trenches: Always have a roll of kitchen plastic wrap on hand. It's great for keeping nested bowls together, sealing things that want to slide open, and banding lids to pots. Not just for food, but also for keeping stacks from moving and speeding up the line, cling film has been used by old-school movers for decades.
Check the weight: Try to keep kitchen boxes under 50 pounds so they are safe to lift and the seams don't pop.
Kitchen Packing Timeline: One Week Out to Moving Day
A week out: purge ruthlessly (double spatulas, chipped mugs, those shot glasses from 2012).
Three to four days before the move, you should pack up items that you will need "someday," such as cake stands, holiday decorations, and the blender you promise to use after the move. Start the real kitchen 24 to 48 hours in advance. The fridge and freezer are emptied and thawed (the doors should be open while they thaw; towels should be down). To avoid trapping melt inside the truck, most manufacturers suggest starting at least a day ahead of time. On the morning of the move, get your Open-First kit (more on that below), your last mugs and plates, your coffee setup, and your cleaners.
People always underestimate how long the kitchen takes; threads about remodeling and moving from the late 2000s and early 2010s say it's the slowest room and to start earlier than you think. Even if the rest of the house seems "done," give yourself extra time.
How Many Boxes to Pack a Kitchen
Short answer: more than you think, but not as many as you fear.
Total number of boxes for a compact/studio kitchen: 12–18
- — Small (1.5 cu ft): 6–8 for pots, pans, and cans
- — Medium (3.0 cu ft): 3–5 for small appliances, plastics, and the pantry
- — Two to three double-walled dish pack boxes for plates and glassware
Normal 1–2 bedroom kitchen: about 20–30 boxes in all
- — Small: 8–12 — Medium: 5–8 — Dish pack: 3–5 + 2–4 cell divider inserts
Entertainer/large kitchen: about 30 to 45 boxes total
- — Small: 12–16 — Medium: 8–12 — Dish pack: 5–8 (china, stemware, serving pieces)
These are ranges. If you have a lot of cast iron or collect wine glasses, move the dish packs and smalls up one notch.
| Kitchen Type | Estimated Total Boxes | Small (1.5 cu ft) | Medium (3.0 cu ft) | Dish Pack | Notes |
|---|---|---|---|---|---|
| Compact/studio kitchen | 12–18 | 6–8 | 3–5 | 2–3 | Double-walled for plates & glassware |
| Normal 1–2 bedroom kitchen | 20–30 | 8–12 | 5–8 | 3–5 (+ 2–4 cell dividers) | |
| Entertainer/large kitchen | 30–45 | 12–16 | 8–12 | 5–8 | China, stemware, serving pieces |
When to Use Dish Pack Boxes and What to Put Inside
Dish packs, which are also known as dish barrels, are strong, double-walled boxes made for fragile kitchen items. They make plates, bowls, glassware, china, and serving pieces shine. Put glasses and bottles in cell dividers, with the heavier sets on the bottom and the lighter ones on top. This is the one specialty box type you should spend money on.
If you run out of dish sleeves, paper plates between ceramic plates work as quick, clean spacers. This is a handy LPT from before 2018 that still gets shared in mover circles.
How to Use Packing Paper
Packing paper serves three purposes: it cushions the base, wraps things up, and fills in spaces. Crumple 6 to 8 sheets into a base layer that springs back. Wrap each item separately (two sheets for each plate or mug; more for fragile items). Please place the items inside and ensure all gaps are filled to prevent any movement.
Before you close the box, put a soft "pillow" on top. Push on the flaps. You want them to be firm, not crumpled up.
Newspaper works well as padding on the outside, but the ink can get on dishes.
It may seem strange, but it's true that a lot of breakages happen not from impacts but from things moving around inside. Pack snug, not swollen—tight enough that nothing shifts when you shake the box gently. This is something that long-running mover forums talk about a lot.
How to Pack Dishes for Moving (Plates and Bowls)
Not like pancakes, plates should be stacked like vinyl records. Make a soft base, wrap each plate, load them on the edge, and use paper to keep them from moving side to side.
Wrap each bowl separately, then nest two or three of them with paper in between. Then rewrap the nest and put it on its side or upright with the voids filled. To save time, wrap 3–4 plates together after wrapping each one separately. Older local guides say this will speed things up while keeping the plates upright.
How to pack glasses for moving? Put a half-sheet of paper in each glass so it keeps its shape, wrap the outside, and stack them up, never on their sides. Cell divider kits keep them apart, which makes packing faster and safer. The stems and bases of stemware get extra padding.
Soft backup: No cell phone kit? You can use clean socks or kitchen towels to wrap glasses in a pinch. This is an old mover hack that has come up again in forum threads and LPTs. Keep things upright and snug, though.
Packing China for Moving
China is thinner and breaks more easily, so take it slow.
Use a box with a heavily padded base to pack your dishes. Put a small piece of foam or extra paper between each plate. Never stack heavyitems on light ones; always place plates upright. For teacups and fragile bowls, wrap them in paper, then add a second soft wrap (foam or bubble) and keep them in the middle of the box, not on the bottom.
Put the words "FRAGILE — CHINA — THIS SIDE UP" on the top and two sides.
Forum tip: Some people wrap their china in soft linens or bedding and put it in a dish pack to protect it from shocks on long trips. It works, even though it's old-fashioned.
When to Use Bubble Wrap and When to Use Packing Paper
Packing paper is faster, cleaner, and great for most dishes, mugs, and pots.Use bubble wrap on glass lids, fine china, crystal, and other items that are very valuable or very fragile. First, wrap the piece in paper to keep it from slipping. Then, bubble it, and finally, put a paper outer layer on top of the bubbles so they don't get stuck.
How to Pack Pots and Pans for Moving
Small boxes hold heavy things. Put a single sheet of paper between each pot in a nest, and keep the glass lids upright with a cushion on both sides. If the cast iron is big, put one in each box and pad it well so it doesn't move. Put sheet pans and cutting boards along the side of a box to make it stronger and protect fragile neighbors.
Forum micro-hack: After wrapping, use rubber bands to hold pot lids to their matching pots (or cling film) so they don't get lost during the move.
How to Pack a Coffee Maker, Mixer, or Blender
Take off the loose parts, like the espresso reservoirs, the mixer paddles, and the blender jars. Put a note on each part and in a bag that says "Mixer screws" or "Espresso water tank." You can either tape the bag to the appliance or put it in the same box. Put paper around the cord and tape the paper down (not the cord). The best boxes are the original ones. If you don't have those, make a padded base and fill in any gaps so the unit can't move.
Use what you have: Older forum advice says that spare blankets make great bottom and side liners for appliance boxes because they dampen vibration and help the boxes stack more tightly (snug, not overstuffed).
How to Pack Kitchen Food: Perishables, Liquids, Spices, and Non-Allowables
Cook perishables down before moving day; a small cooler can buy you a few hours on short local moves.
For liquids and oils, tighten the caps, wrap the top in plastic, and put the bag upright. If the bottle is rude, give it away.
Spices: Store them in sealed jars and put them in a big zip bag to catch any spills.
And don't forget that movers can't take flammable liquids, aerosols, propane, and many chemicals and solvents. That's the law for safety, not choice.
Movers might let you bring canned goods, but not dry staples like an open sack of flour (spills and bugs). Give away small bags; think twice about carrying 25 pounds of bulk flour across the country.
Moving and safety tips for your refrigerator, freezer, and dishwasher
Fridge/Freezer: Empty it out and let it thaw for at least 24 hours before you move. Wipe it down and let it air out with the doors open. Just before you load it, tape or strap the doors shut.
Run the dishwasher empty, dry it, take out the utensil baskets and loose parts, and wrap and bag them.
Shut off the water and ice lines, get a towel ready, and catch any drips. A licensed technician is needed for gas lines.
How to Label Kitchen Moving Boxes for Fast Unpacking
Don't buy mystery boxes. On the top and two sides, write ROOM + box # + real words you will say later, like "Kitchen #7—Mugs & Coffee." Add "Open First" or "Fragile" as needed. Colored tape for each room is a cheat code for unloading (orange for the kitchen, etc.). Take pictures of the tops of the boxes as a quick way to keep track of what you have.
List of things to do in the kitchen "Open First" Box (48-Hour Kit)
Four plates, bowls, and cups. A chef's knife with a guard, a small board, dish soap, a sponge, trash bags, paper towels, zip bags, foil, a can or bottle opener, a coffee or tea setup (filters, kettle, mugs), salt and pepper, a mini oil, and breakfast staples. This box is the first thing to land on the new counter.
How to Put Kitchen Boxes in the Moving Truck
Put the heaviest kitchen boxes on the bottom and the most fragile ones on top. Make sure the stacks are all the same size so they don't wobble. Fill in the gaps with soft things like towels, paper, or even a roll of bubble wrap if you have one. Put THIS SIDE UP on the side that matters. Your tape job did a lot of the work already (thanks, H-taping).
How to Pack Quickly
Not rushing, but batching and ordering things quickly:
- Set up the station and make three to four boxes ahead of time.
- First, sweep the easy groups: plastics, utensils, and the pantry.
- Put all of the breakables in one block, with plates standing up, bowls nested, and glasses with cells.
- Heavy pots and pans in small boxes.
- Small appliances with their parts in bags and labeled.
- Liquids last (leak-proofed).
- Don't leave a pile of mystery boxes for later; label them as you go.
- Put the Open-First kit in the truck and stage it by the door so it's the first thing to come off.
- Set up a "clean zone" ahead of time by running the dishwasher empty one last time the night before and then laying out a clean towel assembly line on the counter. You'll keep the wrap clean and get through the dishes faster. People who remodel or move a lot swear by the clean-zone mindset.
How to Pack a Kitchen Like a Pro
Wrap the whole tray in stretch wrap and put it in a box. Set it up right away later.
- Spice drawer: rubber bands in groups of 4 to 6; put the groups in bags.
- Baking drawer: band lids to their jars so nothing breaks apart on the way.
- Pantry triage: a "use this week" grocery bag goes with you, not the truck.
- At the new place, reset the countertop: first the Open-First kit, then the coffee, then the trash bag clipped to a knob, and finally everything else.
- Add-on for knife safety: If you don't have blade guards, make a two-piece cardboard sheath and cap the tip with extra folded cardboard before wrapping. It's a shipping trick that has been around for 20 years and still works great for moves.
Kitchen Packing FAQ
Yes, as outer padding. On the dishes themselves? The ink can move, so use clean packing paper.
Paper is the best choice for most things (quick, clean, and cheap). For very fragile or valuable things, use bubble wrap and glass lids. Put paper first, then bubble, then paper on the outside.
You've gone too far if you have to guess. Keep kitchen boxes around 50 pounds so they are easy to move and the seams stay strong.
Some cleaners and solvents, propane, lighter fluid, aerosols, and strong chemicals. Look at your mover's list of things they won't move.
How to Pack a Kitchen: A Step-by-Step Guide
Set up the station and tape or build boxes. 2) Easy wins that are clear. 3) Things that break with the "records, not pancakes" rule and cell kits. 4) Small boxes for knives and heavy pots and pans. 5) Small appliances with their parts in bags and labeled. 6) Pantry and liquids (made leak-proof). 7) Get appliances ready and defrost them. 8) Use smart labels. 9) Get the Open-First kit ready. 10) Load heavy stacks first, then light stacks. Mark the orientation.
Tips for Setting Up Your Kitchen
When you get to your new home, open the Open-First kit, run the dishwasher empty once (this gets rid of any dust that may have gotten in during the move), and set up a small "donation corner" for the few things you decide not to keep after you unpack. In two hours, you'll feel like yourself again.
Move & Care—trusted help for moving and packing.
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