Good thread - coming at this from the Canadian side since the GTA market tracks closely with what is happening in US metro areas, and 2026 kitchen trends look similar north of the border.
A few things we are seeing consistently on kitchen renovations in the Toronto area right now:
Function-first layouts are dominating. Clients are less interested in statement pieces and more focused on workflow - island placement, counter depth, drawer versus cabinet ratios. The kitchen that looks good in photos but is exhausting to cook in has lost its appeal. If you are planning a renovation, the best question to ask is “where do you actually stand when you cook?” before you pick a single finish.
Stock cabinet lines are getting a second look. Custom and semi-custom cabinetry is heavily exposed to import tariffs right now (cabinet levies have roughly doubled in 2026), and domestic stock lines have improved enough that the quality gap has narrowed. For kitchens in the $30k-$60k range, stock with upgraded hardware and integrated lighting often delivers better value than custom at current pricing.
Warm wood tones are replacing the grey-and-white era. We are seeing a lot of white oak, warm walnut veneer, and sage/forest green cabinetry. The all-white kitchen that defined the last decade is starting to look dated in the GTA market.
Induction is overtaking gas for new builds and renovations. Between gas hookup costs, ventilation requirements, and homeowner preference shifting, induction has crossed a tipping point in urban Ontario kitchens. Worth planning electrical capacity for it upfront even if you are not switching yet.
If anyone has a specific kitchen layout challenge or budget question for the Canadian market, happy to weigh in. Lots of experience on this at home.renovation.reviews.