The Kitchen Triangle


You may already have heard of it, but the tried and tested kitchen work triangle is still a favourite kitchen layout, even today.

The kitchen Triangle is basically when your stove, sink and fridge are placed in your kitchen so that, from a birds eye view, if you drew an imaginary line between them, they would form a triangle as seen in the image above. It’s a traditional kitchen layout that has been around for many years. It’s a great way to create a good work flow in your kitchen, especially if these three points are spaced not too far apart (ideally less than 6m apart) and are equally distanced. This kind of layout works especially well if you have a small or enclosed kitchen and if there is usually only one cook in the kitchen at a time.

If you are about to recreate your kitchen, this is definitely a method to consider but first assess if it will suit the way you are going to use your kitchen. Having a kitchen layout that suits your work and cooking habits will make life that much easier.

Work Zones


This way of laying out your kitchen is especially useful for bigger, more modern kitchens and kitchens where there is more than one cook at work at a time. The core idea is to group appliances and items according to the task they’re used for. So, imagine in your kitchen a tea and coffee station, for example, where all the mugs, tea bags, sugar, the kettle and tea spoons are grouped together so that when you make tea and coffee, you don’t have to negotiate you way around the entire kitchen. And then using this same idea of grouping items together for an area for all kitchen activities.

Ideas for food zones can include:
  • Cleaning: dishwasher, sink, drying cloths, sponges and detergents
  • Cooking: stove, oven, pots, pans and oven gloves
  • Food Preparation: knives, cutting boards and a small sink for rinsing
  • Entertaining: Space to sit and have a snack or drink
  • Food Storage: Fridge, grocery cupboard

The benefits of laying a kitchen out in this way is that if someone is washing up dishes in the kitchen and another is preparing food, they are less likely to get in each others way and they can work efficiently in one space at the same time. It also means less running around with all the tools you need for your task, being in one space. This sort of thinking can sometimes mean doubling up, so for example, a sink in the preparation area for cleaning vegetables and a sink in the cleaning up area for dirty dishes.

The next level to this way of thinking is to plan these stations to flow together. For example, it will be handy to have the food storage (fridge) and food preparation zones next to each other and the food preparation and cooking zones together. This helps to make getting from one step to another easily.

Although it may have been helpful to have built your kitchen with this in mind, you can always make a few small adjustments to reorganise what you already have and see how it works for you.

For some inspiration consider our catalogue.


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