The Two Thoughts on Kitchen Design Planning

The two schools of thought on kitchen design planning are the Triangle Design method and Designing into Zones. Let’s dive briefly into each:

The Triangle: The first and oldest kitchen design plan method

The first and oldest kitchen design plan is the ‘Kitchen or Golden Triangle’. There are 3 points in the kitchen: sink, refrigerator, and stove/range. The distance between each one should be no less than 4 feet or no more than 9 feet. And the sum of all the distances should be between 13 and 25 feet. The reason is that you don’t want to walk across the room when cooking to get something out of the fridge multiple times or place dirty items in the sink. If these measurements aren’t attainable, this website on cabinets and design has more direction for you when planning your kitchen.  

The triangle design plays out so that the sink, refrigerator, and stove should create a triangle where they are placed, not a perfectly even triangle, just a triangle-shaped form of the three points (see the referenced website above). The measurements for each side of the triangle are stated in the previous paragraph.

Now, as in every rule ot method, there is an exception. The traditional galley kitchen has all of these appliances laid out in a straight line. Yet, they still need distance between them, ideally as stated above. The reason for this is that there is a need for counter space to retrieve something from the frig and set it beside it on the counter while getting other items out or until you use them cooking. The same need for counter space beside the stove and sink is room for use in each area. Cooking would be difficult if the sink, stove, and refrigerator were side-by-side with some work surface between them.

Functional Zones: The other and more current way to design a kitchen

The other and more current way to design a kitchen is to plan for ‘Zones’, which means keeping all items needed to do a task next to each other. Examples are prepping, cooking, cleaning, food storage, and dish/glass storage. The idea can be expanded or subtracted according to your needs.

Keep kitchen equipment near where it is used, e.g., pots and pans near the stove, knives by the prep area, dishes closer to the dining table than the work area, and items used once or twice a year in an out-of-the-way place.

The three main kitchen design zones are also called ‘work-zones’ – countertop (prep), stove (cooking), sink (cleaning). Keeping these well-ordered and well-equipped eases life. Here are a few ideas for each

1. Prep – knives close by (in drawer, knife magnetic bar, or block), cookbook holders, paper towel holder, large cutting board, etc. What do you need as you’re prepping a meal? 
2. Cooking: The stove area should be organized with essential items and key utensils for easier access. This area can be divided further for your favorite cooking, baking, or preserving food type. What is your most-used cookware?
3. Cleaning/Washing: dishes, fruits/vegetables, colander, dish racks, drainers, scrubbers, cloths, salad spinners, etc. Could you elevate the experience by dispensing dish soap into a beautiful container? A sponge/scrubber tray keeps things tidy and the counter clear.

Other areas to consider as separate kitchen zones or incorporate into one of the major zones

• Storage zones are placed where you need specific items and for easy access. This area includes the pantry, non-daily cooking items, small appliances, etc.
• There are themed areas for your daily needs, such as a grab-and-go snack area, a coffee/tea bar, a breakfast station, or any space that would help your day function smoothly.
• Clean-up area and prep area zones with places for containers to put away leftovers, storage/lunch bags, and anything to prepare for the next day’s lunches is another task that may need its own work zone. This area may be part of your cleaning/washing zone or separate if someone else is doing this task while someone else is cleaning up after a meal.

Final Thought on how to use these two kitchen design plans

My thoughts for an efficient kitchen use both methods of kitchen design planning to fit the users’ needs. Keeping the cooking items next to the stove saves time and steps. So when planning your kitchen design, list what you need for efficiency near the sink, refrigerator, and stove. An example with attention to detail is that the sink is your cleaning/wash zone, so plan the storage, space needed to tackle the task, and the aesthetic you desire in the space. So, plan this accordingly inside your triangle. Remember, this is your home, and it should function for how you live. In the previous blogs in this series, we’ve discussed how to begin Dreaming of Home.

*A Note on Using these Design Ideas for Outdoor Kitchens

Plan your outdoor space similarly to the above with navigation in mind—that is, your steps between indoors and outdoors. Plan the outdoor kitchen so that the flow from an indoor refrigerator to outside counter space and cooking area makes it easy to navigate between all areas. Consider how you’ll store food and drinks and what you’ll likely retrieve from inside the house. Cold areas (refrigeration), hot areas (grills and cooktops), wet areas (sinks), and dry areas (prep counters and storage) must all work together effectively in proper proximity, each with enough allocated space outdoors. Often, we neglect planning an outdoor grilling space, but once you put a little thought into it, you’ll be amazed by the enjoyment and efficiency you’ll have.