Organizing The Kitchen: The Work Triangle

Organizing The Kitchen: The Work Triangle

Beth Zeigler
Mar 12, 2009

While most of us have little say in how our kitchen is designed (stove and fridge placement), we are probably working with a somewhat ergonomic layout. It's how we organize the kitchen that determines its efficiency. This area is called the work triangle...

Experts agree that the three main work areas are the fridge, the sink and the stove and if these stations are placed too far apart--you'll waste extra time running around prepping meals. Or, on the other hand, if your kitchen is stations are positioned too close, the area will be cramped and you'll have little space to work. Standard measurements for your kitchen triangle are;

Each leg of the triangle should be between 4 and 9 feet

The total of all three legs should be between 12 and 26 feet

It's important that you don't obstruct the lines of your triangle with islands, trash cans, or general household traffic--or you'll run the risk of the space not functioning properly. There are four main kitchen set-ups; Corridor/Galley, Peninsula, L-Shaped and U-Shaped. Check out the pros and cons of each set-up here. Our kitchen is U-shaped with plenty of counter and cabinet space. The space is set-up for minimal steps and we keep our triangle clear of obstructions for maximum efficiency.

How is your kitchen set up? Do you have a Galley, Peninsula, L-Shaped or U-Shaped kitchen? What are the pros and cons of your space?

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[Image on first page from Before and After: Robin's Kitchen]

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