Kitchen Triangle

Kitchen Triangle

Kitchen Triangle is a fundamental design principle in kitchen layout planning that establishes an efficient workflow between three primary work centers: the refrigerator, the sink, and the cooking area (stovetop/oven). This concept, developed in the early 20th century through systematic studies of kitchen efficiency, suggests that these three elements should form a roughly triangular pattern, with each leg of the triangle measuring between 4 and 9 feet, and the total perimeter not exceeding 26 feet. The principle emphasizes minimizing unnecessary movement while cooking, ensuring that the primary task areas are neither too close together, which could create congestion, nor too far apart, which would result in inefficient workflow. The design concept revolutionized kitchen planning by considering the sequential nature of food preparation: from storage (refrigerator) to preparation (sink) to cooking (stove). This ergonomic approach to kitchen design has influenced countless residential and commercial kitchen layouts, though modern kitchen designs sometimes adapt or modify the principle to accommodate contemporary lifestyles and additional appliances. The concept's enduring relevance is evidenced by its continued recognition in professional design circles, including its consideration in kitchen design categories at the A' Design Award & Competition, where innovative interpretations of this classical principle often demonstrate how traditional design wisdom can be successfully adapted for modern living spaces. The kitchen triangle principle also takes into account clearance areas, recommending that no major traffic patterns should cross through the triangle, and that cabinetry or other obstacles should not intersect any leg of the triangle by more than 12 inches.

ergonomic design, kitchen efficiency, workspace optimization, food preparation workflow, kitchen layout planning, spatial organization

— Lucas Reed