Discussion of kitchen design starts with the “work triangle.” The triangle keeps the three primary work centers in close proximity, eliminating wasted effort and time. The triangle is measured from the center of the sink to the center of the refrigerator to the center of the cooktop. The National Kitchen & Bath Association recommends that the perimeter of the triangle be no more than 26 feet and be uninterrupted by traffic or cabinetry.

The idea of the work triangle was developed when most kitchens were closed-in rooms. Now that modern designs are opening kitchens up to the rest of the house, the idea is undergoing some revision. Designers talk of a triangle within the triangle to handle both large and small meals. A secondary triangle, for example, might link an island sink, microwave, and refrigerator for quick-cook meals.

The basic concept of the triangle remains sound, however. It may not fit today’s busy lifestyles exactly, but it at least gives you the ability to measure, in one simple method, the effectiveness of a kitchen layout.

Zones, also known as work centers, complement work triangles. By planning zones and the triangle, you’ll ensure that different tasks can be carried out without collisions.

Obviously, preparation, cooking, and cleanup will take place within the triangle. Zones for other tasks are placed outside it. A zone for unloading groceries, for example, requires a stretch of counter space near the refrigerator. A coffee zone with brewer, mugs, spoons, sugar, and cream could be near the sink (or have its own), and should be placed where family and guests can help themselves without crossing a cook’s path.