You’ve probably heard kitchen designers talk about the kitchen work triangle. But what is it, and is it still relevant? The concept of the kitchen work triangle developed in the 1940s in order to help single cooks working in smaller kitchens maximise efficiency by positioning the most heavily used elements – the cooking, food preparation and storage areas – in close proximity to one another. If you were to draw an imaginary line from point to point, you would create a triangle from sink to cooker to refrigerator that is designed to make the space easy to use without wasting time moving from one end of the kitchen to the other. The idea grew out of Taylorism, which applied scientific thinking to engineering in order to improve economic efficiency and production, and its principles are still used in the design of kitchens large and small.
Read on to find out how the work triangle can make your kitchen easier and more enjoyable to cook in!