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The Kitchen Work Triangle

The goal of the kitchen work triangle is to create the most efficient and functional work space for using your kitchen. The concept of the kitchen work triangle has been in use since the 1940s and is still in use today.

The most commonly used work areas in the kitchen are the stove/oven, the refrigerator, and the sink/dishwasher. The kitchen work triangle uses the idea that when these three work areas are in appropriate proximity to each other, your kitchen becomes a more efficient space.

When the areas are too far from each other, there are steps wasted. When they are too close to one another, your kitchen can become cramped.

The basic rules for the kitchen work triangle are as follows:

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

-The total of all 3 sides of the triangle should be between 12 and 26 feet.

-There should be no obstructions that intersect a leg of the work triangle.

-Household traffic should not flow through the work triangle.

Not all homes have the right layout or size kitchen to accommodate the proper kitchen work triangle. In recent years another model has become popular, kitchen work zones. Depending on the size and layout of your kitchen, either of these concepts could be useful to you!

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