First: What Is the Kitchen Triangle?
As Keith Myers, Design Director from The Myers Touch, tells us, “The kitchen triangle is based on the three main work areas within the kitchen: the sink, the fridge, and the hob [or stove/oven]. According to the rule, these should be laid out to loosely form a triangle, enabling you to perform day-to-day tasks with ease and without any obstruction.” But is the kitchen triangle rule truly essential? These designers say not always—here are four reasons you may want to skip it in your space. Plus, the luxury of space allows you to adapt your kitchen to suit how you use it most often. Sure, for some people, a highly functional home kitchen is a must. But these days, “the way people use their kitchens in this modern world is so diverse,” Laing says. “The kitchen is a space to entertain friends as well as for the kids to do their homework. In a world where convenience is king, some families don’t cook in their kitchen anymore because their lifestyle demands more of an eating out culture, or family meals happen elsewhere.” “Before embarking on a kitchen design,” Laing says, “really think about what your space will be used for. [That] will enable you to plan or zone your space in the best way possible.” “Kitchen layout should be determined fundamentally by the activity centers,” he says. “We still like to use some of the framework of the original ‘working triangle’ concept created years ago. This consists primarily of areas for preparation, storage, and cooking. [But] in recent years, the activity scope has significantly increased and every kitchen layout will be different depending on the space.” “We take into account that the modern kitchen layout has expanded in ways,” Bakes says. “Now there are secondary dishwashers and secondary sinks, coffee makers, and secondary cooking positions. Most kitchens have some kind of significant seating area or congregation area as well. There’s a lot more that goes into a kitchen than there used to be.” “The triangle concept has been used for more than a hundred years,” she says. “That said, today’s kitchens are very different. Consider the pros and cons of the old logic, but don’t let it box you in. Examine the space you’re working with, evaluate traffic flow between each zone, and go with what makes sense with your needs.”
