A well-designed kitchen hinges on smart systems that help minimise mealtime mayhem. For decades, the trusted go-to has been the layout known as the ‘kitchen work triangle’: a design classic that puts function front and centre.
This set up connects the sink, hob and fridge – the core elements of any kitchen – in a triangle that supports the natural flow of everyday cooking. When paired with generous counter space between at least two points, it creates a smooth, efficient prep zone.
‘The kitchen triangle is almost like breathing,’ says Rebekah Zaveloff, co-founder and creative director of Imparfait Design Studio. ‘The concept is based on avoiding hard turns– ideally, you take one step and pivot rather than walking multiple steps. Fewer steps equals less time, which equals more efficiency.’
Still, no two kitchens are exactly alike, and some designers are beginning to move beyond the traditional triangle altogether. We decided to take a closer look at this evolving layout and ask top interior designers how today’s kitchens are becoming even more efficient and flexible spaces.
Pictured above: The deVOL kitchen in Lee Thornley’s Yorkshire cottage looks beautiful but has plenty of practicality baked in. While the countertops are Carrara marble, the surface directly around the ‘wet zone’ is more clean-up friendly.
Limitations of the kitchen work triangle
For households that love to cook, the kitchen triangle may be the apotheosis of floor plans. Why mess with perfection?
‘It’s basically about taking fewer steps to get from one task to the next,’ Rebekah says. ‘If you’re going from the fridge to the sink to the cooktop, and you’re walking across other work zones or around obstacles like islands, it’s less efficient than having these three main areas laid out in an unobstructed triangle.’
That said, the plan cannot end there. If you’re working with a designer on reimagining your kitchen layout, you should consider additional factors to ensure you create a cook space that makes sense for your household.
‘I don’t approach kitchen layouts as a set of fixed rules,’ explains luxury interior designer Sarah Ferreira.
‘While ideas like the kitchen triangle can be a useful reference, they shouldn’t dictate how a space is designed. My starting point is always how people actually live. How often they cook, whether they entertain, and how the kitchen is used day to day all play a role in shaping the layout.’
The kitchen may be a workhorse space, but it’s also a hub that draws family members and guests to congregate, relax, or perhaps steal a snack from the pantry. How you accommodate everyone’s needs beyond just those of the home cook will make for a kitchen that feels less builder-grade and more bespoke.
The rise of kitchen zones
The kitchen work triangle is by no means going away; if you’re cooking an important seasonal dinner for a house full of guests, you’ll be happy to have that basic foundation locked in. But designers working on kitchen renovations today are less concerned about the triangle, per se, and more interested in ‘zones‘.
‘Thinking in zones allows the kitchen to function efficiently,’ says Sarah. ‘Areas for drinks, entertaining, dining or working should be planned so everyday tasks don’t feel disruptive or drawn out. You shouldn’t have to walk the length of the kitchen just to make a morning coffee.
‘Zoning also influences decisions around lighting, charging points and storage. Task lighting where it’s needed, accessible power for appliances and devices and storage that supports each area all help the kitchen feel intuitive and calm. When these elements are aligned, the space works effortlessly, even when it’s being used by multiple people at once.’
Make your kitchen zones work for you
If you’re embarking on a kitchen renovation, expect to have a conversation with your partner, architect or interior designer about prioritising the work zones that will see the most daily foot traffic. From there, it’s time to break out the tape measure.
‘Every kitchen is different, but we will measure clearances and distances between major appliances and have clients measure in real life what that feels like. If the larger footprint feels too spread out, we will move the major zones closer together, and leave peripheral spaces for secondary zones such as coffee, baking, or a drinks/snacks area,’ Rebekah explains.
Instead of adhering to a default layout, designers think critically about whether certain kitchen features or appliances are truly worthy of center-stage status. ‘We will often consider moving less-used appliances, such as the freezer or a second oven, to a more peripheral location if that helps us solve a layout challenge,’ she adds.
Purlfrost
Any way that you can save yourself some steps in the kitchen is a good thing, even if that means your setup is a little unconventional.
‘We usually carve out a walk-in pantry for food storage (sometimes even putting a freezer and secondary fridge in the pantry) and create dedicated zones for specific tasks, like breakfast prep with all necessary food and small appliances in the same area, so you’re not walking across the kitchen,’ Rebekah says.
Ultimately, having dedicated zones outside of the kitchen work triangle allows us to enjoy the at-home rituals we love, such as making a morning matcha at a drinks station or whipping up loaves of banana bread in our baking zone — without needing to haul out heavy appliances and gather supplies from faraway corners of our kitchen each time. The way we live today in our homes is changing, and rethinking the kitchen’s layout helps to allow for as much flexibility as possible.
‘It’s really quite logical,’ Rebekah says. ‘It just takes thoughtful consideration and planning.’
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