The Secret to a Kitchen That Flows
The Secret to a Kitchen That Flows
Most of us have heard of the “kitchen work triangle.” For years, designers focused on the relationship between the sink, stove and refrigerator, assuming one person was doing all the cooking.
But kitchens have changed.
Today, they’re gathering spaces. Multiple people are often cooking, unloading groceries, helping with homework, or simply enjoying each other’s company. That’s why I design kitchens around zones, not triangles.
Cooking Zone
Your cooktop or range with countertop space on both sides for preparing ingredients and plating meals.
Cleanup Zone
Your sink, dishwasher, garbage and recycling all working together with enough landing space to make cleanup efficient.
Prep & Fridge Zone
A dedicated area for unpacking groceries, storing ingredients and preparing meals without getting in someone else’s way.
When each zone is thoughtfully planned, the kitchen simply works better. Everyone has space to move, tasks don’t overlap, and the room feels more comfortable to live in every day.
The best layouts aren’t always the ones you notice. They’re the ones you never have to think about.
