Randomly learned today that kitchen designers often use something called the "work triangle"—basically arranging the sink, stove, and fridge in a triangle shape to make cooking easier. Kinda makes sense now why my grandma's kitchen always felt so comfy to cook in... anyone else heard of this or got similar tips?
The triangle thing is definitely handy, but honestly, it doesn't always work for every kitchen layout. I've built homes where the space was narrow or oddly shaped, and forcing a triangle actually made things feel cramped or awkward. Instead, sometimes zoning works better—grouping tasks like prep, cooking, and cleanup into separate areas. It can feel more natural depending on your cooking style or if multiple people cook together... just something to think about.
Zoning can work, sure, but I've found it sometimes leads to extra walking back and forth if you're cooking solo. Maybe a hybrid approach—loose triangle with flexible zones—could strike a better balance? Depends on your habits, I guess...
"Maybe a hybrid approach—loose triangle with flexible zones—could strike a better balance?"
I think you're onto something here. Strict zoning can feel rigid, especially if you're cooking alone and constantly moving between prep, cooking, and cleanup. A flexible triangle lets you adapt based on the meal or even your mood. I've found that adding a small rolling cart or movable island helps bridge those gaps without committing to a permanent layout. Gives you options without extra steps...
The rolling cart idea is solid, especially if you entertain or have family around. I've noticed that a lot of luxury homes now incorporate "secondary" prep areas—like a small sink or fridge drawer—in islands or side counters. It might sound excessive at first, but in practice, it cuts down on traffic jams and makes cooking feel smoother. Flexibility is key, but strategic redundancy can really elevate practicality without cluttering the layout.
