The classic work triangle concept: sink, hob, fridge. How to apply it in practice, where it works, and where it has become outdated.
What the work triangle is
The concept was developed in the 1940s–50s in the US. Three key kitchen work zones — sink, hob, and fridge — form a triangle. The shorter and more efficient the routes between them, the better the kitchen works.
- Classic guidelines: total perimeter of the triangle 4–8 metres
- Each side: no less than 1.2 m and no more than 2.7 m
- A walkway should not cut through the triangle — foot traffic disrupts cooking
- Working route: fridge (storage) → sink (prep) → hob (cooking)
Why it works
Cooking means constant movement between three zones. Take ingredients from the fridge, wash at the sink, move to the hob. Too far apart — too many steps. Too close — cramped, no room to work.
The triangle by kitchen layout type
- Single-wall (linear): no true triangle — all three zones in a row. A compromise, but workable up to 4 m
- L-shaped: classic triangle. One of the best layouts for cooking
- U-shaped: compact triangle, everything within reach. Needs a kitchen width of at least 2.4 m
- Galley (parallel): elongated triangle, but efficient in a pass-through kitchen
- Island: the island can become one vertex of the triangle
Where the concept has aged
The triangle was designed for a single cook. The modern kitchen is different.
- Two people cooking together: two working zones needed, not one triangle
- Oven separate from the hob: a fourth point — the triangle becomes a zone
- Dishwasher next to the sink: a separate clean-up route
- Island as a prep surface: changes the entire movement geometry
The modern approach: work zones
Instead of a triangle — a zones concept. Each zone handles one process and needs to be fully equipped.
- Storage zone: fridge + food cupboards close together
- Prep zone: sink + worktop of at least 60 cm on each side
- Cooking zone: hob + space for hot items on both sides
- Serving zone: access to the table or island
- Clean-up zone: dishwasher + drying area
Practical layout rules
- Sink by the window or in a corner: natural light when washing up
- Hob not under the window (draughts extinguish burners) and not in a corner (awkward to stand)
- Fridge near the kitchen entrance: easy to take and put back ingredients
- At least 40 cm of worktop between the hob and the sink
- Clearance between parallel runs: 1.0–1.2 m for one person, 1.2–1.5 m for two
Check your layout: walk the route "take eggs from the fridge → crack them into a bowl at the sink → move to the pan on the hob". If it takes more than 5–6 steps or two turns, the layout is not optimal.
Common layout mistakes
- Hob and fridge touching: the hob's heat increases the fridge's energy consumption — leave at least 30 cm
- Sink far from the dishwasher: unnecessary carrying
- No worktop beside the hob: nowhere to put hot items
- Fridge door opens into the work zone: blocks the flow