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We Explain What Are The Zones Of A Kitchen
Kitchen Planning: Zoning Beyond the BasicsThe classic ‘working triangle’ of stovetop, fridge and sink is the best layout for kitchens, right? Not necessarily…
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Many designers plan kitchen layouts using the traditional ‘working triangle’ method, with the fridge, stovetop/oven and sink arranged in a triangle formation. Developed in the 1940s, the kitchen triangle came about as a way to reduce unnecessary steps between appliances and improve kitchen efficiency as a result.
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While it can work brilliantly, this classic method also has some limitations – and it doesn’t work for every kitchen. It also assumes there are only three appliances (fridge, stovetop/oven and sink), whereas most modern kitchens now include multiple appliances. So could it be time to look at an alternative way of zoning your kitchen to achieve your perfect design? Read on to find out more.
Zones in a kitchen are the separate work sites within a layout, each intended for different tasks and activities. The primary zones are those for preparing food, cooking and washing up.
Depending on your space and preferences, further zones can be set up. These might include areas for serving and eating food, as pictured above, where the eating area is separate from the cooking area, and zones for working or study, or for watching TV. You might even want a separate spot for pets.
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The kitchen prep zone is really important, as this is where we spend around 70% of our time when using our kitchens. It should include ample bench space for completing everyday tasks, including chopping, peeling, mixing, making a sandwich and more.
Preferably, your storage units and fridge should be in close range of the prep work surface, allowing easy access to ingredients, utensils, pots and pans. Similarly, the kitchen bin should be located within the prep zone, so you can easily dispose of peelings and packaging without having to cross a kitchen and risk messy spills on the floor.
The kitchen cook zone typically contains the oven, stovetop, range hood and any other cooking-related appliances. Ideally, the cook zone should sit adjacent to the prep zone, as pictured, or else opposite it.
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You should easily be able to lift newly prepared food into a pan or the oven from your prep work surface. Importantly, this will mean there will be less distance for hot food to travel back to the benchtop from the oven or stovetop – safer both for the cook and other household members, since you won’t have to cross a kitchen while carrying hot pans.
If the cook zone is opposite the prep zone, such as in a galley or island layout, the oven/stovetop and sink should be slightly staggered rather than directly opposite each other. This means you turn through fewer degrees between your appliance and sink.
This is not only the most efficient arrangement, it’s also safer; when turning from stovetop to sink to drain your piping-hot rice or vegetables, this staggering allows a clear line of sight should anyone else enter the kitchen, reducing the likelihood of accidents and burns.
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The wash zone typically includes your sink, and a dishwasher if you have one. Around 20% of our time in the kitchen is spent clearing up after ourselves, yet there’s no fun in this, so it pays to plan an efficient setup, letting you finish up quickly and get back to relaxing.
Ideally, your wash zone should be separated from the prep and cook zone, although having your bin within reach of the sink and dishwasher makes it easy to scrape, rinse and load plates. Similarly, wall cupboards should be at arm’s reach, making unloading a dishwasher full of mugs, plates and glassware an easy task.
If your kitchen design means you’ll avoid traipsing back and forth across the room carrying things, you’ll be done faster. It’s also safer, since there’s less risk of breakages, or someone tripping over an open dishwasher door.
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During the initial concept stage of planning a kitchen, talk with your kitchen designer about what you want and how you use – or would like to use – your kitchen. They can then assess the space to establish the best layout for achieving this, effecting a smooth flow from one work zone to the next.
Ideally the zones will flow in order of use: fridge > work space and prep zone > cook zone > serving zone or table > wash zone.
This is evident within the kitchen plan above, where the workflow moves anti-clockwise from prep zone, to cook zone, to serving area, to washing-up zone.
How To Plan Your Kitchen Space And Distances
This kitchen was designed for a busy family home with two enthusiastic cooks, who were also keen to retain a clean and tidy kitchen. To facilitate this, and because space permitted, they requested an abundance of storage options. This included a full-height corner storage unit to maximise otherwise dead space, as well as additional storage along the left-hand wall.
While they had a separate dining room for main meals, the family requested a breakfast bar where they could serve up food and enjoy quick snacks, and where the kids might do their homework.
Finally, it’s worth noting that the fridge is sited clear of the cooking zone. Fridges will often appear on the periphery of a kitchen, as it makes them easily accessible for hungry family members, but without them getting in the way
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