What is the kitchen "work triangle" and why is it so important?

The National Kitchen and Bath Association believes the work triangle can save or cause all kinds of inefficiencies - time and effort that the average busy homeowner doesn't have to squander.

According to the NKBA, the "work triangle" is the kitchen area from the refrigerator to the main cooking area to the main sink. Connect the three and it should form a triangle (unless you have a 'one-wall' kitchen). At all the triangle's points are where the kitchen's key activities are located with each point representing either a food preparation, cooking and clean up area. The work triangle helps to ensure that your kitchen will be functional. It keeps cooking activities centered in one area, with all the necessities close at hand.

If you are designing a new kitchen, keep the following guidelines in mind so that you can maximize efficiency while making your kitchen attractive and practical.

NKBA General Guidelines for designing your new kitchen:

__ At least one work triangle is in place.

__ Total distance between points does not exceed 26'.

__ Traffic patterns do not interfere with triangle.

__ Island/peninsula counters do not interfere with triangle.

Counter Space Requirements

__ At least 36" in the mix/prep center.

__ At least 18" on one side and 24" on the other side of the sink.

__ At least 9" on one side and 15" on the other side of the cooktop.

__ At least 15" on one side of a built-in oven or 15" of space on an island counter that is no more than 48" from the front of the oven.

__ At least 15" on the opening side of the refrigerator or 15" of space on an island counter that is no more than 48" from the front of the refrigerator.

Appliance Space and Planning Requirements

__ Dishwasher within 36" of sink.

__ Sufficient space between dishwasher and adjacent counters, other appliances and cabinets to allow for loading and unloading (21" standing space recommended).

__ Bottom of microwave placed between counter and eye-level (approx. 24" to 48" off floor) with adjacent counter top work area.

__ Adequate ventilation available.

Other Space and Planning Requirements

__ At least 12" - 19" of leg room beneath eating areas in counters, peninsulas, islands and bars.

__ Sufficient, accessible storage available.

__ Aisles wide enough for two people to pass ­ at least 48" in food prep areas ­ at least 36" between facing cabinets.

__ Good overall lighting and task lighting at sink, range and work areas.

Published: May 20, 1998

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