We Don’t Cook in Triangles > How we REALLY Move in the Kitchen - Replacing the Kitchen Triangle with Functional Zones

I don’t believe that in all the world history of Cooking at Home have we moved and functioned in the Kitchen in an equally walked ‘triangular’ fashion. So why do we still use the Kitchen Triangle as a design ordering principle, and how can we do better for use and function?

The Kitchen Triangle is a method of organizing the principle vertexes of the Kitchen as Appliances - Stove, Fridge and Sink, drawing lines between them, and deeming it good design. Developed in the 1920’s - 1940’s, the three lines represented the height of efficiency and function for movement within the Kitchen for the modern housewife. 

The problem is that these 3 Appliance points don’t represent the fullest use of the space, and they are never used equally as a triangle would imply. For passionate cooks at home, 60-80% of our time in the Kitchen is actually spent standing in one spot - doing PREP work. Cutting, chopping, slicing, tearing, peeling, stirring and generally mis-en-place’ing is the primary task, and should be centrally located in our space. Additionally, it should be located within a single (or even half) step to the second biggest task - COOK work. We visit the sink (CLEAN) and fridge (FOOD STORAGE) off of these two areas, but the primary relationship for cooking is the Prep and Cook spaces. 

FUNCTIONAL ZONES

By using Functional Zones to organize our Kitchens, we put use at the top of our priorities. How do we ACTUALLY use the Kitchen space? How do we physically move about it? How should the  various elements be organized?

The Prep Zone

Time-wise, the Prep Zone is perhaps the most important space in the Kitchen. In creating a meal, we often start  grabbing foods, heading to the sink to wash a few, then largely park our bodies in Prep. We cut and chop and dice and peel and grate until all of our ingredients are ready to cook, dipping a step back here and there to find more foods, spices, and other complimentary items. For many home Cooks, mise en place is a way to stay organized, especially when creating complex meals for our loved ones. 

Our knives, cutting boards, mise-en-place trays, prep bowls, measuring cups should all be immediately at hand to the Prep Zone. Once Prep is in place, our mise en place moves to the Cook Zone and a relationship between the two is formed. 

The 5 Zones at their most efficient tend to resemble a pattern that radiates FROM a central Prep Zone with Cook - Prep being the primary relationship.

The Cook Zone

Cooking isn’t only a Range or Cooktop. The cooking functions include toaster ovens, microwaves, wall/steam/combi ovens, and even sous vides, teppanyaki grills, outdoor BBQ’s, and more. In a one-Cook household, how can we best group these or keep them as close as possible so that they can monitor everything needed in the moment? In a multi-Cook household how do we keep them close while still creating space for two people to function?

While cooking, items such as salt and olive oil, most-used spices, room-temperature butter, cooking wine, stirrers, spatulas and scoops shoudn’t require any steps to access. They should be quick at hand to grab while trying not to burn a sauce or finish a dish we want to avoid overcooking.

The Food (Storage) Zone

Food storage is more than a Fridge/Freezer. Some vegetables don’t need to be kept COLD, taking up valuable fridge space, and are stored in drawers or on the counter. Pantry items, condiments and fresh herbs - even extending out into your Garden - are all included in your Food Zone. When most or all of these spaces can be next to each other, it saves the Cook from having to think - which direction do I step for food A, then food B as I go about my Prep … Efficiency is created in having a ‘one stop shop’ for most food items. Less used items can be further away.

The Food Zone is most accessed from the Prep Zone. Most foods are still placed at the Prep Zone even if heading to the Sink to be washed soon thereafter. 

The Clean Zone

The Sink and Dishwasher are the most common parts of the Clean Zone. We need to keep our foods and dishwares spotless! While yes, we do wash some of our foods here, it’s not the most common connection for the Clean Zone. Dish - and Pot/Pan, Knife/Spatula etc - storage is the biggest area to have next to the Clean Zone for efficiency. Dishwares we use every day - a single set of plates, bowls, glasswares, etc - should be immediately next to the Clean Zone, while the rest that we don’t use as often can be slightly further off.

Other needs are directly related to our 4 main Zones, and should be located within the Kitchen design as such.

The Dishes

Dishes of all kinds are kept throughout the Kitchen - prep dishes in the Prep Zone, cookware in the Cook Zone, and our everyday dishwares in the Dish Zone. As noted above, the main Dish Zone should be directly accessible to the Clean Zone with barely a step between them.

The Other Bits

Not every Zone can be planned perfectly in every space. Existing spaces especially mean that often compromises must be made, but as much as possible the everyday should be all kept within one step of each other. Some items we use everyday, but not as often, and some just don’t need to be directly in a Zone such as : 

Beverage Fridges

Dry Aging Fridges

Wine Fridges

Condiment Fridges

Secondary Ovens

Secondary Dishwashers

Secondary Freezer Drawers

Focusing on safety and movement in Kitchen Design can lead to physical  time and energy savings - leaving YOU more time and energy for your loved ones! It can also lead to less bumping, unnecessary extra walking and fewer Kitchen accidents.

At the Home Kitchen, we love auditing layouts and plans to look for ways to make space more efficient. In fact, it’s the single biggest use of our 1.5h Consults. If you would like help with your Kitchen zoning and workability, ensuring it’s a safe space for a passionate home cook, sign up for a Consult HERE.