What’s the problem?
How might we WHAT for WHOM in order to CHANGE something?
kitchen work triangle – a concept used to determine efficient kitchen layouts. The primary tasks in a home kitchen are carried out between the cook top, the sink and the refrigerator. These three points and the imaginary lines between them, make up what kitchen experts call the work triangle. The idea is that when these three elements are in close (but not too close) proximity to one other, the kitchen will be easy and efficient to use, cutting down on wasted steps.
major work centers: Cooking (range), Preparation (sink/dishwasher) and Food Storage (refrigerator). The kitchen work triangle principle is used by kitchen designers and architects when designing residential kitchens:
- No leg of the triangle should be less than 4 feet (1.2 m) or more than 9 feet (2.7 m).
- The sum of all three sides of the triangle should be between 13 feet (4.0 m) and 26 feet (7.9 m).
- Besides the work triangle itself, there are several rules of thumb to consider when planning a kitchen:
The Cornell Kitchen (video 13:35) 1955 This film outlines efforts to improve and modernize the kitchen.