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April 17, 2016
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Kitchen Zones

What Does the ideal Kitchen layout look like?

If you love to cook and consider yourself an at home chef, you’ll likely have some ideas on what the perfect kitchen layout looks like.

This diagram might not be how your kitchen actually looks, but the way it divides the space could be useful for anyone thinking about a Kitchen Renovation;

Kitchen Zones

Here’s what we can learn from it.

If you’ve been thinking about renovating your kitchen for a while or regularly use professional cook books you will have likely learned about the kitchen triangle. The kitchen triangle is often described as the triangular area between the fridge, sink and range.

The diversity of designs, styles and sizes of today’s kitchens however have us thinking in terms of ‘work zones’ rather than adhering to the idea of a triangle. While it can be costly to change the placement of the stove and refrigerator, or where the sink is located in your kitchen, you can change how you use these zones and what you choose to store and set up in each vicinity.

Here are five ideas we learn from this diagram that you can use in your kitchen — no matter its size or shape!

Divide your kitchen into five zones.

  • Consumables: This area is used to store your food. This zone could be split into two zones: one for your fridge and one for your pantry.
  • Non-consumables: The area is used to store dishes and everyday items like plates, bowls, glasses, and cutlery.
  • Cleaning: The area that contains the sink and dishwasher.
  • Prep zone: The area where most of your food prep work occurs. This could be a stretch of countertop, or a kitchen island.
  • Cooking zone: The area that contains the cook top, oven, or range, and possibly the microwave.

Regardless of size, design or style most kitchens can be divided up into these areas. Even if you have a small galley style kitchen, you likely still have the essentials: a fridge (consumables zone), some cabinets (non-consumables zone), a sink (cleaning zone), a little countertop space (preparation zone), and a stove (cooking zone).

Store items as close to their related zone as possible.

The whole idea of creating zones is to improve the work flow and efficiency of your space. For example, cutlery, mixing bowls, chopping boards, spices, and other prep tools should be stored where you do most of your prep work. Cooking utensils & pots, pans should be close to or near the stove or oven.

Store your everyday dishes in the cabinet closest to the sink or dishwasher.

Storing your everyday dishes and utensils close to or near your cleaning zone is a great way to improve efficiency. When you think about it what do you wash the most? All your everyday plates, glasses, and silverware! So whatever cabinet or cupboard is closest to your cleaning area, dish rack or dishwasher, that’s where you should store your dishes.

Create prep space as close to the stove as possible.

One of the most important things in setting up a kitchen is ensuring you have a decent amount of counter space close to the stove. Ideally you shouldn’t have to take more than a few steps to put your prepped food into a pot on your stovetop, or in the oven.

If you don’t have a lot of counter space near your stove, it’s a good opportunity to think creatively and look for ways to maximize your space. Whatever space you do have, it’s important to prioritize it as a prep space. Move the microwave and the fruit bowl from the counter tops! It’s more important to use that space to chop vegetables or mix ingredients.

Just do your best!

Not every kitchen layout is perfect and sometimes it’s unavoidable to store things in areas that aren’t ideal however the idea of categorizing your kitchen into a collection of zones is something to work towards! There will always be exceptions unless of course you already have the perfect kitchen!

Let us know what your zones look like. Do you follow a plan similar to this one?