kitchens
The kitchen work triangle, its limits and how to plan by zones
How the kitchen work triangle works, where it falls short, how to plan by zones, typical aisle widths, and the strengths of each common kitchen layout.
What is the kitchen work triangle?
The work triangle links the sink, hob and fridge. As a guide, each side should be about 1.2–2.7 m (4–9 ft) and the three sides should total roughly 4.0–7.9 m (13–26 ft), with no main walkway cutting through it. Modern kitchens often plan by zones instead, with the triangle as a check.
The work triangle has guided kitchen planning for decades. It is a simple idea: the three places a cook uses most should be close enough to save steps but far enough apart to leave working space between them. It still works as a quick check, but kitchens now hold more appliances and more people than when the idea was first used, so most designers combine it with zone planning.
How the triangle is measured
Draw a line from the centre of the sink to the centre of the hob, from the hob to the centre of the fridge door, and from the fridge back to the sink. Those three lines are the triangle.
| Measure | Typical guide (metric) | Imperial |
|---|---|---|
| Each side of the triangle | 1200–2700 mm | 4–9 ft |
| Total of all three sides | 4000–7900 mm | 13–26 ft |
| Aisle between runs, one cook | 1000–1100 mm | 39–43 in |
| Aisle between runs, two cooks | 1200 mm | 47 in |
| Island to opposite run | 1000–1200 mm | 39–47 in |
| Worktop depth | 600 mm | 24 in |
| Worktop height (standard) | 900–920 mm | 35–36 in |
| Landing space beside hob, each side | 300 mm or more | 12 in or more |
| Worktop beside sink, main side | 450–600 mm | 18–24 in |
| Wall units above worktop | 450–500 mm | 18–20 in |
These are planning guides, not regulations. Gas and electrical work, ventilation and fire safety are covered by building regulations where you live, and appliance manufacturers set their own installation clearances. Where those differ from the table, follow them.
As a further guide, no side of the triangle should be crossed by a tall unit, and no main household walkway should pass through it. A route from the back door to the garden that cuts between hob and sink puts people in the way of someone carrying hot pans.
Where the triangle falls short
The triangle assumes one cook, three appliances and a closed kitchen. Many kitchens now have:
- two people cooking at once, or children doing homework at an island
- a separate oven, a hob, a microwave and sometimes a second sink
- a dishwasher that needs to sit next to the sink
- an open plan, with sofas and dining tables in the same space
- a large fridge-freezer, or separate fridge and freezer columns
In these kitchens there may be several overlapping triangles, or none that make sense. That is why zone planning is now common.
Planning by zones
Zone planning groups storage and appliances by task, then arranges the zones in the order food moves through the kitchen. A typical sequence for a right-handed cook runs from storage to preparation to cooking to serving, then cleaning.
- Storage zone. Fridge, freezer and dry goods. Place it near where shopping comes in.
- Preparation zone. The longest clear stretch of worktop, ideally 900 mm (36 in) or more, between the sink and the hob. Knives, chopping boards and mixing bowls live here.
- Cooking zone. Hob and oven, with pans, utensils, oils and spices close by. Keep landing space on both sides of the hob.
- Cleaning zone. Sink, dishwasher and bins. Put the dishwasher next to the sink, and crockery storage within reach of the dishwasher so it can be unloaded without walking.
- Serving or social zone. An island or peninsula where food is plated and people sit, kept to the edge of the working area.
Zones still respect the triangle in spirit. The fridge, sink and hob should remain close enough to move between easily, and the busiest route, sink to hob, should be the shortest.
Common layouts
Single-wall
Every unit and appliance sits on one wall. It suits studios and narrow rooms. There is no triangle, so aim instead for the sink in the middle, with the hob on one side and the fridge on the other, and at least 600–900 mm of worktop between each. A run of about 3 m (10 ft) or more makes it workable for daily cooking.
Galley
Two parallel runs with an aisle between. It is efficient for one cook because everything is a turn away. Keep the aisle at about 1000–1200 mm (39–47 in): narrower and doors clash, wider and the advantage is lost. Put the sink and hob on opposite runs or on the same run with good preparation space between them, and avoid making a galley a through route if it has doors at both ends.
L-shaped
Units on two adjoining walls. It suits open-plan rooms because the open side leads to a dining or living area. Place the sink and hob on different legs where possible, and plan the corner carefully: a blind corner cupboard wastes space unless fitted with pull-out or carousel storage. Keep appliances away from the corner itself so doors can open.
U-shaped
Units on three walls. It gives the most worktop and storage and a natural triangle. The space inside the U needs to be at least about 1200 mm (47 in) across, or two people cannot work back to back. Two corners mean two awkward corner cupboards to resolve.
Island
An island added to an L, U or single-wall layout. It can hold the hob, the sink, or simply be preparation space with seating. As a guide, an island needs 1000–1200 mm (39–47 in) of clear space on every working side, and is usually no smaller than about 1000 × 600 mm to be worth having. For seating at an island, allow about 600 mm (24 in) of width per stool and a worktop overhang of about 250–300 mm (10–12 in) for knees. If the island holds a hob, plan the extraction and the landing space on all sides, and keep seating away from the cooking area.
A quick checklist
- Can the dishwasher and oven doors open fully without blocking each other or the aisle?
- Is there clear worktop on both sides of the hob and next to the fridge?
- Is the longest stretch of worktop between the sink and the hob?
- Does any household route cut through the working area?
- Can the bin be reached from the sink and the preparation area?
- Does each corner have a storage solution, not just an empty void?
Trying layouts in Arcvelle Studio
The kitchen planner lets you try single-wall, galley, L and U shapes with an optional island and clearance checks. You can pin the sink and hob where your services are, and it produces worktop pieces with lengths and joints and a module schedule. It is a rules-based generator, so treat its result as a starting layout to check against the guides above. You can then hand the kitchen to Arcvelle Studio to see it with the rest of the home, and the kitchen planner help article covers each step.