The kitchen work triangle
What the kitchen work triangle is, the usual guideline numbers, how it applies to different kitchen layouts, and when to ignore it.
By Hayk Petrosyan · · 2 min read
The work triangle connects the three places you use most when cooking: the sink, the hob (cooktop) and the fridge. The idea, from mid-20th-century kitchen research, is that these three should be close enough to work efficiently but not so close that you trip over yourself.
The usual guideline
- Each side of the triangle: between about 1.2 and 2.7 m (4–9 ft).
- The three sides together: between about 4 and 8 m (13–26 ft).
- No major walkway should cut through the triangle, and no tall unit should block a side of it.
These numbers are guidelines, not rules. They come from American practice and suit a kitchen used mainly by one cook.
By layout
- Galley: the triangle runs across the walkway — sink on one side, hob and fridge on the other. Keep the walkway at about 110–120 cm.
- L-shaped: sink and hob on one leg, fridge on the other, with the corner between them.
- U-shaped: one point on each side; the most compact triangle.
- Single run: the triangle flattens into a line; keep the sink between the fridge and the hob.
Measuring it in Roomdraft
Place the sink, hob and fridge, then use the measure tool (in the Notes menu) between their front centres. If one side is longer than about 2.7 m, consider moving the fridge closer.
When to ignore it
In large or open-plan kitchens, and when two people cook together, designers often think in zones instead: a preparation zone, a cooking zone, a washing zone and a storage zone. The aim is the same — short distances for frequent tasks — without forcing everything into one triangle.
See the L-shaped, U-shaped and galley templates for examples.