The kitchen, the work triangle

This rule complements rule 04.3 (work triangle) covered in the Circulation chapter. The work triangle remains the founding principle of any kitchen design, and deserves to be restated here.

Three poles, three distances. Refrigerator, sink, hob, each side of the triangle between 1.20 and 2.70 m, total perimeter maximum 6 m.

See rule 04.3 for full detail (measurement, configurations, frequent errors).

Why this reminder.

When you fit out a kitchen, you think of the furniture, the worktop, the finishes. You sometimes forget the triangle, which is the starting point of everything. Rethinking your kitchen begins with measuring the existing triangle, or planning the one of the future kitchen.

Quick verification of your kitchen.

Measure the distances between the centres of the three poles. If you fall within the ranges (1.20 to 2.70 m per side, ≤ 6 m total), your kitchen is ergonomic. Otherwise, you have identified the source of fatigue in the kitchen.

Possible corrections.

Without works, moving a single element (the refrigerator, often) can reduce the triangle by 2 metres. Check what can be moved without additional plumbing or electricity.

With works, adding a central island to carry one pole (often the sink or the hob), which transforms an L-shaped kitchen into a U-shaped kitchen with a compact triangle.

Special cases.

Galley kitchen (length > 4 m). The triangle flattens, becomes inefficient. If possible, add a return to make an L.

Open-plan kitchen with island. Often an excellent configuration. The fridge and sink on the wall, the hob on the island. Compact and fluid triangle.

Small compact kitchen. Triangle necessarily reduced (1.20 m per side), but remains effective.

In a small interior. The triangle remains valid, simply reduced. A 4 m² mini-kitchen can be more ergonomic than a 15 m² large kitchen if the triangle is respected.

See rule 04.3 for the complete professional variations.