Comments on: The Lost Triangle and the Kitchen Star http://www.calfinder.com/blog/kitchen-remodel/the-lost-triangle-and-the-kitchen-star/ CalFinder Remodeling / Home Improvement Blog Thu, 18 Mar 2010 17:01:30 +0000 http://wordpress.org/?v=2.9 hourly 1 By: Peggy Deras, CKD, CID http://www.calfinder.com/blog/kitchen-remodel/the-lost-triangle-and-the-kitchen-star/comment-page-1/#comment-413 Peggy Deras, CKD, CID Fri, 12 Oct 2007 02:37:07 +0000 http://www.calfinder.com/blog/kitchen-remodel/the-lost-triangle-and-the-kitchen-star/#comment-413 It sounds to me as though you don't have adequate counter space between your fridge (the usual starting point) and your sink. This is the prime prep area and the first leg of an ideal work triangle. It also sounds as though you are keeping your rice in an area that is not "point of use". That would logically be near the cooktop. If you kept it, and other similar food items that need no preparation, there you would do a lot less back and forth. The work triangle idea is that cooking works in a progression: From storage (fridge and pantry); to prep (sink and counter); to cooking (cooktop/oven); and thence to serving. It works perfectly for a single cook. If there are multiple cooks, then we must design multiple triangles that do not overlap. For instance: The wife does the main cooking today, so she gets the main sink and the cooktop and microwave (next to the fridge), while her husband makes the salad at a second sink and monitors the biscuits in the oven. They both share the fridge at one point of each of their triangles; so that is the only place where they need to watch out for each other. In a more extravagant kitchen design the husband might have his own refrigerator drawers. See? It sounds to me as though you don’t have adequate counter space between your fridge (the usual starting point) and your sink.
This is the prime prep area and the first leg of an ideal work triangle.

It also sounds as though you are keeping your rice in an area that is not “point of use”. That would logically be near the cooktop. If you kept it, and other similar food items that need no preparation, there you would do a lot less back and forth.

The work triangle idea is that cooking works in a progression: From storage (fridge and pantry); to prep (sink and counter); to cooking (cooktop/oven); and thence to serving.

It works perfectly for a single cook.

If there are multiple cooks, then we must design multiple triangles that do not overlap.
For instance:
The wife does the main cooking today, so she gets the main sink and the cooktop and microwave (next to the fridge), while her husband makes the salad at a second sink and monitors the biscuits in the oven.
They both share the fridge at one point of each of their triangles; so that is the only place where they need to watch out for each other. In a more extravagant kitchen design the husband might have his own refrigerator drawers.

See?

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