The quiet discipline of a well-planned kitchen that truly works
6 min
The best thing about this
The classic work triangle assumes one cook and one task at a time. Real kitchens run a prep zone, a cooking zone and a clearing zone simultaneously, often with different people in each. Planning three overlapping triangles rather than one is what stops a kitchen feeling crowded at exactly the moment it matters most.
Creating Lasting Value
Every good kitchen has one view that must be protected — to the garden, to the table, to the door the children come through. Once that line is agreed, the position of the tall units and the extraction usually resolve themselves, because those two elements are the only things large enough to block it.
Designed for Your Lifestyle and Chances
Storing things by type is how showrooms work. Storing them by how often you reach for them is how kitchens work. Daily items belong between hip and shoulder height within one step of the prep zone; everything else can be as awkward to reach as it likes.
Built Around Lifestyle and Opportunity
The details nobody notices when they are right: worktop depth behind the hob, a socket where the kettle actually lives, a bin that opens without moving your feet, a drawer that takes the pans without stacking. Each is a two-minute decision at design stage and a daily irritation if missed.
Project Summary
Handles, splashbacks and the tap are the most visible items and the easiest to change later, which makes them exactly the right place to economise while the layout is still being fought for.
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