If you’re planning a kitchen remodel, there are two basic principles you’ll want to keep in mind as you work on the design.
Listen to BOB VILA ON KITCHEN PLANNING or read the text below:
The first is the work triangle, which forms the heart of any working kitchen. The work triangle consists of the stove, the refrigerator, and the sink, which should be positioned so that you can draw imaginary lines between them, forming a triangle. Each side of the triangle should be no less than four feet long and no more than nine feet long.The interior of the triangle should be open – no island, peninsula, or anything else should intrude on it.
The second principle is the layout of the work stations. A well-planned kitchen has zones for food prep, food storage, and cleanup. The food prep area is near your stove; food storage is near your refrigerator; and cleanup is near your sink. Once you designate those three zones, you’ll find it’s easier to decide where to position the dishwasher, pantry, utensil drawers and everything else you need in your new kitchen.
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