Zoning Your Kitchen

If you have a large enough kitchen, you should consider "zoning" it. Partially divide off your kitchen space into separate areas for working, eating and utility:

The working zone includes work surfaces for the preparation of food; a storage area for dry, canned and perishable goods; the stove (ovens and burners) and refrigerator; storage for cooking pots and pans; a serving area; and a place to wash the dishes. This zone will contain the work triangle.

An eating area will depend on the amount of space available - in a large, streamlined kitchen, the dining section might be separate, possibly divided from the working area by units incorporating a worktop for serving food. In a more informal and possibly unfitted kitchen, a large table with a durable countertop could serve for both preparation and eating. A breakfast bar with stools is an alternative, or a small, circular space-saving table with folding chairs; the table itself could even fold down or might be hung on a wall when not in used.

A utility area should include the washing machine and dryer, ironing equipment and storage for cleaning materials, If there is plenty of space, it might also house and extra sink, drainer, long-term storage of dry good and freezer.