lines. His streamlined collection leaves the designer with an elegant intersection of minimalist product and maximizes achievable function.

A kitchen based on the “Principles” is therefore no longer skewed by geometric happenstance; the obsolete “work triangle”, but, based on a set of irreducible “first principles”. These principles organize a clear set of design techniques and protocols which create space that allow an individual to move gracefully through a kitchen where everything comes easily to hand as it is needed or as Pete would say, “Life within reach”.

Like any movement or belief out of the norm, Pete and his “Principles” have its share of nah-sayers and distracters, but there seems to be an ever growing legion of architects, interior designers and kitchen specialist, who call themselves “Proxies”, that have embraced this new thought in both mind and heart as well as action in the practice of their trade.

Principles of Kitchen Layout – The Work Triangle

Ready, steady, cook!

Anyone who has attempted one of Jamie Olivers’ 15 Minute Meals will understand the value of a well-designed kitchen layout.  Everything from your cooking ingredients, favourite knife and trusty wooden spoon should all be at hand and ready to go.

In order to achieve this, kitchen designers apply what is known as the Kitchen Work Triangle.

The idea is that your cooker, sink, and fridge-freezer should all be positioned to form a triangle.  The smaller the triangle the more efficient the use of space.