Today, the demand for interior designers has rapidly increased. Most of the interior design experts have become dependent on the requirements and needs of a homeowner or an architect. During a recent study by the University of Illinois, it was revealed that the concept of kitchen is based on three main roles namely, storage, preparation, and cooking. The architect team who developed the concept asserted that the standard outline of a kitchen space would be a triangle with the refrigerator, the stove and the sink placed at each vertex. However, all these elements would be placed on one wall if its a single-file kitchen layout.

Although, the architectural team developed the term "work triangle" for the kitchen, but the phrase was actually used  as an industrial process. The manufacturing team of the late Henry Ford organization formed this term to work on a specific set of tasks within as small an area as possible, to efficiently complete the vehicle manufacturing process. The University team then got hold of the idea, and based on it developed a method for maximizing kitchen design.

The basic idea behind kitchen triangle is to impose ideal distances between the kitchen sink, the refrigerator and the cooker. Apart from this goal, there are other factors as well to consider. Based on the concept, the refrigerator was considered as the most common and important  item in the kitchen, as lot of things are stored in it, and everyone goes there for water, cold beer, juice, and just about anything  that requires a cold storage. Hence, the positioning of this appliance was considered to be the most vital.

Usually, in most standard layout for kitchen includes gas oven or a microwave oven or other cooking gadgets, as well as a sink. Besides these, you'll also find a contiguous pantry room, kitchen cabinets and a freezer compartment. At times, some families would place their laundry machine right in the kitchen. The concept of having a layout for kitchen is relatively new. It was the famous book author Catherine Beecheer, who introduced the term for  systematic blueprint for designing the "model kitchen". In earlier concepts, focus was mainly on the assertions of having enough space with shelves on the wall, as well as storage space for various food items. However, when the book was released the author tried to introduce division between cooking area from the food preparation area. Therefore, she gave the idea to move the stove into a compartment adjacent to the kitchen.

Hence, if you plan a work triangle for your own kitchen, you would be able to reduce excess movement by centering your work space.