I had a client ask me last week if the kitchen triangle is still used as best practise or is it out of date. The concept its self I believe can still be valid to some degree but as a designer with a back ground of running commercial restaurant kitchens I tend to plan around zones. The 21st century kitchen has evolved considerably since the inception of the triangle idea and the size, importance and sheer number of kitchen appliances poses the question, is it still relevant or are there other options and best practises? As I've mentioned I work with zones, cooking, cleaning and prepping/serving kitchen size depending using three 'the magic number' as a minimum so is the triangle a concept we should still embrace?
ispoildogs
Studio 3 kitchensOriginal Author
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