In the 1950s, mom’s domain was the kitchen. She ruled her “work triangle,” efficiently whipping up casseroles in her freshly pressed apron. Here, she cooked, canned and cleaned up as she went along all in her “optimal” little geometrically perfect world.

In the 1950s, mom’s domain was the kitchen. She ruled her “work triangle,” efficiently whipping up casseroles in her freshly pressed apron. Here, she cooked, canned and cleaned up as she went along all in her “optimal” little geometrically perfect world.

Happily, we’ve come a long way since the 1950s. Not only have men joined mom in the kitchen, but also improved technology and streamlined design have rewritten all of the rules for kitchen configuration. It’s lead to a new legion of layouts that allow for total kitchen personalization.

Nowadays, not only do kitchens often see more than one cook at a time, but they also see entire families cooking, studying, playing, snacking, talking, emailing, entertaining, crafting, planning, gaming, and, well, just living. We have more appliances, which means we need to be more creative with placement (kitchen designers are charged with laying out functional spaces that aren’t just crammed with appliances) as well as storage options. Many kitchens now include multiple sinks, dishwasher drawers, multiple ovens and more. It’s a bit too much to be contained in a triangle. Even a really big triangle.

Through necessity, the work triangle has broken apart into several separate work centers, or zones, grouping everything needed to do a specific type of task into a single area. Some of the most common zones are:

The Food Prep Zone. Most often positioned near the sink (or with its own sink, separate from the main cleanup sink), the food prep zone works best near trash and compost containers. It should contain cutting boards, mixing utensils and knives, plus offer plenty of countertop space. It houses baking dishes, spices and small appliances, such as food processors and blenders.

The Main Cooking Zone. Usually consisting of the stove, cooktop and vent hood, this is also a good location for the microwave. It may contain a potfiller faucet, or offer proximity to an adjacent sink. It’s also a good place to store small appliances, such as the toaster, toaster/convection oven, deep fryer, etc. Frypans, saucepans, pan lids, cooking utensils, spices, oils, and oven mitts also work well stored in this area.

The Baking Zone. In addition to lots of countertop space, the baking center should have easy access to rolling pins, mixers, food processors, cookie sheets, baking ingredients, measuring cups/spoons, mixing utensils, mixing bowls, and a marble or stone slab for rolling pastry.

The Eating Zone. This is a breakfast bar, built-in nook, table and chairs, or basically any eating surface, which also offers seating. An ideal eating zone offers storage for dishes, flatware, placemats, napkins and some condiments.

The Snack Zone. Usually close to the refrigerator, this area contains snack foods as well as the tools they often require, such as a microwave, toaster oven, popcorn maker, microsafe dishes, plus cup and dish storage. It should be a fuss-free area where children and guests can easily help themselves to a snack.

The Beverage Zone. From coffee to cocktails, this area varies depending on what the homeowners prefer or how they entertain. It’s not uncommon for the space to include a sink, cabinet storage for cups, a (built-in or freestanding) coffee maker or espresso machine, wine storage, a water cooler or filtered water dispenser, or refrigerator.

The Clean-up Zone. Important elements here include the main sink, dishwasher, waste disposal, trash/compost/recycling bins and kitchen towels. Other handy necessities include everyday dishes, flatware, trash bags, paper towels and a dish drying rack.

There is some overlap between the various zones, and naturally every client is different. Some may have no use for a Baking Zone and others might want all of these plus a “Canning Zone.” The areas to focus on often depend upon many different factors, such as the size of the kitchen, the client budget, and the cooking style of the people who will use it. But all of this boils down to the fact that kitchen cabinetry no longer consists of symmetrical runs of cabinets comprised of simple doors and drawers.

If you think this sounds like quite a bit more than yesterday’s “standard kitchen” could handle, you’re right. And this is why we’ve seen a paradigm shift to more open living space. By virtually merging the kitchen with the great room, it has allowed designers to expand out and more thoroughly address specific needs in the kitchen.

It also means kitchen designers have to be more creative. Consider implementing modular storage units, offering open shelving for easier access, designing stand-alone pieces for storage, and including accessories like drop-down mixer stands or magnetic utensil strips along a backsplash. It’s no longer a rule that overhead cabinets must be parallel around the perimeter of the kitchen. If lowering overhead cabinets works better for spice storage or makes a more comfortable home for small appliances, do it. If there’s room for an island, why make it only one level? Adding additional planes visually differentiates various zones. For example, a lower island surface is ideal for rolling out dough in a baking zone and a higher plane, paired with bar stools, makes a fantastic eating zone.

No matter what budgetary or special constraints you might face, remember that your ultimate goal is designing a layout that works for the client’s specific lifestyle needs, no matter what they may be. No matter how many work zones you incorporate, all that matters is that you’ve created a space that’s pleasant, comfortable, welcoming and efficient.