Whether in a compact studio in Hong Kong or in a Michelin-starred restaurant, kitchen design requires special attention in order to make the act of preparing food a pleasant experience; with adequate space for all necessary functions and without the need for useless movements. The theory of the “golden triangle” or “kitchen work triangle” was conceived 100 years ago but remains valid and helpful in the definition of layouts and the organization of functions. Basically, the three main elements of the kitchen should be located at each end of the triangle: the sink, the refrigerator and the stove, with their respective functions in cleaning, storage and cooking. According to its principles, each side of the triangle must be between 1.20 and 2.70 meters long, and the perimeter should not be less than 3.96 meters or more than 8 meters.

Of course, it is not always possible to have the ideal dimensions and proportions to implement this type of kitchen, especially when we take into account the increasingly lean dimensions of contemporary environments. Nevertheless, there are various ways of making everyday operations more efficient even in tight kitchens. Below is a selection of items and products that can increase the space and efficiency of kitchens, without having to add even one square meter to them, straight from the comprehensive Architonic catalog.

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