Kitchen design begins with the available space and the way people use it, rather than cabinet appearance alone. The number of users, cooking habits, equipment and budget influence work zones and storage. Review the layout and services before ordering cabinetry so the design can be built and used comfortably.
Understanding kitchen work zones
Cooking, washing, refrigeration, preparation and storage should form a coordinated arrangement. In the diagram, red indicates cooking, blue washing, yellow everyday work, green refrigeration and storage, and cream the cabinets. These colours explain functions in the illustration; they are not a recommended decorative palette.
Linear, L-shaped and U-shaped layouts
The following drawings show common approaches to kitchen design. A linear layout can suit a narrow space, although a long run increases travel. An L-shaped arrangement connects well with dining areas. A U-shaped kitchen provides more worktop if sufficient movement space remains between the runs.
Eleven practical kitchen planning checks
Dimensions in these illustrations explain planning relationships and are not universal rules. Final sizes depend on users, accessibility needs, actual appliances, installation instructions and local requirements. Check clearances and opening movements on coordinated construction drawings before fabrication.
1. Entrance door and the first work zone
The entrance door should not obstruct a work position or appliance opening. Its relationship to cabinets depends on the direction of opening and the circulation route. Shallow storage may help in some narrow rooms, but appliance installation space must still meet the requirements of the selected model.
2. Space between cabinet runs
Allow for people to work and move when ovens, dishwashers and drawers are open. Illustrative widths around 120 or 150 centimetres can help compare options, but are not suitable for every arrangement. Assess the number of users, actual opening depths and the route through the room rather than checking only the closed cabinets.
3. The kitchen work triangle
The work triangle connects the sink, refrigerator and hob. Planning guides commonly discuss approximate leg lengths such as 1.2 to 2.7 metres, but multi-user kitchens and separate work zones may need a different approach. The aim is to reduce unnecessary travel and conflict, not to force every kitchen into an ideal triangle.
4. Wall cabinets and the worktop
Coordinate wall cabinet height with users, cabinet depth and equipment. Clearance above a hob is a separate safety matter governed by the hob and extractor instructions and applicable requirements. A 40-centimetre gap is not a universal safe clearance above cooking equipment.
5. Cabinet and appliance door openings
Doors do not all need to open in the same direction. Check that cabinets, the refrigerator, oven and entrance do not collide and that a person can stand in the appropriate position. Include handles, corner conditions and fully extended drawers in the review.
6. Circulation behind dining seats
Space behind a seat depends on whether it is only used for sitting or also forms a circulation route. Where a wheelchair is used, assess access, turning and occupied seats according to the user and appropriate standards. The original drawing dimensions are starting points, not proof that any layout is accessible.
7. Food preparation space
Provide an unobstructed preparation surface close to the sink and relevant equipment. It should support everyday tasks without being filled by small appliances. The original guide uses an 80-centimetre example, but the appropriate area depends on the tasks and available plan.
8. Hob placement and safe clearances
Provide suitable landing surfaces around cooking equipment. Read safe distances from walls, combustible materials and adjacent appliances from the manufacturer’s instructions and local requirements. Additional space alone cannot make a non-compliant appliance or installation safe.
9. Routes through the kitchen
Avoid directing unrelated household traffic through the main cooking and preparation zones. In an open-plan arrangement, organise routes to the dining area or terrace so they do not cut across the principal work area.
10. Sink location
The sink should connect conveniently with preparation space, the dishwasher and service routes. It does not need to occupy the geometric centre of the work triangle. Movement, adjacent surfaces and access to plumbing determine a suitable position.
11. Dishwasher location
A dishwasher is usually placed near the sink. Check its open door, the user’s standing position, hose routes and corner conditions against the actual model and cabinet plan. A 50-centimetre distance from a wall is not a universal requirement for every appliance.
Connecting the kitchen with adjacent spaces
An island is useful when circulation, appliance openings and seating remain comfortable after it is installed. It should not be added to a cramped plan for appearance alone. Coordinated interior design considers continuity of materials, colours and key views between the kitchen, dining and living spaces. In an open kitchen, the back of the island and small appliances also contribute to the living room view.
Storage based on real requirements
List cookware, food and electrical appliances before dividing cabinetry. Frequently used items should be near their point of use, with heavy objects at manageable heights. Drawer organisers and corner fittings are valuable when their sizes and operation match the household’s needs. More capacity without convenient access does not necessarily improve efficiency.
Lighting, ventilation and worktop materials
General lighting alone is not enough for preparation. Task lighting should avoid shadows from the user and uncomfortable reflections on glossy surfaces. Coordinate the extractor and exhaust route with cooking equipment and installation instructions; a window does not always replace suitable extraction.
Choose the worktop, floor and splashback for moisture exposure, cleaning, durability and repair. Sink junctions and edge sealing are as important as appearance. View samples under the room’s actual lighting and understand care requirements before purchase.
Checks before cabinetry is ordered
Select the exact refrigerator, oven, hob and dishwasher models before finalising drawings. The appliance body size differs from the space required for installation and ventilation. Sockets, valves and connections should remain accessible for maintenance. Check finished floor levels, worktop thickness and opening movements during the final survey.
For further planning and accessibility guidance, see the NKBA kitchen planning guidelines. These do not replace local requirements or the instructions for the selected equipment.