![\"\"](\"https:\/\/www.livabl.com\/articles\/wp-content\/uploads\/2019\/10\/kitchen.jpg\")
<\/a><\/p>\nPhoto: James Bombales<\/em><\/p>\n Typing \u2018kitchen work triangle\u2019 into the search bar on Pinterest reveals a bevy of primitively drawn floorplans labeled with so-called \u201crules\u201d for adopting this age-old design concept. But Nikki Fisher-Gigault, the founder of <\/span>NFG Designs<\/span><\/a> and a former kitchen designer, believes the triangle theory is wildly out-of-date. \u201cI’m amazed that I still hear this term, to be honest,\u201d says Fisher-Gigault. \u201cIt\u2019s not always realistic, especially in homes that are quite large.\u201d<\/span><\/p>\n The concept of the kitchen work triangle didn\u2019t just come about naturally, it was developed in the 1940s by researchers at the University of Illinois School of Architecture. Its intention was to cut construction costs by standardizing practices, not necessarily to make kitchens more efficient for home chefs.<\/p>\n \u201cThe essential part of a well-designed kitchen is not so much sticking to the rulebook on what the triangle is, but thinking about the different work zones \u2014\u00a0how you use them, what your storage requirements are, and then building your kitchen around that,\u201d explains Fisher-Gigault.<\/p>\n\n<\/a><\/p>\n