Summary
The article presents a practical method to streamline kitchen organisation by dividing the space into three activity‑centred zones: the refrigerator zone, the sink zone, and the range zone. In the refrigerator zone, store dry staples, small appliances, and mixing tools near food‑arrival points. At the sink zone, keep dishes, cleaning supplies, and trash or recycling containers close to the sink and dishwasher for smooth prep and clean‑up. The range zone houses cookware, spices, serving pieces, and hot‑handling tools next to the cooktop or oven for maximum efficiency. They emphasise tailoring cabinet widths and layouts to your household size, lifestyle, and cooking habits.
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