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Kitchen Design Don'ts

Designer Dave Stimmel deconstructs the successful kitchen.

(Continued from Page 1) By Kathy McCleary
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Stations, not the old kitchen triangle, are the key to today’s modern working kitchens.
Don’t #1: Insist on the kitchen triangle
The "working triangle" philosophy the refrigerator/sink/range was "developed in the 1950s to sell cabinetry," Stimmel says. "It’s not apropos for this day and age." In fact, in today’s large kitchens, design works better in "stations" — a station for clean up, a station for food storage, a station for cooking. "You can’t have a triangle in a 25 by 40 foot room," he says.
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