A staple design principle, the kitchen work triangle was developed in the early 20th century. In the past, industrial efficiency experts determined that the triangle connecting range, refrigerator and sink determined how efficient and safe the space was for the (single) cook. The guidelines specified maximum and minimum distances between the three appliances. As well as, the minimum countertop spaces by each.
Three-quarters of a century later, the kitchen is a multitasker where crowds gather and family and guests load up outlets with chargers. Appliances may include an oversize professional range and multiple ovens, sinks, and refrigerators.
The bulk of food prep still revolves around the cooktop, refrigerator and sink, and triangle guidelines apply. However, a multi-tasking, multi-cook kitchen must be carefully designed to prevent traffic jams and chaos. A good approach is to group activities into zones, then apply work-triangle spacing between zones.
The final layout may have more than one triangle. I think in terms of work zones for clients including the following: