Pro Panel: The 3-Zone Kitchen is Over... Meet the 5-Zone Kitchen
With open-plan kitchens now the norm, has the classic three-zone kitchen had its day? Three experts weigh in
Georgia Madden
19 September 2019
When designing a new kitchen, many of us have the ‘three-zone’ rule firmly fixed in mind. But what we want from our kitchens nowadays is nothing like what homeowners sought 70-odd years ago when the concept of the ‘kitchen triangle’ first originated. According to the experts, open-plan, high-tech and connection are top of our kitchen wish list today – and as a result, it’s time to upgrade our thinking to the ‘five-zone’ approach. Here’s everything you need to know.
What exactly is a three-zone kitchen?
“The concept of the classic three-zone kitchen originated in the 1940s when kitchens were used for nothing more than cooking,” says Darren Palmer, interior designer and LG Signature ambassador.
“The rules of a three-design kitchen were simple – there should be no more than a few steps between the refrigerator, cooktop/oven and sink, and no physical interruptions between those three points of the ‘kitchen triangle’.”
“The concept of the classic three-zone kitchen originated in the 1940s when kitchens were used for nothing more than cooking,” says Darren Palmer, interior designer and LG Signature ambassador.
“The rules of a three-design kitchen were simple – there should be no more than a few steps between the refrigerator, cooktop/oven and sink, and no physical interruptions between those three points of the ‘kitchen triangle’.”
So what has changed?
“Today’s kitchen is not a closed-off, separate room – it’s very much the heart of the home – so the three-zone concept is no longer relevant,” says Palmer.
“Kitchens nowadays are also much larger than they used to be, and have obstructions in them, such as kitchen islands and multiple people walking around and through them – often doing different things at once, such as cooking, prepping or working at a laptop.”
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“Today’s kitchen is not a closed-off, separate room – it’s very much the heart of the home – so the three-zone concept is no longer relevant,” says Palmer.
“Kitchens nowadays are also much larger than they used to be, and have obstructions in them, such as kitchen islands and multiple people walking around and through them – often doing different things at once, such as cooking, prepping or working at a laptop.”
Find a specialised kitchen designer on Houzz to help you create your dream kitchen
What do Australians want from their kitchens today?
“Our clients today view their kitchen less as a pragmatic zone and more as an entertaining opportunity,” says Jasmine Jones, designer at Retreat Design. “They want their kitchen to make an impact and invite people in.”
“Where possible, most clients want an open-plan kitchen that is attached to living and dining spaces,” says Graeme Metcalf, industrial designer at Dan Kitchens. “What has evolved in recent times is the way these spaces are connected. Designers are experimenting with different ways to blend kitchen and living spaces through joinery, colour, textures and lighting.”
“The modern kitchen is no longer just for cooking – it’s a living, dining and entertaining zone too,” says Palmer. “As such, we are seeing the rise of a new ‘five-zone’ approach to kitchen design.”
“Our clients today view their kitchen less as a pragmatic zone and more as an entertaining opportunity,” says Jasmine Jones, designer at Retreat Design. “They want their kitchen to make an impact and invite people in.”
“Where possible, most clients want an open-plan kitchen that is attached to living and dining spaces,” says Graeme Metcalf, industrial designer at Dan Kitchens. “What has evolved in recent times is the way these spaces are connected. Designers are experimenting with different ways to blend kitchen and living spaces through joinery, colour, textures and lighting.”
“The modern kitchen is no longer just for cooking – it’s a living, dining and entertaining zone too,” says Palmer. “As such, we are seeing the rise of a new ‘five-zone’ approach to kitchen design.”
Image by LG
What are the key elements of a five-zone kitchen?
Palmer says:
1. Cooking zone: The cooktop and oven.
2. Cleaning zone: Often allowing for a left-to-right movement. This takes the user from the dirty zone to the clean zone, moving from the bin and the sink to the dishwasher.
3. Consumables zone: All food, whether it’s kept in the pantry or the refrigerator, including a place to unpack groceries that’s within reach or a few steps’ from the pantry and refrigerator.
4. Non-consumables zone: Cooking and dining essentials, such as pots, pans and plates.
5. Preparation zone: If you’re designing a new kitchen, remember that the more bench space the better – aim for at least 1.2 metres of open, uninterrupted bench space in at least one area, and allow for at least 40 centimetres of space on either side of the sink.
10 Top Design Tips for an Ergonomic Kitchen
What are the key elements of a five-zone kitchen?
Palmer says:
1. Cooking zone: The cooktop and oven.
2. Cleaning zone: Often allowing for a left-to-right movement. This takes the user from the dirty zone to the clean zone, moving from the bin and the sink to the dishwasher.
3. Consumables zone: All food, whether it’s kept in the pantry or the refrigerator, including a place to unpack groceries that’s within reach or a few steps’ from the pantry and refrigerator.
4. Non-consumables zone: Cooking and dining essentials, such as pots, pans and plates.
5. Preparation zone: If you’re designing a new kitchen, remember that the more bench space the better – aim for at least 1.2 metres of open, uninterrupted bench space in at least one area, and allow for at least 40 centimetres of space on either side of the sink.
10 Top Design Tips for an Ergonomic Kitchen
What are some of the most desirable inclusions in the modern five-zone kitchen?
Palmer says:
Palmer says:
- Multi-functional: The kitchen is no longer just for cooking and needs to be able to adapt to the various technical requirements of different age groups, tasks and devices. Design considerations might include charging stations in drawers or power sockets in island benches.
- Open-plan: This layout provides space for multiple people to carry out different tasks within the one area – it gives individuals some personal space, while allowing them to remain together as a family.
- Statement features: Think beautifully designed, adventurous palettes and high-end inclusions such as a luxury wine fridge or a sophisticated refrigerator.
- Individualism: While homeowners keep an eye on trends to inform their design decisions, they’re also looking for ways to customise the functionality and aesthetics of their kitchen.
Metcalf says:
- Sophisticated storage: Homeowners are more conscious of the way their kitchen looks when it is not in use and, as a result, they are seeking more storage space. Those with the space and budget tend to opt for a butler’s pantry or scullery where they can leave appliances out on the benchtop, but out of sight of the main kitchen.
- Appliance niche: Another great way to hide away appliances is with an appliance niche – essentially a cabinet with a bench behind bi-fold, pocket or roller doors.
Jones says:
- Hi-tech inclusions: Homeowners are looking to incorporate sophisticated mechanisms that make every centimetre of their cabinets work as hard as possible – think integrated bin systems, customisable utensil trays and pull-out baskets that maximise storage potential.
- Integrated appliances: Once expensive, integrated appliances are becoming more affordable, allowing budget-conscious customers to have a neat, streamlined kitchen.
- Statement feature: Many of our clients look to add a stand-out feature to their kitchen, such as a contrasting cabinet finish or a dramatic splashback, which gets guests talking.
Your turn
Are you a fan of the new five-zone kitchen concept? Tell us in the Comments below. And don’t forget to save your favourite images, like this story and join the conversation.
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Want more professional advice for your next renovation? Don’t miss this Pro Panel: 12 Tips For Establishing the Right Laundry Set-Up
Are you a fan of the new five-zone kitchen concept? Tell us in the Comments below. And don’t forget to save your favourite images, like this story and join the conversation.
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Want more professional advice for your next renovation? Don’t miss this Pro Panel: 12 Tips For Establishing the Right Laundry Set-Up
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I designed my new large kitchen with a Beverage Center which is located at one end of kitchen. It keeps everyone clear of my work zone while cooking . In the beverage center is located small fridge, ice maker, coffee maker and cabinets are filled with the glassware. The main refrigerator is also located towards that end. We're still in the final phase of our construction, so I'll have to fill you in later on how this plan is working.
I think you are going to love it. I took a chance and went all in on the multi zone over the work triangle-- completed a year ago. I turned a corner that originally was the 'desk' area into a coffee bar/beverage/breakfast center with a sink and toaster adjacent, but out of the way of the main cooking area. Love it. Guests can get everything they need for beverages and light snacks, instant hot for teas and cocoas. It is like a little mini kitchen out of the way, but fully stocked. I did end up putting in a second silverware drawer and second glass cupboard, so I have 2 locations in the kitchen. I have 2 different sets of each so it is easy to put away after washing. There is no going back for me, it leaves the main kitchen and everything I need to work the way I like it. I was very nervous moving away from the work triangle, I had to sacrifice it for 2 sections of long unobstructed counter for pastry and prep (8' and 10'). But it was a silly worry. I do not miss it at all.
Cooking, Eating, Cleaning, Drinking, Pet would be our 5 zones. Having a separate location to access drinks and a designated space for Pebbles to eat & drink eliminates traffic jams.