The purpose of a kitchen work triangle is help the cook to move around more efficiently and effectively. The three main "points" which forms the kitchen work triangle are the sink, stove/oven, and refrigerator. In planning a kitchen layout, the cook should be able to move unimpeded between these three points, and the distances between those points should not be too far.

This model was developed in the 1940s to address the efficiency of the kitchen space between the major work centers: Cooking (range), Preparation (sink/dishwasher) and Food Storage (refrigerator). It was designed to maximize the efficiency of a one-cook kitchen that stemmed from Taylorist principles. The University of Illinois School of Architecture developed the work triangle to emphasize cost reduction by standardizing construction.

The main working functions in a home kitchen are carried out between the cooktop, the sink and the refrigerator. These three points and the imaginary line between them, make up what kitchen experts call the "work triangle". The idea is that when these three elements are in close (but not too close) proximity to one other, the kitchen will run efficiently.

The kitchen work triangle principle is used by kitchen designers and architects when designing residential kitchens: 

Application of ergonomic should not stop once we leave our workplace. In fact, we should pay close attention to such so that we can improve our well-being and overall performance. :)