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Ergonomic planning in the kitchen, especially in a small kitchen, makes working much easier and is based on an activity center with sink, fridge and cooking range being the three corners of the 'working triangle'. The distance between these three most used areas of the kitchen should not be so great, as to make the cook run around several times nor so less that it is inconvenient to turn from one area to other, which is not safe too. Refrigerator can be placed near the countertop, so that it becomes easier to stash vegetables and groceries in it and take them out again to chop while the dishwater near the sink can be used to wash utensils easily.
It should be made sure that counters should be at the right height to make working for the cook easier and if the cook is left-handed, it may take more thought as to which side the cabinets should open to make it easier for him or her to work. Separate areas for heavy pots can be assigned while drawer size of appropriate sizes for small appliances can be designed accordingly. Right and appropriate storage areas helps you to keep the kitchen more organized and minimizes bending and stooping down, to give less strain to your back.



