For the last few decades, most kitchen designs have been based on three standard layouts: the U-shaped kitchen, the L-shaped kitchen and the galley kitchen. 
 
Those all make use of the classic work triangle concept that basically positions the three major kitchen components (refrigerator, stove and sink) in a triangular pattern.
That was determined to be the most efficient layout in the 1950's, after a research study on kitchen usage showed that most women:

• Stayed home during the day 
• Worked alone in the kitchen 
• Cooked most foods from scratch
• Needed storage space for about 400 items 

Tracking Modern Trends

More recently, the National Kitchen and Bath Association (NKBA) co-sponsored recent research that recognized the changing use patterns in the kitchen. It found that most women now:

• Work outside the home
• Share the cooking
• Prepare very few foods from scratch
• Require storage space for 800 items 

After this study, the NKBA wrote 31 guidelines to provide industry pros with minimum standards for kitchen efficiency, convenience, traffic spaces, distances between items, and countertop and cabinet space.
NOTE:The NKBA has a website: www.nkba.org.