One of the first things that Morris Black designers learn while studying kitchen design (yes, there is a college course leading to a Certified Kitchen Designer degree) is the work triangle. The kitchen work triangle is the path between work surfaces; food preparation, refrigeration, and cooking surfaces. You can have a gorgeous kitchen but if it is designed inefficiently it can make your time spent in the kitchen a nightmare.
In a good kitchen layout, we try to ensure no more than twenty-six feet total between your refrigerator, food preparation area, and cooking surface, with not less than four feet between these areas. If you have less than four feet between each the space will feel cramped – especially when there is more than one cook in the kitchen. The furthest distance between work areas should not be more than nine feet.