1. The pool and the stove are not on the same operating table or are too far away. For example, in a U-shaped kitchen, the pool and the stove are respectively arranged on the two long sides of the U-shape, or in an island-shaped kitchen, one side is placed along the wall and the other side is placed on the island-shaped workbench. Hot pots, washed vegetables and freshly cooked noodles must always move between the pool and the stove, so the water in the pot will drop on the floor between them.
The general kitchen workflow will be processed after washing, and then cooked. It is best to design the sink and the stove on the same flow line, and the functional area between them is connected with a straight table as the operation table.
2. The pool or stove is placed in the corner of the kitchen. The layout design of some kitchens is very unreasonable. The flue is in the form of a wall stack, and the gas pipeline is reserved near the flue. Many people take it for granted that the stove is placed close to the flue wall. In this way, the operator's elbow will often hit the wall when cooking, otherwise he can only extend his arm to operate or give up using the wall-attached stove eyes to cook food. Placing the pool against the wall will also bring the same trouble.
Therefore, the pool or stove should be at least 41 cm away from the wall to have enough space for the operator to work freely. This free space can be connected by table tops and become a convenient and useful working platform. Dishwashers and trash cans are best placed under the pool, while ovens are placed under the stove. This collocation will bring more convenience to users.
3. Families who are used to Chinese food often set the stove on the island-shaped workbench. Island design is increasingly used in open kitchens. If your kitchen is just a display, this pattern will make you satisfied. However, when cooking Chinese food, the oil smoke in the pot will splash everywhere, and after every meal, the island workbench and even the nearby ground will be greasy.