Take a galley-plus-island plan, add a third parallel section -- a long dining table -- and you get a trifecta of kitchen efficiency in a 17x22-foot space. The design is based on the 40-inch rule adopted by some restaurants: With 40 inches between counters, a person only has to take one step and make a pivot to get to the next counter.
The restaurant approach is appropriate given how the island includes diner-style seating on one side, with a table for 6 or 8 just behind the stools. From the cook's perspective, the range, refrigerator, and island sink form a tight triangle, and the pot-filler faucet over the cooktop saves steps, too.
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