Both the size and shape of your kitchen will help you to determine the best way to utilize the space. The principal activity zones: the sink, the stove and a preparation/serving area, should be laid out in a triangle. This is often referred to as the work triangle and is the most efficient way to plan a kitchen, as it cuts down on time spent walking between these areas.
It may be that you will need to re-locate some of the service points – e.g. water and electricity – within the space to create the best layout.
Locating the essentials
Ideally there should be an area of work surface, either side of the sink and stove. Freestanding range-style stoves give a semi-professional look. If you prefer built-in appliances, then consider locating a single or double oven in a tall unit as they are more convenient to use at this height.
Remember that front-loading appliances, such as ovens and dishwashers, will require extra space in front of them for comfortable access. Locate this dishwasher adjacent to the sink, so that you can easily pre-rinse dishes before loading the dishwasher.