Kitchen Design Guidelines & Recommended Clearances

Designing a functional kitchen goes beyond cabinet style and color — it’s about creating a space that flows. These professional kitchen layout standards, based on NKBA (National Kitchen & Bath Association) recommendations, help ensure comfort, safety, and efficiency in every kitchen.

🚪 Doorways & Traffic Flow

  • Door / Entry Width: A kitchen doorway should be at least 32 inches wide.
  • Door Interference: Entry doors should not interfere with appliances, and appliance doors should not interfere with each other when open.
  • Walkways: A walkway should be at least 36 inches wide.

🔺 Work Triangle & Work Centers

The distances between the three primary work centers — cooking, cleanup/prep, and refrigeration — form the kitchen’s work triangle.

  • Distance Between Work Centers: Total should be no more than 26 feet. Each leg must be 4–9 feet.
  • Additional Work Centers: Each added leg must also be 4–9 feet.
  • Island Intersections: No leg should intersect an island/peninsula by more than 12 inches.
  • Obstructions: Full-height obstacles (pantries, refrigerators) should not separate two work centers.
  • Traffic: Major household traffic should not cross the work triangle.

🧭 Work Aisles & Countertop Clearances

  • Work Aisles: Minimum 42 inches for one cook; 48 inches for multiple cooks.
  • Preparation Area: At least 36 inches wide × 24 inches deep of continuous countertop next to a sink.

🥶 Refrigerator & Cooking Surface Landing Areas

  • Refrigerator Landing Area: Provide 15 inches of landing area:
    • On the handle side, OR
    • On either side of a side-by-side refrigerator, OR
    • No more than 48 inches across from the front of the refrigerator, OR
    • Above/adjacent to any undercounter refrigeration appliance.
  • Cooking Surface Landing Area: Provide a minimum of:
    • 12 inches on one side
    • 15 inches on the other side
    • For islands/peninsulas: countertop should extend 9 inches behind the cooking surface.
  • Cooking Surface Clearance:
    • Allow 24 inches to a protected & noncombustible surface (e.g., range hood).
    • Allow 30 inches to an unprotected / combustible surface (e.g., cabinetry).
    • Follow manufacturer specs when using a microwave hood.
  • Cooking Surface Ventilation: Provide a ducted system of at least 150 CFM.
  • Cooking Surface Safety:
    • Do not place the cooking surface under an operable window.
    • Window treatments above the cooktop must not be flammable.
    • A fire extinguisher should be located near the exit, away from heat sources.

🔥 Microwave & Oven Placement

  • Microwave Height: Ideally:
    • Bottom should be 3 inches below the primary user’s shoulder, and
    • No more than 54 inches above the floor.
    • If below a countertop: must be at least 15 inches from the floor.
  • Microwave Landing Area: Provide at least 15 inches above, below, or adjacent to the handle side.
  • Oven Landing Area: Provide:
    • 15 inches next to or above the oven, OR
    • 15 inches within 48 inches across if it does not open into a walkway.
  • Combining Landing Areas: If two landing areas touch, use the larger one and add 12 inches.

🪑 Seating, Islands & Peninsula Clearances

  • Traffic Behind Seating:
    • No traffic: 32 inches from counter/table edge.
    • Traffic passing: 36 inches to edge past; 44 inches to walk behind diners.
  • Knee Clearances:
    • 30" table: 24" wide × 18" deep
    • 36" counter: 24" wide × 15" deep
    • 42" counter: 24" wide × 12" deep

🚰 Sink, Dishwasher & Cleanup Zones

  • Sink Placement: The main sink should be adjacent to or across from the cooktop and refrigerator.
  • Sink Landing Areas: At least 24 inches on one side and 18 inches on the other.
  • Dishwasher Placement:
    • Within 36 inches of the sink edge.
    • Provide 21 inches of standing room in front and to the side.
  • Auxiliary Sink: At least 3 inches of countertop on one side and 18 inches on the other.

🧱 Countertops & Edges

  • Total Countertop Space: Provide 158 inches of countertop frontage (24" deep) with at least 15 inches of clearance above.
  • Countertop Edges: Clipped or rounded corners are recommended over sharp edges.

📦 Storage Recommendations

  • Total Shelf/Drawer Frontage:
    • Small kitchen (≤150 sq ft): 1,400 inches
    • Medium kitchen (151–350 sq ft): 1,700 inches
    • Large kitchen (≥351 sq ft): 2,000 inches
  • Storage Near Main Sink: Within 72 inches of the cleanup/prep sink:
    • Small kitchen: 400 inches
    • Medium kitchen: 480 inches
    • Large kitchen: 560 inches
  • Corner Cabinets: At least one corner cabinet should include a functional storage device (unless no corners exist).

💡 Electrical & Lighting

  • Electrical Receptacles: All receptacles serving countertop surfaces must have GFCI protection.
  • Lighting: All work surfaces should have dedicated and appropriate task lighting.

Following these spacing standards ensures your kitchen feels open, efficient, and built for everyday living — whether designing a compact workspace or a luxury chef’s kitchen.

Have your measurements and ready to get started?