Organizing the kitchen and using storage space sensibly

In short: Well-thought-out kitchen organization saves time while cooking and makes the often limited storage space significantly more efficient to use. The arrangement of kitchen utensils and supplies should be based on actual workflows.

In more detail: The work triangle principle between stove, sink, and fridge helps keep distances in the kitchen short.

In detail

• Zone principle: Frequently used items should be within reach of the relevant work zone, such as pots near the stove.
• Vertical storage: Wall mounts, hanging rails, and the inside of doors often offer unused storage potential for kitchen utensils and smaller supplies.
• Drawer dividers: Dividers in drawers prevent cutlery and small tools from getting jumbled and speed up finding them.
• Rarely used appliances: Kitchen appliances only needed occasionally can be stored in higher or less accessible cabinets.
• Transparent containers: Clear storage containers make it immediately visible which ingredients are still available and when restocking is needed.
• Keeping work surfaces clear: Keeping as few devices and items permanently on the work surface as possible creates more room for actual cooking.
• Regular review: A periodic review of kitchen cabinets reveals unused items that could make room for more sensible solutions (kochen-fuer-anfaenger-basics, schraenke-und-vorraete-sinnvoll-organisieren).