When designing your kitchen there are two different approaches to consider depending on the size of your kitchen.
The first is based on the principle of the cooking triangle. The distance between the sink, fridge and hob/oven should be 4 to 9 feet. It works well for small closed or semi-closed kitchens where mainly one person is cooking and the kitchen is considered cooking only space.
The second approach is based on the principle of the cooking zones. As the contemporary kitchens are opened up to living and dining rooms and there are more advanced appliances it is more efficient to break the workspace in zones which contain everything needed to perform a specific task. This helps accommodate more cooks and makes socialising easier.