Organizing a Kitchen by Zones

Professional kitchens are organized around the work done in them, so cooks can move between tasks without wasted steps. Home kitchens benefit from the same idea. Instead of storing things wherever they fit, organizing by zones, the areas where specific jobs happen, puts every item close to where it is used. The result is faster cooking, easier cleanup and counters that stay clearer. Here is how to set up each zone.

Start by emptying and sorting

Before rearranging, take everything out of one section at a time, wipe the shelves, and sort items into keep, donate and discard. Duplicate utensils, chipped dishes, gadgets you haven't used in a year and expired spices are common candidates for removal. Fewer items make every zone easier to organize.

The preparation zone

Where: the largest stretch of counter, ideally between the sink and the stove.

What goes here: cutting boards, knives, mixing bowls, measuring cups and spoons, peelers, graters and the kitchen scale.

Tips: store cutting boards upright in a rack or narrow cabinet. Keep knives in a block, a drawer insert or a magnetic strip on the wall to protect edges and free drawer space. Nest mixing bowls and measuring cups.

The cooking zone

Where: around the stove and oven.

What goes here: pots, pans, lids, spatulas, wooden spoons, ladles, oven mitts, trivets, cooking oils and everyday spices.

Tips: deep drawers with pegs or dividers make it easier to reach pots than stacking them in cabinets. A vertical lid organizer or a rack inside a cabinet door stops lids from sliding around. Keep frequently used utensils in a crock beside the stove and less used ones in a drawer. Store oils away from the direct heat of the stove.

The cleaning zone

Where: the sink and dishwasher.

What goes here: dish soap, sponges, brushes, dish towels, trash and recycling, and cleaning supplies.

Tips: a pull-out or tiered organizer under the sink uses awkward space around pipes. Store hazardous cleaning products in a locked or high cabinet if children live in or visit the home. Keep a small caddy for daily items so they can be moved easily when cleaning the counter.

The dishes and serving zone

Where: near the dishwasher, so unloading is quick, and close to where the table is set.

What goes here: plates, bowls, glasses, mugs, cutlery and serving platters.

Tips: store everyday dishes at a comfortable height. Plate racks or shelf risers double usable space in cabinets. Keep special-occasion serving pieces on higher shelves.

The food storage zone

Where: the pantry, cupboards and refrigerator.

What goes here: dry goods, canned food, snacks, baking supplies and food storage containers.

Tips: clear containers show at a glance what is running low. Group similar items together in bins, such as breakfast foods, baking, pasta and grains, and snacks. Use turntables in corners and deep shelves so nothing gets lost at the back. Follow "first in, first out" by placing new purchases behind older ones. Label shelves in the fridge for leftovers, drinks and produce, and keep food storage containers with matching lids stored together.

The beverage zone

Where: a section of counter near the sink, if space allows.

What goes here: the coffee maker or kettle, mugs, coffee, tea, sugar and filters.

Tips: a dedicated coffee station keeps morning traffic away from the cooking area and frees space elsewhere.

The baking zone

Where: near the oven, or wherever there is a stretch of counter for rolling out dough.

What goes here: baking sheets, cake and muffin tins, rolling pin, cooling racks, flour, sugar, baking powder and a hand mixer.

Tips: store baking sheets and trays vertically with dividers so you can pull out one without lifting the whole stack. Keep baking ingredients together in labeled containers in one cupboard so everything is ready when you start.

Making the most of small kitchens

• Go vertical: wall rails with hooks, magnetic strips, open shelves and the inside of cabinet doors all add storage without taking counter space.
• Use the tops of cabinets for rarely used items in baskets.
• Choose multipurpose tools instead of single-use gadgets.
• Keep counters as clear as possible, leaving out only what you use every day.

Keeping it organized

Return items to their zone after each use, do a quick reset of the counters each evening, and reorganize one cabinet a month. If you find yourself constantly walking across the kitchen for the same item, move it closer to where you use it. A well-organized kitchen evolves with the way you actually cook.