Our maternal grandfather was a general building contractor. Around the turn of the century he designed and built the home that we later grew up in. The kitchen in this home was centrally located and the hub of activity.

It also was one of the largest rooms. Actually, it was more than one room. The kitchen proper contained a large table, a freestanding range, a refrigerator and a couple of small cabinets for pots, pans and cooking utensils. There was also a floor-to-ceiling built-in cabinet with glass doors that displayed decorative dishes, glasses and linens. And, believe it or not, there was still room for a large freestanding old-time radio and a grand overstuffed easy chair in which our grandmother spent many precious hours recounting old tales.

The other room, called the pantry, was a fraction the size of the primary space. It featured wall-to-wall cabinets that contained dishes, flatware, food items and the sink.

The distance from the sink to the range was about 12 feet with the refrigerator a staggering 15 feet from the sink. That might not seem like much, but if you make five round trips, the distance is equal to about one city block.

While we have fond memories of gatherings held in that kitchen, we know by today's standards it was a highly inefficient design one typical of homes built during that era.

The modern kitchen is still the center of activity, an important place for entertaining in the home.

The primary element in kitchen design is the work triangle. This is the path of activity connecting the sink, range and refrigerator. The most efficient kitchens contain a work triangle with a total length of not less than 23 feet and not more than 26 feet. To avoid extra steps no side of the triangle should be less than 7 feet nor more than 9 feet.

To avoid unnecessary interruption in the kitchen, traffic between other areas of the home should not cross the work triangle. This can be avoided by the "one-wall," U-shape and L-shape kitchen designs. It's tough to keep traffic out of the work triangle in a "corridor" kitchen design. While a well-planned work triangle is essential, there are several other elements that should be considered when designing a kitchen. Food and supplies needed on a daily basis should be accessible without the need for a chair or step stool. Seventy-two inches is the maximum height which most folks can conveniently reach items in upper cabinets.

The total amount of energy expended in doing work in the kitchen is influenced by the amount of stooping, squatting and reaching that is done. Studies by the National Kitchen & Bath Association (NKBA) have shown that when a worker is standing, the least amount of energy is expended when the shelves on which items are stored are located between 28 inches and 54 inches above the floor. Anything outside of this range will make tasks in the kitchen more difficult. For this reason most kitchen counter tops are about 36 inches above the floor. Counters are sometimes placed at a lower level for pastry-making operations or for working while seated. Counters should be slightly higher for taller-than-average people.

Counter space should be located on both sides of the sink and the range and on at least one side of the refrigerator.

The amount of counter space at each work center varies by area. A good rule of thumb is 15 to 18 inches of lay-down space at one side of the refrigerator; a minimum of 18 inches and 24 inches respectively at either side of the sink; 15 to 18 inches at one side of a built-in oven; and 12 and 24 inches respectively at either side of a range. These criteria provide for a safe and convenient configuration.

Upper or "wall" cabinets are generally 12 to 15 inches deep and are usually placed 15 to 18 inches above the counter top. This distance allows for easy access to items stored in upper cabinets and at the same time provides plenty of clearance for most small appliances. Upper cabinet heights vary from 12 inches to 48 inches, with 30 inches the most popular. Clearance should be provided in front of cabinets and kitchen equipment to allow access to and use of these facilities.

The minimum clearance between base cabinet fronts in the food preparation areas is 40 inches. The same minimum clearance should be provided between base cabinets and a facing wall or a facing tall cabinet. If two persons are working, the clearances should be increased to 48 inches.

A distance of 38 inches is recommended for clearance space between the face of one cabinet and the side of another cabinet or appliance. This will allow room for only one person to work. A second person can pass only if the working person stands.