"The kitchen work triangle doesn't have to be a triangle," "I think it's called a triangle so that people understand that those three pieces work together. But the most important thing is workflow, and this can be different depending on the space and the owner's needs."
Above all else, make sure the route between your three work centers — prep, cooking and cleanup — stays clear and direct. "It's OK to spread them out, but just make sure the cook doesn't have to go around the island to get from one spot to another".
For larger kitchens, these work centers can be divided into different zones with their own individual work triangles. A prep sink might be located next to the refrigerator, while the microwave and cleanup zone might be closer to the main sink.