The working triangle—also known as "the kitchen triangle," sometimes known as "the golden triangle"—is a notion developed in the early twentieth century that argues a kitchen's three major work areas should form, you got it, a triangle. In particular, the sink, refrigerator, and stove. These are the only tools any cook should be without when cooking. This concept is not new; in fact, it can be traced back to 1920s France where it was first proposed by French chef Louis Diat. Ever since then, it has been widely adopted by designers of modern kitchens. It makes sense if you think about it: Without the ability to wash dishes or chop vegetables, there would be no way to prepare food, which means no meals. And without a way to store food after preparing it, there would be nothing to eat. So, in essence, we need all three of these items in order to survive. These work areas may vary slightly from person to person or family to family, but they tend to fall into place once you get into your kitchen and start thinking about how you want to use it every day. In general, there are two types of layouts: The central-aisle style, which has the main work areas along one center aisle between the walls, and the side-by-side style, which has them spread out between two sides of the room.