When designing a kitchen there is a principle called “the kitchen working triangle“, according to which the three hot spots in a kitchen -sink, hob, fridge- form the vertexes of a triangle where the cook moves within, possibly in a circular flow.
Think about it:
Take any food, un-pack it or wash it, cut it or mash it, cook it, serve it.
The process is fridge -> sink -> hob.
But there are actually many triangles, depending on your cooking style. Fresh food can be from the fridge, you can use dry or preserved food from the larder. Some stuff is marinated and kept aside while other goods are peeled and washed…
Being a lab, it’s ultimately up to your chemistry style but Practicality will keep you going without loosing your mind if the day has been a bit more difficult than the usual.
Also, after your meal there will always be stains to clean and some could be aggressive, like vinegar or lemon juice, or greasy and peristent like oil or melted fat.
So it is very important that your new kitchen has the right storage, the right layout, and it is made with good materials and finishes for easy cleaning on doors and tops, but also in the most unreachable corners (of course that’s where dirth sticks the most).