<http://schema.org/articleBody>
"       Deborah Krasner&amp;#039;s original kitchen was based on an outmoded design scheme. The sink, stove, and refrigerator were arranged in a tight triangle, which made it difficult for more than one person to work at a time. Plus, the walk-in pantry wasted valuable square footage that could be better used as prep space.      Eliminating the pantry and rearranging appliances enabled Krasner to establish four distinct zones, a concept inspired by the specialized stations she found in restaurant kitchens. Each zone handles a specific set of tasks and incorporates all of the necessary appliances, work surfaces, storage, and supplies.       The Four Zones:    HOT (cooktop, double oven)    COLD (refrigerator, pullout pantry)    WET (sink, dishwasher)    DRY (island)          Back to In Good Taste    "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.elledecor.com/design-decorate/a6971/in-good-taste-floor-plans-32496/>