Today, the traditional work triangle is often not enough to describe how a kitchen will work. Modern kitchen layouts involving more appliances (extra sink, dishwasher(s), separate cooktop and oven(s), microwave oven, etc.) have more potential work stations which the triangle can't account for. And if you add more cooks to a single triangle, it's a recipe for tripping over each other.
The tool used to solve these problems in design is the concept of work centers or zones. A work center groups everything needed to do a specific type of task into a single area.
The three major zones are:
Food Prep Center
Depending on your cooking and eating style, you may have other work centers too:
There is some overlap between the equipment and materials needed in each zone. Where you choose to keep what depends on your cooking style and needs, the size of your kitchen, and placement of centers near each other. You might also choose to duplicate some things (anything from measuring cups to dishwashers) in several work centers if you have the space and it makes work more convenient.
More details on work zones in kitchen layouts