Frederick identified six distinct stages in cooking a meal: preparing, cooking, serving, removing, washing, putting away. Each stage needed its own tools. At each stage, the tools should be at the right height and in the right position for the worker: Too often the utensils are all hung together, or jumbled in a drawer. Why reach across the stove for the potato masher when it belongs over the table? Why walk to the cabinet for the pancake turner when you need it for the stove?
