挑战全小区最强厨房-动线篇
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无意冒犯，我认为国内超过95%的厨房设计都毫无动线可言，不管它再好看，花了再多的钱。尤其是水槽跟燃气灶之间经常没有留足的切菜空间，反而把这个空间分散成很多小空间分散在各种匪夷所思的角落。似乎国内的橱柜设计师都不怎么喜欢做饭。那么我是如何理解并设计厨房动线的？
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