How to arrange kitchen storage: a simple checklist

The fastest way to arrange kitchen storage is to map five work zones and three access tiers, then add a few low-cost organisers. This mirrors how you cook, so you stop hunting for tools and ingredients. Most homes can reset a small kitchen in half a day.

Most kitchens lack clear homes for tools and food, so items drift to any spare space. Stacked pans and lids topple because they do not stand upright. Deep cupboards hide food, so duplicates pile up and things expire. Rentals add limits, so every centimetre must work hard. A simple structure fixes these common pain points.

Store items where you use them:

• Prep: knives, boards, mixing bowls, peelers, measuring tools.
• Cook: pots, pans, spatulas, tongs, oils, salt, oven mitts.
• Bake, optional: sheets, tins, rolling pin, parchment, cooling rack.
• Clean: under-sink, dish tabs, tea towels, scrubbers, rubbish and recycling.
• Serve or snack: plates, bowls, glasses, snack bins, lunch boxes.

Set access by frequency:

• Prime, daily use: eye or waist height and top drawers.
• Secondary, weekly: higher or lower shelves and upper corners.
• Deep, occasional: top shelves, back-stock bins, or a utility cupboard.

Drawer and cupboard structuring

• Adjustable drawer dividers. Split prep and cook tools and stop drawer drift.
• Cutlery tray plus utility tray. Keep cutlery separate from open tools.
• Deep-drawer pot dividers. Store pots upright and protect coatings.
• Pan and lid organiser, file-style. Stand pans and lids vertically to end avalanches.
• Shelf risers. Double vertical space and make the second layer visible.
• Under-shelf hanging baskets. Use dead air for wraps or tea towels.
• Pull-out bin or tray for base cupboards or under-sink. Bring the back to you.
• Over-door rack for pantry or cupboard. Add instant tiers for snacks or spices.
• Rail with hooks, removable. Hang mugs or utensils and free drawers.
• Tension rods. Corral boards, trays, or under-sink spray bottles.
• Pot and pan protectors, felt or silicone. Stack without scratches.

Containment and visibility

• Lazy Susans, 25–38 cm. Spin oils, sauces, or condiments to see everything.
• Clear bins with handles. Group snacks, packets, and breakfast kits.
• Airtight canisters, modular. Decant flour, sugar, and rice. Squares save space.
• Stackable food containers, one-lid system. Make leftovers easy to store.
• Can dispensers or tiered can shelf. Keep FIFO simple for tins.
• Fridge bins, narrow and wide. Contain drips and keep jars in place.
• Freezer baskets or zip organisers. Group meats, veg, and ready meals.
• Baking sheet organiser, vertical. Store trays and racks upright.

Specialty and safety

• Spice rack, tiered shelf or drawer insert. Read labels at a glance.
• Magnetic knife strip or in-drawer block. Safe access and clear benches.
• Caddies for cleaning or beverages. Lift and carry supplies in one go.
• Label set and date dots. Noun labels reset the kitchen and support FIFO.
• Recycling sorter, slim or nested. Prevent overflow and sort correctly.
• Folding step stool, sturdy. Reach high shelves safely.

Prep zone, near your main bench

Keep knives on a magnetic strip or in a drawer block. Store boards vertical in a rack or between tension rods. Put mixing bowls and measuring tools in a prime drawer or shelf. Use a turntable for oils and seasonings if you prep and cook in the same spot.

Cook zone, around the stove or oven

Keep pots and pans in a low cupboard with a vertical rack for lids. Place spatulas and tongs in the top drawer with dividers, with oven mitts nearby. Put oils and condiments on a turntable in the adjacent cupboard. Store baking sheets in a file-style rack close to the oven.

Bake zone, if you bake

Keep dry goods in airtight canisters on a shelf. A shelf riser lets tins sit above canisters. Store small tools in a bin labelled “Baking”. Stand cooling racks, tins, and trays in a vertical organiser.

Clean zone, sink and dishwasher

Use an under-sink pull-out with a cleaning caddy. Add a tension rod for sprays and a small bin for dish tabs. Keep tea towels and sponges in a shallow drawer or an under-shelf basket. Place rubbish and a slim recycling sorter where separation is easy.

Serve or snack zone, near the table or dishwasher

Keep plates, bowls, and glasses at arm height with shelf risers to stack safely. Use a low, clear bin for kids’ snacks. Corral lunch kits together. Set up a coffee or tea caddy, with mugs on a rail or shelf hooks.

Pantry

Use simple categories: Grains and pasta, tins, snacks, breakfast, baking, oils and condiments, back-stock. Put loose packets in clear bins and jars on tiered risers. Practice FIFO by placing the oldest to the front and adding date dots to opened items. Decant only when it improves sealing and visibility, and keep cooking instructions inside the canister or on a label.

Fridge

Group by zone, for example produce, dairy, deli or leftovers, condiments, and drinks. Use bins so jars do not wander. A small turntable helps for condiments if shelf depth allows. Label shelves and bins so everyone returns items to their homes. Give leftovers a date sticker and add an “Eat me first” bin for near-expiry foods.

Freezer

Use baskets for proteins, veg, bread, and ready meals. Zip organisers help file flat-packed items upright. Label with name and date. Plan a weekly freezer night to rotate stock.

Keep heavy items low and light items high. Store cast iron and small appliances at hip height or lower. Secure knives on a magnetic strip fixed to studs or rated adhesive, or use an in-drawer block. Isolate chemicals in an under-sink caddy and add a child lock if needed. Keep oils and towels clear of heat. Use a step stool rather than climbing on chairs. For electrical or gas work, use a licensed Australian professional.

Do a return-to-home sweep for two to three minutes. Wipe handles, the prep area, and the splash zone for two to three minutes. Check FIFO and move near-expiry foods to “Eat me first”. Start a restock list and take a quick photo before shopping. Seasonally, purge duplicates, donate tools you do not use, and re-measure tricky shelves for better-fitting risers or bins.

1. Edit by category: Pull one group, such as bakeware. Remove duplicates and donate rarely used items.

2. Measure: Note shelf depth and height, drawer internal width, and cupboard openings.

3. Install structure: Fit dividers, risers, racks, and turntables before you put items back.

4. Assign zones and tier: Place daily-use items in prime spots and occasional items up high or at the back.

5. Containerise: Use clear bins for packets and snacks, canisters for baking staples, and turntables for oils and condiments.

6. Label: Mark shelves and bins with simple nouns, for example Snacks, Baking, Leftovers, Breakfast.

7. Walk a mock dinner: You should reach knife, board, oil, pan, and spatula in one or two moves. Adjust until you can.

8. Start the weekly reset: Put it in your calendar and keep labels and date dots handy.

• Drawer dividers, cutlery and utility trays

• Deep-drawer pot dividers, pan and lid organiser, baking sheet rack

• Shelf risers, under-shelf baskets, over-door rack, pull-out tray

• Lazy Susans or turntables, clear bins with handles, airtight canisters

• Stackable food containers with modular lids

• Can dispensers or tiered can shelf, fridge bins, freezer baskets or zip organisers

• Spice rack, magnetic knife strip or in-drawer block

• Caddies for cleaning or coffee, label set and date dots

• Slim recycling sorter, sturdy folding step stool