Do people find that time spent in motion or moving between tasks is ever the determining factor of how quickly or effectively you can prepare a meal in the context of a home kitchen? Granted, I've rarely cooked for more than ~4 people, I've never stopped and thought "wow, if only the cupboard with x in it were a few feet closer to the stove, I could have cut three minutes off my prep work."

It's unclear to me how Taylorism could have been applied in a transformative way to kitchen layout.