The rule of thumb for kitchens of any style, galley or not, is to be mindful of the work triangle: i.e. the distances between the sink, stove, and refrigerator. For the work triangle to be most efficient, each leg should be no less than 4 feet long, but no longer than 9 feet. From the NKBA: Distance Between Work Centers: In a kitchen with three work centers*, the sum of the distances between them should total no more than 26 feet. No leg of the work triangle should measure less than 4 feet nor more than 9 feet. When the kitchen includes additional work centers, each additional distance should measure no less than 4 feet nor more than 9 feet. No work triangle leg should intersect an island or peninsula by more than 12 inches.

Sabrina Alfin Interiors is correct. It doesn't really matter where you choose to place them, but how they interact with each other as you cook.