Someone's In the Kitchen
A Summary of the Findings of the Kitchen Space and Storage Research Projects
Kathleen Parrott, Ph.D., CKE
JoAnn Emmel, Ph.D.
Julia Beamish, Ph.D., CKE
Center for Real Life Kitchen Design
Department of Apparel, Housing, and Resource Management
Virginia Tech
What do people do in their kitchens? What types of cooks are they? What do they have in their kitchens and how do they react to the design, layout, convenience, and function of their existing kitchens? And perhaps most importantly, what does this tell us about how to plan and design the kitchens of the future?
In an effort to answer these questions, a multi-stage research project was developed. First, a content analysis of shelter, design, and kitchen magazines investigated current trends and features of kitchen design. Then a local sample of over 75 cooks was brought to the Center for Real Life Kitchen Design at Virginia Tech. These cooks were interviewed about their home kitchens and how they used them. The cooks were measured and then videotaped cooking a meal. Finally, a national telephone survey with 630 respondents gathered broad information about kitchens and cooks from around the country.
This publication is a summary of our research, the key findings, and what we learned about kitchen design. The study reaffirms some current guidelines and practices in kitchen design and planning, as well as calls for a review and modification of other guidelines and practices. We look forward to the application of the findings of this study to kitchens of the future that will be well planned, convenient, efficient, functional, and adaptable to the needs of Americans. The National Kitchen and Bath Association and the Department of Apparel, Housing, and Resource Management, Virginia Tech funded the research reported in this publication.
The image that we hold of a kitchen is tied to our past as well as to the lives we lead today. The smells of a roast in the oven, fresh baked cookies, or sauteed onions may bring back fond memories. We see ingredients and utensils strewn about the counter, decorative items on the windowsill, and organized shelves and drawers. We hear the clang of pots, the hum of the dishwasher, and the whirl of the mixer. In the kitchen, we work on taxes and bills and visit over tea; our children play and do their homework. The kitchen is a critical space in our homes and it should be planned and designed with an understanding of how we truly use it.
Historic Perspective of Kitchen Design
Historically, kitchen space standards evolved from an analysis of work, starting with the influence of Catherine Beecher in the 19th century and Lillian Gilbreth and Christine Frederick in the early 20th century. In the19th century, the growth of industrialization brought social and technological changes to the home, including fewer servants and a rising middle class. Among the changes in the kitchen were indoor plumbing, the introduction of work centers, compartmentalized storage, and mechanized food preparation equipment.
The 20th century saw increasing electrification of homes. The influence of the home economics movement introduced scientific concepts of time management and work simplification to the home, as well as greater emphasis on efficiency and sanitation. Research and study resulted in the implementation of the work triangle concept with associated counter space and storage requirements. Design recommendations and kitchen configurations became increasingly standardized. Technological developments, especially in equipment and materials, continued to influence kitchen design throughout the 20th century.
The work triangle, still basic to kitchen design today, is the arrangement of the three primary work centers (and appliances) in the kitchen: the storage/preparation center (refrigerator), the cooking center (cook-top or range), and the clean-up center (sink and dishwasher).
Groups such as the National Kitchen and Bath Association, the University of Illinois Small Homes Council-Building Research Council, and the federal government (through the Minimum Property Standards), have continued to update and promote design standards and guidelines for efficient and functional kitchens. However, at the beginning of the 21st century, these standards are still largely based on research that was completed in the early to mid 20th Century. While many of these design standards may still be valid, the question is raised as to whether they are adequately focused on the lifestyles of the kitchen users of today and the future.
What About Today's Kitchens?
Lifestyle and demographic changes suggest that the kitchen users and the activities they perform have changed since the basic research on work centers and workflow were first identified. What do people do in their kitchens today? What types of cooks are they? What do people have in their kitchen and how do they react to the design, layout, convenience, and function of their existing kitchens? And perhaps most importantly, what does this tell us about how to plan and design the kitchens for today and the future?
The National Kitchen and Bath Association (NKBA), through their Kitchen Industry Technical Manuals and their Certified Kitchen Designers program, give leadership to kitchen design standards today. Concern about the need for design standards appropriate to today's lifestyles led the NKBA to contract with the Center for Real Life Kitchen Design at Virginia Tech for a comprehensive examination of American households to determine what today's kitchens are like and what activities are being carried out in them.
Household Characteristics
Who participated in the research project? The local and national samples were similar in their demographic make-up. In addition:
- A majority of the respondents in both samples (over 90%) were from households of fewer than four people. The most common types of households were a family or adult couple (approximately 1/3 each).
- Both samples included more females than males, within a wide variety of age and income brackets.
- Approximately 75% of each sample lived in single-family residences they owned. There was not a dominance of any particular age or size of residence.
- The national sample was equally divided among small town, rural, city and suburban residences.
Summary of Key Findings
The multi-stage research project designed and conducted by the Center for Real Life Kitchen Design, gathered a wealth of data. The researchers found that American kitchens are busy places, with frequent cooking and many other household activities. Key conclusions from the study can be grouped into categories: what people do in their kitchens, who is cooking, how people cook, what people have in their kitchens, and what people want in their kitchens.
What Do People Do in Their Kitchens?
- People cook on a regular and frequent basis, especially in family or couple households. For example, over 70% of the national sample prepared a meal five or more times a week.
- People cook, eat, socialize, manage their household, and engage in recreational activities in their kitchens (see Table 1).
Table 1.Typical Activities in the Kitchen
| Activity | Frequency | |
| Food-related activities | ||
| Plan meals | 71% | |
| Eat in kitchen | 67% | |
| Social Activities | ||
| Talk on telephone | 81% | |
| Conversations with friends and family | 76% | |
| Entertain | 41% | |
| Household Management | ||
| Take vitamins and medicines | 78% | |
| Paperwork and pay bills | 50% | |
| Laundry | 19% | |
| Use a computer | 8% | |
| Homework | 4% | |
| Pet feeding and care | 3% | |
| Relaxing and Recreation | ||
| Reading newspaper | 40% | |
| Watch television | 39% | |
| Crafts and games | 4% | |
N=630; data from national telephone survey
- Many activities in the kitchen require counter or table space and seating. Multiple people may be in the kitchen, involved in various activities, even if they are not all participating in cooking activities.
- Eating in the kitchen is a common activity (almost 2/3 of participants), and most people consider it important to have an eating area in the kitchen. Even people who do not regularly eat in the kitchen consider an eating area important.
Who is Cooking?
- The most common cooking pattern, in 67% of households in the national phone survey, was for one person to do most of the cooking. However, other people may be in the kitchen during food preparation.
- When there are two cooks in the household, they are more likely to take turns cooking, or follow the teacher-student model of cooking. Only a small minority of households (13% in the national sample) has members that actually cook together. This trend was reported in both the national phone survey and personal interview with the local sample, as well as being observed during the laboratory cooking activity.
- Singles cook less frequently and use their kitchens less than other types of households.
How Do People Cook?
- The microwave oven is a major cooking appliance in American homes and is used frequently. For example, 63% of the local sample reported using their microwave oven as much or more than the range/cook top. The microwave oven becomes a central point in the flow of work in the kitchen and adjacent counter space is frequently used for food preparation.
- The sink is also a major focal point for food preparation. People in the laboratory cooking activity used the counter space adjacent to the sink for a variety of food preparation activities as well as for clean up.
- Most people use and need a generous amount of counter space. Cooks observed in the laboratory typically had a primary and secondary preparation area. Extra counter space was needed to assemble ingredients.
- The trash is frequently accessed during food preparation. People in the laboratory cooking activity wanted the trash to be centrally located, and easily accessible, preferably under or immediately adjacent to the sink. In addition, many people (approximately 1/3 of the national sample) are storing recyclables in the kitchen.
- Hand dishwashing of at least some items is frequent, especially in smaller households. As an example, over of the local sample did some hand dishwashing daily. Pre-rinsing dishes in the sink, before loading the dishwasher, was common to almost all study participants.
- The types of food preparation activities were diverse. Preparing food from scratch, baking, and grilling outdoors were the most frequently cited types of cooking (see Table 2). Food preparation activities that were more complex or required special ingredients, techniques, or equipment, were less frequent.
Table 2.Types of Food Activities
| Activity | Frequency | |
| Often | Sometimes | |
| Prepare foods from scratch | 49% | 29% |
| Bake | 32% | 43% |
| Grill outdoors | 32% | 31% |
| Serve food buffet style | 21% | 24% |
| Bring in carry-out food | 16% | 43% |
| Freeze foods in bulk for preservation | 14% | 20% |
| Stir fry | 13% | 33% |
| Freeze large quantity meals for later use | 12% | 26% |
| Prepare baked items with a rolling pin | 10% | 22% |
| Prepare gourmet items with complex recipes or special ingredients | 8% | 24% |
| Can foods | 6% | 11% |
N=630; data from national telephone survey
- Most people are frequent users of fresh produce. In the national sample, the frequent users of fresh produce were more than twice the numbers who were frequent users of canned or frozen produce.
- Use of convenience foods was less than might be expected. Close to of both samples indicated that they rarely, if ever, use boxed or frozen convenience foods.
- Also surprising was the fact that most people are only occasional users of carryout food, with over 40% of the national sample reporting that they rarely or never use carryout food.
What Do People Have in Their Kitchens?
- Almost every household has a refrigerator, range, and microwave oven in their kitchen.
- Dishwashers and garbage disposers are common in kitchens. Built-in ovens and cook tops are found in only a minority of kitchens.
- People have many small appliances (an average of 12 per household), and use some of them frequently. Some small appliances are stored on counter tops (four is typical), but many people have to store them outside of the kitchen as well.
- Pantry or tall storage closets are found in over half the kitchens and are considered desirable.
- People store many items on their kitchen counters, only some of which are food preparation tools. Participants in the local sample had an average of seven items stored on their countertops, in addition to the small appliances reported above.
What Do People Want in Their Kitchens?
- People generally express satisfaction with their kitchens, even if they want improvements. People who had input into their kitchen designs, or have had an opportunity to remodel their kitchens, are more satisfied.
- Many people do not "fit" their kitchens. Some people have trouble reaching wall cabinets; others find shelves in base cabinets difficult to access. Standard counter heights may be too high or too low. Better, more accessible, and more efficient storage in the kitchen is a frequently expressed need.
- If people had a chance to improve their kitchens, they simply want MORE -- more space, more storage, more cabinets, and more counter space (see Table 3). Efficiency and organization are also considered desirable.
Table 3. If You Could Improve One Thing About How Your Kitchen Was Designed, What Would It Be?
| Improvement | Frequency |
| 1. Larger, more space, bigger | 28% |
| 2. Nothing, good as is | 24% |
| 3. New cabinetry, better cabinetry, better storage | 20% |
| 4. More counter space, improve counters | 10% |
| 5. New appliances, add appliances | 8% |
| 6. Improve layout, change arrangement | 7% |
| 7. Add eating area, enlarge eating area | 3% |
| 8. Total renovation | 3% |
| 9. Improve accessibility | 3% |
| 10. Add an island | 2% |
| 11. New flooring | 2% |
| 12. Add pantry, larger pantry | 2% |
| 13. Better lighting | 2% |
| 14. Improve color or aesthetics | 2% |
N= 619, some gave multiple responses; data from national telephone survey
What Does This Mean to Kitchen Designs?
Guidelines for kitchen design should reflect how people really want to use their kitchens. The results of this project show that the kitchen is a place for serious and frequent cooking as well as many other household activities. People keep many items in their kitchen and want a spacious, well-designed, efficient, and functional space.
The need to assure that industry-wide design guidelines for kitchens were current for contemporary households prompted the research presented in this report. As a first step to that goal, the following recommendations are presented for consideration in the development of future kitchen design guidelines:
- Kitchen design guidelines need to offer flexibility to adapt to different users. Different types of households and cooks use kitchen space differently and have differing needs for space, storage, and layout.
- There is often more than one person in the kitchen. One person may be cooking while additional people socialize or engage in other activities. If two people are cooking, separate preparation areas and water sources are needed. In many households, especially with children, larger preparation areas are needed to accommodate a teacher/student model of cooking.
- The amount and arrangement of counter space needs to be evaluated. In particular, there is a need for two preparation areas in kitchens, even for one cook. Ideally, both preparation areas would have a water source. Adequate counter space adjacent to the sink and microwave oven is needed for food preparation. The number and variety of items stored on kitchen counters needs to be considered when recommending the amount of counter space.
- The conventional arrangement of base and wall cabinets is not adequately meeting many people's needs for quantity and accessibility of storage. Reach and access to cabinets are problems. Creative solutions are needed that incorporate alternatives to wall cabinets. Such solutions might include: use of pantry (tall cabinet) storage, storage organizing devices, and greater use of the space between countertops and wall cabinets.
- Multiple and/or flexible counter heights is desirable, with careful consideration to functional placement.
- The microwave oven is a major cooking appliance and its placement needs careful consideration. In many households, it should be a point in the work triangle.
- Placement and accessibility of the trash container needs to be deliberately planned as part of the workflow of food preparation. Near the sink appears the most efficient location. Collection space for recyclables is a separate function.
So What?
At the end of every research project, it is critical to ask: so what? Did we learn something that is useful, relevant, and beneficial? Does what we learned have application beyond the realm of the research? At the conclusion of the research study described in this report, we feel that there clearly are strong and positive answers to these questions.
This study investigated how people use their kitchens. Some of what was learned, such as the kitchen as a household gathering place, was no surprise. Other things, such as the frequency and regularity of cooking activities, were unexpected. This research reaffirms some of the current standards for kitchen design, such as the work triangle, with the sink as its focus. On the other hand, this study calls for a review and modification of some kitchen design practices, such as the placement of the microwave oven and the location and amount of counter space.
The results of this study are being applied to the development of kitchen design guidelines for the future. It is hoped that this will lead to the development of kitchens that are well planned, convenient, efficient, functional, and adaptable to the needs of Americans.
Supplemental Information:
Objectives of the Research
A multi-stage research project was designed to address the concerns of the kitchen industry. The project had the following objectives:
- To identify the types of foods, utensils, appliances, and products that are stored and used in today's kitchens.
- To identify activities which occur in today's kitchens.
- To determine how kitchen storage and counter space are utilized and organized.
- To classify different styles of food preparation and patterns of kitchen activities.
- To analyze work center and work flow guidelines in relation to the styles of food preparation and patterns of kitchen activities.
- To evaluate current criteria governing the use of cabinets and other storage devices in the kitchen to determine if they meet the needs of today's households.
Conducting the Research
The research project designed to address these objectives had three segments: a content analysis of shelter magazines, a personal interview and cooking activity, and a national random telephone survey.
Content Analysis
One method for evaluating the design and components of contemporary kitchens is to analyze the kitchens featured in popular magazines. From a six months period in 2000, 19 different shelter, design, and kitchen-related magazines were reviewed. A total of 104 articles were analyzed. The findings revealed information about kitchen design features, appliances and activities, as well as the lifestyle of the households using the kitchens. The content analysis provided insight into contemporary kitchen design and usage, important to formulating the interview and telephone survey questions.
Personal Interview and Cooking Activity
A two-phase laboratory activity was developed to assess how families use kitchen space. A personal interview gathered information about the participants' household, food shopping and food preparation patterns, and their present kitchen and its use related to storage, counter space, and appliances. A cooking activity was designed to assess how individuals used kitchen space while preparing a set menu of foods that represented different types of cooking activities. Demographic and anthropometrical data were also collected.
The sample for the laboratory activity was drawn from the local area of the University. A purposive sample of males and females of varying heights, ages, and abilities, as well as different household types and cooking partners, was selected. The target sample size was 75 menu preparations, but the total number of participants was greater due to multiple cooks sharing some preparation activities.
There were five different menus prepared in the cooking activity. Three different kitchens in the Center for Real Life Kitchen Design were used to provide variety. All cooking activities were videotaped for later analysis.
National Telephone Survey
A national telephone survey was conducted to further investigate patterns of kitchen use. The 52-question instrument gathered information about food buying, appliance usage, and cooking patterns, as well as activities that take place in the kitchen. Demographic information about participants was also collected. The survey employed a random sampling design, using a national sampling firm. Telephone interviews of approximately 16 minutes were completed with 630 adults over age 18. The interviews provided a representative sample of adults residing in households in the contiguous United States with a margin of error of 3.9% at the 95% level of confidence.
The Center for Real Life Kitchen Design is a unique facility with a comprehensive program for students, consumers, and the kitchen design field. The mission of the Center is:
To foster educational opportunities related to the demonstration and application of products, materials, and technologies used in residential kitchen design. The Center serves as a meeting place for a variety of educational endeavors as well as university/industry collaborative efforts.
The Center for Real Life Kitchen Design is located in the Department of Apparel, Housing, and Resource Management, College of Liberal Arts and Human Sciences , Virginia Tech. The Center is used as a facility for instructional programs, outreach, and research, integrating all missions of the land-grant university. Since its inception, the Center has been noted for collaboration with the kitchen and appliance industry in both education and research, as well as for working with both professional and consumer audiences.
The Center for Real Life Kitchen Design is located in a 1500 square foot space that incorporates five kitchen vignettes, a laundry, a home office, and flexible classroom space with multimedia capabilities. The facilities are used for undergraduate and graduate classes in areas such as kitchen and bath design, household equipment, universal design and residential property management. Outreach and continuing education programs, such as the popular Explore Your Dream Kitchen class, attract consumers, kitchen designers, builders, and educators. Sponsored research, such as the project presented in this publication, is on-going.
Faculty with expertise in housing, residential design, kitchen and bath design, universal design, housing technology, and household equipment give leadership to the Center for Real Life Kitchen Design. Two faculty hold certification as kitchen design educators (CKE) by the National Kitchen and Bath Association. Collaborations with faculty and programs across the University enhance the programs of the Center. A Kitchen and Bath Design Advisory Board, with members representing kitchen design firms, manufacturers, professional organizations, and alumni, advise the center.