Since formal kitchen design research started in the early 1900s, we have constantly been analyzing what works and doesn’t work as each generation expands lifestyle issues, products and aesthetics around the most important room of a home. Ergonomics and efficiency in time/motion studies were the biggest parts of the early “work triangle” and subsequent placements of appliances, storage, traffic patterns and sinks. It was, however, all based on a one-person/primary cook kitchen. Now that we have multiple cooks, a double work triangle has emerged and even more recently labeled centers or zones for the activities associated with any kitchen today.

Certified Master Kitchen and Bath Designer Ellen Cheever, who has researched, authored, designed and taught in the industry for more than 30 years, recently made the distinction in space planning based on activity zones, not work centers as previously described. Her recent Pathways to Profits Seminar, sponsored by the National Kitchen and Bath Association and Kitchen & Bath Design News magazine, addressed the, “… phenomena as a change due to what families do in the kitchen as well as what they are eating at home.”

A myriad of noncooking activities such as watching TV, entertaining, homework and talking on the telephone have been a “but of course” comment for many families. Just as important, according to Cheever, is that shopping for pre-prepared gourmet takeout meals is more common than “from scratch” meals, impacting the activities we are trying to identify. Her major points are:

• Outdoor living is valued, impacting the grilling and outdoor kitchen rage.
  
• Multigenerational families are sharing the same space. Consumers want to stay in their homes (aging in place).
  
• Consumers want a kitchen within a “cooking room” to serve weekday warm-up meals in a smaller environment than needed for weekend gourmet feasts.
  
• Gathering spaces for personal interaction between cooks and noncooks is valued.
  
• Appliances are broken up into smaller point-of-use pieces, along with special-purpose fixtures.
  
• Multiple cooking stations for shared cooking activities are valued.

As a designer who continues to deal with a lengthy interview process before attempting a space plan, I also have encountered the same activities that Ms. Cheever labeled as noncooking activities.