A typical Hoosier cabinet of the 1920s Kitchen window for ventilation. A kitchen is a room or part of a room used for cooking and food preparation in a dwelling or in a commercial establishment. A modern middle-class residential kitchen is typically equipped with a stove, a sink with hot and cold running water, a refrigerator, and worktops and kitchen cabinets arranged according to a modular design. Many households have a microwave oven, a dishwasher, and other electric appliances. The main functions of a kitchen are to store, prepare and cook food (and to complete related tasks such as dishwashing). The room or area may also be used for dining (or small meals such as breakfast), entertaining and laundry. The design and construction of kitchens is a huge market all over the world. Commercial kitchens are found in restaurants, cafeterias, hotels, hospitals, educational and workplace facilities, army barracks, and similar establishments. These kitchens are generally larger and equipped with bigger and more heavy-duty equipment than a residential kitchen. For example, a large restaurant may have a huge walk-in refrigerator and a large commercial dishwasher machine. In some instances  commercial kitchen equipment such as commercial sinks are used in household settings as it offers ease of use for food preparation and high durability. History Antiquity Kitchen with stove and oven of a Roman inn (Mansio) at the Roman villa of Bad Neuenahr-Ahrweiler (Germany) Middle Ages The roasting spit in this European Renaissance kitchen was driven automatically by a propeller—the black cloverleaf-like structure in the upper left Early medieval European longhouses had an open fire under the highest point of the building. The "kitchen area" was between the entrance and the fireplace. In wealthy homes  there was typically more than one kitchen. In some homes  there were upwards of three kitchens. The kitchens were divided based on the types of food prepared in them.Thompson, Theodor (1992) Medieval Homes, Sampson Lowel House 18th century cooks tended a fire and endured smoke in this Swiss farmhouse smoke kitchen The kitchen might be separate from the great hall due to the smoke from cooking fires and the chance the fires may get out of control. Few medieval kitchens survive as they were "notoriously ephemeral structures". Woodcut of a kitchen Kitchen interior, circa 1565 Colonial America Summer kitchen In Connecticut, as in other colonies of New England during Colonial America, kitchens were often built as separate rooms and were located behind the parlor and keeping room or dining room. One early record of a kitchen is found in the 1648 inventory of the estate of a John Porter of Windsor, Connecticut. The inventory lists goods in the house "over the kittchin" and "in the kittchin". The items listed in the kitchen were: silver spoons, pewter, brass, iron, arms, ammunition, hemp, flax and "other implements about the room". Technological advances A typical rural American kitchen of 1918 at The Sauer-Beckmann Farmstead (Texas, USA) Mrs. Arthur Beales in the kitchen of the Beales home, Toronto, Ontario, Canada, circa 1903–1913. Note the water pipes along the back wall that fed the sink World War II cooking and dining trends Gas stove in the 1940s%DIFDELCMD < %DIFDELCMD < %%% Rationalization The Frankfurt kitchen using Taylorist principles A stepstone was the kitchen designed in Frankfurt by Margarethe Schütte-Lihotzky. Working-class women frequently worked in factories to ensure the family's survival, as the men's wages often did not suffice. Social housing projects led to the next milestone: the Frankfurt Kitchen. Developed in 1926, this kitchen measured . It was built for two purposes: to optimize kitchen work to reduce cooking time and lower the cost of building decently equipped kitchens. The design, created by Margarete Schütte-Lihotzky, was the result of detailed time-motion studies and interviews with future tenants to identify what they needed from their kitchens. Schütte-Lihotzky's fitted kitchen was built in some 10,000 apartments in the housing projects erected in Frankfurt in the 1930s.Rawsthorn, Alice (2010-09-27) Modernist triumph in the kitchen. New York Times Unit/fitted A kitchen produced by the German Kitchen company Poggenpohl in 1892 Ventilation Materials The Frankfurt Kitchen of 1926 was made of several materials depending on the application. The modern built-in kitchens of today use particle boards or MDF, decorated with a variety of materials and finishes including wood veneers, lacquer, glass, melamine, laminate, ceramic and eco gloss. Very few manufacturers produce home built-in kitchens from stainless-steel . Until the 1950s, steel kitchens were used by architects, but this material was displaced by the cheaper particle board panels sometimes decorated with a steel surface. Domestic kitchen planning Beecher's "model kitchen" brought early ergonomic principles to the home Food in a kitchen pantry Block kitchen Domestic (or residential) kitchen design is a relatively recent discipline. The first ideas to optimize the work in the kitchen go back to Catharine Beecher's A Treatise on Domestic Economy (1843, revised and republished together with her sister Harriet Beecher Stowe as The American Woman's Home in 1869). Beecher's "model kitchen" propagated for the first time a systematic design based on early ergonomics. The design included regular shelves on the walls, ample work space , and dedicated storage areas for various food items. Beecher even separated the functions of preparing food and cooking it altogether by moving the stove into a compartment adjacent to the kitchen. While this "work kitchen" and variants derived from it were a great success for tenement buildings, home owners had different demands and did not want to be constrained by a kitchen. Nevertheless,  kitchen design was mostly ad-hoc following the whims of the architect. In the U.S., the "Small Homes Council", since 1993 the "Building Research Council", of the School of Architecture of the University of Illinois at Urbana–Champaign was founded in 1944 with the goal to improve the state of the art in home building, originally with an emphasis on standardization for cost reduction. It was there that the notion of the kitchen work triangle was formalized: the three main functions in a kitchen are storage, preparation, and cooking (which Catharine Beecher had already recognized), and the places for these functions should be arranged in the kitchen in such a way that work at one place does not interfere with work at another place, the distance between these places is not unnecessarily large, and no obstacles are in the way. A natural arrangement is a triangle, with the refrigerator, the sink, and the stove at a vertex each. This observation led to a few common kitchen forms, commonly characterized by the arrangement of the kitchen cabinets and sink, stove, and refrigerator: A single-file kitchen (also known as a one-way galley or a straight-line kitchen) has all of these along one wall; the work triangle degenerates to a line. This is not optimal, but often the only solution if space is restricted. This may be common in an attic space that is being converted into a living space, or a studio apartment. The double-file kitchen (or two-way galley) has two rows of cabinets at opposite walls, one containing the stove and the sink, the other the refrigerator. This is the classical work kitchen and makes efficient use of space. In the L-kitchen, the cabinets occupy two adjacent walls. Again, the work triangle is preserved, and there may even be space for an additional table at a third wall, provided it does not intersect the triangle. A U-kitchen has cabinets along three walls, typically with the sink at the base of the "U". This is a typical work kitchen, too, unless the two other cabinet rows are short enough to place a table at the fourth wall. A G-kitchen has cabinets along three walls, like the U-kitchen, and also a partial fourth wall, often with a double basin sink at the corner of the G shape. The G-kitchen provides additional work and storage space , and can support two work triangles. A modified version of the G-kitchen is the double-L, which splits the G into two L-shaped components, essentially adding a smaller L-shaped island or peninsula to the L-kitchen.  The block kitchen (or island) is a more recent development, typically found in open kitchens. Here, the stove or both the stove and the sink are placed where an L or U kitchen would have a table, in a free-standing "island", separated from the other cabinets. In a closed room, this does not make much sense, but in an open kitchen, it makes the stove accessible from all sides such that two persons can cook together, and allows for contact with guests or the rest of the family , since the cook does not face the wall any more. Additionally, the kitchen island's counter-top can function as an overflow-surface for serving buffet style meals or sitting down to eat breakfast and snacks. In the 1980s, there was a backlash against industrial kitchen planning and cabinets with people installing a mix of work surfaces and free standing furniture, led by kitchen designer Johnny Grey and his concept of the "unfitted kitchen". Modern kitchens often have enough informal space to allow for people to eat in it without having to use the formal dining room. Such areas are called "breakfast areas", "breakfast nooks" or "breakfast bars" if the space is integrated into a kitchen counter. Kitchens with enough space to eat in are sometimes called "eat-in kitchens". During the 2000s, flat pack kitchens were popular for people doing DIY renovating on a budget. The flat pack kitchens industry makes it easy to put together and mix and matching doors, bench tops and cabinets. In flat pack systems, many components can be interchanged. Other types A canteen kitchen  Restaurant and canteen kitchens found in hotels, hospitals, educational and work place facilities, army barracks, and similar institutions are generally (in developed countries) subject to public health laws. They are inspected periodically by public health officials , and forced to close if they do not meet hygienic requirements mandated by law. As of 2017, restaurant kitchens usually have tiled walls and floors and use stainless steel for other surfaces (workbench, but also door and drawer fronts) because these materials are durable and easy to clean. Professional kitchens are often equipped with gas stoves, as these allow cooks to regulate the heat more quickly and more finely than electrical stoves. Some special appliances are typical for professional kitchens, such as large installed deep fryers, steamers, or a bain-marie. The Food Technology room at Marling School in Stroud (Gloucestershire, UK) The fast food and convenience food trends have changed the manner in which restaurant kitchens operate. Some of these type restaurants may only "finish" convenience food that is delivered to them , or just reheat completely prepared meals. At the most they may grill a hamburger or a steak. But in the early 21st century, c-stores (convenience stores) are attracting greater market share by performing more food preparation on-site and better customer service than some fast food outlets. Outdoor areas where food is prepared are generally not considered kitchens, even though an outdoor area set up for regular food preparation, for instance when camping, might be referred to as an "outdoor kitchen". An outdoor kitchen at a campsite might be placed near a well, water pump, or water tap, and it might provide tables for food preparation and cooking (using portable campstoves ). Some campsite kitchen areas have a large tank of propane connected to burners , so that campers can cook their meals. Military camps and similar temporary settlements of nomads may have dedicated kitchen tents, which have a vent to enable cooking smoke to escape. By region China %DIFDELCMD < %DIFDELCMD < %%%  Kitchens in China are called . More than 3000 years ago, the ancient Chinese used the ding for cooking food. The ding was developed into the wok and pot used today. Many Chinese people believe that there is a Kitchen God who watches over the kitchen for the family. According to this belief, the god returns to heaven to give a report to the Jade Emperor annually about this family behavior. Every Chinese New Year Eve, families will gather together to pray for the kitchen god to give a good report to heaven and wish him to bring back good news on the fifth day of the New Year. The most common cooking equipment in Chinese family kitchens and restaurant kitchens are woks, steamer baskets and pots. The fuel or heating resource was also  important technique to practice the cooking skills. Traditionally Chinese were using wood or straw as the fuel to cook food. A Chinese chef had to master flaming and heat radiation to reliably prepare traditional recipes. Chinese cooking will use a pot or wok for pan frying, stir frying , deep frying or boiling.  Kitchens in Japan are called Daidokoro (台所; lit. "kitchen"). Daidokoro is the place where food is prepared in a Japanese house. Until the Meiji era, a kitchen was also called kamado (かまど; lit. stove) and there are many sayings in the Japanese language that involve kamado as it was considered the symbol of a house and the term could even be used to mean "family" or "household" (similar to the English word "hearth"). When separating a family, it was called Kamado wo wakeru, which means "divide the stove". Kamado wo yaburu (lit. "break the stove") means that the family was bankrupt. India  Traditional way of making food In India, a kitchen is called a "Rasoi" (in Hindi\Sanskrit) or a "Swayampak ghar" in Marathi, and there exist many other names for it in the various regional languages. Many different methods of cooking exist across the country, and the structure and the materials used in constructing kitchens have varied depending on the region. For example, in  north and central India, cooking used to be carried out in clay ovens called "Chulha"s, fired by wood, coal or dried cowdung . In households where members observed vegetarianism, separate kitchens were maintained to cook and store vegetarian and non-vegetarian food. Religious families often treat the kitchen as a sacred space. Indian kitchens are built on an Indian architectural science called vastushastra. The Indian kitchen vastu is of utmost importance while designing a kitchens in India. Modern-day architects also follow the norms of vastushastra while designing Indian kitchens across the world.
A 20th century Art Nouveau-style kitchen in Riga A kitchen is a room or part of a room used for cooking and food preparation in a dwelling or in a commercial establishment. A modern middle-class residential kitchen is typically equipped with a stove, a sink with hot and cold running water, a refrigerator, and worktops and kitchen cabinets arranged according to a modular design. Many households have a microwave oven, a dishwasher, and other electric appliances. The main functions of a kitchen are to store, prepare and cook food (and to complete related tasks such as dishwashing). The room or area may also be used for dining (or small meals such as breakfast), entertaining and laundry. The design and construction of kitchens is a huge market all over the world. Commercial kitchens are found in restaurants, cafeterias, hotels, hospitals, educational and workplace facilities, army barracks, and similar establishments. These kitchens are generally larger and equipped with bigger and more heavy-duty equipment than a residential kitchen. For example, a large restaurant may have a huge walk-in refrigerator and a large commercial dishwasher machine. In some instances , commercial kitchen equipment such as commercial sinks is used in household settings as it offers ease of use for food preparation and high durability. History Middle Ages The roasting spit in this European Renaissance kitchen was driven automatically by a propeller—the black cloverleaf-like structure in the upper left Early medieval European longhouses had an open fire under the highest point of the building. The "kitchen area" was between the entrance and the fireplace. In wealthy homes , there was typically more than one kitchen. In some homes , there were upwards of three kitchens. The kitchens were divided based on the types of food prepared in them.Thompson, Theodor (1992) Medieval Homes, Sampson Lowel House The kitchen might be separate from the great hall due to the smoke from cooking fires and the chance the fires may get out of control. Few medieval kitchens survive as they were "notoriously ephemeral structures". Kitchen interior, circa 1565 Colonial America In Connecticut, as in other colonies of New England during Colonial America, kitchens were often built as separate rooms and were located behind the parlor and keeping room or dining room. One early record of a kitchen is found in the 1648 inventory of the estate of a John Porter of Windsor, Connecticut. The inventory lists goods in the house "over the kittchin" and "in the kittchin". The items listed in the kitchen were: silver spoons, pewter, brass, iron, arms, ammunition, hemp, flax and "other implements about the room". %DIFDELCMD < %DIFDELCMD < %%% Rationalization A stepstone was the kitchen designed in Frankfurt by Margarethe Schütte-Lihotzky. Working-class women frequently worked in factories to ensure the family's survival, as the men's wages often did not suffice. Social housing projects led to the next milestone: the Frankfurt Kitchen. Developed in 1926, this kitchen measured . It was built for two purposes: to optimize kitchen work to reduce cooking time and lower the cost of building decently equipped kitchens. The design, created by Margarete Schütte-Lihotzky, was the result of detailed time-motion studies and interviews with future tenants to identify what they needed from their kitchens. Schütte-Lihotzky's fitted kitchen was built in some 10,000 apartments in the housing projects erected in Frankfurt in the 1930s.Rawsthorn, Alice (2010-09-27) Modernist triumph in the kitchen. New York Times Materials The Frankfurt Kitchen of 1926 was made of several materials depending on the application. The modern built-in kitchens of today use particle boards or MDF, decorated with a variety of materials and finishes including wood veneers, lacquer, glass, melamine, laminate, ceramic and eco gloss. Very few manufacturers produce home built-in kitchens from stainless steel . Until the 1950s, steel kitchens were used by architects, but this material was displaced by the cheaper particle board panels sometimes decorated with a steel surface. Domestic kitchen planning Beecher's "model kitchen" brought early ergonomic principles to the home The Frankfurt kitchen using Taylorist principles Domestic (or residential) kitchen design is a relatively recent discipline. The first ideas to optimize the work in the kitchen go back to Catharine Beecher's A Treatise on Domestic Economy (1843, revised and republished together with her sister Harriet Beecher Stowe as The American Woman's Home in 1869). Beecher's "model kitchen" propagated for the first time a systematic design based on early ergonomics. The design included regular shelves on the walls, ample workspace , and dedicated storage areas for various food items. Beecher even separated the functions of preparing food and cooking it altogether by moving the stove into a compartment adjacent to the kitchen. While this "work kitchen" and variants derived from it were a great success for tenement buildings, homeowners had different demands and did not want to be constrained by a kitchen. Nevertheless, the kitchen design was mostly ad-hoc following the whims of the architect. In the U.S., the "Small Homes Council", since 1993 the "Building Research Council", of the School of Architecture of the University of Illinois at Urbana–Champaign was founded in 1944 with the goal to improve the state of the art in home building, originally with an emphasis on standardization for cost reduction. It was there that the notion of the kitchen work triangle was formalized: the three main functions in a kitchen are storage, preparation, and cooking (which Catharine Beecher had already recognized), and the places for these functions should be arranged in the kitchen in such a way that work at one place does not interfere with work at another place, the distance between these places is not unnecessarily large, and no obstacles are in the way. A natural arrangement is a triangle, with the refrigerator, the sink, and the stove at a vertex each. This observation led to a few common kitchen forms, commonly characterized by the arrangement of the kitchen cabinets and sink, stove, and refrigerator: A single-file kitchen (also known as a one-way galley or a straight-line kitchen) has all of these along one wall; the work triangle degenerates to a line. This is not optimal, but often the only solution if space is restricted. This may be common in an attic space that is being converted into a living space, or a studio apartment. The double-file kitchen (or two-way galley) has two rows of cabinets on opposite walls, one containing the stove and the sink, the other the refrigerator. This is the classical work kitchen and makes efficient use of space. In the L-kitchen, the cabinets occupy two adjacent walls. Again, the work triangle is preserved, and there may even be space for an additional table at a third wall, provided it does not intersect the triangle. A U-kitchen has cabinets along three walls, typically with the sink at the base of the "U". This is a typical work kitchen, too, unless the two other cabinet rows are short enough to place a table on the fourth wall. A G-kitchen has cabinets along three walls, like the U-kitchen, and also a partial fourth wall, often with a double basin sink at the corner of the G shape. The G-kitchen provides additional work and storage space and can support two work triangles. A modified version of the G-kitchen is the double-L, which splits the G into two L-shaped components, essentially adding a smaller L-shaped island or peninsula to the L-kitchen. A block kitchen The block kitchen (or island) is a more recent development, typically found in open kitchens. Here, the stove or both the stove and the sink are placed where an L or U kitchen would have a table, in a free-standing "island", separated from the other cabinets. In a closed room, this does not make much sense, but in an open kitchen, it makes the stove accessible from all sides such that two persons can cook together, and allows for contact with guests or the rest of the family since the cook does not face the wall any more. Additionally, the kitchen island's counter-top can function as an overflow surface for serving buffet-style meals or sitting down to eat breakfast and snacks. In the 1980s, there was a backlash against industrial kitchen planning and cabinets with people installing a mix of work surfaces and free standing furniture, led by kitchen designer Johnny Grey and his concept of the "unfitted kitchen". Modern kitchens often have enough informal space to allow for people to eat in it without having to use the formal dining room. Such areas are called "breakfast areas", "breakfast nooks" or "breakfast bars" if space is integrated into a kitchen counter. Kitchens with enough space to eat in are sometimes called "eat-in kitchens". During the 2000s, flat pack kitchens were popular for people doing DIY renovating on a budget. The flat pack kitchens industry makes it easy to put together and mix and matching doors, bench tops and cabinets. In flat pack systems, many components can be interchanged. Other types A canteen kitchen 250px|A food technology training kitchen of Marling School in the United Kingdom Restaurant and canteen kitchens found in hotels, hospitals, educational and workplace facilities, army barracks, and similar institutions are generally (in developed countries) subject to public health laws. They are inspected periodically by public health officials and forced to close if they do not meet hygienic requirements mandated by law. As of 2017, restaurant kitchens usually have tiled walls and floors and use stainless steel for other surfaces (workbench, but also door and drawer fronts) because these materials are durable and easy to clean. Professional kitchens are often equipped with gas stoves, as these allow cooks to regulate the heat more quickly and more finely than electrical stoves. Some special appliances are typical for professional kitchens, such as large installed deep fryers, steamers, or a bain-marie. The fast food and convenience food trends have changed the manner in which restaurant kitchens operate. Some of these type restaurants may only "finish" convenience food that is delivered to them or just reheat completely prepared meals. At the most they may grill a hamburger or a steak. But in the early 21st century, c-stores (convenience stores) are attracting greater market share by performing more food preparation on-site and better customer service than some fast food outlets. Outdoor areas where food is prepared are generally not considered kitchens, even though an outdoor area set up for regular food preparation, for instance when camping, might be referred to as an "outdoor kitchen". An outdoor kitchen at a campsite might be placed near a well, water pump, or water tap, and it might provide tables for food preparation and cooking (using portable camp stoves ). Some campsite kitchen areas have a large tank of propane connected to burners so that campers can cook their meals. Military camps and similar temporary settlements of nomads may have dedicated kitchen tents, which have a vent to enable cooking smoke to escape. By region China %DIFDELCMD < %DIFDELCMD < %%% 250px|A traditional 1920s Shanghainese shikumen style kitchen, Shikumen Open House Museum Kitchens in China are called . More than 3000 years ago, the ancient Chinese used the ding for cooking food. The ding was developed into the wok and pot used today. Many Chinese people believe that there is a Kitchen God who watches over the kitchen for the family. According to this belief, the god returns to heaven to give a report to the Jade Emperor annually about this family behavior. Every Chinese New Year Eve, families will gather together to pray for the kitchen god to give a good report to heaven and wish him to bring back good news on the fifth day of the New Year. The most common cooking equipment in Chinese family kitchens and restaurant kitchens are woks, steamer baskets and pots. The fuel or heating resource was also an important technique to practice the cooking skills. Traditionally Chinese were using wood or straw as the fuel to cook food. A Chinese chef had to master flaming and heat radiation to reliably prepare traditional recipes. Chinese cooking will use a pot or wok for pan-frying, stir-frying , deep frying or boiling. 250px|Reconstruction of a 1832 Japanese kitchen in Dejima, Nagasaki, Japan. Kitchens in Japan are called Daidokoro (台所; lit. "kitchen"). Daidokoro is the place where food is prepared in a Japanese house. Until the Meiji era, a kitchen was also called kamado (かまど; lit. stove) and there are many sayings in the Japanese language that involve kamado as it was considered the symbol of a house and the term could even be used to mean "family" or "household" (similar to the English word "hearth"). When separating a family, it was called Kamado wo wakeru, which means "divide the stove". Kamado wo yaburu (lit. "break the stove") means that the family was bankrupt. India 250px|Preparation of bread in the kitchen of Gurudwara Bangla Sahib in New Delhi, India In India, a kitchen is called a "Rasoi" (in Hindi\Sanskrit) or a "Swayampak ghar" in Marathi, and there exist many other names for it in the various regional languages. Many different methods of cooking exist across the country, and the structure and the materials used in constructing kitchens have varied depending on the region. For example, in the north and central India, cooking used to be carried out in clay ovens called "Chulha"s, fired by wood, coal or dried cow dung . In households where members observed vegetarianism, separate kitchens were maintained to cook and store vegetarian and non-vegetarian food. Religious families often treat the kitchen as a sacred space. Indian kitchens are built on an Indian architectural science called vastushastra. The Indian kitchen vastu is of utmost importance while designing kitchens in India. Modern-day architects also follow the norms of vastushastra while designing Indian kitchens across the world.
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typical Hoosier cabinet of the 1920s Kitchen window for ventilation.
20th century Art Nouveau-style kitchen in Riga
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Antiquity Kitchen with stove and oven of a Roman inn (Mansio) at the Roman villa of Bad Neuenahr-Ahrweiler (Germany)
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18th century cooks tended a fire and endured smoke in this Swiss farmhouse smoke kitchen
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Woodcut of a kitchen
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Technological advances A typical rural American kitchen of 1918 at The Sauer-Beckmann Farmstead (Texas, USA) Mrs. Arthur Beales in the kitchen of the Beales home, Toronto, Ontario, Canada, circa 1903–1913. Note the water pipes along the back wall that fed the sink
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World War II cooking and dining trends Gas stove in the 1940s
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Rationalization The Frankfurt kitchen using Taylorist principles
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250px|A food technology training kitchen of Marling School in the United Kingdom
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The Food Technology room at Marling School in Stroud (Gloucestershire, UK)
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250px|A traditional 1920s Shanghainese shikumen style kitchen, Shikumen Open House Museum
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250px|Reconstruction of a 1832 Japanese kitchen in Dejima, Nagasaki, Japan.
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250px|Preparation of bread in the kitchen of Gurudwara Bangla Sahib in New Delhi, India
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