Design and Evaluation of Innovative Consumer-oriented Kitchens


From the industrialization trends of the nineteenth century to the cyberization trends of the twenty-first, life has become increasingly more fast-paced. The working hours of the average person in Taiwan have reached record highs, which has drastically reduced the time available to cook at home. Dining out is now very common in the daily diet, but frequent dining out has resulted in more people developing metabolic syndrome, which has become a plague in modern people. Furthermore, food scandals have been a regular occurrence in recent years. All of the aforementioned factors have reminded people to reflect on and check their dietary habits, as well as to pursue a healthy diet as the current trend. This trend also involves consumers pushing for improvements to kitchen efficiency. Therefore, this study first analyzes key design factors of ergonomics, the application of smart electric household appliances, and traffic flow planning. The research into innovative kitchen designs conducted through Importance-Performance Analysis shows that consumers’ preferences are in the following order: Design F, Design D, Design W, Design C, Design B, and then Design A. The investigation, which was thoroughly conducted based on Miryoku Engineering, the Evaluation Grid Method, and Importance-Performance Analysis, has found that Design F is No. 1 among consumers’ preferences. Design F clearly conforms to the following characteristics: improvement of quality of life, user friendly, and sufficient countertop space for preparation, cooking, and cleaning. All these characteristics are highly valued by consumers. Therefore, Design F can serve as a reference for kitchen designers aiming to create related innovative kitchen designs in the future.



Keywords: dietary habits, kitchen design, lifestyle

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