On this Wikipedia the language links are at the top of the page across from the article title. A kitchen is a room or part of a room used for kitchen aid bread bowl and food preparation in a dwelling or in a commercial establishment.

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. In developed countries, commercial kitchens are generally 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. 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. 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”.

A stepping stone to the modern fitted kitchen was the Frankfurt Kitchen, designed by Margarethe Schütte-Lihotzky for social housing projects in 1926. 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. Christine Frederick published from 1913 a series of articles on “New Household Management” in which she analyzed the kitchen following Taylorist principles of efficiency, presented detailed time-motion studies, and derived a kitchen design from them. 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 6.

Nevertheless, the kitchen design was mostly ad-hoc following the whims of the architect. 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. This is the classical work kitchen and makes efficient use of space.