The kitchen, as a differentiated space, appeared in the century BC. C., preserving a marked religious character: the home itself where all the food was cooked was also used as a place of worship for the Lares gods "Lares (mythology)"). Already in Roman times we find kitchens that were very well equipped, with a laundry room, a bread oven, a cistern, bronze tripods, cavities for chopping spices, etc.[4]​.

Already in the Middle Ages, castle kitchens became an important place, daily activity was constant. They were huge rooms with gigantic fireplaces, in each kitchen you could find one or more of them. They were divided into numerous annexes (bakery, fruit shop, etc.). In cities, in bourgeois houses and in the most humble farms, the kitchen used to be a room that was used both for receiving people and for preparing food and its subsequent consumption. Early medieval European longhouses had an open fire below the highest point of the building. The "kitchen area" was between the entrance and the fireplace. In wealthy homes, there was usually more than one kitchen. In some houses there were more than three kitchens. Kitchens were divided based on the types of food prepared in them.[5]​ The kitchen could be separated from the great hall due to smoke from cooking fires and the possibility of fires getting out of control.[6]​ Few medieval kitchens survive as they were "notoriously ephemeral structures."[7]​.

In the Renaissance, both equipment and decoration were perfected. The noble European kitchens began to be very luxurious, the culinary revolution took place, refinement and the taste for the exquisite also reached the kitchen.

In Connecticut, as in other New England colonies during colonial America, kitchens were often built as separate rooms and were located behind the parlor and utility room or dining room. An early record of a kitchen is found in the 1648 inventory of the estate of John Porter of Windsor, Connecticut. The inventory lists goods in the house "on the kittchin" and "in the kittchin." The items listed in the kitchen were: silver spoons, pewter, brass, iron, guns, ammunition, hemp, linen, and "other implements on the room."

During the century, technical progress, such as cookware and especially the oven, transformed kitchens into what the great chefs called a “laboratory”. In bourgeois houses it was a space completely separated from the rest of the house and even had a service door. It was once located in the basement or at the end of long hallways. The utensils used began to be very abundant: scales, drainers, cutlery services, batteries, frying pans, spice jars, etc. With the division of labor, the kitchen is considered the domain of the housewife, which in Germany is known with the stereotype of the “three Ks” (Kinder: children, Kirche: church, and Küche: kitchen).

Already in the 20th century, thanks to technical progress, decoration concepts and the appearance of refrigeration appliances, the kitchen has been integrated into the rest of the house. It was in the middle of the century when, due to space limitations, more functional equipment began to appear and the marketing of standard kitchen furniture began, allowing you to enjoy perfectly equipped kitchens. A springboard for the modern fitted kitchen was the Frankfurt kitchen, designed by Margarethe Schütte-Lihotzky") for social housing projects in 1926. This kitchen measured 3.4 metres, and was designed to optimize kitchen efficiency and reduce construction costs. The design was the result of detailed time and motion studies and interviews with prospective tenants to identify what they needed from their kitchens. The Schütte-Lihotzky fitted kitchen was built in about 10 000 apartments in housing projects erected in Frankfurt in the 1930s.[9]​.

The domestic kitchen

In a house, the kitchen is the place where various foods are prepared. Depending on the time and culture, its size and relevance are variable, and can range from a small room separated from the rest of the home that is only used for cooking to, on the contrary, being a large space that also fulfills family gathering and interaction functions as the main place in the house.

The industrial kitchen

“Industrial kitchen” is understood as any establishment in which it is possible to prepare food in sufficient quantities for many people: restaurants, school or business canteens, for distribution in large quantities. Set of premises and delimited areas that are necessary to transform a dish.

They are larger kitchens and very easy to attach to other industrial equipment. They are mostly made of stainless steel due to the advantages of this material.[10]​.

The hygiene and food safety obligations that weigh on industrialists have contributed to the control and study of entrances and exits, so that there are no crossings. In this way, they avoid possible contamination between the raw materials that enter, the garbage that leaves, the foods in the process of preparation and those already finished.

The material and location are specially designed to simplify cleaning and maintenance. Stainless steel is the reference material for devices such as tiles or unalterable floor and wall coverings that allow a stream of water to be directly thrown.

Other types of kitchens

Industrial kitchens were often the places where new technology was first used. For example, Benjamin Thompson's "energy-saving stove", a fully enclosed iron "Stove (Heating)") stove of the 19th century, which used one fire to heat several pots, was designed for large kitchens; Another thirty years passed before they were adapted for domestic use.

As of 2017, Western restaurant kitchens typically have tiled walls and floors and use stainless steel for other surfaces (workbenches, door and drawer fronts) because these materials are durable and easy to clean. Professional kitchens are often equipped with gas stoves, as they allow cooks to regulate heat more quickly and finely than electric stoves. Some specialty appliances are typical of professional kitchens, such as large fryers, steamers, or a double boiler.

Train carriage kitchens present special challenges: space is limited, yet staff must be able to serve a large number of meals quickly. Especially in the early history of railways this required the perfect organization of processes; In modern times, the microwave oven and ready meals have made this task much easier. Galleys aboard ships, airplanes, and sometimes railroad cars are often known as galleys. On yachts, galleys are often narrow, with one or two burners fueled by a bottle of LP gas, but galleys on cruise ships or large warships are comparable in all respects to restaurants or canteen kitchens.

On passenger planes, the kitchen is reduced to a simple pantry, the only function reminiscent of a kitchen is the heating of in-flight meals delivered by a catering company. An extreme form of cooking occurs in space, for example, aboard a space shuttle or the International Space Station. Astronauts' food is usually fully prepared, dehydrated and sealed in plastic bags, and the kitchen is reduced to a rehydration and heating module.

Outdoor areas in which food is prepared are generally not considered kitchens, although an outdoor area set up for regular food preparation, for example when camping, could be called an "outdoor kitchen". An outdoor kitchen at a campsite could be near a well, water pump, or water tap, and could provide tables for food preparation and cooking. Some campground kitchen areas have a large propane tank connected to burners, so that campers can cook their meals. Military camps and similar temporary settlements of nomads may have dedicated cooking tents, which have a vent to allow cooking smoke to escape.

The Frankfurt kitchen of 1926 was made from various materials depending on its use. Today's modern built-in kitchens use chipboard or MDF, decorated with a variety of materials and finishes include wood veneers, lacquer, glass, melamine, laminate, ceramics and eco-gloss. Very few manufacturers produce built-in kitchens for the home made of stainless steel. Until the 1950s, architects used steel kitchens, but this material was displaced by cheaper particle panels, sometimes decorated with a steel surface.

China

Kitchens in China are called . More than 3,000 years ago, the ancient Chinese used the ding&action=edit&redlink=1 "Ding (container) (not yet written)") to cook food. The ding became the wok and pot used today. In Chinese spiritual tradition, a "Kitchen God" watches over the family kitchen and annually reports to the Jade Emperor on the family's behavior. On the eve of the Chinese New Year, families would gather to pray for the kitchen god to give a good report to heaven and wish him to bring 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. Heating fuel or resource was also an important technique for practicing cooking skills. Traditionally, the Chinese used wood or straw as fuel to cook food. A Chinese chef had to master flames and heat radiation to reliably prepare traditional recipes. Chinese cuisine uses a pot or wok to fry, stir-fry, or boil.

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 involving kamado as it was considered the symbol of a house and the term could even be used to mean "family" or "home". When separating a family, it was called Kamado wo wakeru, which means "split the stove". Kamado wo yaburu (lit. "break the stove") means that the family was bankrupt.

India

In India, a cuisine is called "Rasoi" (in Hindi\Sanskrit) or a "Swayampak ghar" in Marathi, and there are many other names in the various regional languages. There are many different methods of cooking throughout the country, and the structure and materials used in the construction of kitchens have varied by region. For example, in northern and central India, cooking was done in clay ovens called "chulha" (also chullha or chullah), made of firewood, charcoal, or dried cow dung. In households where members practiced vegetarianism, separate kitchens were maintained for cooking and storing vegetarian and non-vegetarian foods. Religious families often treat the kitchen as a sacred space. Indian cuisines are based on an Indian architectural science called vastushastra. The vastu of Indian kitchen is of utmost importance while designing kitchens in India. Modern architects also follow the rules of vastushastra while designing Indian kitchens across the world.

While many kitchens belonging to poor families continue to use clay stoves and older forms of fuel, the urban middle and upper classes often have gas stoves with gas cylinders or pipes attached. Electric stoves are rarer as they consume a large amount of electricity, but microwave ovens are gaining popularity in urban homes and commercial businesses. Indian stoves are also powered by biogas and solar energy as fuel. The largest solar-powered kitchen in the world.

The kitchen, as a differentiated space, appeared in the century BC. C., preserving a marked religious character: the home itself where all the food was cooked was also used as a place of worship for the Lares gods "Lares (mythology)"). Already in Roman times we find kitchens that were very well equipped, with a laundry room, a bread oven, a cistern, bronze tripods, cavities for chopping spices, etc.[4]​.

Already in the Middle Ages, castle kitchens became an important place, daily activity was constant. They were huge rooms with gigantic fireplaces, in each kitchen you could find one or more of them. They were divided into numerous annexes (bakery, fruit shop, etc.). In cities, in bourgeois houses and in the most humble farms, the kitchen used to be a room that was used both for receiving people and for preparing food and its subsequent consumption. Early medieval European longhouses had an open fire below the highest point of the building. The "kitchen area" was between the entrance and the fireplace. In wealthy homes, there was usually more than one kitchen. In some houses there were more than three kitchens. Kitchens were divided based on the types of food prepared in them.[5]​ The kitchen could be separated from the great hall due to smoke from cooking fires and the possibility of fires getting out of control.[6]​ Few medieval kitchens survive as they were "notoriously ephemeral structures."[7]​.

In the Renaissance, both equipment and decoration were perfected. The noble European kitchens began to be very luxurious, the culinary revolution took place, refinement and the taste for the exquisite also reached the kitchen.

In Connecticut, as in other New England colonies during colonial America, kitchens were often built as separate rooms and were located behind the parlor and utility room or dining room. An early record of a kitchen is found in the 1648 inventory of the estate of John Porter of Windsor, Connecticut. The inventory lists goods in the house "on the kittchin" and "in the kittchin." The items listed in the kitchen were: silver spoons, pewter, brass, iron, guns, ammunition, hemp, linen, and "other implements on the room."

During the century, technical progress, such as cookware and especially the oven, transformed kitchens into what the great chefs called a “laboratory”. In bourgeois houses it was a space completely separated from the rest of the house and even had a service door. It was once located in the basement or at the end of long hallways. The utensils used began to be very abundant: scales, drainers, cutlery services, batteries, frying pans, spice jars, etc. With the division of labor, the kitchen is considered the domain of the housewife, which in Germany is known with the stereotype of the “three Ks” (Kinder: children, Kirche: church, and Küche: kitchen).

Already in the 20th century, thanks to technical progress, decoration concepts and the appearance of refrigeration appliances, the kitchen has been integrated into the rest of the house. It was in the middle of the century when, due to space limitations, more functional equipment began to appear and the marketing of standard kitchen furniture began, allowing you to enjoy perfectly equipped kitchens. A springboard for the modern fitted kitchen was the Frankfurt kitchen, designed by Margarethe Schütte-Lihotzky") for social housing projects in 1926. This kitchen measured 3.4 metres, and was designed to optimize kitchen efficiency and reduce construction costs. The design was the result of detailed time and motion studies and interviews with prospective tenants to identify what they needed from their kitchens. The Schütte-Lihotzky fitted kitchen was built in about 10 000 apartments in housing projects erected in Frankfurt in the 1930s.[9]​.

The domestic kitchen

In a house, the kitchen is the place where various foods are prepared. Depending on the time and culture, its size and relevance are variable, and can range from a small room separated from the rest of the home that is only used for cooking to, on the contrary, being a large space that also fulfills family gathering and interaction functions as the main place in the house.

The industrial kitchen

“Industrial kitchen” is understood as any establishment in which it is possible to prepare food in sufficient quantities for many people: restaurants, school or business canteens, for distribution in large quantities. Set of premises and delimited areas that are necessary to transform a dish.

They are larger kitchens and very easy to attach to other industrial equipment. They are mostly made of stainless steel due to the advantages of this material.[10]​.

The hygiene and food safety obligations that weigh on industrialists have contributed to the control and study of entrances and exits, so that there are no crossings. In this way, they avoid possible contamination between the raw materials that enter, the garbage that leaves, the foods in the process of preparation and those already finished.

The material and location are specially designed to simplify cleaning and maintenance. Stainless steel is the reference material for devices such as tiles or unalterable floor and wall coverings that allow a stream of water to be directly thrown.

Other types of kitchens

Industrial kitchens were often the places where new technology was first used. For example, Benjamin Thompson's "energy-saving stove", a fully enclosed iron "Stove (Heating)") stove of the 19th century, which used one fire to heat several pots, was designed for large kitchens; Another thirty years passed before they were adapted for domestic use.

As of 2017, Western restaurant kitchens typically have tiled walls and floors and use stainless steel for other surfaces (workbenches, door and drawer fronts) because these materials are durable and easy to clean. Professional kitchens are often equipped with gas stoves, as they allow cooks to regulate heat more quickly and finely than electric stoves. Some specialty appliances are typical of professional kitchens, such as large fryers, steamers, or a double boiler.

Train carriage kitchens present special challenges: space is limited, yet staff must be able to serve a large number of meals quickly. Especially in the early history of railways this required the perfect organization of processes; In modern times, the microwave oven and ready meals have made this task much easier. Galleys aboard ships, airplanes, and sometimes railroad cars are often known as galleys. On yachts, galleys are often narrow, with one or two burners fueled by a bottle of LP gas, but galleys on cruise ships or large warships are comparable in all respects to restaurants or canteen kitchens.

On passenger planes, the kitchen is reduced to a simple pantry, the only function reminiscent of a kitchen is the heating of in-flight meals delivered by a catering company. An extreme form of cooking occurs in space, for example, aboard a space shuttle or the International Space Station. Astronauts' food is usually fully prepared, dehydrated and sealed in plastic bags, and the kitchen is reduced to a rehydration and heating module.

Outdoor areas in which food is prepared are generally not considered kitchens, although an outdoor area set up for regular food preparation, for example when camping, could be called an "outdoor kitchen". An outdoor kitchen at a campsite could be near a well, water pump, or water tap, and could provide tables for food preparation and cooking. Some campground kitchen areas have a large propane tank connected to burners, so that campers can cook their meals. Military camps and similar temporary settlements of nomads may have dedicated cooking tents, which have a vent to allow cooking smoke to escape.

The Frankfurt kitchen of 1926 was made from various materials depending on its use. Today's modern built-in kitchens use chipboard or MDF, decorated with a variety of materials and finishes include wood veneers, lacquer, glass, melamine, laminate, ceramics and eco-gloss. Very few manufacturers produce built-in kitchens for the home made of stainless steel. Until the 1950s, architects used steel kitchens, but this material was displaced by cheaper particle panels, sometimes decorated with a steel surface.

China

Kitchens in China are called . More than 3,000 years ago, the ancient Chinese used the ding&action=edit&redlink=1 "Ding (container) (not yet written)") to cook food. The ding became the wok and pot used today. In Chinese spiritual tradition, a "Kitchen God" watches over the family kitchen and annually reports to the Jade Emperor on the family's behavior. On the eve of the Chinese New Year, families would gather to pray for the kitchen god to give a good report to heaven and wish him to bring 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. Heating fuel or resource was also an important technique for practicing cooking skills. Traditionally, the Chinese used wood or straw as fuel to cook food. A Chinese chef had to master flames and heat radiation to reliably prepare traditional recipes. Chinese cuisine uses a pot or wok to fry, stir-fry, or boil.

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 involving kamado as it was considered the symbol of a house and the term could even be used to mean "family" or "home". When separating a family, it was called Kamado wo wakeru, which means "split the stove". Kamado wo yaburu (lit. "break the stove") means that the family was bankrupt.

India

In India, a cuisine is called "Rasoi" (in Hindi\Sanskrit) or a "Swayampak ghar" in Marathi, and there are many other names in the various regional languages. There are many different methods of cooking throughout the country, and the structure and materials used in the construction of kitchens have varied by region. For example, in northern and central India, cooking was done in clay ovens called "chulha" (also chullha or chullah), made of firewood, charcoal, or dried cow dung. In households where members practiced vegetarianism, separate kitchens were maintained for cooking and storing vegetarian and non-vegetarian foods. Religious families often treat the kitchen as a sacred space. Indian cuisines are based on an Indian architectural science called vastushastra. The vastu of Indian kitchen is of utmost importance while designing kitchens in India. Modern architects also follow the rules of vastushastra while designing Indian kitchens across the world.

While many kitchens belonging to poor families continue to use clay stoves and older forms of fuel, the urban middle and upper classes often have gas stoves with gas cylinders or pipes attached. Electric stoves are rarer as they consume a large amount of electricity, but microwave ovens are gaining popularity in urban homes and commercial businesses. Indian stoves are also powered by biogas and solar energy as fuel. The largest solar-powered kitchen in the world.