Who’s in the kitchen
Placement of appliances, tools and supplies determine comfort and ease of using the kitchen, but kitchens are designed for a mythical person of average height, build and ability. Heights of counters, cupboards and appliances can make cooking uncomfortable or impossible for anyone outside the average. “How effectively have designers considered people in their designs?” asks Dr. Richard Wells, professor of Kinesiology at the University of Waterloo.“You can’t do things rapidly in a badly organized place; slowing down tasks degrades and frustrates the experience.”
The definition of ergonomics, ‘fitting the task to the worker’, leads specialists to emphasize that it’s crucial to take into account the people using the kitchen, in order to reduce errors, improve comfort and performance. A well-designed workspace allows people to comfortably pass through spaces, reach controls and access supplies while seeing entire work surfaces and into all storage areas easily; and is safe for both users and visitors. How does your kitchen measure up? |
|
 |
|
The performance audit
Ergonomists map work flow in the kitchen to compact the work area, minimize safety hazards and walking distance between appliances, and leave space for
multiple users. Robin Siegerman, Certified Kitchen Designer, says that the kitchen triangle, based on 50 year old principles, only accounts for a stove, fridge and sink. Today’s kitchens with a microwave, convection or steam oven, rice cooker and dishwasher complicate work path efficiency, making the work triangle obsolete. Instead, trained designers create ‘zones’ with work surfaces at different heights to meet the needs and capabilities of all users. Siegerman stresses, “Design for usability first, beauty after.”
• For a right handed person, place the compost bin to the left of the sink and the dishwasher to the right: scrape, rinse and load in one move
• Countertops on both sides of the stove provide a safe landing pad for hot pans, to eliminate dangerous turning to use the counter behind.
A place for everything
Organize and store items at the place of most use: plates and glasses stored near the dishwasher simplify unloading. Store pots near the stove; avoid low storage drawers for frequently used baking and roasting pans, instead, slide them into vertical dividers in a higher, easily accessible cabinet.
Lighting is a science
Mathematical formulas determine the right lighting to eliminate eye strain, neck pain, back aches and tension along with any safety hazards. Get expert advice. |
|
Mealtime is a necessary part of life. If your kitchen is easy to use, your time there will be more pleasurable and you will spend more time together, sharing cooking skills, good times and preparing nutritious meals. H&L
Robin Siegerman, Certified Kitchen Designer, a regular columnist for The Toronto Star online at yourhome.ca. Watch for her new book this fall: Renovation Bootcamp: Kitchen™ sieguzi.com
 @EcotownCrier
 Cynthia Liedke |
