by Ondine Brooks Kuraoka

Top 5 Trends

Functional, individualized planning
Metamorphic spaces
Ergonomics
Hydraulics
Modular units

The point-of-use method of organizational design is all about creating a more user-friendly kitchen, individualized for the functional needs of each household. The “perfect triangle” of sink, oven and pantry has been de-triangulated and expanded as kitchens evolve.

Ergonomic principles go hand in hand with the point-of-use concept. “There’s nothing worse than having to bend over and pull pots and pans out of cabinets that are inadequately planned for easy access,” says Lisa Wilson-Wirth, president and owner of Arclinea San Diego. “Think about workflow and how different prep zones relate to cooking zones.”

One notable trend is hydraulics. Lisa says, “We can raise the dining table to meal prep-height and back down for dining and homework. Tongue-in-cheek we call it the up-down table. Gaggenau has a wall-mounted oven so you don’t have to stoop! The base of it lowers, you put your food in, and it raises back up, so it does all the heavy lifting for you.”

A tall dishwasher cabinet at waist- height prevents the need to hunch over to load or unload. Also, a deep drawer directly below the counter enables you to lift dishes up, a more ergonomic way of accessing them than pulling them down from an upper cupboard. An appliance garage can be housed in a tall wall of pantries, with the added convenience of a pull-out work counter. This creates a surface for a bagel bar or for the kids to make their sandwiches.

The metamorphic kitchen can adapt based on the needs of the users. How many cooks will be using the kitchen? What are their ages, limitations and requirements? Helene likes the convenience of pop-up mixer stands. Norma is partial to maximum-size warming drawers, which allow cooks to assemble several plates without food getting cold.