Heart of the future home: a multidimensional model of inclusive kitchen for older people in the UK

Literature review outcome

Five key factors of inclusivity in kitchen design were extracted and summarized, including Environment, technology, health, emotion, and sustainability (Table 1). An initial model of inclusive kitchen design was built based on the literature synthesis, shown in Fig. 3.

This figure presents an initial model developed from literature reviews, including five main dimensions: Environment, Technology, Health, Emotion, and Sustainability. Each dimension is further subdivided into multiple sub-dimensions. This model aims to lay the foundation for further user studies by considering various key aspects.

The “Environment” factor refers to the need for inclusive kitchen design to consider the optimization and harmony of space to ensure a safe, comfortable, and efficient environment. This encompasses four categories: human factors and spatial environments, space security, comfort, and appearance and esthetics. The “Technology” factor means the potential application of smart technologies in kitchen design to enhance usability and guide older people towards safer, healthier lifestyles. It includes three categories: intelligent and assistive technologies, usability, and simplicity. The “Health” factor underscores that inclusive kitchen design should thoroughly consider the multidimensional aspects of users’ health, including cognition and perception, dietary behaviors and habits, food safety, and physical health. The “Emotion” factor aims to create a kitchen environment with emotional connections, meeting the emotional needs of the user, including memories, communication, personal and family identity construction, and life experiences. The “Sustainability” factor in inclusive kitchen design implies considering future flexibility and adaptability, with social inclusion also being a vital consideration. This model lays a foundation for user research data analysis and knowledge extraction.

Focus group outcome

The results of the user study identified six dimensions: Environment/space, Technology/interaction, Emotion/affect, Health and safety, Human factors and well-being, and Sustainability. Based on the findings, we constructed a user insight model of an inclusive kitchen, as shown in Fig. 4.

This figure displays a user insight model, encompassing six dimensions: Environment/space, Technology/interaction, Emotion/affect, Health and safety, Human factors and well-being, and Sustainability. The model effectively maps user needs and expectations, providing significant value to the research.

Environment/space

The “Environment/space” dimension consisted of five themes: Spatial layout and ergonomics, Furniture and fixtures/appliances, Indoor environmental quality (IEQ) and Connectivity, Cleanliness and waste management, and Personalized Space Design. Kitchen environments and spatial design are particularly critical to the lives of older people as their living and lifestyle needs change. Many layouts and ergonomic issues in kitchen environments need to be improved to accommodate older adults’ daily activities and enhance their experience. The participants indicated that attention should be paid to storage space and worktop heights, cabinet accessibility, ensuring ease of movement, reducing physical strain, and improving efficiency. They wanted furniture and appliances in the kitchen with good usability.

[Spatial layout and ergonomics] “It was installed a long time ago, and the cupboards are 60 centimeters deep or deeper. So to get to the back of the cupboard I have to get on my hands and knees and go over and around.” [P5]

[Furniture and fixtures/appliances] “I think the fridge has to be designed to fit different things like jars, and small things. It needs to be easy to get to things and easy to access. Everything inside the fridge needs to be easy to move.” [P4]

Indoor Environmental Quality (IEQ) includes four aspects, namely indoor air quality (IAQ), visual comfort (IAQ), aural comfort (AC), and thermal comfort (TC). Specifically, this could relate to air temperature, relative humidity, acoustics, air quality, lighting, ventilation, and air distribution (Clausen and Wyon, 2008; Wong et al., 2008). During the focus group discussions, the participants highlighted various concerns, including lighting issues (sufficient lighting, natural daylight, and efficiency), air quality (gas burning, CO₂), ventilation (windows), noise, smoke, and fire. For example:

[IEQ and Connectivity] “I have LED lighting underneath all the cabinets. You walk in there … very relaxing and nice to work in.” [P3]

The boundaries of the kitchen are blurred and kitchens may border other living spaces in the home, becoming spaces with connectivity (Wills et al., 2013). One participant said:

[IEQ and Connectivity] “In my house, usually after I prepare the food, I need to bring it to the table. Since my dining table is not in the kitchen, it is in the next room, so I was wondering if you could help me automatically bring the food to the table. Or a hole through the wall? living room with the kitchen all in one, yeah.” [P6]

Furthermore, the participants emphasized the importance of cleaning solutions, ensuring that the kitchen remains tidy at all times and effectively addressing various waste disposal needs. One participant expressed a desire for personalized design in terms of spatial arrangements, colors, and materials based on individual preferences and needs.

Technology/interaction

The “Technology/interaction” dimension consisted of five themes: Intelligent automation and Assistive technology (AT), Integrated Information Network, Human-machine relationships, Simplicity, and New/disruptive technology. Some participants expected to improve their daily kitchen activities through intelligent and assistive technologies, such as food health and safety (food expiration), meal recommendations and recipes, intelligent storage, smart cleaning, and voice control. The application of smart technologies in everyday appliances has enhanced user interaction and decision-making in the kitchen, improving the overall culinary and dining experience through detailed personalization.

[Intelligent automation and AT] “I want to have a smart fridge where I can put my food in, and the fridge will tell me when the food is going to expire. This fridge wouldn’t just track what’s stored, it would also provide meal suggestions based on the available ingredients. That way, I can use up the stuff before it expires and avoid buying duplicates or wasting anything.” [P4]

Some participants expressed a desire for new technologies to be shown and demonstrated, allowing them to quickly grasp the functionalities of the new devices. This will aid users in comprehending and integrating new technologies into their kitchen routines, ensuring that they fully understand the functionalities of smart devices without feeling overwhelmed or confused.

[Intelligent automation and AT] “if you do give people technology, our generation particularly, you want to have something to show them how to use it. … you’ve only seen it once. They need to have a demonstration. Smart devices in the kitchen should come with clear demonstrations and user-friendly tutorials.” [P1]

Additionally, some participants wanted an intelligent home control system that allows interconnectivity between devices, allowing users to monitor and control these devices via a mobile application. This system would simplify the management of appliances and devices, offering convenience and efficiency. This enables users to effortlessly manage their home environments, even from remote locations.

[Integrated Information Network] “I want an integrated intelligent system that can manage the operation of all the appliances in my kitchen, allowing me to control these devices remotely via an app when I am not at home.” [P4]

With the advancement of intelligent technology, particularly in robotics, continue to progress, the functionality of machines in our daily lives has enhanced. These technologies have brought conveniences, especially within the domestic kitchen setting, where people enjoy the benefits provided by technologies.

One participant described their ideal kitchen assistant, a robot named Alex.

[Human-machine relationship] “I’d like a robot in the kitchen, named Alex. You’d just say ‘Alex, make me a chicken breast,’ then you go away. By the time you’re back, there’s your chicken breast, cooked to perfection. And if you fancy a fruit salad, just say ‘Alexa, make a fruit salad,’ it’s ready when you return. Honestly, with a robot like that, I’d hardly need to step into the kitchen myself. Perhaps it could be a robotic arm that handles all the cooking and prepping automatically.” [P5]

This technology (robotics) not only improves efficiency but also facilitates those who are either too busy or lack cooking skills. It has altered the way people interact with kitchen spaces, enabling cooking to become a fully automated process that requires no direct human intervention.

The participants expressed a desire for designs to be simpler, ensuring that all technological features and functions are easy to understand and use. This would enable those who are unfamiliar with technology to quickly adapt and utilize it.

[Simplicity] “There was an easy way to open something and access it that would be wonderful for your future kitchen design, please.” [P5]

The participants also expressed an interest in the adoption of emerging or disruptive technologies.

[New/disruptive technology] “New technology never seen before.” [P1]

Emotion/affect

The “Emotion/affect” dimension consisted of four themes: Family and intergenerational communication, Socializing and entertainment, Creativity and sense of achievement, and Happiness. The kitchen is not merely a place for cooking but also serves as a central hub for family interactions and communication. For older adults, the kitchen is often a place where family bonds are strengthened, which makes older adults feel more valued and connected. Additionally, kitchens are frequently seen as places for socializing and entertainment. The participants indicated that social interactions often take place in the kitchen, hosting guests, and organizing gatherings, reducing feelings of isolation. Furthermore, they wanted the kitchen to be an entertaining environment, giving them relaxation and pleasure.

[Family and intergenerational communication] “I’ve always baked with my granddaughter. It’s something you do together in the kitchen, I cooked with her, and my granddaughter now cooks wonderful cakes on her own. I’m baking great. That is something we do together.” [P5]

[Socializing and entertainment] “We party with friends; we gather the family and everything emotional is there because that’s where we’ve had our birthday celebrations. Christmas in the living room with the kitchen, kitchen all in one, yeah.” [P1]

Cooking relates to a sense of achievement and pride. For example:

[Creativity and sense of achievement] “It gives you a sense of achievement. If you cook something, it’s essential. Using the kitchen helps us to build self-confidence and pride.” [P4]

Moreover, the kitchen is often associated with emotions of well-being.

[Happiness] “Could you make some nice food, and then people say to you, my God, that’s lovely. Even if it’s awful, it makes you feel good. Your kitchens are spaces that you want to be in and make things.” [P2]

Health and safety

The “Health and safety” dimension consisted of three themes: Health, Food Safety and Hygiene, and Safety design. “Health and safety” are regarded as central considerations, due to their direct implications on individual’s well-being. Future kitchen designs should prioritize facilitating healthy lifestyles, thereby contributing to the overall health and well-being of users. The objective is to establish a kitchen environment that not only considers food safety and hygiene but also enhances the quality of life for older people.”

[Health] “I hope the future kitchen really pays attention to products that are good for my health, both physically and mentally. For example, I’m worried about gaining weight, and I’d love to have some smart devices that could offer me dietary advice and serve up healthy, nutritious food so I can eat healthy.” [P1]

In the future, intelligent technologies can provide users with safe, nutritious, and balanced food choices, enhancing their overall health. Some participants noted:

[Food Safety and Hygiene] “I wish I had a fridge that tells me what’s already inside and what’s about to expire, so I can use everything before it goes bad. That would really make sure my food is safe to eat. It should also remind me about expired food so I can toss it out and avoid any health issues.” [P5]

Safety includes features such as slip-resistant flooring, easy-to-grip cabinets and drawer handles, and worktops and storage spaces at appropriate heights.

[Safety design] “And no carpets in the kitchen? a lot of older generation, they need carpets in their kitchen, because there’s often a lot of water on the floor, making it super slippery. Older people can easily fall because of that. So, in the future, we should consider putting down carpets to make sure it’s safe to walk around in the kitchen.” [P2]

Human factors and well-being

The “Human factors and well-being” dimension consisted of three themes: Adaptability and Accessibility, Well-being, and Independence and Dignity. Human factors and their associated well-being in the kitchen are considered key factors. For older people, this topic directly relates to the quality and autonomy of their daily lives.

[Adaptability and Accessibility] “So for the future, you have to have drawers to put everything in so they can see everything always.” [P5]

The kitchen, as the central area and hub of a home, is not just a place for cooking but also a space where people interact, share, and relax. A kitchen space imbued with warmth and comfort directly influences the psychological well-being of its occupants:

[Well-being] “Kitchen can be related to your well-being, you know.” [P1]

Additionally, kitchen design goes beyond mere functionality; it pertains directly to their dignity and self-esteem.

[Independence and dignity] “I want to build my confidence in the kitchen, I’m afraid of people disrupting my cooking while I’m working. This can put me in a bad mood and I am perfectly capable of doing the cooking alone.” [P4]

Sustainability

The “Sustainability” dimension consisted of three themes: Energy and resource management, Economic and policy support, and Future-proofing. Future kitchen designs should prioritize sustainable practices and environmental protection.

[Energy and resource management] “In kitchen renovation, decoration materials such as environmentally friendly and renewable materials can be used.” [P2]

Economic and policy support can drive the pace of sustainable practices in kitchen design.

[Economic and policy support] “Inflation in our country is now so bad that poverty is increasing in the UK. It’s like a return to the Victorian era where people can’t afford the energy they use in their daily lives, such as gas, and the increase in the price of heating. I hope the government can help support our lives, especially by making essential energy for daily living more affordable and easing our financial burden.” [P4]

Kitchens also need to have future-proof attributes that can be used by older people without adaptation. The changing needs of older people in the future, and future design should take these differences into account and provide a diverse range of design solutions to meet the different requirements of older people.

Metaphors of the future kitchen

During the focus group, each participant was asked to describe the kitchen using metaphorical expressions. The metaphorical descriptions of the “future kitchen” and specific interpretations are shown in Table 3. Sometimes several metaphors were given by a participant.

The refined model for future-inclusive kitchen

Integrating the initial model from the literature review, the user insight model gained from the focus group, and the metaphors of the future kitchen, the researchers have developed the refined model for future-inclusive kitchen design, shown in Fig. 5. This model encompasses six dimensions: Environment/Space, Technology/Interaction, Emotion/Affect, Health and Safety, Human Factors and Well-being, and Sustainability. These dimensions may serve as a framework to guide inclusive kitchen design.

This figure displays the refined model that is developed from a synthesis of literature reviews, user insights, and metaphors. The model encompasses six key dimensions: Environment/space, Technology/interaction, Emotion/affect, Health and safety, Human factors and well-being, and Sustainability. It provides a theoretical framework and guidelines for the design of inclusive kitchens. We have used different colors and numbers to denote categories from various research stages. Each component of the dimensions is marked with different colors and numbers, where number 1 indicates sources from literature reviews, number 2 from user studies, and number 3 from the application of metaphors.

Specifically, the refined model integrates data from three distinct sources, aiming to examine the direction of future kitchen design from an inclusive and comprehensive perspective.

The “Environment/space” dimension underscores the need to consider harmony for future kitchens. The significance of the kitchen environment is particularly pronounced for older people (Camara et al., 2010). This dimension encompasses a comprehensive range of aspects including space security, comfort, appearance and esthetics, spatial layout and ergonomics, furniture and fixtures/appliances, indoor environmental quality (IEQ) and connectivity, cleanliness and waste management, and personalized space design. The metaphoric expressions: “Central island” and “Comfortable cooking center” highlight the vision of future kitchens as comfortable, safe, efficient, and expandable cooking hubs. These comprehensive considerations reflect the value of future kitchens as the heart of home life.

The “Technology/interaction” dimension aims to integrate emerging technologies into future kitchen designs, enhancing the interactive experience, usability, and convenience of the kitchen. This dimension includes usability, intelligent automation and assistive technology (AT), integrated information networks, human-machine relationships, simplicity, and new/disruptive technology. The metaphors “10 min” and “Food factory” illustrate the future kitchens need to improve the interactive experience and efficiency, ensuring that users can perform tasks in the kitchen simply and efficiently. At the same time, future kitchen environments need to interact with technology.

The “Emotion /affect” dimension includes the categories of memories, personal and family identity construction, life experiences, family and intergenerational communication, socializing and entertainment, creativity and sense of achievement, and happiness. These categories reflect the profound significance kitchens hold, touching the depths of human emotion. The future not only shapes the physical space of the kitchen but also endows it with emotional value, making it a space for family heritage, memories, and the establishment of values. Metaphors such as “A place to be proud of ”, “A place to create”, “Brainstorming and family”, and “My sociable kitchen” illustrate older people’s expectation that future kitchens will be more than just cooking spaces. They envision them as spaces where they can proudly showcase, create, share, and enjoy social interactions.

The “Health and safety” dimension emphasizes the need to consider promoting users’ physical and mental health, as well as their dietary behaviors and habits in the design, aiming to make future kitchens a space conducive to healthy living. This includes categories of cognition and perception, dietary behaviors and habits, physical health, food safety and hygiene, health, and safety design. The integration of health and safety into kitchen design aims to create an environment that not only promotes the healthy living of older people but also ensures their safety.

The “Human factors and well-being” dimension encompasses adaptability and accessibility, well-being, independence, and dignity. Design metaphors “Center of the home” and “Kitchen living” signify older people’s expectations for future kitchens to be the heart of the home, aimed at supporting their health, and enhancing their quality of life. Maintaining the ability of older people to live independently is crucial for preserving their independence and dignity.

The “Sustainability” demonstrates the long-term adaptability of the kitchen, not only for the present but also for the future. It addresses the requirements of diverse user groups, promoting diversity and equality. This dimension includes social inclusion, flexibility and adaptability, energy and resource management, economic and policy support, and future-proofing. Future-inclusive kitchen designs are sustainable on both economic and environmental dimensions.

These six dimensions collectively constitute the refined model of future-inclusive kitchens, indicating the multidimensional factors that need to be integrated in future designs. This study promotes the field of kitchen design towards greater inclusivity, intelligence, and sustainability.