Computer-Age Kitchens.

The dawn of the new millennium promises to bring kitchens into step with the Information Age and rewrite the rules of kitchen design.

As one century ends and a new one begins, what's happening in kitchen design is a topic being discussed and examined by interior designers, cabinetmakers and suppliers of kitchen products -- as well as researchers with a futuristic eye towards predicting what's 10 or 15 years down the road.

Participants at a recent Trendsetters Symposium, held in San Francisco and sponsored by Hafele America, examined current and upcoming trends, with a focus on how design and technology will mix in the 21st century.

"Lifestyle" kitchen design continues to be a prevailing theme, said several presenters, with the idea that kitchens should reflect the people for whom they are designed. Increasingly, this means accommodating a number of generations -- including an aging population -- all of which have different accessibility needs.

In addition, it means accommodating more than one cook in the kitchen at a time, as couples and/or families participate together in food preparation. Whether it's because of a busy lifestyle creating time constraints that requires a group effort to prepare a meal or because of mutual enjoyment in the art of cooking as a way to relax, there is often more than one person active in the kitchen at a time.

This impacts the overall design of the kitchen (and, ultimately, the layout of the cabinetry) by mandating a more efficient workflow and expanded work areas. Islands not only are used as extra counter space, but can incorporate cooktops, sinks or even a dishwasher to increase a kitchen's practical working area. The "non-traditional" placement of appliances and countertops may include putting them at different heights to accommodate a variety of users, such as a child or an older person in a wheelchair.

Also contributing to the efficiency of a kitchen is an emerging trend towards open shelves to allow quick access to plates and serving pieces, as well as wall or ceiling racks to hang cooking utensils or accessories within easy reach.

As people continue to see their homes as a "refuge" from the hectic world, the kitchen continues to be the focal point of the house -- and becomes a social center as well as a food preparation area. A more open floor plan continues to evolve, with kitchens containing expanded eating areas or even laundry rooms (which can be accomplished thanks to technology that is making appliances run quieter).

Creating a "hearth" ambiance in a kitchen may also mean adding a fireplace or incorporating shelves to display a favorite collection of knickknacks or add other personalized touches -- all very customized to reflect the owners personalities.

With the openness of the floor plan, kitchen cabinetry increasingly reflects and coordinates with the architectural style of the home. A Craftsman-style house is being fitted with Craftsman-style kitchen cabinets, for example. The incorporation of architectural details in the kitchen, such as mouldings, appliques and columns will continue, as will the trend towards an "unfitted" furniture look for cabinets.

"Eclectic" continues to be the trend for styles, materials and colors, especially with kitchens taking on such a wide range of roles and meeting so many different needs. Colors and materials are mixed, with cabinets featuring combinations of natural wood finishes with painted or glazed looks or using different door styles. Such mixtures also can be seen in warm species like maple and cherry being used for cabinets, next to industrial-style stainless steel appliances, with a granite or concrete countertop.

A 'Wired 'World

While the kitchen ambiance is warm and homey, hi-tech will continue to impact the kitchen in many ways.

Foremost is the computer. As we enter the new millennium, kitchen computers may find uses beyond storing recipes, checking e-mail and entertaining kids while dinner is being prepared. They may be programmed to run appliances at a pre-set time or to lock out appliance access when unsupervised children are at home. Perhaps they will scan groceries to create an inventory or print out a shopping list.

Joseph Kaye, one of the presenters at the Trendsetters Symposium, is a researcher at the Massachusetts Institute of Technology Media Lab exploring what will happen in the kitchen 10 to 15 years in the future. Kaye predicts that computers will be as commonplace in the kitchen as electric motors are today. He sees the kitchen being affected by what he calls a "wired world" where, thanks to technology, the appliances and components of the kitchen of the future could react to and work with each other.

For instance, Kaye foresees appliances being digitally controlled, with bar codes and eventually radio frequency identification tags being found on every product in the kitchen -- enabling appliances to scan and read objects and set themselves up to perform various functions. The tag that appears on a frozen TV dinner could be scanned by the kitchen's microwave, for example, which will then set itself up to the correct time and temperature to cook the dinner. The refrigerator can use the tag as part of an inventory system, so it knows how long that dinner has been in the freezer and, when it is removed for use, can add it to a shopping list.

There may be a similar tag on pots and pans to signal a stove's burners to reach a certain temperature for various cooking operations. Or it could signal them not to exceed a certain temperature, so one never has to worry about a pot boiling over.

In addition, "smart appliances" and "intelligent countertops" may be programmed to suit individual user's needs and personalities. For example, a voice-activated coffeemaker could respond to your verbal command to fix your favorite double tall latte, decaf. Or perhaps the coffeemaker will get the same command via an RFID tag on the bottom of your coffee cup that contains your personal choices.

Kaye speaks not of definite expectations for the future, but encourages those involved in kitchen-related industries to be aware of the vast potential for change as technology's impact becomes greater. He adds that technology in the home will have to be subtle in order to be successful.

"Technology cannot be over whelming, sterile or the centerpiece of design. Instead it has to make our lives easier without us even knowing," he says. "Don't expect to see singing and dancing kitchens like on the Jetsons."

Ergonomics at the Forefront

A kitchen-of-the-future model driven in part by ergonomic needs was developed by the Rhode Island School of Design's six-year project to create the "Universal Kitchen." The project was discussed at the Hafele symposium by Jane Langmuir, adjunct professor for RISD and an interior architect.

The project involved more than 100 RISD students in architecture, interior architecture and industrial design questioning traditional assumptions about how kitchens are used and rethinking the kitchen to make it more efficient and user-friendly for today's multi-generational households.

RISD's prototype Universal Kitchen includes a baking center, multiple stations for washing and cooking, features that facilitate cleaning as you work and a self-contained kitchen unit where one can sit or stand to prepare an entire meal with minimal movement. RISD also designed a prototype of a mini-kitchen, which could be used in a studio apartment, dorm room, hotel suite or independent living center.

Both prototypes reflect the team's conception of the Universal Kitchen as a "kit of parts," with interchangeable modular components for refrigeration, cooking, water delivery and storage. The components are meant to be selected and arranged to fit specific users' and/or household's needs.

Langmuir, who was involved with the project from the start, notes that the school's prototypes are not a definitive model for the kitchen of the future, but a starting point to break the mold and indicate the possibilities. She says, "Universal design, above all else, embraces the notion that all people, of all ages and abilities, are the models for this task."

A Logistically Functional Unit

The use of bar codes along with attention to ergonomics and flexibility are some of the key components in Hettich America's "Concept 2010," which was first unveiled at the Interzum show in Cologne, Germany, last spring. Hettich sees the kitchen assuming the role of a logistically functional unit, abandoning the norm of built-in elements arranged side by side and potentially being integrated into any home environment.

The function of the Concept 2010 kitchen takes into account four main areas: convenience, natural environment, ergonomics and changeable living space.

* The growing demand for convenience and time savings is an essential guideline for innovation, according to Hettich's vision. Household chores will have to be carried out quickly and efficiently. Bar code labeling not only will recommend recipes and keep track of food freshness dates, it also will make automatic replacement shopping a reality -- an interface linking to the Internet will automate the dialogue with the grocery store, which takes the order and potentially delivers it, too.

Hettich's kitchen of the future shows cooktops that may be mounted on mobile containers which can be rolled into the desired location. The cooktop can be lowered out of sight, has a mobile splashguard and is self-cleaning. Quiet but powerful cooktop extraction hoods are controlled by sensor technology that checks the air quality continuously. The sink has everything essential for making manual washing easier, including adjustable bowl sizes. Separate dishwasher drawers make loading and unloading easier.

Household waste can be separated and disposed of via a chute, being automatically compacted and sealed behind an odor trap. All electrical appliance modules are powered via power strips, which makes installation easy without the usual jumble of cables.

* With concern for the environment, conservation of natural resources is an issue of growing importance. In Concept 2010, residual heat from ovens and ventilation systems is recaptured into a supplementary energy dispenser. Dishwashers wash the dishes in separate compartments to spare natural resources. Refrigerators and freezers are each divided into levels that can be opened separately, conserving the cold air from escaping the remaining unopened compartments. Water heating and storage are computer-controlled.

* A kitchen not limited to one fixed area within a traditional floor plan is another part of the Concept 2010 vision, reflecting the changeable use of living space that will be part of the new millennium's lifestyle. Living areas of versatile utility will replace the former traditional space and functional confines that home furnishings were previously designed for. Depending on requirements or personal furnishing style, the kitchen could even be integrated into the living room area.

* In view of growing health-consciousness and the aging population, ergonomics also plays a vital role in Hettich's Concept 2010 kitchen, echoing trends already beginning under today's kitchen designers. In this kitchen, everything is always at the optimum handling level, even in the dishwasher. Containers that swing outward and countertops that increase in size for individual situations can be adapted to mobile side tables. Air extraction in corners leaves ample room for maneuvering.

Warmer Woods to Offset High Tech Kitchen Features

While hi-tech gadgets and more efficient and adaptable floor plans are at the forefront, new styles and wood finishes will also change in the kitchen of the future.

According to R.D. Behm Co., a technical and marketing service, bold oak looks and the bleached wood finishes of the mid-'90s are being replaced with light tones such as maple, alder and cherry. Sheens will also be brighter to complement the look of restaurant-style stainless steel appliances.

Open kitchen designs with more windows to allow light in will necessitate UV-protected finish formulations to protect finishes, according to Behm.

Standardized Cabinets Created New Industry

One of the major changes in the woodworking industry during the 20th century is the emergence of the standardized kitchen cabinet, a once revolutionary concept first championed in 1869 by Catherine Beecher. Her book, The American Woman's Home, contained many proposals for improving kitchens.

Cabinets became a separate industry from general carpentry, homebuilding and furniture during the 20th century. In the past, cupboards were built for each home by cabinetmakers who produced all the other furniture for the home. Many carpenters who later became presidents of large cabinet plants started early this century as one-man operations in their garages or basements, building cabinets for new American homes.

The modern kitchen cabinet developed in 1921, when a district manager at Kitchen Maid removed legs from cabinets and attached cabinets directly to floors or walls. The dresser, with its open, dust-gathering shelves, evolved into the fitted cabinet in the 1930s. An enamel-top table incorporated in the front of the fitted cabinet could slide or fold out to protect against dust.

After World War II, the demand for new housing -- 1.4 million new homes in 1950 alone -- formalized the trend toward built-in kitchens. Also at this time, steel made serious inroads into the kitchen cabinet market. Wood's share of the market dropped from 92% in 1940 to 55% in 1955. The rise of the "Youngstowns", as the steel cabinets were known, sparked the founding of the National Institute of Wood Kitchen Cabinets, forerunner of the Kitchen Cabinet Manufacturer's Assn.

The post-war period saw great corporate development as well. Henry Scheirich's company thrived after he made the decision to sell built-in cabinets only through cabinet distributors. Dwight Gahm successfully incorporated assembly production techniques into cabinetmaking when he bought Kitchen Kompact and converted it from custom production. And stock and custom niche leaders Merillat Industries and WoodMetal (now Wood-Mode) were founded.

Energy consciousness and the need to use waste products led some manufacturers to switch to particleboard for cabinet components in the 1970s.

The last 25 years have seen significant European influence, particularly the 32mm system. By 1988, each of the United State's largest cabinetmakers were producing frameless cabinets. While frameless cabinets have not supplanted face-frame cabinets in the United States, as was once predicted, their impact can be seen. Among the top 25 cabinet manufacturers, frameless cabinets made up about 16% of sales in 1998, and many frame-constructed cabinets feature full overlay doors, concealed hinges and melamine particleboard to give the appearance of frameless construction.

Cabinets are also finding places beyond the kitchen. Half of the respondents in Wood & Wood Products' Annual Survey to cabinet manufacturers reported sales of other-room cabinetry like entertainment centers, bookcases, home office furniture and utility room cabinets. F.W. Dodge, which tracks cabinet sales, reported that other-room cabinetry made up about 6% of the U.S. cabinet manufacturing industry in 1997, at 4.9 million units sold.

Distribution via home centers is likewise a growing trend. Four of the top five cabinetmakers in the 1999 survey reported distributing some of their cabinets through home centers such as Lowe's or Home Depot.