People often think about what the future holds for kitchens and kitchen design. Here we intend to chronicle some of the great ideas that people come up with. Stay tuned, we hope to share the coolest ideas in future kitchen design with you!
Kitchen recycling centers are clearly a trend now. It only makes sense, since so much kitchen by-product is organic, that we find new ways to re-use, re-cycle and re-purpose our leftover kitchen content. Full-blown recycling centers are still uncommon, but they should come down in price and become more commonplace now that people have realized they can be used in relatively small spaces for relatively little cost.
Let’s start with an ecologically friendly kitchen called appropriately enough – “ecokook.” This complicated, standalone kitchen is a self sustaining workspace, with efficiency at the heart of each design decision.
The left side is all about processing waste efficiently. Wow. Solid waste to the far left, with hand cranked components for can and plastic crushing and bottle breaking. Paper is shredded and bricked.
In the middle area, solid organic waste is processed by… wait for it… earthworms! This produces fertilizer for the herbs above. Liquid wastes can be processed and routed to water plants, or sent to the sewer system.
Kitchen storage space comes next, followed by horizontal refrigeration sections. The weirdest looking part is definitely the overhead area.
Where one typically expects hanging pots and pans, they have sets of green conical storage containers for dry goods storage, and green colored planters for growing herbs. Check out their website for more fascinating details: http://www.faltazi.com/ekokook/
Compact and fully featured, the the Kit–Cub Kitchen is both free standing unit designed in modular fashion. The cube shaped, standalone island-style compact kitchen unit comes with a small refrigerator, storage cabinets, garbage bin, microwave, sink, cutting table and an electrical cooking surface. Beneath the sink, there are two water tanks, one of which feeds the sink and the other collects the used water. This kitchen is the brainchild of Paul Mauduit.
Let us briefly mention a green technology that is also catching on these days – magnetic induction ranges. That’s right these high-tech replacements for gas and electric ranges greatly reduce the carbon footprint used in kitchens. That’s because they are far more efficient at heating food.
Magnetic Induction systems use electricity to create magnetic fields that heat up the cookware – not the cooking surface. The molecules in the cookware are excited and heat up, thus heating the food contained within. It’s a much more effective and efficient way to get your food hot than the old system of heating up the cooking surface which heats up the cookware which heats up the food.