Other kitchen types: Restaurant and canteen kitchens found in hotels, hospitals, army barracks, and similar establishments are generally (in developed countries) subject to public health laws. They are inspected periodically by public-health officials, and forced to close if they don’t meet hygienic requirements mandated by law. Canteen kitchens (and castle kitchens) were often the places where new technology was used first. For instance, Benjamin Thompson’s “energy saving stove”, an early-19th-century fully-closed iron stove using one fire to heat several pots, was designed for large kitchens; another thirty years passed before they were adapted for domestic use. Today’s western restaurant kitchens typically have tiled walls and floors and use stainless steel for other surfaces (workbench, but also door and drawer fronts) because these materials are durable and easy to clean. Professional kitchens are often equipped with gas stoves, as these allow cooks to regulate the heat quicker and more finely than electrical stoves. Some special appliances are typical for professional kitchens, such as large installed deep fryers, steamers, or a Bain Marie. (As of 2004, steamers—not to be confused with a pressure cooker—are beginning to find their way into domestic households, sometimes as a combined appliance of oven and steamer.) The fast food and convenience food trends have also changed the way restaurant kitchens operate. There is a trend for restaurants to only “finish” delivered convenience food or even just re-heat completely prepared meals, maybe at the utmost grilling a hamburger or a steak. The kitchens in railway dining cars present special challenges: space is constrained, and nevertheless the personnel must be able to serve a great number of meals quickly. Especially in the early history of the railway this required flawless organization of processes; in modern times, the microwave oven and prepared meals have made this task a lot easier. Galleys are kitchens aboard ships or aircraft (although the term galley is also often used to refer to a railroad dining car’s kitchen). On yachts, galleys are often cramped, with one or two gas burners fuelled by a gas bottle, but kitchens on cruise ships or large warships are comparable in every respect with restaurants or canteen kitchens. On passenger airplanes, the kitchen is reduced to a mere pantry, the only function reminiscent of a kitchen is the heating of in flight meals (where they haven’t been “optimized” away altogether) delivered by a catering company. An extreme form of the kitchen occurs in space, e.g. aboard a Space Shuttle (where it is also called the “galley”) or the International Space Station. The astronauts’ food is generally completely prepared, dehydrated, and sealed in plastic pouches, and the kitchen is reduced to a rehydration and heating module. Outdoor areas in which food is prepared are generally not considered to be kitchens, although an outdoor area set up for regular food preparation, for instance when camping, might be called an “outdoor kitchen”. Military camps and similar temporary settlements of nomads may have dedicated kitchen tents. In Schools where Home Economics (HE) or Food technology (previously known as Domestic science) is taught, there will be a series of kitchens with multiple equipment (similar in some respects to laboratories) solely for the purpose of teaching. These will consist of between 6 and 12 workstations, each with their own oven, sink and kitchen utensils.

 New kitchen designs when ever it comes and how to develop new ideas for future kitchens everybody looks at newly available technologies to be adapted. Whether looking and traditional kitchens or more modern once what
 ever new type of hinge or drawer slides, stops or lifts are offered by the industry makes its way into cabinets and cupboards. Let’s have a look on most recent developments on kitchen hardware which most certainly will influence future kitchen design.

Kitchen Design Ideas with Light:
We have seen many ways to of applying lights in kitchen design drawers. Whether it was using neon lights underneath the hanging cabinets to halogen spots pointing directly on the kitchen sink and oven. And of course there was the indirect lighting which influence designs for many years. So what is next? Well one fantastic new idea comes from Hettich with its compact Minisys fluorescent tube. The tube is put behind glass panels and gives an impressive highlight especially when using drawer fronts and doors made of glass. Apart of the practical advantage of given extra light in finding anything in a drawer or a cabinet, the fluorescent light make every drawer row an eye catcher.

  As far as corner solutions are concerned new kitchens will certainly more often see Blum’s corner cabinet solution with drawers and pull-outs instead of doors . Every cabinet maker has come across the problem of how to best use the space in an 90 degree corner, where usuallydrawers would collide or space is very difficult to access. The design award winning solution allows the drawer to pull out perfectly using all of the given storage space within the kitchen cabinet.

Another very promising idea which could go well into new kitchen designs is Hettichs vertico synchro. A sliding door system which moves two vertically sliding kitchen doors up and down at the same time. Especially for top-mounted kitchen cupboards it is a beautifulalternative and permits contemporary designs
All three examples show how new hardware development will influence future kitchens.

 Especially interesting if you get new or remodel old cabinets. Some of the ideas may look a little bit futuristic, but make sure that you know at least that these solutions exist, so you can decide whether or not you want them incorporated into your kitchen. After all, with these and many other new developments in kitchen hardware, new kitchen designs will offer even more usability.