How to improve the cooking experience for people living in small flats with tiny kitchens? This was the task given within this project based course given at the Institution of Industrial Design Engineering at Chalmers University of Technology.
A study was conducted to develop insight of user contexts and scenarios that might occur when cooking within constrained space. By analysing the complete costumer journey, from unpacking groceries to serving the dinner, it was identified that the limited bench area was the cause behind most problems. But you could not easily overcome this problem without making the kitchen larger. Instead we realized the idea of a transformative object that remained small in size but with a large range user possibilities – a kitchen hybrid!
Team: Oskar Lillo, Emil Vestman & Anna Woxlin