Revealing of and Designing for (Un)Conscious Kitchen Inconveniences

Revealing of and Designing for (Un)Conscious Kitchen Inconveniences

Vliegen, A.M.B.

Aprile, W.A. (mentor)
Wormgoor, R. (mentor)
Van de Boogert, L. (mentor)

Industrial Design Engineering

Industrial Design

Design for Interaction

2011-07-15

Performing a qualitative study with Kitchen Probes revealed a list of design requirements for kitchen tool design. By observing cooking amateurs 91 (un)conscious kitchen inconveniences were revealed. The Solution Value Level method was developed to assess a selection of 44 suitable inconveniences. This method assesses what the level of experienced inconvenience is, and what the frequency of application of the solution for the inconvenience would be. A full cutting board was the most major inconvenience revealed. When preparing food - fresh fruit, vegetables and meat – one cuts pieces of food and both good parts, the edibles, as well as bad parts, the discards pile up on the cutting board. Having these two piles on top of the cutting board decreases the amount of working surface to cut other remaining pieces of food. Furthermore these two piles will grow into each other at one point, creating an undesirable mix of edibles and discards. An analysis of existing cutting boards and their additional features revealed the many different types of boards. (Un)Fortunately none of these cutting boards fulfi ls all the requirements: remaining a large and empty working surface, having a strainer function, enabling convenient transfer to the pan or bin, and being folded away. None of these cutting boards are simultaneously easy to store, easy to clean and easy to use. Besides, people have very individual ideas about the material, size and thickness they prefer for their cutting board. The design process was approached through design by making. while developing this concept, multiple preliminary models were built to explore the capabilities, weaknesses and interaction. By the time the concept was defined, an experiential prototype was completed in threefold. These were the subject of a multiple day evaluation by users. during this study participating cooking amateurs could use the prototypes in their own kitchens for a few days.

interaction design
kitchen tools
kitchen probes
design by making
competative analysis
cutting board compartments
compard

http://resolver.tudelft.nl/uuid:4acaa40b-6f48-4329-ac33-0776b123142d

2012-07-15

Campus only

Student theses

master thesis

(c) 2011 Vliegen, A.M.B.