Kitchen Study

After observing, analyzing, and actually taking part in experiencing the Waller Hall kitchen, we realized how important it is to consider the interaction between space, movement, and ourselves in design. It is this interaction that determines whether a kitchen is functional and efficient. Especially in a kitchen because people are constantly moving. As for our case study, the Waller Hall kitchen on the Washington State University campus, we have noticed both functional and non-functional, and efficient and inefficient aspects. The first aspect we noticed was how spacious it was. Since it is a kitchen at a dormitory, space was considered to accommodate its large number of student residents.Although the Waller Hall kitchen has sufficient space for multiple people and mass storage, the through-traffic to the adjacent rooms went through the work triangle in the kitchen. Since there was only one entrance to the kitchen the circulation was very inefficient and dangerous. Cabinet doors and the refrigerator door got in the way of the entrance and through traffic. Also to get to the microwave people would have to walk around the whole counter to the other side since it was facing the opposite direction of the kitchen and work area. The dining table was also in the same area so again people would have to walk around the counter.

If the appliances were placed differently we wouldn’t have to deal with walking into the refrigerator door or walking into someone at the sink; we wouldn’t have to deal with colliding oven and cabinet doors, or walking all the way around the counter to use the microwave. Despite its flaws, the Waller Hall kitchen has a lot of potential.

Circulation and through-traffic were the biggest concerns to me. I wanted to to emphasize the interaction between space, people, and movement, so I thought of a traffic theme for the presentation.