Kitchen Ergonomics - Why do we accept bad design?
After just finishing reading several posts regarding the physical discomforts caused by the design of many kitchen appliances and layouts, I'd like to open up the topic of kitchen ergonomics. In my opinion dishwashers are too low to the floor. Loading and emptying the bottom rack is a strain on the back. I think they should be mounted in a tall cabinet near the sink like a wall oven. Some of the new ranges have ovens or warming drawers right next to the floor! Sinks are getting so deep that if they are undermounted we have to jury-rig raised platforms to comfortably do dishes. Hi arched faucets cause us to hold our hands or an item we are washing higher....at a position above the surface of the counter, and the water splashes when it hits the target getting the counter all wet. My new range hood instructions advised that for best results we mount it so the bottom is 18-24 inches above the stove. Eighteen Inches!!!!! I would need to duck my head down under it to see the back burners and I'm short. I see cabinets with shelves so high they are virtually dead space unless you have a step ladder. Hard tile floors are bad for our backs and feet. Granite on an eating island is cold and hard to rest your forearms on not to mention a noisy landing spot for dishes, glasses, and silverware. I read a kitchen book from the library written by a designer who designed kitchens to be ergonomically friendly. He said the most convenient and accessible space for cooking oils, spices, etc. was the area just above the counter and below the cabinets. He put shallow shelves on either side of the cooking surface in all his kitchens. But 99.9% of us reach up into cabinets run to our pantrys for these things. What kitchen design trends do you find make cooking, and serving more difficult or uncomfortable? What solutions have you found if any? Here's your chance to vent.