[ By WebUrbanist in Design & Fixtures & Interiors. ]
In a world of increasing automation but decreasing resources, these kitchen concepts include interactive surfaces, flexible storage for on-demand food and responsive innovations to teach people how best to cook, prepare and store meals either made at home or delivered by drone.
Each premise of IKEA’s Concept Kitchen 2025 seems like a sound extrapolation of current trends: easy-to-order ingredients and automated meals mean less need for conventional storage space and greater attention to rising demand for modular storage, water use and recycling.
Fast (sharing economy or drone) delivery of food and automated repurchasing means pantries can be slimmer, reducing spatial as well as energy needs. At the core of the design is a multi-functional kitchen surface that includes an induction cooking element and other fancy features: “as the world changes, so will our needs. That means that the table of the future will be designed to do so much more: it’s our preparation surface, hob, dining table, work bench and children’s play area.”
It is not too much of a stretch to imagine a Kinect-like device hovering over your kitchen island, sensing and responding to your movements below, whether you are in the process of cooking, working or playing with your kids.
It also seems like a logical extension of current conditions and technology to assume kitchens will be better equipped to sort out our recycling and help save water through graywater systems and other measures.
Presented in Milan for Design Week in collaboration with IDEO and dozens of industrial design students, this IKEA “exhibition is just one part of an ongoing investigation by IKEA into how people’s relationship to food is changing. It serves to tangibly show what we might be doing in 2025: how we’ll be growing our food, storing it; how we’ll be cooking, eating, living and working in the kitchen.”
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