I had an open kitchen.
And it was a nightmare for me when I cooked asian food eg. sambal belacan, curry, fried keropok ikan (fish crackers), mala (szechuan) dishes and smoked duck…. even with a ceiling ventilation fan and hood. The Smell lingered on and was worse during winter. Eventually I used the oven to contain the grease including cooking tofu n fish in the oven and opted to steam.
On the other hand, it was easier to entertain when friends came over. We would chat while I was prepping food.
I would watch the stove or oven when I was doing work on the sofa or dining table. I use my dining table as a countertop to knead dough or shape cookies.
Pros and Cons (from my experience)
- Entertaining– A kitchen as a social space. Opening up the kitchen encourage interaction there.
- Multitasking– Sitting in the living room or dining room while watching the hob or oven.
- Organized– Encourages me to be organized and tidy.
- Layout– An open concept opens up the space & is aesthetically pleasing to the eye.
- Grease– Grease in living and dining room. More work cleaning up the grease as it is a larger surface area.
- Odour– Clothes or coats hung in the living area will absorb cooking and food smell.
- Zero concealment & privacy– Guest or family members can observe food prepping and cooking or even notice messy kitchen or dirty dishes on the countertop.
- Noise– Noise from the hood, washing machine and dishwasher will disturb other family members doing homework or watching tv in the common area.
So do I still want an open kitchen?
Yes. But I still have an issue on grease an odour in the common area.
So I have decided that…
The dry and wet kitchen would give me the best of both worlds…
And a transparent sliding door to separate the dry and wet kitchen.
I will have:
- An open kitchen for the dry kitchen.
- A semi-open kitchen for the wet kitchen.