Open-plan kitchens have been a major trend for years. Spacious layouts, continuity with the living room, central islands… It is easy to understand why they work so well visually.
But not every home allows for it. And not every kitchen needs to be open-plan to be well designed.
The reality is that many kitchens are still closed. Because of the layout, the available space or simply because it is what best fits the home. And that does not mean giving up on a well-equipped kitchen or making quality decisions.
In fact, in this type of kitchen, certain aspects become even more important.
When the space is enclosed, everything happens inside: heat, steam and cooking smells. They do not spread to other rooms, but they do not disappear either. They concentrate. And that changes the feeling of the space much faster than in an open-plan kitchen.
At first, it may not seem like a big issue. But in everyday use, it becomes noticeable: when cooking for longer periods, when using several cooking zones at once or when the atmosphere becomes heavier than expected.
In this context, extraction stops being a secondary element and becomes part of how the kitchen behaves. Not so much because of aesthetics, but because of comfort. It directly affects temperature, air quality and how pleasant the space feels while being used.
That is why, in closed kitchens, planning these kinds of elements properly is not an extra. It is a way of preventing daily use from becoming uncomfortable over time.
In the end, it is not only about having the kitchen that is trendy or fashionable, but the one that works for your specific situation. And that depends much more on the space and the way it is lived in than on any trend.
And the best part is that today there is no need to choose between functionality and aesthetics: there are solutions that allow all these elements to integrate naturally without disrupting the balance of the kitchen, whatever its layout may be.
More information at www.frecan.com
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