Research kitchens feature universal design innovations

The Virginia Tech Center for Real Life Kitchen Design, and the university-industry partnership that made it possible, is a unique endeavor and was the first facility of its kind in the country.

Innovative “universal design” features include electrically operated, adjustable-height sinks and multiple-level counters, allowing people to work at ergonomically correct positions. The cook top and sink both have space underneath to accommodate those who use a wheelchair. Built-in cutting boards and mixing-bowl holders assist persons who have the use of only one arm. People who have cognitive impairments benefit from open storage and shelves so they can easily see all that is available to them. C-shaped handles or magnetic bump-open fixtures accommodate arthritic conditions or poor dexterity. An elevated dishwasher and wall oven provide easy access. A raised, dark border on a countertop can help the visually impaired perceive depth and is also functional in spill containment. People with limited energy benefit from a portable gathering cart on wheels while built-in step stools and pull-down cabinet shelves have been designed to help everyone reach those hard-to-reach items.

“Universal design is a major trend in housing today, especially among designers planning for an aging baby boomer population,” says Julia Beamish, a certified kitchen design educator who served as an at-large delegate for the White House Conference on Aging. She teaches residential space planning with a focus on housing for older adults, universal design, and accessibility design.

The chapters on planning kitchens and baths in the books by Beamish, JoAnn Emmel, and Kathleen Parrott incorporate universal design recommendations as part of good design for all people. The books also present access standards that designers can use if they are planning a kitchen or bath and need specific information about clearances or features for a person with a disability.

The center’s kitchens also reflect a variety of price levels, lifestyles, and use of space. Newly installed products include a microwave drawer, a French door refrigerator with bottom freezer drawer, a coffee center, an oven that cooks with light energy, a high-power multifunction/ wok burner, professional style appliances, a built-in induction element, new counter surfaces of engineered stone, and dishwasher drawers.

The 1,500-square-foot facility also sports a laundry, a home office, and a classroom area with multimedia capabilities to enhance instruction in housing, design, property management, and barrier-free classes.

“Today’s modern appliances incorporate some of the most advanced technologies you will find in a home,” says Emmel, whose expertise includes residential technology selection, use, and care, as well as energy management issues. “These appliances are quieter, more accurate, dependable, easy to use, and extremely energy efficient. Consumers have access to a large variety of styles, sizes, and features to meet every need.”

Outpost kitchens, which may have a small fridge, sink, microwave, and coffee center, appear to be increasing in popularity as families have multiple living areas on multiple levels, says Emmel, whose expertise includes residential technology selection. “There is also some use of this concept as a mother-in-law apartment in a home or in a guest bedroom for someone who has frequent guests.” Above, Nicole Gerike, a graduate student in apparel, housing, and resource management, is picking a coffee for use with a single-cup dispenser. Photos by John McCormick.