Open kitchen: regret or the ultimate experience?

So I am against an open kitchen. So if someone is vegan and eats yogurt followed by arugula salad in the evening, well, they can also have an open kitchen. But if mom cooks hearty meals, the Christmas baker is busy, and everything traditionally takes place in the kitchen, then the kitchen area should be kept closed.

The fat and moisture spread throughout the whole house. And no Bora helps with that! It always depends on the size. But nowadays, much less cooking is done. Instead, there’s more ordering from Lieferando.

So we have about 30 sqm of closed kitchen, a large table in the middle where we also eat. The terrace is connected with two doors. In summer, everyone sits on the terrace anyway. Then carrying everything through the living room is also annoying.

You also want to feel warm sometimes. In the deep winter, it can be 25 degrees in our kitchen. I wouldn’t want to miss that. And consider one thing: you get older. And the older you get, the more sensitive you are to drafts, to cold in general, etc. At 30 you don’t notice any of that. Heating the whole house to 25 degrees is technically not possible today.

I know people with an open kitchen. They actually have the cooking kitchen in the basement, which is connected to the upper kitchen by a small elevator. So they never have any pots standing around or a dirty stove.

So whoever has such a kitchen in the basement always gets a visit from a rental chef.

vegans do not eat yogurt

Cookies, stollen, bread, canning works fine in the open kitchen.
The kitchen is directly on the terrace.
Draft in the passive house?


I would choose neither option 1 nor option 2

So whoever has a kitchen like that in the basement always gets visits from a hired chef. While the guests to be served sit upstairs in the living-dining area, the chef works in the basement. Then everything comes up with the elevator. That is usual in high society and not nonsense.

Doctors or corporate leaders used to build houses for 1 million DM with such equipment. Today, any assembly worker at VW or Porsche can afford such sums. But that’s no longer enough for the chef. But so what.