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With the rapid development of the Internet, home automation, mega data and other information network technology, the future kitchen is no longer just a place to cook as the core function, but focus on providing users with a new dining experience and environment. This study aims at the middle-class group after 80 to 90 years old, takes the user’s “behavior” as the entry point, analyzes the user’s behavior and demand in the kitchen system, constructs the user journey map of the user in the kitchen system, and combines with the theory of the user’s expectation, obtains the user’s high-demand design elements, and puts forward the design trend and strategy of the future kitchen system to provide theoretical references for the future design practice of residential kitchen system, thus promoting the development of design in the direction of more humanized and intelligent. The future design practice of residential kitchen system provides theoretical references, so as to promote the development of design in a more humanized and intelligent direction. The study first conducted an in-depth research on users’ design pain points in the kitchen space through a combination of online questionnaires, in-home interviews, and scenario simulation and other user research methods. Through data analysis and processing, the kitchen-related behavioral process was divided into four major stages and further subdivided into 15 experience stages, constructing a kitchen behavioral journey map of Chinese post-80 s to post-90 s middle-class users, and summarizing the pain points of users’ experience and the weight of their kitchen needs. Based on Clayton. Alderfer’s ERG (Existence, Relatedness, Growth) need theory, we evaluated the importance of the 4 links and 16 design requirements of the kitchen behavioral process, and cited the Analytic Hierarchy Process(AHP) to analyze and rank the importance of user evaluation and obtain the elements of high user demand for the kitchen system. Finally, from the aspects of social environment policy, social hotspots, natural ecology, humanities and the background of kitchen technology development, combined with the elements of users’ high demand, we propose six development trends to be met by the future design of residential kitchen systems.

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Human-Centric Kitchen Ecosystems: A Mixed-Methods Study on Behavioral Chains and High-Demand Design Priorities

  • 会议论文

  • 发表日期：

    2025年

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  • Qian-Xi Peng,
  • Jia-Hao Sun,
  • Jing-Xuan Luo,
  • Jia-Yi Yuan

摘要

With the rapid development of the Internet, home automation, mega data and other information network technology, the future kitchen is no longer just a place to cook as the core function, but focus on providing users with a new dining experience and environment. This study aims at the middle-class group after 80 to 90 years old, takes the user’s “behavior” as the entry point, analyzes the user’s behavior and demand in the kitchen system, constructs the user journey map of the user in the kitchen system, and combines with the theory of the user’s expectation, obtains the user’s high-demand design elements, and puts forward the design trend and strategy of the future kitchen system to provide theoretical references for the future design practice of residential kitchen system, thus promoting the development of design in the direction of more humanized and intelligent. The future design practice of residential kitchen system provides theoretical references, so as to promote the development of design in a more humanized and intelligent direction. The study first conducted an in-depth research on users’ design pain points in the kitchen space through a combination of online questionnaires, in-home interviews, and scenario simulation and other user research methods. Through data analysis and processing, the kitchen-related behavioral process was divided into four major stages and further subdivided into 15 experience stages, constructing a kitchen behavioral journey map of Chinese post-80 s to post-90 s middle-class users, and summarizing the pain points of users’ experience and the weight of their kitchen needs. Based on Clayton. Alderfer’s ERG (Existence, Relatedness, Growth) need theory, we evaluated the importance of the 4 links and 16 design requirements of the kitchen behavioral process, and cited the Analytic Hierarchy Process(AHP) to analyze and rank the importance of user evaluation and obtain the elements of high user demand for the kitchen system. Finally, from the aspects of social environment policy, social hotspots, natural ecology, humanities and the background of kitchen technology development, combined with the elements of users’ high demand, we propose six development trends to be met by the future design of residential kitchen systems.