The back-friendly kitchen: How to properly plan work height and workflows

Ergonomics in the kitchen is the adaptation of the work environment to the person in order to reduce physical strain and optimize work processes. Inadequate ergonomic planning can lead to inefficient workflows and health complaints. The goal is to tailor kitchen planning individually to the user. Thoughtful ergonomics is thus an investment in daily usability quality and health maintenance.

1. The individual working height of your countertop

The most important ergonomic measure is adjusting the work surface to the height of the main user. An incorrect height leads to permanent poor posture.

Determining the correct working height:

1. Stand upright, ideally with the footwear you usually wear in the kitchen.
2. Bend one forearm at a 90-degree angle.
3. Measure the distance from the floor to the underside of the elbow.
4. Subtract 10 to 15 cm from this value. The result is the ergonomically correct height for the main work surface.

Technical implementation: The individual working height is achieved through the variable combination of three components: plinth height (often between 10 and 20 cm), cabinet carcass height of the base cabinet, and thickness of the countertop. Many kitchen manufacturers use flexible grid systems to adjust these precisely to the millimeter. Taller cabinets not only improve ergonomics for taller people but also create additional storage space.

Differentiated working heights: For further optimization, different functional areas can have different heights.

• Cooktop: Often positioned slightly lower (about 20 cm below the elbow) to improve the view into pots.
• Sink area: Can be slightly raised to avoid strong bending of the torso when working at the sink bottom.

2. Optimized access to storage space

Effortless reachability of stored goods is a core aspect of ergonomics.

• Base cabinets: The consistent use of full-extension drawers instead of hinged doors is a significant improvement. The entire cabinet contents slide out of the carcass, allowing a complete overview and direct access from above without bending or kneeling.
• Wall cabinets: Flap fittings that open the front upwards (e.g., folding, swivel, or lift flaps) eliminate the risk of bumping into side-opening hinged doors and ensure maximum head clearance.
• Tall cabinets: Installing ovens, steam cookers, and especially dishwashers at a convenient access height avoids constant bending and significantly relieves the back. Handling hot trays becomes safer.

3. Optimization of workflows (logical zones)

An ergonomic kitchen is also planned logistically. A proven model is the division into five functional zones:

1. Stocking: Storage of food.
2. Storing: Storage of dishes and cooking utensils.
3. Washing: Zone around the sink and waste system.
4. Preparing: Main work surface, ideally between sink and cooktop.
5. Cooking/Baking: Zone around cooktop and oven.

The arrangement of these zones follows a logical sequence that corresponds to the handedness of the main user (e.g., left to right for right-handers, mirrored for left-handers) to minimize walking distances.

4. Ergonomic details and technical functions in kitchen planning

• Opening mechanisms: In handleless kitchens, mechanical push-to-open systems enable a puristic look. Electric systems offer the highest comfort, especially for waste pull-outs.
• Corner cabinet solutions: Special systems like swivel pull-outs or carousel shelves make the hard-to-reach storage space in corners fully usable.
• Damping systems (soft close): Integrated dampers ensure gentle and quiet closing of drawers and doors. This is now standard in quality kitchens.
• Integrated lighting: Shadow-free illumination of work surfaces, for example through LED strips under wall cabinets, is a crucial factor for work safety and reduces eye strain.

5. Checklist for the ergonomic kitchen

Use these questions as a basis for the conversation with your kitchen planner:

1. Working height: Has my individual working height been determined using the elbow method and considered in the planning?
2. Base cabinets: Are all base cabinets consistently planned with full-extension drawers instead of hinged doors?
3. Wall cabinets: Are modern flap systems planned for the wall cabinets to ensure head clearance?
4. Electrical appliances: Are the oven and especially the dishwasher planned at a back-friendly, high position?
5. Workflow: Does the arrangement of the five functional zones correspond to my workflows and my handedness (left/right-handed)?
6. Lighting: Is direct and shadow-free illumination of all main work surfaces ensured?