廚房是住宅室內設計的重點之一,可以反映出一個家庭的生活型態、烹飪習慣、收納行為與美感喜好等。現今設計師在進行廚房規劃設計時,多注重外觀美感與控制成本,卻忽略了使用者在廚房空間的操作習慣和使用行為,導致使用過程產生問題。本研究的目的為透過案例的比較分析,了解案例業主的實際使用狀況,分析完成之廚房空間在規劃設計和實際使用上是否有所不足,並歸納出檢視廚房設計的項目,且探討廚房規劃的重點,供一般民眾和設計師參考。本文的研究方法是個案研究,請廚具設計公司和室內設計師提供案例設計的過程,並以訪談法和田野調查法收集使用者實際使用廚房的狀況,再以使用後評估來分析研究案例。研究的成果指出,設計師會先丈量,了解空間尺寸和水電位置,再依據業主需求配置適合的廚房型式。設計時會考量到尺寸、水電、設計需求、五金設備、材質顏色、預算等內容。而使用者的習慣對廚具配置有很大的影響,備餐行為需要較大的檯面空間,收膳行為影響水槽的尺寸,調味料的收納方式也會影響到使用動線。透過案例比較分析,本研究歸納出 用於檢視廚房規劃設計與使用行為的九個重要項目:人因尺寸、設備位置、操作空間、美觀、耐用度、使用動線、明亮度、收納量、便利性等。依據設計專業知識以及使用行為,好的廚房設計除了要注意尺寸、水電等場地資訊,設計需求、櫥櫃配置、電器設備等設計因素,還需要注意使用者的習慣、操作流程、收納方式、清潔狀況等使用者情況。規劃廚房空間要以「人」為根本,才能設計出合乎使用者的廚房機能。
Kitchen is one of the key spaces in the residence interior design. It can reflect living type, cooking habits, usage behavior and aesthetics preference of the family. In general, designers pay more attentions on the appearance and cost of the kitchen design. They tend to neglect the use problems cause by the client’s daily life and living background. The purpose of this research is to study the relations between the user behavior and kitchen design principles by comparing some cases. The methodology of this study was case study, and the cases of this research were provided by a kitchen design company and several interior designer companies. The methods of data collection were interview and fieldwork, and the method of data analysis was Post Occupation Evaluation. The results indicate that during the design process, the designers propose configuration of the kitchen to the clients by considering the user requirements, site conditions, equipment, material, color and budget. The user behavior and user habits influence the kitchen layout, such as food preparation,after meal cleaning and storage of seasonings. According the comparative case analysis, this study suggests nine important factors which combine both design elements and user behavior: human dimension, equipment location, operating space, aesthetics, durability, access, brightness, storage capacity and convenience. The planning of the well function residential kitchen must base on the human-center design principles.
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