​Although the materials and working styles of the kitchen have changed since the Frankfurt Kitchen, designed by the architect Margarete Schütte-Lihotzky in 1926, has changed, it seems that the cooking process will never change in the taylorist logic. The modern kitchen aims to help the individual who prepares meals reach his goal by spending minimum energy, and in this direction, it is aimed to meet the food preparation need of the house with a single surface and an island kitchen.