Minimizing a summary typological analysis, perhaps it is correct to say that there are two types of cuisine.
The first type is the kitchen as a sum of productive, artisanal and technological skills at the service of materials and formal details. Of course, functionality cannot be overshadowed, but what matters is the work on aesthetic details that tends to enhance materials and finishes.
The second type is the high-performance kitchen, in which function is the discriminating factor of formal choices. Proportions, worktops and technological quality of appliances are the real object of design attention. Simplifying, of course, tends not to integrate the nuances and complexities that kitchen design actually contains. The stratification of functions, ranging from conviviality to hygiene, from food preservation to its transformation. Aggregating many meanings and functions is complicated, yet it is the essential job of the brands in the sector. Innovation is played out in detail and in the ability to bring production and design competence to the limit.