How do these paradigm shifts affect design, how is the status of the kitchen changing, and what role do household appliances play in this process? We will explore this together with architect Fedor Zanko, founder of ZANKO Studio, using examples of new Liebherr models in the French Door format, which illustrate this transformation.
Fedir Zanko, founder of ZANKO Studio
From the workshop to the stage
The manifesto Die Küche zum Kochen, published by German designer Ottl Eicher in 1982, defined the way of thinking about the kitchen for decades to come. True to the tenets of modernism, the co-founder of the Ulm School of Design insists on a simple and strict thesis: form should flow from action. The kitchen in his interpretation is a rationally organized space where every element is subordinated to the process. This position seemed unquestionable for a long time. Any attempt to make the kitchen more expressive was easily read as excess.
But the status of the kitchen has changed. In recent years, it has finally ceased to be an “office space” and has become part of an open living space — a place for receiving guests. Moreover, sometimes the kitchen becomes part of office spaces, architect Fedir Zanko, founder of ZANKO Studio, told PRAGMATIKA.MEDIA: “In my practice, I have expanded the concept of the kitchen so much that I design miniature kitchen areas even in offices — in meeting rooms and offices. Because today, important conversations often take place not at the table, but over a cup of coffee or a glass of wine. This is indicative: the kitchen has ceased to be “that standard kitchen.”
The main thesis is that it should be dissolved in space as much as possible, made part of the interior, and not vice versa. This is a fundamental change in the hierarchy. This leads to two models. The first is front kitchen + back kitchen. In the representative area, the maximum is to heat something up, bake sweets for guests, and serve. We used this scheme in a number of premium projects, where the open-space living room turns into an island, and everything “dirty” is taken out to a hidden section behind the panels. The second is the kitchen as an extension of the meeting room in the office. The technical purpose is as follows: to drink fragrant coffee, treat guests, immerse yourself in the home environment, and communicate more openly about serious matters.
Kitchen in the conference room of an office space. The open functional space promotes more informal communication. Photo: ZANKO Studio
Ultimately, the boundary between function and representation is determined by the owner's life scenario — and it is this scenario that needs to be read accurately."
It is all the more interesting to observe how Eicher's classical logic begins to shift today. At some point, architects enter this territory - and this no longer seems to be an experiment, but a natural step. In Zaha Hadid Design projects, the kitchen island loses the signs of furniture and acquires the plasticity of an art object - as in the ONDA collection for Febal Casa. Snøhetta, working with the space of The French Laundry, completely abandons the division into a "hall" and a "back area": the kitchen becomes an open stage, where the cooking process is part of the experience.
The only question is whether this represents a radical break with Eicher's logic or, on the contrary, its development?
Fedir Zanko believes that even in his new role, the kitchen does not cease to be a tool: “I got acquainted with the Eicher philosophy at the stage of professional formation and for a long time considered it obvious to everyone. But with experience, I realized that this is not so. The basic things — physiology, ergonomics — remain unchanged: try working on a 700 or 1200 mm countertop, and the question of function will immediately become obvious. It all starts with function — and the most difficult thing here is to combine it with aesthetics without losing benefit. It is impossible to do this without fundamental education and practice. Therefore, I often rely on the experience of manufacturers — primarily Italian ones, where modules have been tested for decades. This is knowledge that is worth more than any trends.
The kitchen as part of the residential interior. Hidden equipment allows you to maintain the purity of forms and the visual integrity of the space. Photo: ZANKO Studio
Over the past 15 years, it is not the principle that has changed, but the “costume” of the kitchen. The work triangle, ergonomics, heights — all of this has remained. But a layer of scenography has appeared on top of this: the island has become a social center, the materials — more expressive, the equipment — more noticeable. In fact, we are designing a workshop in the costume of a stage — but without the workshop itself, the kitchen does not work under this costume.
Technology in focus
When the kitchen starts working as part of the architecture, the very principle of design changes. Space is formed through objects that have their own weight, scale and ability to influence the composition. In this sense, technology becomes one of the most sensitive indicators of change: it begins to set the rhythm, to work with verticals. Architect Fedir Zanko describes this as a fundamental rejection of "intermediate" solutions: "In private homes, this is actually a must-have - large Side-by-Side refrigerators, very often free-standing. They are separated from the kitchen itself, become an independent element and sometimes do not enter the facade line at all.
In the project in Kremenchuk, we worked with a metallized kitchen, and the appliances there were deliberately emphasized — they worked as a visual accent, not as a “neutral filling.”
My rule is simple: either hide the technique so it doesn't create noise, or show it and express it separately. There is no middle ground - a half-shown technique seems like an accident, not a solution."
A project was implemented where part of the kitchen was brought into the hall and harmoniously integrated into its interior. This emphasized the color and style of the hall, making the kitchen a kind of art object. Photo: ZANKO Studio
Refusal to compromise relegates technology to another category. If the object remains in the visible field, the same requirements apply to it as to any element of architecture: it must be co-scale with the space, consistent with the material palette, precise in detail and behavior. Hence, a different level of sensitivity to conflicts and design errors.
"It all starts with function — and the most difficult thing here is to combine it with aesthetics without losing the benefit," — Fedir Zanko
"Conflicts arise constantly, and most often at four points," shares the experience of the founder of ZANKO Studio. "The first is the hoods above the island: a classic dome simply "cuts" the air volume, especially if the ceilings are low. Therefore, we either integrate them into the ceiling, or work with downdraft solutions to maintain the cleanliness of the space.
The second is tall units. A column of refrigerator, oven, and double boiler often breaks the proportions of a small kitchen. Then we either assemble it into a separate niche as a single volume, or we take it out to the utility kitchen.
The Liebherr French Door refrigerator with minimalist features offers premium functionality, complementing any interior design. Image courtesy of Liebherr
The third is visual noise: different brands, metals, interfaces. If this is not controlled, the ensemble simply falls apart.
And the fourth is materials. A mismatch in textures and color temperature almost always looks like a mistake unless it is done deliberately as a contrast.”
If technology works at the architectural level, doesn't this mean that its choice can no longer be reduced to a random selection from catalogs?
Liebherr French Door refrigerator as a striking accent in the kitchen composition. The clear lines, deep matt black and the spatial arrangement further emphasize the design concept. Image courtesy of Liebherr
Refrigerator: vertical volume in the overall composition
There are objects that cannot be “muted”. The refrigerator forms a vertical, co-scaled with a person and the height of the room. In this regard, Fedir Zanko notes: “This is no longer a household appliance, but an architectural module”. In the kitchen scenography, the expert works with two strategies: “The first is to emphasize. A separate Liebherr Monolith in a 60 or 70 cm column (or a pair - a refrigerator + freezer next to it) is placed in a deep niche, framed by vertical panels made of solid wood or stone, and illuminated from below. This becomes a “cold cabinet” - like an old wine cabinet in a library. In combination with a Liebherr Vinidor wine cabinet next to it - it is already a full-fledged composition that sets the rhythm of the entire wall. Liebherr works perfectly here, because it has thin frames, minimalistic profile handles and internal lighting, which is read very elegantly through the glass sections.
The second strategy is to dissolve. I use integrable models under panel-ready facades, when the refrigerator completely disappears into the wall of cabinets. It works in minimalist concepts, where the eye should not cling to anything superfluous.
French Door refrigerators offer their own frontal geometry: the two upper doors form a wide, almost panel-like plane, while the freezer unit is placed on the lower level. This composition changes the usage scenario, as access is fragmented
I choose between these strategies depending on the concept: in an industrial or loft project, I want to demonstrate the equipment as a technological object; in Scandinavian minimalism, it needs to be hidden; in a classic interior, I want to arrange it as a buffet. Dimensions are also important: a large Side-by-Side or a 70-centimeter Liebherr column in the right place sets the scale of the entire space, like a column in classical architecture."
The increase in the size of refrigerators is not only due to changing consumption scenarios (larger purchases and more complex storage), but also to the transformation of housing itself. Open spaces require objects that can maintain scale and composition.
Liebherr French Door as a harmonious interior element. Soft lighting and concise forms integrate the appliance into the living space, creating a special atmosphere of home comfort and premium comfort. Image courtesy of Liebherr
French Door: the new geometry of the open kitchen
While the premium Liebherr Monolith platform gravitates towards more austere, almost architecturally disciplined interiors, where the refrigerator functions as part of the wall, the new French Door format, on the contrary, integrates more naturally into open living spaces.
Refrigerators with French doors offer their own frontal geometry: the two upper doors form a wide, almost panel-like plane, while the freezer unit is moved to the lower level. This composition changes the usage scenario: access is fragmented, without the need to open the entire plane of this giant at once. The internal organization is built on the principle of an open system: horizontal shelves, variable zones with different temperature regimes, pull-out containers in the lower block. And this is again about ease of access. The light plays an orientational role: uniform, without sharp contrasts.
Liebherr French Door refrigerator in the context of ideal interior organization. The combination of the advanced BioFresh system for long-lasting freshness with the well-thought-out ergonomics of the interior space makes it the centerpiece of a modern, high-tech kitchen. Image courtesy of Liebherr
The large dimensions are emphasized by thin frames, clear seam graphics, discreet plastic handles or their absence. Along with the classics, where the shiny stainless steel of the SmartSteel doors is practically universal, Liebherr designers also offered BlackSteel or TerraSteel options, which absorb light and give the interior a visual depth in general. This is not an experiment, but a response to a specific consumer request.
The growing interest in dark and textured surfaces, according to Fedor Zank, is not a temporary trend, but rather a sign of a deeper change in the perception of the kitchen and a new norm: “Over the past 15 years, we have gone through a full cycle: from the white lacquered minimalism of the 2000s (a reaction to the heavy wood of the 90s) through the gray scale to the return of materiality. The key word here is not “dark”, but “real”. People are tired of synthetic surfaces, of the kitchen-laboratory. They want to see the veins of Calacatta Viola, the knots of smoked oak, the patina of brass, the irregular texture of hand-applied microcement. Dark surfaces are actually a permission for the material to manifest itself to the maximum. White lacquer hides nature, Nero Marquina or Port Laurent emphasize it.”
Liebherr French Door refrigerator as a monolithic architectural element. The texture of the facades and the horizontal illumination of the doors harmoniously interact with the warm wooden surfaces of the furniture, emphasizing the integrity and balance of the design composition. Image courtesy of Liebherr
According to the architect's observations, there is also a psychological aspect: dark and textured surfaces in this context work as a tool for creating an intimate atmosphere that glossy, light solutions do not provide. The demand is no longer limited to the premium segment: it is gradually spreading to the wider market, which indicates not a short-term fashion, but a deeper change.
Engineered stealth is the new standard
If the refrigerator is no longer isolated in the kitchen, it exists in the same acoustic field as the living room, and any extraneous sound or temperature fluctuations become part of the daily experience. That is why engineering “invisibility” — noise level, energy consumption, opening scenarios — becomes a key criterion. The general philosophy: premium technology behaves like a good butler — present when needed, silent the rest of the time, economical in resources, believes the architect.
Fedir Zanko: “The noise level is the first limit. A dishwasher with a level of 38 dB or a Liebherr refrigerator with BluPerformance technology is a quiet conversation. Noise over 48 dB is a background that ruins the evening atmosphere. The difference on paper seems small, but in real life it is the difference between “we will start it while talking to guests” and “we will turn it on only when everyone goes to bed”. Liebherr with a quiet inverter compressor is almost inaudible even in an open plan, cheaper models “bumble” constantly.
Schematic representation of the cooling system of a Liebherr refrigerator. The powerful compressor and the use of the latest BluPerformance technology ensure temperature stability and quiet operation, typical of premium appliances. Image provided by Liebherr
Energy consumption is the second and increasingly important limit today. In Ukrainian realities with an unstable network, generators and blackouts, it is no longer just a matter of economy, but a matter of the architecture of the engineering systems of the house. When a client has a couple of large Side-by-Side refrigerators, a wine cabinet, an oven, a steamer, an induction hob, a dishwasher, the total load can reach 15–20 kW at peak, and this must be taken into account even at the stage of planning electricity, backup power, and generator capacity.
Opening scenarios are the third frontier. Push2open, SoftSystem, AutoDoor, servo drives are today the standard in the premium segment. When technology opens by touch without handles, the visual and tactile clutter disappears.”
Today, the kitchen is no longer reduced to either function or representation. It has become a way of organizing everyday life and at the same time a form of expression.
Liebherr refrigerators with inverter compressors and systems like BluPerformance, particularly from the French Door line, operate in an almost constant but imperceptible stabilization mode: without sharp on-off cycles, without acoustic peaks.
If we look at the French Door from the perspective of everyday use, the key advantages of the format are revealed precisely in the details of interaction. The chilled water supply and ice maker work without the need to open the refrigerator, eliminating unnecessary movements and temperature losses. The interior space is organized as a flexible system: freshness zones such as BioFresh with temperature and humidity control allow products to be stored for longer without changing their structure, and modular shelves and pull-out containers adapt to different scenarios: from daily use to receiving guests. Together, this forms an experience where the refrigerator stops demanding attention and starts working for predictability and comfort of daily activities.
Integrated wine cabinets as a central element of the lounge area in a wooden holiday home. Photo: ZANKO Studio
Ukrainian context
Ukrainian cuisine has historically never been peripheral: it is a space where everyday life takes place, where the rhythm of the home is formed. But today the kitchen is also becoming a tool for self-expression. Customers are increasingly working with materials, textures, and light, abandoning universal solutions in favor of more precise, personalized ones. At the same time, the experience of recent years adds another criterion to this request - reliability. Technology is no longer perceived as a background part of the interior: predictability, stability, and the ability to work without failures in more difficult conditions are expected from it.
Fedir Zanko describes the Ukrainian approach as a combination of expressiveness and demonstrativeness, which is gradually transforming: "The Ukrainian customer, especially in the premium segment, often perceives the kitchen as a status object. A large island, expressive appliances from famous brands, expensive stone, many storage systems - even "in reserve". At the same time, the actual cooking of food is often minimal or taken out to a separate kitchen.
In Germany or Austria, the approach is different: function dominates there. The request is formulated through a scenario of what exactly and how it will be used. Italy is closer to Ukrainian expressiveness, but there it is always supported by a real cooking culture.
Ukrainian specificity is greater attention to brands and logos as such. The client often asks for “a brand that guests will see,” while Europeans formulate such a request less often. But now this is changing. The younger generation is moving towards a more restrained approach: less demonstration, more logic and quality of the environment. And this shift has been very noticeable in recent years.”
Liebherr French Door refrigerator in an open kitchen space. The restrained facades and built-in lighting harmoniously combine with panoramic glazing and natural light, forming a holistic image of a modern premium kitchen. Image courtesy of Liebherr
The transition from demonstration to conscious choice also changes the role of technology. It is no longer a status marker in itself, its value is determined by how well it fits into the space and how naturally it becomes a part of everyday life.
To sum up, today the kitchen is no longer reduced to either function or representation. It becomes a way of organizing everyday life and at the same time a form of expression. Once in an open space, household appliances form a common language of the interior with proportions, materials, light and rhythm. So the new kitchen does not choose between utilitarianism and aesthetics, but tries to keep both characteristics in a state of balance, which determines the quality of modern space.
