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Inclusive konro:improving kitchen stoves in Japan
Helen Hamlyn Research Associate: Chris McGinley RCA Industrial Design Engineering
Research Partner: Osaka Gas October 2004 – 2006
i~design case studiesThis is one of a series of inclusive design case
studies published as part of the i~design research
programme. These case studies document inclusive
design collaborations between the Helen Hamlyn
Centre (HHC) and industry and voluntary sector
partners, under the Helen Hamlyn Research
Associates programme. They also document the
results of the ‘Inclusive Design Challenge’, a
design competition co-ordinated by the Helen
Hamlyn Research Centre and the Design Business
Association.
i~design is a multi-centre collaborative research
programme funded by the Engineering and Physical
Sciences Research Council (EPSRC). The purpose
is to foster the adoption of inclusive design by
business decision makers and professional designers,
in particular by presenting the business case,
developing tools and techniques, and building
a network of researchers around the projects.
i~design partners• The Helen Hamlyn Centre at the Royal College of
Art, London, is a centre for inclusive design, with
extensive contacts in industry and
design professions.
• The Engineering Design Centre at the University
of Cambridge has a strong reputation in
the improvement of design process and
development of design methodologies
to address specific issues.
• Applied Computing at the University of Dundee
develops information technology systems to
support older and disabled people.
• The HCI Group at the University of York has
a long history of inter-disciplinary research
in the area of user centred design arising from
collaboration between the departments of
Psychology and Computer Science.
• The Design Council inspires and enables the
basic use of design by business, education
and government to improve prosperity and
well-being.
�© helen hamlyn centre 2006
AbstractThis two-year design research project was carried out with industry partner Osaka Gas, who
distribute 24 per cent of Japan’s natural gas requirements to over 6.5 million households
in the Kansai region. The objective of study was to improve the design of the ‘konro’ -the
standard Japanese three-hob gas cooker with an internal fish grill, with particular emphasis
on the needs of Japan’s rapidly ageing population (Figure 1). In Japan, induction heating
(IH) continues to gain a significant share of the cooking appliance market, yet it lacks much
of the immediacy and satisfying sensory feedback offered by the konro. IH also invariably
necessitates the purchase of additional special purpose cooking utensils. McGinley, the
Research Associate who collaborated with Osaka on this study, conducted user research in
both Japan and with expatriate japanese housewives living in the UK. As a result, he was
able to identify and overcome significant shortcomings inherent in even the best example of
existing konros. This case study demonstrates how, the incremental introduction of numerous
programmable features into products particularly in Japan and the Far East, has resulted in
‘function avalanche’ but no fundamental redesign of the standard footprint. This continues
to create difficulties for growing numbers of older people with reduced dexterity, visual
acuity and cognitive ability. Through the introduction and adoption of inclusive design
principles and processes, coupled with innovative and intuitive design, a new market-ready
and competitive footprint for this key kitchen appliance has been developed.
Keywords Ageing populations, cooking appliances, interface design, fish grill.
Project periodOctober 2004 – September 2006
Inclusive konro:improving kitchen stoves in Japan
Overview In Japan an ‘elderly household’ is defined as a
household consisting of individuals aged 65 or over.
The number of one-person elderly households in
Japan increased more than fivefold between 1975
and 2003, from 610,000 to 3.41million. This dramatic
change is not reflected in the design of consumer
goods, and the ‘konro’ is a good example of a product
that has undergone considerable design development,
largely relating to technological input and the
introduction of programmable features, but with little
attention paid to the inclusive design details necessary
to appropriately match the needs and aspirations of
Japan’s ageing population.
Changes in diet in Japan inspired by western cuisine
have not stopped at food alone but can be seen in
furnishings and appliances. There is an increased
demand for choice in the Japanese kitchen, as
people become less product-focussed and more
experience-focussed. The intention of this study was
to simplify the cooking experience and offer a new
konro that would be safe, easy-to-use and simple to
maintain. It was also important to move away from
the incremental ‘add-on’ mentality that characterizes
the ‘konro’ market and produce a full redesign that
had been developed coherently, incorporating an
inclusive approach from the outset. In the context of
© helen hamlyn centre 2006�
Inclusive Konro | Chris McGinley
the Induction Heating (IH) products that continue to
be installed in new homes in Japan, the new ‘konro’
should equal this competitor in terms of ease of
cleaning, automation and adjustability, and should
distinguish itself as a cooking appliance by offering
unique advantages. The current state-of-the-art
‘konro’ features a glass top that represents a heavy
investment by its manufacturers. This has resulted
in improved ease of cleaning, a feature claimed to
rival to some extent that achieved by the IH market.
McGinley, in conjunction with Osaka Gas, felt that
the interactive and immediate nature of the ‘konro’
cooking process should be enhanced and emphasised
and not neutralised as a result of this study.
As is customary with the HHC Research Associates
Programme, the first one-year project was divided
into four stages:
Stage �: Explore (October – December)
Stage �: Focus (January – March)
Stage 3: Develop (April – June)
Stage 4: Deliver (July – September)
MethodsThe Explore stage of the study began with a literature
search and an audit of existing ‘konro’ designs. This
work included visits to Japan and meetings with the
product development team at Osaka Gas. The S-Class
‘konro’ was identified by Osaka Gas as their most
up-to-date and features a glass top, red illumination
on controls and advanced programmable features.
The initial design exploration work used this as the
logical starting point. In order to gain familiarity with
the Japanese kitchen, discussions took place with
people who had lived in Japan previously, and visits
were made to Japan to observe seven housewives
of varying ages in different kitchen environments
(Figure 2), to discuss with them their experiences, likes
and dislikes, and to observe their cooking and the
varied context of use of the konro.
Three main problem areas were identified as a result
of this research:
• Grill
Inadequate size, cleaning, dis/re-assembly,
obstructions/viewing, opening mechanism,
safety
• Interface
Communication, feedback loop, natural mapping
standard conventions, tactile considerations
visibility
• Cleaning
Access, surface geometry, materials, layout
grill sections
Following the initial research, sixty ideas were
proposed that would offer improvements to the
design issues raised. These were developed and
rationalised into seven concepts offering a variety
of alternatives to the existing ‘konro’ design. These
seven concepts are shown at Figures 3 - 5.
Five expatriate Japanese housewives of different
ages were then identified, and a focus group held
to evaluate and compare these seven concepts
with the S-Class ‘konro’. A questionnaire [A] was
also devised and completed by them, and a DVD
was produced by McGinley incorporating excerpts
from the programme of tests, observation of user
behaviour and brainstorming with them (Figure 6).
Working models/prototypes and CAD designs were
constructed of key components, such as the grill, rack
and support frame (Figure 7) and the introduction
of lighting proposed within the grill area, which
would indicate whether the grill was on. These
had been identified, following the more recent user
discussions, as the major problem areas requiring
design and development effort, together with areas
whose construction was unnecessarily complicated.
This research work was supplemented by further
observation of users in Japan using the S-Class and
other konros.
Figure 1. Population shift in Japan 2005 and 2050
3© helen hamlyn centre 2006
Inclusive Konro | Chris McGinley
Figure 2. Japanese kitchen - traditional (left and far right) and modern (centre); observation of japanese housewives
Figure 3. Observations; Concept 1, features
Figure 5. Observations; Concept 3, features
Figure 4. Observations; Concept 2, features
4
Results and Design OutcomesFollowing work carried out during the first year of the
study, a review was carried out of the results of the
study to date. After further brainstorming, Wakayama
University in Japan presented their findings relating
to konros and older markets in a meeting between
McGinley and the Osaka Gas resident ergonomist.
The ergonomic characteristics of Japan’s elderly and
disabled markets were further explored and the need
confirmed for a simpler konro with improved form
and functionality. A further schedule of issues was
developed, as follows:
• Effective use of top surface (including its use for
utensil/cookware placement);
• Easy access to burners for cooking with
minimal exertion;
• Ease of cleaning comparable to that
of IH (Induction Heating);
• Stability and minimal stand surface for ease
of cleaning;
• Colour choice and potential for ‘accessorising’
the ‘konro’;
• Flame visibility;
• Protecting user from flame.
A graphic concept model (Figure 8) was then derived
in conjunction with Osaka Gas to communicate
the goals of the ‘inclusive konro’ and the key
requirements they felt to be necessary to achieve
these goals. The following descriptors were used to
formulate this model:
• ‘secure’ - a ‘konro’ which offers protective features
and communicates these features clearly;
• ‘low physical effort’ - a ‘konro’ which through
weight positioning and overall design ensures the
lowest physical effort possible to operate;
• ‘pleasure’ - a ‘konro’ which eliminates typical
negative user experiences;
• ‘easy to maintain’ - a ‘konro’ which is easily
maintained, or is supported by factors that achieve
this;
• ‘communicative’ - a ‘konro’ which communicates
information unambiguously and as often as is
required.
AssessmentThe following objectives were distilled from a
further assessment and evaluation of issues raised
during subsequent meetings. McGinley and Osaka
Gas had felt that the introduction of an inclusive
konro represented a significant ‘new’ development,
which should be reflected in its external appearance,
detailing and visual treatment:
• Sense of security – Not specific safety functions
(as there are already many such functions inside
the konro). This relates to the appearance of the
konro, communicating intuitively that the konro
is a safe appliance (e.g. the user will not be fearful
of setting their sleeve alight whilst cooking – a
common cause of kitchen fires in Japan;
• Design with reasons and data – Results of user
studies will inform the ‘konro’ design, so that it
could potentially be used over a user’s lifetime
due to its ease of use and the effective
relationship between user and interface;
• Broad consumer appeal – The design should be
a good industrial design, carrying an appealing
and appropriate aesthetic;
• Easy to clean – The appliance should be easy to
disassemble and clean for all age groups,
considering older people in particular.
In addition, as the study moved towards its
conclusion, the following restrictions were proposed
and prioritized by Osaka Gas to enable further work
on the finalized design solution to be concentrated on
the most appropriate areas:
• The, overall dimensions of the konro should
preferably remain unchanged from the current
model;
• Three burners should be included;
• Burners should, if possible, be mechanically
identical to the current model;
• Grill usage may be assumed to be without water
(water is commonly put in the tray when grilling
fish for safety reasons and to keep the fish moist);
• The main target of this project was an overall
concept design with basic functions. Advanced
controls (e.g. timers, automatic boiling feature,
auto stop for earthquakes, locks for children,
‘Tempura’ sensors, pan sensors etc) need not
necessarily be included in the design, but space
allowances for these features should be included.
© helen hamlyn centre 2006
Inclusive Konro | Chris McGinley
�© helen hamlyn centre 2006
Inclusive Konro | Chris McGinley
Figure 6. footage from focus group testing at the HHC by expatriate Japanese housewives
Figure 7. CAD designs of key components
Ease of maintenance
Inclusive Konro | Chris McGinley
© helen hamlyn centre 2006�
Design elements were then selected and foam
prototyping carried out in preparation for a further
programme of user testing, in Japan in March 2006.
This prototype incorporated ideas inspired by the
previous focus group analysis and went a considerable
way towards development of a fully inclusive ‘konro’
concept. A further questionnaire was produced to
accompany the test model and to elaborate on over
twenty feature ideas incorporated into the prototype.
The questionnaire allowed users to add useful
comments that may not have been reflected during
the discussions.
DiscussionThe additional user test work, together with further
input from Osaka Gas, highlighted the need for
discussions and further design work on the issue of
colour. The resulting recommendations were that
dark colours should be used to disguise areas that
could become discoloured, eg. hob stands, while light
colours would be preferable to highlight spillage in
areas where immediate cleaning would reinforce the
impression of cleanliness and a pristine surface. The
choice of colours was also felt to be critical in terms
of distinguishing the new design from generic models
found on the Japanese market. It was concluded that
for ‘power-on’, blue would be an effective colour
which would change to orange for the ‘gas-on’ mode.
The results of the various test programmes carried
out on the study led to more finalised decisions being
drawn up regarding the features to be incorporated
into the final prototype and agreed with the product
design team at Osaka Gas. These decisions concerned
the following aspects of the konro design:
• Volcano (glass shape surrounding the burner that
protects the user from the flames while allowing
visual observation): to be removable and rounded
in shape to accommodate a wok
• Top display: to be sited directly on the top
surface facilitating easy viewing and provided with
all required details:
• Characters used to indicate konro status: to
include a clock (radio-wave self-setting), and
information about problems in kanji ( Japanese
ideographs), corresponding to burner strength
display
• Illuminating konro: illuminated border giving
clear visual display of power ‘on’ conditions using
LEDs, protected under a plastic panel affording
access for replacement
• Safety switch: requiring to be activated for ‘konro’
use, giving tactile/visual indication of status, to be
located on the vertical surface
• Dial size: to be larger than S-Class but smaller
than the larger test model
• Dial detailing: raised dot required on midpoint
providing visual/tactile cue, incorporating ‘soft
touch’ coating
• Dial rotation: 150 degrees optimal
(one hand turn)
• Dial feedback: Tactile feedback at lowest,
medium, high and maximum settings
• Timer: as per S-Class but more accurate and with
seconds as well as minutes
• Integral instruction sheet: incorporated into
one of two pull-out shelves, one for placement of
recipes, utensils etc and the other for more
advanced functions, providing a clearer/less
cluttered button arrangement
• Colours: black for hob stands, pale/light for
top/medium for border: blues most preferred
(colour research indicated that this is the least
‘gender specific’ colour, with qualities denoting
purity, reliability and trust, thereby instilling
confidence.)
• Simplified vent: simpler in form and more
integrated with a small tray underneath to catch
debris so that the vent area can be easily cleaned.
A final visual prototype (Figure 10) was developed,
shown to the final user group who responded
positively. Delivery to the industry partner concluded
the study.
Figure 8. Concept graphic model
Communication
Pleasure
Low physical effort
Sense of security
Enhance experience IndependenceSafety
�
Inclusive Konro | Chris McGinley
Figure 9. Mood board
Figure 10. Final concept features
Main details Further details for removable parts
Side view detail
Additional detail
1 Integrated vent plate 2 Illuminating rim 3 Burner guard 4 On/off slide switch 5 Larger control dial 6 Wide grill 7 Maximised grill window 8 Simplified hob stand 9 White glass surface 10 Time display
11 Temperature display and problem status 12 Debris capture mesh tray 13 LEDs under plastic guard strip 14 Surface indentation15 Dial surface details 16 Konro quick reference trays17 Easy-use control panel
© helen hamlyn centre 2006
�
Inclusive Konro | Chris McGinley
Conclusions and future workThe main conclusions are as follows:
• Inclusive design principles can be more effectively
incorporated by designing with them in mind from
the outset.
• A design-led process of gradually converging focus
(i.e. observation, interviews, user analysis of
existing products, concept trials and focus group
discussion) can be used to provide user-based
insights that can be inspirational, avoiding the
need for assumption or speculation.
• By adopting an inclusive design philosophy from
the outset, many technologically advanced
products could be repositioned well within the
grasp of the older user.
A set of inclusive guidelines derived from this study,
together with a paper detailing the process, were
produced for assessment by Osaka Gas. These were
presented at 2nd IAUD International Conference for
Universal Design in Kyoto in October 2006.
BibliographyKitchen General
• Douglas. P (1979) Kitchen Planning and Design
Theory, Blandford Press, New York
• Harrison, M (1972) The Kitchen in History,
Osprey, Oxford
• Kitchenware (1990) Myerson, J & Katz, S,
Conran Octopus, London
• Mielke. Rita (2005) The Kitchen: History, Culture,
Lifestyle, Feierabend Verlag OHG, Berlin
• Marin, E (2004) Only Kitchens & Accessories,
Atrium, Spain
• Ronald, B (2001) Victorian Houseware, Hardware
and Kitchenware, Dover Newton Abbot, London
Japanese Design
• Hibi, S (1989) Japanese Detail: Traditional Table
and Kitchenware, Thames & Hudson, London
• Evans, S (1991) Contemporary Japanese design,
Collins & brown, London
• Davey, A (2003) Detail: Exceptional Japanese
Product Design, Lawrence King, London
Inclusive Design
• Jordan, P (2000) Designing Pleasurable Products,
Taylor & Frances, London
• Norman, D (1988) The Psychology of Everyday
Things, MIT Press, New York
• Clarkson, Coleman, Keates, Lebbon (eds) (2003)
Inclusive Design, Springer Verlag, London
• Hofmeester & De Charon, (eds) (1999) Presence:
New Media for Older People, Netherlands Design
Institute, Amsterdam
• McGinley, C (2006) Inclusive Konro: Improving
kitchen stoves in Japan, conference paper, 2nd
International conference on Universal Design,
Kyoto, Japan
Japanese Cooking
• Cronin, R (2005) The Wagamama Cookbook, Kylie
Cuthie, London
• Moriyama, N (2005) Japanese Women Don’t Get
Old or Fat: Delicious slimming and anti-ageing
secrets, Delacorte Press, New York
• Kijima, N (2001) Bento Boxes: Japanese Meals
on the Go
General Japan
• Tsuzuki, K (1999) Tokyo Style, Kyoto Shoin, China
© helen hamlyn research centre 2006
About the research partners Osaka Gas: is the major natural gas supplier to the
Kansai region in Japan, distributing natural gas to
over 6.5 million households. It employs 16,000 people,
has 120 affiliated companies and holds 24% domestic
share in gas sales volume. It has a major influence on
gas-powered white goods produced by leading
Japanese manufacturers, helping to determine the
industry specifications that govern their design,
installation and use.
About the Research AssociateChris McGinley is a Scottish-born
designer based in London. His
qualifications include a MEng from
Strathclyde University, and an MA
from the Royal College of Art. Chris
received the Anthea & Thomas Gibson
Award two years running based on
scholarly achievement, and the Most
Outstanding Team Design Award from the Royal
Commission of Design Engineers. Chris has worked
in a design and research capacity for groups such
as Strathclyde University and the Central Research
Laboratories (CRL), and has experience in giving
presentations and running workshops in the UK, USA
and Japan. He has developed a robust understanding
of inclusive design and the sensual and experiential
needs of the user. He has held creative roles in groups
such as Joseph Duggan Photography and DooD
Design, and exhibited graphic and product design
work internationally.
Contact: +44 (0)7799 388087
chris.mcginley@rca.ac.uk
The Helen Hamlyn Centre was set up at the Royal
College of Art in January 1999 to alert design and
business to the far-reaching implications of a
rapidly changing society. It works to advance a socially
inclusive approach to design through practical research
and projects with industry. Its Research Associates
Programme teams new RCA graduates with industry
partners.
www.hhc.rca.ac.uk
The Helen Hamlyn Centre
Royal College of ArtKensington Gore London SW7 2EU
T +44 (0)20 7590 4242 F +44 (0)20 7590 4244
hhc@rca.ac.ukwww.hhc.rca.ac.u
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