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