Industrialization
Technological advances during industrialization brought major changes to the kitchen. Iron stoves, which enclosed the fire completely and were more efficient, appeared. Early models included the Franklin stove around 1740, which was a furnace stove intended for heating, not for cooking. Benjamin Thompson in England designed his "Rumford stove" around 1800. This stove was much more energy efficient than earlier stoves; it used one fire to heat several pots, which were hung into holes on top of the stove and were thus heated from all sides instead of just from the bottom. However, his stove was designed for large kitchens; it was too big for domestic use. The "Oberlin stove" was a refinement of the technique that resulted in a size reduction; it was patented in the U.S. in 1834 and became a commercial success with some 90,000 units sold over the next 30 years. These stoves were still fired with wood or coal. Although the first gas street lamps were installed in Paris, London, and Berlin at the beginning of the 1820s and the first U.S. patent on a gas stove was granted in 1825, it wasn't until the late 19th century that using gas for lighting and cooking became commonplace in urban areas.

The urbanization in the second half of the 19th century induced other significant changes that ultimately would also change the kitchen. Out of sheer necessity, cities began planning and building water distribution pipes into homes, and built canalisations to deal with the waste water. Gas pipes were laid; gas was used first for lighting purposes, but once the network had grown sufficiently, it became available also for heating and cooking on gas stoves. At the turn of the 20th century, electricity had been mastered well enough to become a commercially viable alternative to gas and slowly started replacing the latter. But like the gas stove, the electrical stove had a slow start. The first electrical stove had been presented in 1893 at the Chicago world fair, but it wasn't until the 1930s that the technology was stable enough and began to take off.

Industrialization also caused social changes. The new factory working class in the cities was housed under generally poor conditions. Whole families lived in small one or two-room apartments in tenement buildings up to six stories high, badly aired and with insufficient lighting. Sometimes, they shared apartments with "night sleepers", unmarried men that paid for a bed at night. The kitchen in such an apartment was often used as a living and sleeping room, and even as a bathroom. Water had to be fetched from wells and heated on the stove. Water pipes were laid only towards the end of the 19th century, and then often only with one tap per building or per story. Brick-and-mortar stoves fired with coal remained the norm until well into the second half of the century. Pots and kitchenware typically were stored on open shelves, and parts of the room could be separated from the rest using simple curtains.

In contrast, there were no dramatic changes for the upper classes. The kitchen, located in the basement or the ground floor, continued to be operated by servants. In some houses, water pumps were installed, and some even had kitchen sinks and drains (but no water on tap yet, except for some feudal kitchens in castles). The kitchen became a much cleaner space with the advent of "cooking machines", closed stoves made of iron plates and fired by wood and increasingly charcoal or coal, and that had flue pipes connected to the chimney. For the servants the kitchen continued to serve also as a sleeping room; they slept either on the floor, or later in narrow spaces above a lowered ceiling, for the new stoves with their smoke outlet no longer required a high ceiling in the kitchen. The kitchen floors were tiled; kitchenware was neatly stored in cupboards to protect them from dust and steam. A large table served as a workbench; there were at least as many chairs as there were servants, for the table in the kitchen also doubled as the eating place for the servants.
The middle class tried to imitate the luxurious dining styles of the upper class as best as it could. Living in smaller apartments, the kitchen was the main room—here, the family lived. The study or living room was saved for special occasions such as an occasional dinner invitation. Because of this, these middle-class kitchens often were more homely than those of the upper class, where the kitchen was a work-only room occupied only by the servants. Besides a cupboard to store the kitchenware, there were a table and chairs, where the family would dine, and sometimes—if space allowed—even a fauteuil or a couch.

Gas pipes were laid only in the late 19th century, and gas stoves started to replace the older coal-fired stoves. Gas was more expensive than coal, though, and thus the new technology first was installed in the wealthier homes. Where workers' apartments were equipped with a gas stove, gas distribution would go through a coin meter.
In rural areas, the older technology using coal or wood stoves or even brick-and-mortar open fireplaces remained common throughout. Gas and water pipes were first installed in the big cities; small villages were connected only much later.
The trend to increasing gasification and electrification continued at the turn of the 20th century. In industry, it was the phase of rationalisation, where work processes were attempted to be streamlined. Taylorism was born, and time-motion studies were used to optimize processes. These ideas also spilled over into domestic kitchen architecture due to a growing trend that called for a professionalization of household work, started in the mid-19th century by Catharine Beecher and amplified by Christine Frederick's publications in the 1910s.

Working class women frequently worked in factories to ensure the family's survival, as the men's wages often did not suffice. Social housing projects led to the next milestone: the "Frankfurt kitchen". Developed in 1926, this kitchen measured 1.9m by 3.4m (approximately 6'2" by 11'2"), with a standard layout. It was built for two purposes: to optimize kitchen work to reduce cooking time (so that women would have more time for the factory) and to lower the cost of building decently-equipped kitchens. The design, created by Margarete Schütte-Lihotzky, was the result of detailed time-motion studies and heavily influenced by the railway dining car kitchens of the period. It was built in some 10,000 apartments in a social housing project of architect Ernst May in Frankfurt.
The initial reception was heavily critical: people were not accustomed to the changed processes also designed by Schütte-Lihotzky; it was so small that only one person could work in it; some storage spaces intended for raw loose food ingredients such as flour were reachable by children. But the Frankfurt kitchen embodied a standard for the rest of the 20th century in rental apartments: the "work kitchen". Too small to live or dine in, it was soon criticized as "exiling the women in the kitchen", but the post-World War II conservatism coupled with economic reasons prevailed. The kitchen once more was seen as a work place that needed to be separated from the living areas. Practical reasons also played a role in this development: just as in the bourgeois homes of the past, one reason for separating the kitchen was to keep the steam and smells of cooking out of the living room.

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