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Some had little mobile bronze ranges, on which a fire might be lit for cooking. Rich Romans had fairly well-equipped kitchen areas. In a Roman rental property, the kitchen was usually incorporated into the primary structure as a different space, distinguished for practical factors of smoke and sociological factors of the kitchen area being operated by servants.

There were no chimneys. The roasting spit in this European Renaissance kitchen was driven automatically by a propellerthe black cloverleaf-like structure in the upper left Early middle ages European longhouses had an open fire under the highest point of the building. The "kitchen area" was between the entrance and the fireplace.

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In some houses there were upwards of 3 cooking areas. The kitchens were divided based on the types of food prepared in them. In A Reliable Source of a chimney, these early structures had a hole in the roofing system through which a few of the smoke might escape. Besides cooking, the fire also functioned as a source of heat and light to the single-room building.

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In the larger homesteads of European nobles, the kitchen area was sometimes in a different sunken floor building to keep the primary structure, which served social and main functions, free from indoor smoke. The very first known ranges in Japan date from about the same time. The earliest findings are from the Kofun duration (3rd to sixth century).

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This kind of range remained in use for centuries to come, with only minor modifications. Like in Europe, the wealthier houses had a separate building which served for cooking. A kind of open fire pit fired with charcoal, called irori, stayed in use as the secondary stove in most homes until the Edo duration (17th to 19th century).

18th century cooks tended a fire and withstood smoke in this Swiss farmhouse smoke kitchen The kitchen area stayed mainly untouched by architectural advances throughout the Middle Ages; open fire stayed the only technique of heating food. European middle ages kitchen areas were dark, smoky, and sooty locations, whence their name "smoke kitchen area".

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In rich houses, the ground flooring was typically used as a steady while the kitchen was found on the floor above, like the bed room and the hall. In castles and monasteries, the living and workspace were separated; the kitchen area was often moved to a different building, and thus could not serve anymore to warm the living rooms.