Editing Kitchen (section)

==Other types==
[[File:Canteen kitchen.jpg|right|thumb|250px|A [[Canteen (place)|canteen]] kitchen]]
[[File:Food tech room Marling.JPG|thumb|250px|A [[food technology]] training kitchen of [[Marling School]] in the [[United Kingdom]]]]
[[Restaurant]] and [[Cafeteria|canteen]] kitchens found in [[hotel]]s, [[hospital]]s, educational and workplace facilities, army barracks, and similar institutions are generally (in developed countries) subject to [[public health]] laws. They are inspected periodically by public health officials and forced to close if they do not meet hygienic requirements mandated by law.

Canteen kitchens (and castle kitchens) were often the places where new technology was used first. For instance, [[Benjamin Thompson]]'s "energy saving stove", an early 19th-century fully closed iron stove using one fire to heat several pots, was designed for large kitchens; another thirty years passed before they were adapted for domestic use.

As of 2017, restaurant kitchens usually have tiled walls and floors and use stainless steel for other surfaces (workbench, but also door and drawer fronts) because these materials are durable and easy to clean. Professional kitchens are often equipped with gas stoves, as these allow [[Cook (profession)|cooks]] to regulate the heat more quickly and more finely than electrical stoves. Some special appliances are typical for professional kitchens, such as large installed [[deep fryer]]s, [[Steaming|steamers]], or a [[bain-marie]].

The [[fast food]] and [[convenience food]] trends have changed the manner in which restaurant kitchens operate. Some of these type restaurants may only "finish" convenience food that is delivered to them or just reheat completely prepared meals. At the most they may [[grilling|grill]] a [[hamburger]] or a [[steak]]. But in the early 21st century, c-stores (convenience stores) are attracting greater market share by performing more food preparation on-site and better customer service than some fast food outlets.<ref>{{cite journal|url=https://www.qsrmagazine.com/exclusives/c-stores-eating-your-lunch |author= Blank, Christine|title=C-Stores Eating Your Lunch|journal=QSR Magazine|date=9 January 2014}}</ref>

The kitchens in [[railway]] [[dining car]]s have presented special challenges: space is limited, and, personnel must be able to serve a great number of meals quickly. Especially in the early history of railways, this required flawless organization of processes; in modern times, the [[microwave oven]] and prepared meals have made this task much easier. Kitchens aboard [[ship]]s, [[aircraft]] and sometimes [[Railroad car|railcars]] are often referred to as [[Galley (kitchen)|galleys]]. On [[yacht]]s, galleys are often cramped, with one or two burners fueled by an [[Liquefied petroleum gas|LP gas]] bottle. Kitchens on [[cruise ship]]s or large [[warship]]s, by contrast, are comparable in every respect with restaurants or canteen kitchens.

On passenger [[airliner]]s, the kitchen is reduced to a [[pantry]].  The crew's role is to heat and serve in-flight meals delivered by a [[catering]] company. An extreme form of the kitchen occurs in space, ''e.g.'', aboard a [[Space Shuttle]] (where it is also called the "galley") or the [[International Space Station]]. The [[astronaut]]s' food is generally completely prepared, [[Dehydration|dehydrated]], and sealed in plastic pouches before the flight. The kitchen is reduced to a rehydration and heating module.

Outdoor areas where food is prepared are generally not considered kitchens, even though an outdoor area set up for regular food preparation, for instance when [[camping]], might be referred to as an "outdoor kitchen". An outdoor kitchen at a [[campsite]] might be placed near a well, water pump, or water tap, and it might provide tables for food preparation and cooking (using portable camp stoves). Some campsite kitchen areas have a large tank of [[propane]] connected to burners so that campers can cook their meals. Military camps and similar temporary settlements of [[nomad]]s may have dedicated kitchen tents, which have a vent to enable cooking smoke to escape.

In schools where home economics, [[food technology]] (previously known as "[[domestic science]]"), or [[culinary arts]] are taught, there are typically a series of kitchens with multiple equipment (similar in some respects to [[laboratory|laboratories]]) solely for the purpose of teaching. These consist of multiple workstations, each with its own [[oven]], [[sink]], and kitchen utensils, where the teacher can show students how to prepare food and cook it.