本研究主要是從使用者的角度對於居家烹飪環境行爲進行解析，在研究中首先選定12組樣本透過觀察紀錄(non-participant observation)與訪談紀錄(nonstructured interview)，掌握使用者烹飪行爲之步驟、使用相關廚具和烹飪行爲、空間動線等實際情況，並且瞭解受訪者的習慣、行爲與使用空間的現狀困擾，彙整成參考資料，再將此分析結果進行問卷的設計，且進行120份問卷調查（有效問卷爲106份）。最後經過問卷資料之整理及結果分析，得到使用者在於烹飪環境中會因個人需求、烹飪用具設計及環境動線的因素而造成影響。此研究可以提供烹飪環境之設計者在設計的過程中，將這些因素列入設計之範疇，讓使用者能夠方便使用烹飪環境。
Analyzing environmental behavior in residential cooking from the user's perspective is the main purpose of this research. First, we selected 12 samples through non-participant observation and nonstructured interview to understand environmental behaviors such as steps, usage of the relevant kitchenware and cooking spaces passed through in cooking process. Also looked into the interview attendants' habits, behavior and problems encountered in the cooking environment, collected them as reference material. Then, used these analyzing results to make closed questionnaire, there're 120 questionnaires (106 valid questionnaires.) In the final, through the effective quantification of the people's suggestions with closed questionnaire and results analyzing, found out the personal needs, design of kitchenware and cooking spaces passed through in cooking process were effected users in cooking environment. This research provided the cooking environment designer during the planning process to put these causes in mind and let user have a comfortable cooking environment.
Relation:
人因工程學刊，10(2)，21-31 Journal of Ergonomic Study, 10(2), 21-31
