The development of the kitchen has been intricately and intrinsically linked with the development of the cooking range or stove. Until the 18th century, open fire was the sole means of heating food, and the architecture of the kitchen reflected this. When technical advances brought new ways to heat food in the 18th and 19th centuries, designers took advantage of newly-gained flexibility to bring fundamental changes to the kitchen. Advances took off and they're showing no sign of slowing down.

The last few years have seen many advances in cooking technology. The most significant advancement has been in the way different cooking technologies and components can be combined.

Cooktops can stand alone or be combined with ovens. It is now possible to combine a gas cook top with an electric, convection, self-cleaning oven that has down draft ventilation. Ovens can use multiple heat sources within the same cavity. A wall oven can have radiant heat, a broiler element, both of which have been recessed for more usable space, and a convection oven. A microwave source can also be added.

When cooking with convection, the even distribution of hot air makes it possible to cook multiple trays in the cavity evenly. Warming ovens are gaining in popularity. Most second ovens are often used mainly for warming, but they tend to dry out food. Warming ovens have thick gaskets and a moisture delivery system that keeps food from drying out.