The experimental kitchen is the designed form based on the human body’s behavioristic imprint during the cooking procedure, according to the theory of energy bubbles. The study of the subconscious habits in the kitchen, the kinetic typology and the methodology of the eating, the making - the- food, the washing - the - dishes and the storage procedures leads to the cooking
procedure’ s approach as a scientific field of interest. The food environment, sinthesis of individual components, consists a propose of a new lifestyle, where the duewl’s attitude changes towards it according to the his / hers needs and mood. The monolithic material, the flexibility and variety of shape and the industrial method of production considers it an art object stylish environment but a functional space of work and leisure as well.