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Homes of the wealthy had the cooking area as a different space, normally next to a restroom (so that both spaces might be heated up by the cooking area fire), both rooms being accessible from the court. In such homes, there was typically a separate little storeroom in the back of the cooking area used for keeping food and cooking area utensils.

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Some had little mobile bronze ranges, on which a fire could be lit for cooking. Wealthy Romans had reasonably well-equipped kitchens. In a Roman villa, the kitchen was generally integrated into the main structure as a different space, distinguished for practical reasons of smoke and sociological reasons of the kitchen area being run by slaves.

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

In some homes there were upwards of three kitchens. The kitchens were divided based upon the types of food prepared in them. In location of a chimney, these early structures had a hole in the roof through which a few of the smoke could escape. Besides cooking, the fire likewise served as a source of heat and light to the single-room structure.

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In the larger homesteads of European nobles, the cooking area was in some cases in a different sunken flooring building to keep the main building, which served social and official purposes, complimentary from indoor smoke. The first known ranges in Japan date from about the exact same time. The earliest findings are from the Kofun period (3rd to 6th century).

This type of range stayed in use for centuries to come, with only minor adjustments. Like in Europe, the wealthier houses had a different building which served for cooking. A type of open fire pit fired with charcoal, called irori, stayed in usage as the secondary range in most houses until the Edo period (17th to 19th century).

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