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

In rich houses, the ground floor was often utilized as a stable while the kitchen area was found on the floor above, like the bedroom and the hall. In castles and monasteries, the living and working locations were separated; the kitchen area was often moved to a different structure, and therefore could not serve anymore to heat the living-room.

Few medieval kitchen areas survive as they were "notoriously ephemeral structures". An extant example of such a middle ages kitchen with servants' staircase is at Muchalls Castle in Scotland. In Japanese homes, the kitchen began to become a separate space within the primary building at that time. With the arrival of the chimney, the hearth moved from the center of the space to one wall, and the first brick-and-mortar hearths were constructed.

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Pots made of iron, bronze, or copper begun to replace the pottery used earlier. The temperature level was controlled by hanging the pot greater or lower over the fire, or positioning it on a trivet or directly on the hot ashes. Utilizing open fire for cooking (and heating) was dangerous; fires devastating entire cities happened often.

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This sort of system was commonly used in wealthier houses. Starting in the late Middle Ages, kitchens in Europe lost their home-heating function a lot more and were progressively moved from the living area into a different space. The living space was now heated up by cocklestoves, operated from the cooking area, which provided the big benefit of not filling the room with smoke.

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In the upper classes, cooking and the kitchen were the domain of the servants, and the kitchen was distinguished from the living rooms, in some cases even far from the dining-room. Poorer houses often did not yet have a separate kitchen; they kept the one-room plan where all activities took location, or at the most had the cooking area in the entryway hall.