Experimental design for user-centric kitchen customisation based on anthropometric data

This paper presents an experimental design aimed at evaluating the ergonomic benefits of kitchen cabinet customisation based on individual anthropometric data. The study adopts a within-subjects protocol, in which participants perform a series of typical kitchen tasks — including reaching, chopping, distributing ingredients, lifting, and stirring — in both standard-dimension kitchens and kitchens customised according to each participant’ s body measurements. Key anthropometric parameters, such as stature, standing elbow height, and functional reach, are measured to inform the user-specific kitchen configurations, resulting in two experimental conditions with the same set of tasks performed in each. During both conditions, data are collected using Electromyography (EMG), Galvanic Skin Response (GSR), Electrocardiogram (ECG), and motion capture systems. By comparing participants’ physiological responses between the two kitchen environments, the study quantitatively assesses differences in muscle workload, physiological stress, and range of motion. The experimental protocol, sample size calculation, and data collection methods are all designed to enable rigorous, quantitative comparison of ergonomic outcomes in different kitchen settings. This experimental design establishes a basis for developing guidelines to help designers integrate anthropometric data and minimise ergonomic risks in customised kitchen design.