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Pots made of iron, bronze, or copper started to replace the pottery utilized earlier. The temperature level was controlled by hanging the pot greater or lower over the fire, or putting it on a trivet or directly on the hot ashes. Using open fire for cooking (and heating) was risky; fires ravaging entire cities happened regularly.

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This type of system was commonly utilized in wealthier houses. Starting in the late Middle Ages, cooking areas in Europe lost their home-heating function even more and were increasingly moved from the living location into a different room. The living-room was now warmed by cocklestoves, operated from the kitchen, which offered the big advantage of not filling the room with smoke.

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

In a couple of European farmhouses, the smoke kitchen area remained in routine use till the middle of the 20th century. These houses typically had no chimney, however just a smoke hood above the fireplace, made from wood and covered with clay, utilized to smoke meat. The smoke rose basically freely, warming the upstairs spaces and protecting the woodwork from vermin.

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One early record of a cooking area is found in the 1648 inventory of the estate of a John Porter of Windsor, Connecticut. The stock lists products in your house "over the kittchin" and "in the kittchin". The products noted in the cooking area were: silver spoons, pewter, brass, iron, arms, ammunition, hemp, flax and "other carries out about the room".

In the southern states, where the climate and sociological conditions differed from the north, the kitchen was typically relegated to an outbuilding. On plantations, it was different from the big house or estate in similar way as the feudal kitchen area in middle ages Europe: the kitchen was operated by slaves in the antebellum years.