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Pots made from iron, bronze, or copper begun to change the pottery utilized earlier. The temperature was managed by hanging the pot higher or lower over the fire, or placing it on a trivet or straight on the hot ashes. Utilizing open fire for cooking (and heating) was risky; fires ravaging whole cities took place often.

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This kind of system was commonly utilized in wealthier homes. Beginning in the late Middle Ages, cooking areas in Europe lost their home-heating function a lot more and were progressively moved from the living area into a separate room. The living-room was now warmed by cocklestoves, operated from the kitchen, which used the substantial benefit of not filling the space with smoke.

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

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In a few European farmhouses, the smoke kitchen area was in routine usage up until the middle of the 20th century. These houses often had no chimney, but only a smoke hood above the fireplace, made from wood and covered with clay, utilized to smoke meat. The smoke rose more or less easily, warming the upstairs spaces and securing the woodwork from vermin.

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One early record of a cooking area is discovered in the 1648 inventory of the estate of a John Porter of Windsor, Connecticut. The stock notes goods in your home "over the kittchin" and "in the kittchin". The items listed in the kitchen were: silver spoons, pewter, brass, iron, arms, ammo, hemp, flax and "other implements about the space".

In the southern states, where the climate and sociological conditions varied from the north, the kitchen was often relegated to an outbuilding. On plantations, it was separate from the big home or estate in similar method as the feudal kitchen area in medieval Europe: the kitchen was operated by slaves in the antebellum years.