The premise for this study was the changing nature of food management and its effects on kitchen design. The study sought to determine a location rating for kitchen work areas with a microwave oven serving as the primary cooking unit. The findings are based on careful analysis of the use of various kitchen work areas and the connections between them. There were obvious differences in the use of work areas and in the connections between them when different food management methods were used. The microwave oven proved a very important work area in the kitchen and should have a good connection, at least with the work top and dining table. There is frequently a need for a work surface in conjunction with the microwave oven. The study also includes development of a computerized layout model.