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Pots made of iron, bronze, or copper begun to change the pottery utilized previously. The temperature level was controlled 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 dangerous; fires devastating entire cities happened frequently.

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This type of system was widely utilized in wealthier homes. Beginning 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 room. The living room was now warmed by cocklestoves, run from the kitchen area, which provided the big advantage of not filling the space with smoke.

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

In a few European farmhouses, the smoke kitchen was in routine usage up until the middle of the 20th century. These homes often had no chimney, but only a smoke hood above the fireplace, made of 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 kitchen area is found in the 1648 inventory of the estate of a John Porter of Windsor, Connecticut. The stock lists items in your house "over the kittchin" and "in the kittchin". The items noted in the kitchen area were: silver spoons, pewter, brass, iron, arms, ammunition, hemp, flax and "other executes about the room".

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