While some people are bypassing the butcher in favour of curing their own meats, another set can’t be bothered to even turn on the oven and are sending the posh ready meal market soaring. But as people's tastes split into two extremes, what’s prompted these new habits?

With 425 sq ft apartments becoming the norm in North America, space is an issue. But as more people want to eat well, there's nowhere to put the juicer and sous-vide machine. The Kitchen Library in Toronto lets people rent kitchen equipment for a small fee, saving space and money.

The basic design of the kitchen oven hasn't changed much in the past few decades. Convection fans and LED displays have been the extent of innovation. But a tech company called June wants to disrupt the sector with a smart oven that's more of a sous chef than a kitchen appliance.

Changes in tech, family roles and tastes have seen kitchens evolve from utilitarian rooms meant for domestic labour to open plan spaces featuring chef-grade equipment and movable workstations. But why are more are more people opting for these high-end, high-priced status kitchens?