Cooking guide: Direct and indirect form of interaction in the digital kitchen environment
Ku Nurul Fazira Ku Azir, Chris Baber, Muzammil Jusoh · 2015
This paper explores the potential of ambient cueing in assisting cooking activities in the digital kitchen environment.An application has been developed which given the opportunity to receive feedback and guidance related to cooking tasks through ambient displays.This challenge of balancing the need to incorporate feedback and guidance with the cooking tasks is addressed through the development of two forms of user interface; direct and indirect.The results of this study suggest that the indirect form of interaction produce a physical distraction in task performance but more interestingly produces cognitive disruptions.Meanwhile, direct form of interaction provides a standard and natural cooking interface that contributes more advantages in terms of cooking performance and accessing digital information.