The Convenient Gourmet

8.2 Ergonomics
Ergonomics of the working model was explored, to see which
type of grip could be used with it. There were mainly 3 types
of grip: lateral (point), downward (stab) and pen (write).
When in use, it was necessary to test the handling because
of the arrangement of the components, which gave a certain
weight and balance to the model.
In terms of cooking, the most commonly used grips are the
lateral (when stirring in a pot or pan) and downward grip
(using handblender).
Evaluation
Lateral grip: The easiest way to hold when not in use, but most difficult
to hold when in use because forearm is extended.
Downward grip: Easiest to hold when in use, awkward when setting
down (especially with hot metal).
Fingers grip: Most deft and agile in usage, easy when setting down.
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