Greetings! We are a group of engineering students working on a project involving potential causes of space conservation issues in the kitchen. Our focus is primarily on larger kitchenware equipment such as pans, pots, and other large forms of static equipment. The following is a short questionnaire that we would appreciate any responses for to help further the development of our project and our eventual solution. Thank you for your time!
(Repost to fix link issues, apologies for the inconvenience)