<p>Which of the dorms at mit have the best kitchens? By best it could be the one with the most kitchens per student or the most spacious and functional.</p>
<p>I think the kitchens in Random are pretty big – I don’t know if the ones in EC are bigger or not.</p>
<p>MacGregor is nice because there are only 6-8 people per kitchen, but the kitchens are pretty small and don’t have much room to prep food.</p>
<p>BC’s kitchens are like MacGregor’s in that each one is shared by somewhere from 4-8 people. I think some of BC’s kitchens are bigger than MacGregor’s on average (BC’s are all different sizes). EC’s kitchens are pretty big, but are shared by the whole floor (memory fails exactly…but somewhere between 30 and 50 people). Random’s are huge, and shared by relatively small numbers of people. Next has pretty big kitchens but they are sort of isolated from the rooms, which maybe makes them a little inconvenient. Simmons has mini-kitchens that I don’t know much about.</p>
<p>Random’s kitchens rule, and they have SO MUCH FRIDGE SPACE. EC’s kitchens are sizeable but shared by ~35 people who are all fighting for cabinets and fridge / freezer space. Senior Haus’s kitchens are smaller but shared by fewer people. But, if you’re picking a dorm based on which has the best kitchens, ur doin’ it wrong.</p>
<p>How much do people at MIT cook? By which I mean anything from cooking pasta on up.</p>
<p>It varies quite a lot. I lived in BC and I <em>definitely</em> lived on a cooking-centered floor. People took that stuff seriously. At the same time, there were obviously those who lived there who were less culinarily gifted, but they still took advantage of the kitchens to make sandwiches and pasta and so on, which are pretty easy even if you don’t know how to “cook.” </p>
<p>And that’s sort of the track I took- when I came to college I only knew how to cook one dish (because I made my mom teach me my favorite food before leaving) and I spent most of freshman year making sandwiches and feeling unnecessarily proud that I had made this disgusting meal-in-a-box thing from the grocery store without messing it up. By senior year I was living in one of the smallest suites with 3 other students who really enjoyed cooking. We joked about having the highest blender-to-person ratio of the whole floor. Now when I’m getting ready to cook a meal, I start mashing garlic and butterflying chicken.</p>
<p>I would generally say that people who have kitchens and intend to use them do so nearly all of the time. It’s pretty inefficient to make half your meals at home and eat half of them in the dining hall. People usually go either almost all one way or almost all the other.</p>
<p>That’s from my own experience, anyway.</p>
<p>My track was similar to Laura’s – first semester freshman year, I pretty much knew how to cook pasta and rice, and how to heat up microwaveable frozen dinners. Ooh, and ramen. When I started dating my now-husband sophomore year, we started learning how to cook together, and we made a great team by the time we graduated. (We still cook together – we made pomegranate and walnut chicken tonight!)</p>
<p>We cooked for five nights a week, and generally went out to dinner or ordered food on the weekends. That was pretty common in our entry of MacGregor, although a few of our friends preferred to order out more often than that.</p>
<p>Thansk for the info. I really enjoy to cook and im quite good at it. I wouldnt like to cook for a profession though, but Id still like to keep up on it so it would definitely influence my dorm choice.</p>
<p>Also be aware that many of the Fraternities/Sororities/Independent Living Groups have quite amazing kitchens. These are in many cases industrial kitchens, designed to prepare dinner for all of the residents of the house (and guests) each night. In some houses that can be 75 covers a night. However, when the house is not doing a main meal (say for late night snacks and days off (my house never offered meals on Sunday, for example)), then you have amazing kitchen toys to play with.</p>