Design guru Sir Terence Conran believes that larger kitchens are not necessarily superior to more compact versions. Sir Terence, author of the book Essential Kitchens, told The Telegraph newspaper Professional chefs actually prefer compact kitchens where everything is to hand and little time and effort is wasted trotting to and fro. The Telegraph advocates space management as the key to designing the smaller kitchen successfully and suggests the inclusion of boiling-water taps (such as In-Sink-Erators), which produce water at almost 100C, eliminating the need for bulky kettles taking up vital worktop space. Sir Terence also suggests using fold-down panels to provide an additional surface for food preparation or a counter to eat at and ceiling-height units which fully exploit the storage potential in a tall, narrow kitchen.