The cliché Bauhaus style people know is not the thing that had the impact, everything else was.
And it incorporates things like varying countertop heights, etc.
Looks workable to me - remember kitchens were not "open concept" at the time, nor made for multiple people operating in them at once.
Which is both fair and faintly damning, as what has been lost along the way (functional design that makes good use of limited space) was perhaps more important than the clean lines and shiny veneer which was retained.
Or maybe I'm just projecting. Been cooking on glass-topped stoves for the past few months and that tends to make me irritable.
Before that the typical kitchen furniture were single freestanding objects, like this stove: https://upload.wikimedia.org/wikipedia/commons/thumb/5/5b/Fr...
But it is more than surface, Schütte-Lihotzky went and measured how long certain tasks were taking and optimized the layout and objects of the kitchen to minimize the waste of time, aomething that before that wasn't really a thing in residential kitchens.