Kitchen & Bath Design News is the industry's leading business, design and product resource for the kitchen and bath trade.
Issue link: http://kitchenbathdesign.epubxp.com/i/648912
The C36GGBU Freestanding Gas Range is a 36" range in white from SMEG. The range features sturdy control knobs, 4" polished stainless steel backsplash, 'ever-clean' enameled oven interior, four shelf positions, air-cooled triple-glazed removable door and two oven lights. The oven features a capacity of 4.4 cubic feet. Circle No. 182 on Product Card The Front-Controlled Freestanding Gas Range from Electrolux provides a built-in look and an easy-to-use front control de- sign. Perfect Taste Convection circulates heat for evenly cooked food. The Perfect Taste Temp Probe alerts when food is fully cooked, and automatically adjusts to the Keep Warm setting. Circle No. 180 on Product Card Fulgor Milano ofers a range of radiant and induction cooktops, as well as single and double wall ovens. The 600 Series double oven, shown, features several preset functions, fve broil levels, a dual convection system and oversized oven cavity. Child locks and cool touch doors provide added safety when cooking. Circle No. 183 on Product Card Viking Range's 30"-wide French Door Single Oven features side-swing doors that can be opened with one hand, as the companion door opens simultaneously to allow for easy operation. The 4.7-cu.-ft. oven has 11 cooking modes and includes the patented Vari-Speed Dual Flow Con- vection System. Circle No. 181 on Product Card Frigidaire's new Built-In Line of pro- fessional-grade appliances feature an integrated aesthetic and Smudge-Proof Stainless Steel fnish. The gas and electric cooktops sport the PowerPlus Burner, which boils, sears and sautes with power using 18,000 BTU. Circle No. 186 on Product Card Cook-N-Dine's Teppanyaki grill features the company's patented Shallow-Dip technology. Made from food-grade German 304 stainless steel, the 24" built- in model MO-61 is indoor/outdoor rated and shown in a rooftop kitchen setting. Photography by depuhl | Cook-N-Dine Circle No. 184 on Product Card PITT Cooking's cooktops are made up of elements that are built directly into coun- tertops, including gas burners capable of 200 to 5,000 watts. Created by kitchen designer Paul van de Kooi, they can work with a host of countertop materials, such as composite stone, granite, quartz, mar- ble, stainless steel and concrete. Circle No. 187 on Product Card Thermador's 30" Five Burner Pro Harmo- ny Range features a total of 59,000 BTUs, and includes the company's patented Star Burner. The range can be installed with zero clearance, and custom tile work can be installed directly behind the appliance, due to a venting technology that reduces back wall temperatures by 20-25 percent. Circle No. 185 on Product Card Bergeth adds that induction cooking has made large inroads in European restaurant and home kitchens, and is beginning to become more common in the U.S. market. "The main advantage of induction cooking is its responsive and efcient technology," he says. SIMPLICITY With all of the advances in technology, simplicity is still important. Cooking appliances must be easy to use, easy to clean and ofer simple ways to prepare exactly the meal the user wants. "With all of the technology being crafted into software that drives new products, features that simplify the cooking/grilling process are at the top of the list," says Nichols. For instance, features that promote even cooking in an oven, on a cooktop or across a grilling surface help build culinary confdence with the aspiring home chef, he explains. "Technology that saves time and improves performance is the most important feature," notes Bergeth. "The goal of cooking with technology is to improve the experience by adding convenience and control." Even homeowners who cook a lot and want chef-level kitchens don't want to wait by the cooktop for hours, he says. "We're making appliances that don't take away from the experience, but remove the labor-intensive pro- cess and complexity." he says. Currently, Gaggenau is launching extra features in its steam ovens, such as a self-cleaning feature and a sous vide cooking option, which cooks vacuum sealed food at very low temperatures for a long time. "The advantage is you can put something in and leave it for several hours while doing other things, without being afraid that it will over- cook," he notes. Elkin adds that, as cooks recognize the health and favor benefts of cooking with steam, this method continues to grow in popularity. Thermador ofers four diferent steam oven design options, allowing for designers to select an appliance that supports how the user cooks. In addition to steam, induction cooktops have gained attention in recent years, a trend that is becoming even stronger in the U.S. right now. Induction ofers the same benefts as gas, but with less heat loss and less time involved, says Zaiane. As people move from gas cooktops to induc- tion cooktops, the trend just keeps getting stronger, he adds. Haber agrees. "Induction continues to heat up for us as well. More consumers are becoming aware of the performance, energy-saving, ven- tilation and safety benefts of induction. It's safe to say that this style of cooktop will become mainstream if it isn't already." She adds that burners that can handle a low simmer are also important for cooks, and these are what everyone is asking about currently. 54 Kitchen & Bath Design News • March 2016 PRODUCT TREND REPORT