Kitchen & Bath Design News

MAR 2015

Kitchen & Bath Design News is the industry's leading business, design and product resource for the kitchen and bath trade.

Issue link:

Contents of this Issue


Page 44 of 70

42 | Kitchen & Bath Design News | March 2015 Product Trend Report continuing to grow in popularity. Induction and steam, in par- ticular, are making great strides in the market. "Induction is a big subject today. In Europe it is already a reality; in North America it is gaining traction," states Bertaz- zoni. Designers love induction for the clean lines, she says, and homeowners love it for the safety features and ease of cleaning. Scott Davies, marketing manager for Fisher & Paykel North America in Huntington Beach, CA says that induction cooking can be intimidating for customers, but adds that there are the clear benefts of safety and quick heating times. Henry adds that consumers are becoming more familiar with new cooking technologies. "Induction cooking is quickly eliminating standard electric cooktops simply because it is more energy efcient, safer to use and ofers a faster form of cooking. The same goes for convection and steam cooking," he says. Martin adds, "All major manufacturers are ofering induc- tion ranges, which is making the technology more accessible to consumers." The industry is also trying to amplify consumer education about the technology and its benefts, he says. Attention to health is contributing to the rise in demand for steam cooking options, manufacturers note. "Steam is also becoming a major trend because of the level of attention people pay to healthy eating," adds Bertazzoni. Steam cooking is still relatively new to the U.S. market, says Kenny. Since the introduction of Bosch's Benchmark Steam Convection Oven, however, he has seen an increase in consumer awareness and demand for this technology. PROGRESSIVE TECHNOLOGY Desired technology in cooking appliances reaches far beyond simply adding digital controls, moving toward a more connected and intuitive range of options, manufacturers say. "It's no longer about digital, it's about 'connected,'" says Henry, including fea- tures like on-board guided cooking, recipe storage and retrieval, self-diagnostics and the ability to download updates and fxes. "Many people want products that give control, feel and re- sponse as they cook their favorite dishes," says Tyler. Home chefs are looking for the same performance and results as a restaurant chef, and want professional features that save time, kitchens and space restrictions, empty-nesters downsizing, the desire for smaller kitchens in vacation/second homes and appliances in ancillary spaces such as basements or media rooms. "Design for small space is one of the biggest trends we expect to see this year," Kenny notes. FLEXIBLE AND PROFESSIONAL Flexibility is also a top consideration for current trends. Just as the way people live inspires how they cook, the options they choose must ft their style. When an appliance ofers many options, it appeals to a wider audience. Bertazzoni says that customized cooking is becoming more and more popular. This means combining diferent technologies into one appliance for optimal fexibility. "We see the number of kitchen cooking appliances like this to be growing: People like to mix more products in order to ft their lifestyle needs," she says. "If in the past, a gas cooktop and an oven was enough, today we need more products to create the perfect kitchen." Appliances that combine several meal preparation options, such as an electric griddle, wok burner and induction cooktop, are increasingly popular, she adds. Elkin concurs. "Real cooks also desire freedom and fex- ibility," he notes. Bob Martin, design director, Major Appliances North America for Electrolux North America in Charlotte, NC sees a demand for products that ofer fexibility as well, such as large cooking surfaces and ovens with larger capacity. Time-saving features and technolo- gies like easy clean and fast preheat are also in demand, he says. Davies adds that visual feedback, such as glowing bezels that ensure the user knows what burners are turned on from a distance, is benefcial. Additionally, he says, premium customers are conscious of paying for features that provide a real beneft. Features that are found in restaurant appliances are also in demand, allowing consumers to cook like a professional chef at home, notes Tyler. VARIED TECHNIQUES While it's essential to ofer the whole range of options in cook- ing techniques, some technologies are making a larger impact, The Electrolux Double Wall Oven With Wave-Touch Controls is designed with a fat oven door for a sleek look. The oven's Perfect Taste Dual Convection technology utilizes dual fans to circulate air evenly with two variable speeds that work in tandem with three heating elements for consistent performance. The unit is also available as a single wall oven. Circle No. 239 on Product Card The SmartGrill by Lynx Grills features the MyChef operating system, which allows the user to choose a recipe via speech recognition or app. Once programmed, the grill ignites and heats itself to grilling temperature, and then guides the user through the cooking process. Circle No. 236 on Product Card The Design Series of Induction Cooktops from Bertazzoni features touch controls, four individually controlled induction heating zones and a beveled black glass ceramic top. Thanks to a booster function, the full energy becomes available instantaneously and is delivered directly to the cookware, thus eliminating heat-up time. The cooktops are available in 30" and 36" models. Circle No. 240 on Product Card New premium front control ranges from Whirlpool Corp. now incorporate the company's Flex Install (FIT) System. Designed to reduce labor time and installation costs, the ranges can accommodate any existing freestanding range cutout thanks to their full-depth design. The 6.2-cu.-ft. Front Control Electric Range with True Convection and 5.8-cu.-ft. Front Control Gas Range Plus True Convection both include FIT System technology and are available in stainless steel, Black Ice and White Ice. Circle No. 244 on Product Card Thermador' s new 30" Five Burner Pro Harmony Range features a cooking surface total of 59,000 BTUs, and includes the company's patented Star Burners, including two with ExtraLow simmering feature. Approved to work in low CFM or recirculation situations, the range can be installed with zero clearance against a rear wall surface, due to a venting technology that reduces back wall temperatures by nearly 20-25 percent. Circle No. 238 on Product Card The Verona 36" Electric Ranges, available from EuroChef , include electric single and double-oven versions. Each oven includes fve high-power sealed elements on a black ceramic cooktop surface. A multi-function European Convection oven and touch- control digital clock and timer are also featured. Circle No. 241 on Product Card Homeowners can use voice activation on their smart phones or tablets to remotely control their Discovery iQ cooking appliances from Dacor. The company's smart cooking appliances, including the Dual-Fuel ranges and single and double wall ovens, feature the Dacor iQ Remote App, with proprietary technology that makes it possible for home chefs to control the range via any smart phone or tablet. It also enables users to upgrade their devices remotely with new features, such as the voice activation technology. Circle No. 237 on Product Card The M series line of built-in ovens from Wolf includes three design styles – contemporary, transitional and professional – in sizes ranging from 27" to 36" in width. Included is the company's Dual VertiCross convection, with reconfgured heating elements and two columnar vertical blower fans in the back corners of the oven that allow for a curved back wall. Ten cooking modes are available via an LCD touchscreen control panel. The ovens are compatible to sync with home automated control systems to monitor via smartphones. Circle No. 242 on Product Card Designed to ft almost any existing cutout, the Viking Range Professional Gas Cooktops feature sealed burners with brass burner rings in 30" and 36" widths. An 18,000 BTU burner delivers commercial power for high-heat sautéing, rapid boiling and quick recovery. Additional features include the SureSpark Ignition System, ScratchSafe Grate Design and removable knobs, grates and burner ports/caps for easy cleaning. Circle No. 243 on Product Card

Articles in this issue

Archives of this issue

view archives of Kitchen & Bath Design News - MAR 2015