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Jenn-Air's fve-burner glass cooktop features European design, with stain- less steel knobs, aluminum burners and black matte grates against a glossy black glass surface. Available in 30" and 36", the cooktop includes an 18,000 BTU Dual-Stacked Pow- erBurner at the center, ofering two levels of fames. Additional burners include two 12,000 BTU burners and a 9,000 BTU burner. Circle No. 179 on Product Card Bosch's Benchmark Steam Convection Oven ofers horizontal installation and matching design for alignment with Bosch wall and speed ovens. Key features of the oven include: a high resolution TFT multicolor control panel, and the ability to select from steam, true convection, steam convection or specialty modes to cook meals more quickly. Circle No. 178 on Product Card Coyote Outdoor Living's CSL-36" is equipped with three 11-gauge stain- less steel Coyote iBurner's, plus one infrared rear burner and one Rapid- Sear burner. Amber back-lit knobs allow for nighttime grilling. The grill provides 875 sq. in. of cooking area and up to 95,000 BTU. Circle No. 177 on Product Card Aga Marvel has extended its AGA cast iron range solutions for a custom à la carte design. Upcoming in the AGA cast iron collection are new cooktop and oven confgurations and fuel types for an extensive range of design options. Homeowners can choose from gas, dual fuel, electric and propane fuel types; 2-oven, 3-oven, 5-oven and 7-oven confgu- rations, and 15 color options. Circle No. 176 on Product Card The Generation 6000 series from Miele includes a range of appliances. Two distinct design styles – PureLine and ContourLine – are featured, as well as several color options includ- ing Brilliant White and Trufe Brown. Shown is the Steam Oven, which fea- tures MultiSteam technology and six steam inlets that deliver even steam distribution. M Touch, an intuitive user interface, is also featured. Circle No. 175 on Product Card Wolf has enhanced its cooking appliances, including its cooktops, to include a wider range of BTUs – with options of 18,000 and 20,000 maximum BTUs. The dual-stacked burners feature two independent tiers of fame ports on each burner, one above the other. The upper tier produces high heat for searing and faster boils, while the lower tier provides pinpoint control. Circle No. 174 on Product Card The Bertazzoni Induction Cook- top uses magnetism – an efcient heat-transfer technology for super-fast yet precise cooking. The responsive, moderately priced Design Series cooktop heats only the cooking utensil, staying cool to the touch once cookware is removed, according to the company. Circle No. 173 on Product Card The pairing of Serenity Blue with Rose Quartz knobs on Blue Star's 48" Platinum Series Range is a nod to Pantone's twin Colors of the Year. The range features the series' PrimaNova 25,000 BTU burners, an interchangeable cast-iron griddle/ charbroiler system and PowR Oven technology. The range also comes in 30", 36" and 60" sizes. Circle No. 172 on Product Card faces to help the appliance blend in with the overall design. As for fnish, he says, stainless steel is still at the top of Caliber's clients' list. At the same time, he adds, Caliber ofers a personalized palate of materials including var- ious species of wood handles, choices of any RAL color and authentic solid brass, copper or polished stainless trim to create a custom product. "Stainless steel is still absolutely dominating the market," says Zaiane. He believes it will remain the strongest because the industry repeatedly sees trends move toward white or color for a couple of years, then back to stainless when people tire of the newest look. PREFERRED METHODS While the range of cooking methods available for appliances has expand- ed a great deal in recent years, there are some that have come to the fore- front, gaining attention from both designers and consumers. An aware- ness of healthy living puts steam ovens in high demand, and induction cooking is also on the rise, according to manufacturers. Cooks are looking for features that allow them to prepare food in a healthy way that preserves nutrients, like a steam oven, says Bertazzoni. Zaiane agrees that healthy cooking is a strong trend. "When it comes to steam cooking, the healthiest way of cooking, we've been a pioneer," for the resale value. They have pent-up desire to make this space a personal statement for themselves and not a conservative fxation on the next owner's needs or making back their money on a makeover." Eurochef has responded to this by ofering new colors, including an RAL program for the company's ILVE ranges, and expanded color options in its Verona range series. There is greater experimentation with design, adds Bergeth, exempli- fed by new colors and textures on both the inside and outside of appli- ances. "We're entering into an era of more adventurous kitchen design, and we believe this is largely due to the millennial generation. While good design is universal, this generation is acting as a catalyst for change in the appliance industry. They're demanding higher performing product and a better experience. This includes more experimentation with color." On the other side of the spectrum are appliances that are almost hidden within the overall design. "Appliances need to integrate perfectly in the kitchen," says Valentina Bertazzoni, brand manager for Bertazzoni, based in Guastalla, Italy. Lines, proportions and all design principles must be bal- anced, she says, though a touch of color can act as a focal point in the kitch- en. When color is used, she adds, vibrant colors are the most requested. Nichols has also seen a trend toward concealment of the appliance, such as a counter-depth range alongside matching refrigerator doors and drawer 52 Kitchen & Bath Design News • March 2016 PRODUCT TREND REPORT