Kitchen & Bath Design News

MAR 2018

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

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"Today's tech-savvy homeowners want cooking appliances that offer superior performance – meaningful design and functionality that ele- vates the experience in the kitchen," says Halford. "Induction cooktops are gaining more popularity among homeowners due to the advance- ments in cooking technology." "Ultimately, it's about the homeowner, how he or she likes to pre- pare food, as well as how the appliance can provide the desired results," Bertazzoni maintains. There is a divide between those who prefer gas and induction, she adds, and homeowners are also drawn to the steam oven, which combines convection baking, grilling and steam to deliver the healthiest and most flavorful cooking results. "This is perhaps tied to a shift in popular culture that's more aware of cooking better, health- ier food at home, and understanding how the cooking appliance can play an important role in this," she notes. Dowling says that, among consumers who have tried both gas and electric cooktops, the more serious home chefs seem to prefer the con- venience, accuracy and speed of gas. But, he adds, a lot of the choice is dictated by how strong the utilities are in the market area. Joel Chesebro, chef at Sub-Zero and Wolf, sees more openness to new cooking technologies, especially sous vide cooking. Home- owners are interested in learning more about this newer cooking style, he says. In addition to choosing color for the cooking appliances, Dowling says there's more mixing and matching of colors, metallic trims and textures in the kitchen. Dowling is also seeing little pops of color, rather than a whole suite of yellow appliances; for instance, a consumer might choose just a microwave or dishwasher, he explains. Designers strive to create a personalized look for clients, and manu- facturers are offering more and more options to fit this need. "In addition to stainless steel, metallic glass – with gray or silver finishes – and vibrant color displays are showing up more frequently in the latest cooking appli- ance innovations," says Beatriz Sandoval, director of brand marketing for Thermador at BSH Appliances. "Of course, personalization is key, so we also love to see how designers create their own unique expression with custom panels." Melissa Haber, v.p. of sales and marketing for EuroChef USA in Edgewood, NJ, sees farmhouse and vintage styles trending, morphing from a niche look to a major movement. SPECIALIZED COOKING STYLES With so many ways to cook a meal, it's essential for designers to know exactly how their clients prefer to prepare their food. Induction cooktops are still on the rise, and healthier cooking styles – including steam, con- vection and sous vide – are also getting a lot of attention. Thor Kitchen's 48" Dual Fuel Range provides premium features at a val- ue price. The 6.7-cu.-ft., freestand- ing dual-fuel range features two electric, porcelain ovens – a 30", 4.2-cu.-ft. convection oven and an 18", 2.5-cu.-ft. side oven – to handle virtually all baking and roasting needs. Circle No. 168 on Product Card The NXR Duro Corp. Entrée is a 48" Pro-Style Stainless Steel six-burner Gas Range with a 7.2-cu.-ft. con- vection oven and griddle. The range showcases single-stack burners made in Germany, including high power 18,000 BTU and low power 6,000 BTU burners. Circle No. 167 on Product Card In its 36" induction range, Wolf pairs a powerful induction cooktop with its dual convection oven, which includes 10 automatic cooking modes. The induction cooktop is black ceramic glass and provides a flexible cooking surface that accommodates various pan sizes and dishes. Circle No. 170 on Product Card Miele has added a 30" gas cooktop to its entry line of appliances, which also includes a dual-fuel range and PureLine convection oven. The space-saving cooktop features five burners and easy-to-turn knob controls. Circle No. 169 on Product Card The 48" AGA Mercury Induction Range has five induction burners and three fast-heating ovens, each large enough to fit a 25 lb. turkey, according to the company. The range is available in six finishes, including matte black (shown). Circle No. 172 on Product Card The Kalamazoo Smoker Cabinet from Kalamazoo Outdoor Gourmet features an under-counter cabinet design that mirrors the lines of the firm's cabinetry collection. It pro- vides a sealed charcoal system that offers a 225 F smoking temperature for up to 16 hours on a single 7 lb. load of charcoal. Three large shelves are included to hold food. Circle No. 171 on Product Card Gaggenau's remodeled EB 388 36" oven – the EB 333 – sports a modernized design with upgraded technology. The oven includes a full-width 3mm-thick stainless steel door with a new soft opening and closing technology. A revised inte- rior design integrates a new control module featuring a TFT touch display and new lighting concept. Circle No. 174 on Product Card The Electrolux Advanced Convec- tion Wall Oven, with 5.1 cu. ft. of space, is equipped with a Sous Vide cook mode that uses low tem- peratures and controlled air flow. Additional settings include Perfect Taste Advanced Convection and Perfect Turkey Every Time. Added features include adjustable racks and a 20-minute cleaning option. Circle No. 173 on Product Card 64 Kitchen & Bath Design News • March 2018 PRODUCT TREND REPORT

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