Kitchen & Bath Design News

JUN 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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Range hoods also made quite the statement at EuroCucina, and didn't necessarily resemble vents of years past. "The use of downdraft or 'pop-up' ventilation systems that eliminate the need for an overhead hood were featured, as were ceiling-mounted perimetric ventilation systems that again eliminate the need for a 'view blocking, head knocking' hood so the cooking center can easily be located on an island or peninsula," says Cheever. "I love the new hood ideas that resemble a pendant light on recirculating hoods," exclaims Diaz-Velasco. IN THE BATH Turning to the bath, predictable trends such as saving water, antimicrobial surfaces and geometric shapes all took on new meaning at the International Bathroom Exhibition. Smart showerheads not only mimic natural rainfall, but do it using less water. Glazes on fixtures incorporate antimicrobial proper- ties and provide a non-stick surface that makes cleaning easier. Innovative solid surface materials also enable manufacturers to stretch the limits of design. One of the most talked about elements was the Wet System wallpaper for the shower from Wall&Déco. The wallpaper is designed for damp environments, so it can be used in the shower and even on the exterior of the house. "Wallpaper in the shower opens up a whole new design area," says Fisher. "Wallpaper throughout the entire shower and on the floors!" adds Diaz-Velasco. "I totally dig this concept and am trying to convince clients to incorporate this." While most of the trends seen at Salone were contempo- rary and European in scope, designers note that many ideas can be incorporated into American homes. "Many of the trends are universal in their appropriate- ness for contemporary settings, so they can be employed when creating a U.S. kitchen," remarks Cheever. "To me, there is no longer a 'line of difference' between U.S. kitch- ens and those seen in other parts of the world from a style standpoint." "Regarding what trends can be transferred to the U.S., it's really up to the designer to sell the concept," stresses Fisher. "It's up to us to get clients to try something new."▪ thought-out storage," stresses Fisher, who cites the importance of this element. "I believe many designers leave a lot of money on the table by not thinking storage out fully," she says. One of the newest places shown for storage was the back- splash – and not just magnetic strips and hooks on the sur- face. Instead, visitors were treated to a range of sliding doors and pop-out panels in the backsplash that were hiding spices and utensils out of sight. "I think the concept of re-thinking the back-space area as a new site for a storage system or a much more interesting ma- terial is a great 'take-away' for U.S. designers," notes Cheever. POPS OF COLOR While tones of black – from charcoal grey to onyx – graced much of the cabinetry, the darkness was permeated by pale wood tones and bursts of bright colors. "There were pink cabinets and blue cabinets, and they used a lot of color in combination with black cabinets," reports Fisher. "The trend is definitely getting away from doing a monochromatic kitchen." "Gray seems to have been replaced with black and brown on cabinetry," confirms Wyner. "And, on the other extreme, more color is being introduced on appliances." Dolce & Gabbana designs for Smeg turned appliances into works of art, while Bosch offered colorful refrigerator door panels that could be changed out for the indecisive client. Striking colors were also used in combination – cabinets with bold hardware, appliances in bold high-gloss colors and burnished finishes of pewter, copper and gold. There were colored cooktops and textured wall ovens in addition to colored cooking appliances with metal accents in mixed materials. APPLIANCE CONNECTIONS Whether appliances went into hiding behind panels or took a colorful spot at the center of the design, one thing they all seemed to have in common was their high-tech abilities. Gas burners resting on surfacing was something seen repeatedly from booth to booth. Fisher favors the idea as one that makes sense for many kitchens. "It would be nice to sepa- rate the cooking areas – to have two burners in one area, then two burners in another space," she comments. The Scavolini booth at EuroCuci- na incorporated a number of trends, including con- trasting dark and light cabinetry, hidden elements, glass front and overhead open shelf storage, and a green wall for growing herbs. Photo: Mary Middleton Design Ltd. 60 Kitchen & Bath Design News • June 2018 SALONE DEL MOBILE.MILANO

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