2012 Trends Post: Appliances (Guest Post by Ferguson)

An appliance should last 10 to 20 years, so why do trends matter in this category? For one, you want to avoid getting "bisqued," i.e., buying a color on its way out that will make replacements a nightmare. You also want to get the best water- and energy-savings available on the market, wherever applicable. Finally, it makes sense to take advantage of the latest offerings as they're typically improvements on performance, speed and/or convenience in this durable goods category.

I went to one of the leading retailers of high-end appliances, Ferguson, for their 2012 trend forecast. Fred Minnigerode, Corporate Senior Product Manager of Residential Finished Goods, was happy to oblige. I hope you find his predictions as insightful as I did.

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Technology, technology, technology! Think about it. The hottest selling Christmas items this year were iPods, tablets, e-readers and smart phones. Surveys show that two-thirds of consumers are planning to make a technology purchase in the next six months.

Appliance manufacturers are capitalizing on this trend and incorporating technology into their new products. They recognize that consumers are using touch technology, memory presets, etc. in their everyday lives and will soon be looking for this functionality in the kitchen and bathroom. In the past, these types of features were only available in high-end, premium appliances. However, now they are being offered at the mid-range level and more commonly available. This is a dynamic shift in the world of appliances.

With technology as the focus, here is our list of top kitchen appliance trends for 2012.


Induction Cooking

Induction cooking has been popular in Europe for a while, but Americans are taking notice and demand is steadily increasing. An induction cooker is faster and more energy-efficient than a traditional electric stove. It also provides the user with instant control of temperature level. Even die hard gas fans are slowly converting. Until recently, induction technology was mainly limited to cooktops. However, slide-in and free-standing models are now more readily available, so no matter what the design of your kitchen, you can enjoy the benefits of induction cooking.

This Gaggenau induction cooktop, introduced at Germany's 2011 LivingKitchen show, is planned for 2012 U.S. release

Intuitive Touch Screen Interfaces

Smart phones were among the first to introduce touch screen technology to the masses. There are millions of smart phone users that are now very accustomed to the functionality. And now you can have that same functionality in the kitchen with touch screen interfaces on dishwashers, refrigerators, ranges, ovens and microwaves. Tap the screen one-time to activate and then use the on-screen menu to select the function. The new Jenn-Air Pro-Style Range even allows cooks to program the cooking method, time and temperature of successful recipes and recall them when repeating the recipe.

Smart stove? Jenn-Air's Pro-Style Range delivers a touch screen interface and digital memory

High Tech Design

Not only are appliance manufacturers replicating the functionality of high-tech gadgets, but they are also replicating the style and design. Consumers will eventually be drawn to more streamlined looks in kitchen design and this will influence their purchasing behaviors. Whirlpool will soon be launching their White Ice and Black Ice finishes. The appliances will closely resemble the look of an iPhone or iPad. The finish will feature white or black floating glass accented by stainless steel trim.

I blogged about this Zephyr Arc ventilation hood, designed by a former Apple designer, as another example of technology-inspired design

Steam Ovens

Cooking with steam is a fast, easy way to seal in nutrients and flavors. Since the food only absorbs the amount of moisture needed to cook, there is less chance of overcooking or drying out. Steam ovens are not brand new to the market, but like induction cooking, it is quickly becoming a viable option and alternative to the standard oven. Especially now that the steam oven is available at the mid-range level and is being marketed to health-conscious consumers.

Steam cooking, as in this oven by Thermador, combines health and technology.

[JG Note: Often, space is a limitation in adding steam cooking to your kitchen. If you don't have room for a stand-alone oven, consider a combo steamer with microwave or range.]

Last words

Today’s appliances are smarter, faster and more efficient than ever before. And they have to function that way in order to keep up with consumer’s ever-changing demands. From a cooktop that boils water in a couple of minutes to new multifunctional toilets, today’s modern technology is influencing kitchen and bath trends. 2012 is sure to be an exciting time as we experience a shift from the traditional appliance to a more technologically advanced product, not just at the high-end- but at the average- consumer level.

Guest post by Debbie Schaeffer: three favorite steam ovens

I love sharing specialist expertise with my readers. You'll see Debbie Schaeffer's name on the right column as an appliance contributor. The third generation owner of Mrs. G TV & Appliances in Lawrenceville, NJ, Debbie has been a great source of appliance knowledge for me, both professionally and personally, since we met at a Bosch event in 2009.

I asked her to share an appliance "threesome" in honor of Gold Notes' third anniversary and she was glad to oblige. Debbie suggested sharing her three favorite steam ovens with readers. As you'll recall from my own post a couple of years back on steam ovens, I'm a big fan of these healthy cooking appliances. Here are Debbie's insights and steam oven picks for 2011...

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July is a mouth-watering month filled with farmers' market nutritious treasures and home-grown delicacies. The markets have become a fan favorite of local chefs for their seasonal menus, but the common foodie can still recreate a fresh and flavor-rich dish like a culinary expert with the right appliance.

Long considered a chef's secret cooking tool, a steam oven ensures the vegetables stay firm, preserving the flavor, color, minerals and vital nutrients. Additionally, meats stay moist, fish are perfectly flaky and delicious desserts can be totally guilt-free. Steamed foods are low in fat, too, since they do not require oils or sauces. So, to celebrate Gold Notes’ third anniversary, here are three fabulous steam ovens, any one of which can contribute to a healthy kitchen design:

Miele Convection Steam Oven DG4082



Miele introduced the world's first built-in convection steam oven in 1999. Miele steam ovens enable you to create succulent healthy meals using the power of injection steam. Miele designed theirs to hold three multi-level cooking chambers, so most foods can be prepared and cooked simultaneously – with no risk of flavor transfer – in less than 20 minutes. This is the "Monday through Friday oven" for families on the go! It’s also great for defrosting and reheating.


Thermador Masterpiece (TM) Series Steam and Convection Oven MES301HS/P



Introduced in 2010, Thermador’s Masterpiece Series Steam and Convection Wall Oven offers three cooking modes: Steam, True Convection and the combination of Steam with Convection. The oven includes 40 "EasyCook" food programs that automatically set the oven temperature and humidity to ensure perfect cooking results. The 1.4 cubic foot capacity easily holds a 14-pound turkey and cooks it to juicy, golden-brown perfection in 90 minutes.

Gaggenau Combination Steam and Convection Oven BS280/281



Gaggenau revolutionized the modern kitchen. Their cutting edge design is in a class by itself. The innovative dual-oven system of the Gaggenau Combi-Steam Oven combines the dry heat of the convection oven with non-pressurized steam in precisely calibrated portions. The 30" model can either be conveniently plumbed directly to the water line or with a removable water tank.The door opens to a full 180 degrees, allowing for ease of loading and unloading food.

SENSIBLE STYLE: Missed in America

In January of this year, I was extremely privileged to be one of six American bloggers brought by Blanco to visit the LivingKitchen trade show in Cologne, Germany. It was my first European industry event, and it was a revelation!

There were so many terrific products and trends that I would love to share with my American-based clients. These are a few of the Sensible Style items I saw there that I hope will be brought here in the not-too-distant future! A few, as noted below, are slowly starting to make their way across the pond!


Porcelain countertops

Porcelain countertops offer the same durability and ease of maintenance as quartz, but with a different look. I would not only specify these for my clients, I would use them in my own home.

Top Porzelanik Barcelona would be ideal for North American kitchens, too!

I've only seen porcelain tops in the US so far with Italian Modulnova kitchens, custom-fitted for their cabinets and shipped from Europe.


Retractable faucets

It would be great to hide away the faucet in a contemporary kitchen installation when you don't want to see it, especially on an island. A faucet that drops down to the countertop level can achieve that for you, but I haven't found one here yet!

Blanco's BLANCOELOSCOPE is perfect for the "un-kitchen" look.

High-end laminate cabinets

These are starting to make their way to the U.S., often via international producers like Allmilmo, but the beauty of the styles available in Europe was striking. Some were textured, some glossy, all distinctively different than the laminates that builders plugged into tract homes for years that gave the medium a bad name.

German cabinetry brand Allmilmo is one of the international firms making laminates look good.

Turn-lock kitchen sink drains

We have this style drain on tubs and bathroom sinks here, but you'd be hard-pressed to find a turn-lock drain on an American sink. They were widely shown at the German show. (By the way, turn-lock is my descriptive name for them. The Europeans call them cable-driven waste systems.)

Considering how practical they are, it doesn't make sense to me that they're not widely available here. (One German manufacturer told me that they haven't been widely embraced by the plumbing community.)

Not having to store a drain insert in your sink cabinet would be a nice little benefit! Right now, Duravit USA's website has this technology on their attractive Cassia sink. More manufacturers should follow!

Other kitchen drains don' t hold water compared to this style, shown here on Duravit's Cassia sink

Stylishly-integrated drainboards

These are available with Corian countertops, but not everyone has or wants those. There were numerous styles, materials and configurations to choose from at the LivingKitchen show. They looked great and offered practicality with pretty good looks.

Duravit brings the integrated drainboard stylishly to the US market with its Starck K model

Full-service induction

Gaggenau showed off some fabulous new induction technology I hope crosses the ocean very soon! Anywhere you put your pot or pan on the cooktop worked, not just a few specific burner areas. There were other bells and whistles, too, like a setting memory, but the whole surface approach to cooking was what really won me over. Hopefully, this will be available in the US when I'm ready to replace my dated, gas cooktop.

Gaggenau takes induction cooking to a whole new level

You might also enjoy these posts:

LivingKitchen - Top Products
LivingKitchen - Top Trends

LivingKitchen at IMM Cologne: Top Products

Last week I shared the top trends I spotted at LivingKitchen, a kitchen trade show I attended last month in Cologne, Germany. This week, I'd like to share some of my favorite products from the show.


Game Changer Alert: Counter Intelligence

I've fallen in love again... With a new countertop material. Gold Notes readers know I love quartz tops or their durability, easy maintenance, versatile good looks and warranty protection. These new porcelain tops from TPB Barcelona in Spain offer the same virtues, with some great new styles.




There will be a Molten Gold feature on TPB coming soon, but I didn't want to delay in bringing you a fabulous new entry to the countertop market. They're not yet available in the US; I'm hoping that will change very soon! If you're a designer, ask your favorite fabricator to check these out. If you're a homeowner, ask your favorite designer to look into them for your kitchen. Let's get the North American ball rolling, folks!


Fridge Plus

Liebherr has added a wine cooler to a fridge-freezer combination. While I can't see this working in a family kitchen -- it lacks the freezer space most families require -- it could be an interesting choice for a rec room or vacation home.




Dishwasher Less

Bosch took a modular approach to appliances, allowing you to create kitchen symmetry with a group of small in-wall units. I particularly liked the mini dishwasher.




I can see this unit working very well as a home's second dishwasher - especially in a bar or game room setting.


Game Changer Alert: Hoodwinked

Traditionally, downdraft hoods are less efficient than their overhead components. It's just physics; smoke rises. Elica has changed the equation. Their new Seagull downdraft hood elevates to an overhead position, drawing smoke up into its vents with both style and efficiency.




While all the Elicas I've seen at past KBIS shows have focused on style, this one delivers innovation, too.


Sinkalicous

Every time I visit KBIS, I make it a point to visit the Blanco booth and see what new styles and colors they're offering in Silgranit, one of my favorite sink materials. As Blanco was the host for this Germany/LivingKitchen trip, I was one of the Design Council members given a tour of their large booth at the show. I really liked the Ronis Sink with its cutting board cover and accessories.




I would definitely spec this as a client's prep sink, but in an undermount configuration. I also liked the new Blanco Ceramic sinks.




They offer both fireclay durability and great accessories - i.e., Sensible Style!


Game Changer Alert: Now You're Cooking!

Gaggenau is a company that isn't afraid to innovate. At LivingKitchen, they introduced a fabulous new induction cooktop that works like no other smooth top I've ever seen - induction or radiant. Anywhere you place your pot or pan on its surface becomes a burner.




If you move the pot to a new place on the cooktop, it recalls your previous settings, making cooking more flexible and efficient. Wow.


Take a look at my LivingKitchen Top Trends Post, too! Some of these will be heading to a North American kitchen near you!


Also check out the blogs of my fellow LivingKitchen travelers. Each has their own great posts on this terrific tradeshow. The links below will take you to their home page. A search of "LivingKitchen," "Living Kitchen," "IMM," or "Cologne" should pull up their top-notch coverage.

Leslie Clagett's KB Culture
Paul Anater's Kitchen and Residential Design
Susan Serra's The Kitchen Designer
Cheryl Clendenon's Kitchen Details and Design

GET STEAMED... OR HOW I WENT TO GREENWOOD, MISSISSIPPI AND FELL IN LOVE WITH AN OVEN

“Steaming is great because of its speed and minimal impact on [the] flavor and texture of food. The method is particularly appropriate with ingredients that bring a delicate flavor. Fresh vegetables are perfectly suited to steam cooking, as they have subtle, delicious flavors that are lost to more aggressive heat. Poultry, pork, and many kinds of seafood are also beautiful matches with this form of cooking.” FamilyEducation.com

“Steam ovens, (often called ‘combi ovens,’ because they cook with a combination of steam and dry heat), are a chef’s secret weapon.” Food and Wine Magazine


Last week, at Viking Range Company’s designer open house program, I had some of the best stir-fried rice and cheesecake I’ve ever enjoyed – prepared in its Steam/Convect Oven™, (shown above right). Now I seriously want one! This baby:

* Steams
* Roasts
* Bakes
* Browns
* Reheats

It even multi-tasks! The Steam/Convect Oven can cook two dishes on two separate settings at the same time to get dinner on the table faster. How perfect is that for busy homeowners?

Here’s a 10-second video Viking has prepared to show the S/O in operation.


OTHER RESOURCES

Many major manufacturers make combination steam ovens. Here are a few links for your convenience:

Gaggenau
Kitchen Aid
Kuppersbusch
Miele

The Gaggenau offers the unique feature of a side-opening door, which is ideal for wheelchair users. I have not had the opportunity to evaluate or use any of these competing combination-steam ovens on the market, so I can’t comment on them with any authority.

If you decide that this is an appliance that would enhance your kitchen – as I have – then compare and contrast. When I start shopping for my own Casa de Goldberg combi-steam oven, these are the Viking benchmarks I’ll be using:

* Doesn’t need to be plumbed for less expensive installation and easier maintenance.
* Multi-tasks for cook’s convenience and faster cooking time.
* Alerts owner to run self-clean (de-scale) function so I don’t have to worry about it.

Here are a few related considerations for adding a combi-steam oven to your kitchen:

* Will it replace an existing second oven?
* If so, does it need or come with a trim kit?
* Do you need a new cabinet to accommodate an added appliance?
* Do you have a licensed electrician to run the wiring and install it?
* What is the most convenient location in your kitchen for this new appliance, based on your cooking plans for it?
* Where can it be safely installed?
* Do you have trusted local appliance and remodeling experts to guide you?


BLOG BONUS

Here, compliments of Viking Product Training Manager and hostess extraordinaire Dorothy Gates, is the recipe for the best cheesecake on the planet:

CHEESECAKE

Crust:

3 tablespoons sugar
3 tablespoons butter
2 cups graham cracker crumbs

Using a [Viking] Food Processor, combine ingredients until blended.

Press into a spring form pan, pressing halfway up the sides of the pan.

Filling:

16 ounces cream cheese, room temperature
1 cup sugar
3 eggs
2 tablespoons vanilla extract
3 cups sour cream

Using a [Viking] Stand Mixer, cream cheese and sugar until smooth on medium speed.

Add eggs, one at a time, beating after each addition until smooth, scraping down bowl from time to time.

Mix in vanilla and sour cream until combined.

Pour into spring form pan.

Place rack at level 1 and level 3.

Preheat oven using Truconvec™ cooking, 300°F.

Bake until center is set but not firm, at 300°F, 1 hour 10 minutes.

Let set in oven for 10 minutes with door open.

Cool completely before removing from pan.

Enjoy!


FINAL THOUGHTS

This is my second entry in a Gold Notes holiday entertaining series. Last week, I focused on wine storage. I haven't decided on next week's topic yet. (If you have a request, don't hesitate to let me know.) I also shared some holiday entertaining tips with my Tampa Tribune Flair Magazine readers this month. Click to page 41 to read this story, which includes tips from an appliance pro, caterer/cafe owner and wine expert.