Four Favorite Sensible Style Kitchen Solutions

Thanks for stopping by during my month-long Gold Notes' Fourth Anniversary celebration.  This is Kitchen Week.  


I believe that kitchens should be practical as well as pretty. They should make sense for how you and your household functions, not how someone on television or in a magazine does. They should fit into your home like they were “born” there if, in fact, you’re remodeling the one that was. I also believe they should fit the value of your home and neighborhood standards, so you don’t put a $100,000 kitchen into a $200,000 condo. These are my Sensible Style design principles and the solutions I recommend to my clients and readers generally come from that philosophy. 


As a professional kitchen and bath designer these past eight years – and a blogger for four – I’ve come across a myriad solutions I think are great for a wide range of kitchens. Here are my four favorite Sensible Style solutions: 


Engineered Stone Countertops 


This is my favorite widely-available material for kitchen countertops.  (Porcelain slab is my latest, but it's not yet widely available in the US yet.  Look for that to change in the next couple of years.)  Engineered stone, aka quartz and sold under brand names like Zodiaq, Cambria, Silestone, et al, is durable, low maintenance, warrantied, versatile and attractive. You can go contemporary with solid styles that look like concrete, or traditional with recently-improved styles that look like marble and granite. Its main limitation is that it can’t go outside if you’re also creating an outdoor kitchen. Not a big deal, but worth mentioning. 

Engineered stone goes contemporary
(Photo: Silestone)

Rectified Porcelain Tile 


Like engineered stone counters, porcelain tile is durable, versatile and low maintenance. The rectified versions have minimal grout lines, reducing maintenance even further. This makes them practical for both flooring and backsplashes. They can also go traditional or contemporary, depending on the style you choose. The only disadvantage is their hardness underfoot, which can create foot, back, hip and leg strain, as well as fatigue. A cushioned task mat can alleviate that issue. 

Porcelain tile looks and wears wonderfully in hard-working  kitchens
(Photo:  Ceramics of Italy)

Hands-free Faucets 


Kitchen faucets work harder than any other in your home, and are likeliest to spread the most germs. Having a model that’s hands-free means fewer winter colds and less chicken grease to clean up. They’re available in traditional, transitional and contemporary styles. Choose the one that works best for your home and budget. 

A hands-free faucet adds style and convenience
(Photo:  Moen)

Induction 

I love induction cooking. Not only is it faster than even pro gas, it’s safer to use and more energy efficient. Chefs across Europe have been using induction for years. I’m very glad it’s catching on here. My very first blog post [], way back in July 2008, was on induction. Since then, there has been an increasing array of offerings in this category, from economical freestanding ranges to the new state-of-the art Thermador Freedom Induction Cooktop.

Induction is the smartest cooking technology on the market today
(Photo:  Thermador)

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.

MOLTEN GOLD - Steamy Subject

A few years ago, I attended a designer training program that introduced me to steam cooking. I was super-impressed with the quality of the food that emerged from that small oven, and the versatility of the appliance. It does everything a microwave does, except for making popcorn, and it can multi-task pie with poultry or cod with quiche.

The biggest challenge of steam ovens is finding a spot for one in a normal-sized kitchen. The new Thermador Pro Grand Steam Range solves that quandary. It builds the steam oven into the body of a classic six-burner range, and its reservoir-based functionality means you don’t have to sweat a plumbing connection. Wow and double wow.



The Pro Grand also builds convection cooking and a warming drawer into its oven space. Both are great conveniences for busy families and happy bakers.







The range’s cooktop offers a griddle or grill option, simmer capability and a 22,000 BTU burner suitable for home wok cooking. Other than making microwave popcorn, (and who really cares!), I can’t think of a single thing this cooking machine won’t master.




The Thermador Brand

Thermador began making appliances in 1932, after operating for 16 years as an electrical products manufacturer, and has been innovating ever since. Julia Child created many of her famous PBS show dishes in a Thermador wall oven.




The company’s online Heritage page offers a fabulous timeline of introductions to the home appliance market: wall ovens and cooktops (1947), “pro ranges” (1948), warming drawers (1952), self-cleaning ovens (1963), speed cook ovens (1976), pop-up retractable downdraft systems (1978) and sealed gas burners (1987), among others.

Thermadors are sold through the same high-end appliance showrooms as their high-end competitors.


The Facts

Warranty: One year

Pricing: MSRP $13,995

Website: http://www.thermador.com/



All photos courtesy of Thermador.

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.

TOP KITCHEN PRODUCTS FROM KBIS 2008

Every year, the leading companies in the kitchen and bath industry gather for the Kitchen/Bath Industry Show, the largest gathering of manufacturers, dealers and designers in North America. This year, the National Kitchen & Bath Association, which produces KBIS, decided to feature official bloggers to cover the show as it occurred. I was one of those bloggers. My beat was "luxury products."

This posting extends beyond the luxury market, though, to products that could benefit any of our kitchens. Here are those I feel are the most helpful, and fill the greatest need.

THERMADOR'S RECIRCULATING DOWNDRAFT

The first is Thermador's recirculating unit for its downdraft ventilation system. While downdrafts and recirculating models are less powerful than a conventional hood vented outdoors, this is a good solution for condo kitchens with island cooktops where outside venting isn't an option. I had one of those projects earlier this year and was delighted to find this solution at the show. Sister company, Bosch, is also offering a recirculating unit for its downdrafts. They're expected to be available by the end of August 2008.


MIELE RETRACTABLE HOOD

Here's another innovation in cooking ventilation systems from Miele. This one elevates when not in use. It is ideal for open plan kitchens with killer views, that would be partially obstructed by a standard hood. Shown here: Model DA424 is scheduled for October or November 2008 release.



COUNTERTOP-MOUNTED POT FILLER

These are not a new introduction, but nonetheless merit a mention as they've more than proved their value, and showed up at most of the fixture companies' booths. They are ideal for an island-based cooktop or range, where a wall-mounted pot-filler won't work. Shown: Hansgrohe's Talis S Pot Filler, Deck-Mounted.

VIKING'S INDUCTION RANGE

Just about every appliance manufacturer was showing an induction cooktop at KBIS. Viking was the only one I spotted with an induction range in the works. This is ideal for homeowners who want to replace appliances, not cabinets. The new induction range, expected at the end of this year or early 2009, can fit in the same spot as a 30-inch gas or electric range, and save you money on your utility bills. For more induction advantages, please see my earlier posting on this topic. If you'd like a sneak peak at the KBIS-displayed range prototype, you can click here at my KBIS Blog - Day One entry and scroll down three snapshots to see the photograph I took at the Viking booth.


KUPPERBUSCH'S INDUCTION WOK

While on the subject of induction cooking which, by now, you know I heartily endorse, this induction wok from German manufacturer, Kuppersbusch, is a great kitchen addition for those who enjoy stir-fry.



GE PROFILE'S SINGLE/DOUBLE WALL OVEN

If you'd love to have a double oven, but have a space-challenged kitchen, you'll love this innovation from GE Profile. It allows you to cook in two ovens while only using the space requirements of one. The larger, lower oven can accommodate a 22-pound turkey, while the upper one cooks side dishes. This is the perfect holiday helper, and is expected to debut October 2008.

DISHWASHER INNOVATIONS

Asko introduced two dishwasher innovations: a third rack for low-profile items like bowls and a special rack for extra glasses. Electrolux added a light to the interior of their dishwasher, which is handy if you drop something in the bottom after a late-night snack attack.


FISHER & PAYKEL'S COOLDRAWER

Fisher & Paykel, the folks who energized the dishwasher category with their double drawer model several years ago, have come up with something new, unique and very convenient. It’s a refrigerator. It’s a freezer. You set the temperature for your current need, then change it in the future if those needs changed. This versatile, single drawer-based appliance can live in your cooking zone under a cooktop, so no more carrying a slab of ribs across the kitchen. I can see this chiller also working well in a catering kitchen, a Kosher kitchen, (which frowns on dairy fraternizing with meat), a wheelchair-user’s kitchen, given its upper drawer placement, and my next kitchen, too.



MIELE'S REMOTEVISION TECHNOLOGY REFRIGERATORS

Imagine if your refrigerator alerted you if one of its doors was left open, (or if there was a malfunction threatening your perishables). You don't have to imagine any longer. Miele's new RemoteVision technology will do that for you. It won't tell you which son or daughter left the fridge open, but at least you'll know to phone home and get someone to close it! Shown below: One of Miele's refrigerator/freezer models with RemoteVision -- KF 1901 SF.

COMING SOON

Look for an upcoming "Top Bathroom Products from KBIS 2008" posting.

FINAL THOUGHTS

If you're interested in more information about any of these appliances not furnished here or on the company's web sites, please let me know. I may be able to get your questions answered through my manufacturers' contacts.

Also, if you live in the Tampa, Florida area, feel free to contact me to run some local comparison pricing for you. I do long-distance consulting on appliance planning, too, but not price comparisons out of area. Feel free to contact me at (813) 810-0467 or jamie@jgkitchens.com.