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.

Three appliances on my wish list

Here's another "Threesome," in honor of Gold Notes' third anniversary this month. Throughout July, I'm bringing you three posts a week, each featuring a trio of information.

This one is about my own place. I’d like to update the kitchen in the townhome I purchased last November. Strictly speaking, Chez J's kitchen is just fine. Since the place was built in 2006 and I’m only the second owner, things are new and in pretty good shape. They’re just not in Jamie shape! The one non-functioning item that needed to be changed was a pull-out faucet that wouldn't swivel. Thankfully, it's gone now! I wrote about this in my first home update post a few months ago.

I also added a tilt-out tray in front of the sink to store scrubbers and scrapers, a double pull-out for trash and recycling, and drawer organizers for spices, cutlery and utensils. There are many more things I'd like to do, including swap out some of the appliances. Here are the changes I'd like to make in that regard.

I’ve never been a fan of over-the-range microwaves, especially above gas cooktops. I’d like to ditch them both, in favor of a dedicated vent hood and induction range. Here’s the range hood I’d like to get, which may not even require changing the cabinet above. As I wrote last March after returning from Vent-A-Hood training in Dallas, I believe their Magic Lung system to be the best on the market. This Nouveau Pro, which will be considerably quieter than the fan on the current micro, will be a big improvement, and should hook up to the current vent, as well.




I would love an induction range with a warming drawer. (I could save myself some money and go with an induction cooktop, leaving the single oven in place below, but then I wouldn’t get the warming drawer!) Right now, there aren’t many on the market. Hopefully, by the time my to-do list rolls around to this project, I’ll have more choices. If I were to buy one today, I’d go for this Kenmore Elite 4500.




Since I’ll be swapping out my current microwave with a vent fan, I’m going to need a replacement for it. My ideal would be a combination microwave/convection/steam oven. When I got back from Viking training a couple of years ago, I was totally sold on the benefits of steam cooking, but I don’t have room for two ovens.

KitchenAid has created this power trio, but is only offering it as the upper half of a double oven right now ((KEHU309SSS), I’ve been told. I’m hoping that changes by the time I’m ready to take on this project! Currently, the combination oven has a drop-down door, whereas every standard single microwave on the market has a left-hinge door. A left-hinge simply won’t work in the right corner where I want the new microwave to go. This is true for many client projects, as well. Designers have been asking for right hinge microwaves for years now but no one, to the best of my knowledge, has met the need yet.