Appliances for 21st Century Kitchens Part Two: Cooking Up a Storm!
When thinking about appliances for 21st century kitchen, what comes to mind for cooking up a storm? Ranges, ovens and cooktops are the work horses of the kitchen. There are more choices than ever in these categories. Whether you have a generously-sized kitchen that can accommodate a professional 60” range or a tiny, urban one that calls for a 15”-two-burner cooktop, there is a model for just about every space, taste and budget.
The way one cooks and the kitchen space available dictates what kinds of appliances will work. Many a kitchen remodel has been driven by the desire to accommodate a larger, professional range. A key decision will be whether you choose a separate cooktop or range top and separate wall ovens or a range (which combines a cooktop with an oven or double oven), or a combination of both. Often people will opt for a range plus a combination double microwave and wall oven.
COOL FUEL
The next decisions have to do with the power source for cooking appliances: electric, induction, gas, or dual-fuel.
o Gas powered or LP (Propane doesn’t require a gas line)
o Electric powered
o Duel-fuel models (usually an electric oven and a gas cooktop in a range)
Luxury brands include Wolf, Bosch, JennAir, Viking, Thermador, BlueStar, La Cornue, Bertazzoni, Miele, and GE Monogram.
When it comes to cooking methods: induction, convection, or steam are the next decisions to make. Induction cooktops are more popular than ever: fast, clean, and cool-to-the-touch, they transfer electrical energy by induction from a coil of wire into a metal vessel that must be ferromagnetic. That means you have to have the pots and pans that have magnetic qualities. For this reason, cookware made from aluminum, copper or glass (including Pyrex) will not work.
This modern kitchen features an induction cooktop.
Do you have a need for speed? If so, convection ovens work by circulating air that transfers heat faster to the food than traditional ovens. Common in restaurant kitchens, steam ovens use a reservoir of water to produce just the right amount of moisture to keep nutrients in food. Fish, meat, vegetable and pasta dishes from a steam oven never tasted better. And best yet, there are combination convection-steam ovens on the market. So depending on what you’re cooking and how much time you have to cook it, you can pretty much replicate any five-star restaurant in your own home.
We adore double wall ovens, especially when one of the ovens is a combi. We also love that oven doors have evolved. Taking a hint from professional ovens, not all oven doors pull down and take up all that space when extended. Some open like French doors. Some open sideways with hinges on the right or left depending on the layout of the kitchen. Isn’t that great? It makes baking so much easier. GE Monogram and Viking make French door models.
One more thought about cooking appliances for 21st Century kitchens - they are bursting with color! BlueStar offers a rainbow of hues. Stainless steel is still popular but there are plenty of options available.
Stay tuned for Part Three in Appliances for 21st century kitchens when we explore vent hoods, microwave drawers and other small appliances that homeowners crave. Espresso anyone?
Are you considering a kitchen remodel? Visit our resources page or download our brochure to learn how to create a great kitchen. Let’s talk more about your design goals.
Cooking happens here! The ovens are a steam oven and 30” convection oven and a gas range top by Wolf in a Wayland kitchen.