Induction Cooking Within Reach

One of today's most exciting technologies for the kitchen can be found in electro magnetics.  I feel like the dad in The Graduate when he sagely whispers into Benjamin's ear "plastics"! Ok I'm dating myself but truthfully it was an old movie when I saw it for the first time.  Back to the kitchen, the electro magnetics I'm talking about is induction cooking.  Whenever I bring this up to my clients they invariably say, "isn't that the thing where you need special pots"?

You certainly do not need new pots IF they pass the test.  Simply grab a magnet and if it sticks to the bottom of your pot you're good to go.  That's it. Some work and some don't. Now if you're splurging on a new kitchen or stove perhaps a new set of pots is in order anyway, yes?  

History of Induction Cooking

Induction cooking technology was actually first introduced  at the 1933 World's Fair in Chicago.  It became available to homeowners in the seventies but you probably never heard about it because, well frankly, it was a fail.  Kinks were resolved as the technology continued to advance in Europe and Asia. Then several years ago induction cooktops were back and they've been gaining popularity in the luxury market every since.  In fact, Ryan DeGraffenreid, Territory Sales Manager for Florida, Latin America and the Caribbean for Subzero-Wolf, ventures to say that when considering electric vs induction their clients are choosing induction most of the time!

Why Induction?

The big reasons to go with the big "I" are safety, ease of maintenance and cooking efficiency.  Since your pot only heats up where it makes contact with the burner you're a lot less likely to get burned, plus all your energy goes into cooking your food instead of it being expelled into the air.  In fact, with induction, 84-90% of energy goes into your cooking as opposed to 44- 55% for gas, the least efficient. Electric falls somewhere in between.  Induction cooking is also a bit quicker.  It takes about 4 minutes to boil water with induction.  It's about 7 minutes for electric and 8 for gas. If your pot does boil over, clean up is a lot easier since the area surrounding the pot will not be as hot. It's no fun chiseling baked on goo off your cooking surface!

The New Choices Make Induction Available for Everyone

I am looking forward to downsizing and moving back into my little condo by the water.  My kitchen will definitely be getting a makeover (stay tuned) and since induction technology is now available in the 30" range format, I'm in.  I've been doing a bit of research and have found that you can switch to an induction range starting at $1,700 for a free standing (as opposed to slide-in which has controls on the front)  model by Kenmore.  Right now with the current sale you can get that down to $1,099.00  It's the same size as your old 30" range too so no worries there.  Then at the other end of the spectrum you can find this Subzero-Wolf which retails for over $9,000.  Currently it's the only 36" induction range on the market.  Needless to say it's the Rolls Royce of ranges!

Is All Induction Created Equal?

One thing I have notice with just about every single model is that the ratings are consistently 4.5 stars.  There also typically seems to be a lemon in the mix as well. If you come upon a bad review you should read it and decide if the issues are something you should research further.   Bad reviews can be great tools.  All these ranges feature convection ovens. (another blog post)  The main differences are styling and bells and whistles including myriad settings on the higher end models.  Find an appliance retailer in your area and check it out.  If you're in my area I'd love to go with you. :-) As far as my search goes, I'm still exploring.  Price is definitely important but this model by Bosch is a clear favorite.  It retails at $3,199 and also includes a warming drawer at the bottom.   I'm still looking though.  As I always say, when it comes to doing your kitchen you must pick your battles.  Spend the money where it means the most to you and save in areas where you really don't mind compromising a little. The trick is deciphering both which is one of the things I explore with my clients.

I'd love to hear your thoughts, comments or questions about induction cooking, pro or consumer, do share!

FTK: Latest in Appliances on Show at EuroCucina

Let’s see.  Where were we?  Ah, yes.  I was going to tell you about FTK at iSaloni.  If you don’t know about my trip to Milan with the Blanco Design Council during Design Week, you’ve got some catching up to do!  Anyway, FTK, or Technology for the Kitchen, is a showcase for innovation in the category of domestic appliances.   The focus is on the seamless integration of cooking and refrigeration technology in the kitchen.   It is a world event so I saw names I am familiar with such as Miele, Electrolux and for the first time at this show, Subzero Wolf (above).  I also saw many unfamiliar brands such as Turkey’s Arcelik (Beko) Group which was also making its debut at EuroCucina 2014. In Europe we Americans have a reputation for embracing BIG! This includes cars, portions and, yes, refrigerators.  Did you know  what we call a standard refrigerator is referred to as an “American Refrigerator” in Europe?  This is a misconception as there are many  NYC apartment owners who I'm sure would warmly embrace their kitchen luxury a bit scaled down! Am I right?  Compact sizing was a popular offering along with ease of operation and low energy consumption. I saw new color choices for appliances such as the return of black and white for high end appliances, as featured at Miele. Ventilation was perhaps the “design star” at FTK with all kinds of sculptural sexy hood choices on show.  All the appliances were design oriented as well as efficient, offering consumers products that meet technical demands while holding their own in the “looks department”.  This means appliances for the home have taken on new shapes, colors and materials in addition to being light, compact, ergonomic and extremely appealing.  Steam and induction cooking continue to take the industry by force.  They’re not going away peeps! Contemporary lifestyles and increasingly open floor plans require versatile, multi-purpose solutions. In some areas of the globe, not only is fresh water a precious commodity, but so is fresh air.  Check out these interesting air purifiers.  Next up:  What's going on in the bathroom? Salone Internazionale del Bagno.  If you'd like to see all my photos from Design Week Milan, I've got you covered.  Just click here.

Getting Ready to Meet Milan

Where can you go to see the genius of Leonardo da Vinci as well as the brilliance of contemporary couture and cutting edge design?  MILAN!!!  This year I will be one of the more than two million annual visitors to Milan.  I'm excited to be a part of the Blanco team covering the Milan Furniture Fair or more properly referred to as, Salone Internazionale del Mobile di Milano.  

Originally an Italian furniture show, the event has grown, since 1961 into a major international happening for the design world.  Always held  in April, this year Milan Design Week runs from April 8-13th.  Besides being a major world fashion and design capital, Milan is home to the 5th largest cathedral in the world, Santa Maria delle Grazie.

Santa Maria delle Grazie

Santa Maria is home to many da Vinci paintings, including The Last Supper,  and is a UNESCO World Heritage Site.

Naturally I will be very interested in the EuroCucina/International Kitchen Furniture Exhibition segment of the show. This, along with the International Bathroom Exhibition are a part of the big event every two years.  A little (Italian) bird tells me that this year we will continue to see an abundance of natural finishes.

Technology designed to improve the kitchen experience will be its own category and for the first time, American manufacturer SubZero Wolf will be joining the mix.

The Bathroom Exhibition's theme is all about creating a "temple for the mind and body" with the latest products and accessories you need to create the "spa experience".

SOOOO if you haven't put Kitchens for Living into your regular-blog-reading-rotation, now might be a great time.  It's so good to know what's going on in the rest of the world and I'm so excited to share iSaloni and all my impressions of beautiful Milano.  You can  also follow me on FaceBook, Twitter and Instagram for updates.

Talkin Turkey and Combi-Steam Ovens

Sometimes my job comes with perks. I cannot lie. This week I had the pleasure of attending the annual Thanksgiving “lunch and learn” hosted by Florida Builder Appliances, the dynamic go-to resource for all types of appliances from GE to the uber high end including Subzero-Wolf, Miele and even La Cornue. This little gathering for us peeps in the business is quickly becoming an annual ritual we look forward to.

  We get to experience the amazing Chef Rachelle Boucher in action.   She has cooked for the rich and famous including Catherine Zeta-Jones and George Lucas among others.

 We enjoy the traditional Thanksgiving fare including turkey, stuffing and cranberry relish, served each year with a new culinary twist.  In addition we learn all kinds of interesting expert tips.

Chef Rachelle recommends the “butterfly method”  where she actually spreads the turkey, breast down for cooking.  This is so that the white meat retains moisture.Perhaps the most impressive take away this year was learning about the combi-steam oven.   You know I tout the induction cooktop as the future of cooking, now you can pair that with the combi-steam oven.  This gem combines steam cooking with a convection browning/roasting function.Everyone knows you can steam vegetables to retain flavor, nutrients and moistness but you can also reheat pizza in this bad boy!! Yes, and you will enjoy a crispy perfectly browned crust.  The 14lb turkey at the top of this post was cooked entirely in a Thermador Combi-Steam Oven.  It was steamed for one hour and 15 minutes followed by 30 minutes on browning mode (no basting needed) and voila'!Commercial combi ovens have been used for years in the restaurant industry.  Now the same technology is available for your kitchen.  In addition to Thermador, you can get your combi oven from Miele or Wolf.  Bosch makes one too but it's not available in the US :(If you're eager to sample the benefits of steam convection cooking but don't have the space or funds to invest in the high end brands, you're in luck.  Williams- Sonoma sells a smaller counter top model for around $300.  It looks small but can hold a whole 5lb chicken or 12" pizza. Next up:  Is your kitchen tired, decrepit and outdated?  You can refresh, renew and update without reinventing the wheel.

Tip #3: Where can I save money and what items are worth the splurge?

Many of our clients begin kitchen remodeling projects in the summer.  Kids are out of school and our commitments tend to be less (for some of us) in the summer months.  Today's client query is one that I hear a lot.  Naturally we all want to get the most for our money in all our investments but where can you save money in a kitchen remodel and what items are worth the splurge?The answer to that is largely subjective as we all have differing needs and priorities.  That said, there are some principles that should never be compromised and those include efficient use of space, safety and the best quality you can afford.

Contemporary Kitchen with standard depth refrigerator.  Courtesy of Houzz.com

Eclectic Kitchen by Indianapolis General Contractors Wrightworks, LLC This counter depth

refrigerator is a much better fit.  Courtesy of  Houzz.com

 SplurgeI must confess, there are some standards in the kitchen industry that are just plain wrong.  One of them is the standard depth refrigerator.  A standard base cabinet depth is 24" (25" including doors).  A standard refrigerator is about 33" deep!  It might look perfect standing solo at the appliance store but it could look like a beast in your kitchen!  Yes, they stick out.  Depending on the layout of the kitchen we can sometimes work around the depth by surrounding the fridge with extra deep side panels and a cabinet above pulled forward.  But if you're tight on space it is worth investing in what's known as a counter, or cabinet depth refrigerator.  This means that the cabinet box will be flush with your counter top and your "stick out" will just be the thickness of the door.  It makes a big difference.  Here GE shows the difference between standard, or free-standing and counter depth.  A standard GE french door refrigerator would be about 26 cubic feet and retails at about $2,100 vs. a comparable counter depth model which is around 21 cubic feet and retails at $2,700.00. Yes, you will have less cubic footage with a counter depth fridge and I suggest keeping the old fridge in the garage if that's an option.  If the kitchen is large enough you can add a beverage cooler.  When water, soda, beer and wine are taken out of the main fridge you get all kinds of space. There is also a third category if you've got the big bucks and that is true built-in or integrated.  Those are even shallower but they are also more than a foot taller to compensate.  Whether you opt for Sub Zero or GE. a built-in refrigerator is pricey but the most visually seamless, particularly if you add matching cabinet panels. 

Contemporary Kitchen Cabinets by Other Metro Tile, Stone & Countertops Quality Stone Concepts

This kitchen was created using stock cabinet.  Courtesy of  Houzz.com

 SaveYou can save money on your cabinets if you can keep to standard, or stock, sizes.  Simpler cleaner lines with minimal molding can also save you enough money to splurge on that refrigerator!  There are just two things to keep in mind.  Make sure the quality of the cabinetry you buy is sound and backed by a warranty.SplurgeMany professional kitchen designers will be happy to consult with you on the layout and selections for your kitchen.  An hourly fee is well worth it to have your plan validated by a pro.  In many cases, if you purchase your cabinetry through your kitchen designer, design services are included. 

Contemporary Kitchen by Washington Architects & Designers Barnes Vanze Architects, Inc

Here they saved on cabinetry by selecting clean simple slab doors with no moldings and

they splurged on the counter depth refrigerator and focal point pantry door.

Splurge

You may have heard me say this before but I'll say it again.  Buy a good quality faucet.  Your faucet is arguably one of, if not the most, used items in your kitchen.  Splurge up front and you won't be sorry.  Buy a cheap faucet and within a couple years you will have drips and leaks.  By the time you pay the plumber and replace the faucet you haven't saved anything. If you buy a stainless steel sink make sure the gauge 18 or lower to avoid denting and horrible water spots.

Kitchen Faucets by Bonita Kitchen & Bath Designers Jamie Gold, CKD, CAPS

You can get this Solna faucet by Brizo for under $400.

Save

If you've decided on granite counter tops, think about using 2cm material with no build up so that your total cabinet thickness is 3/4".  The minimal look works especially well with contemporary designs.  You'll get the functional advantages of a stone counter top without the extra labor to build up the edge to 1 1/2".  The look happens to be great, especially in dark counter tops.  If funds are tight you can also leave the back splash for last.  The area between your counter and upper cabinets can be tile or otherwise and it can always be finished at a later date.  However if you have enough material leftover from your tops maybe you'll want to use it for the backsplash. A word of caution: if you're using a slide in style range you'll want to make sure it's compatible with the finished height of your cabinets.

 SaveI love unique artsy cabinet handles as much as the next person but did you know that you can spend anywhere from $1.99 to upwards of $50 a piece for them?  Aim towards the $5-$10 for really good quality knobs or pull.  If you happen to fall in love with one of the $50 buggers maybe you can use just a couple for a special area. 

Asian Kitchen by San Francisco Architects & Designers John Lum Architecture, Inc. AIA

Focal point hardware is on refrigerator (true built-in).  The rest are simpler designs

in the same finish.  It works!  Courtesy of Houzz.com

 Next up, Tip#4: Granite or Quartz?            

FIVE NEW ALTERNATIVES TO STAINLESS STEEL APPLIANCES

As you know, I’m always on the prowl for the latest in the kitchen and bath industry.  You may have noticed all the articles lately about the decline of stainless steel as the “go to” finish for kitchen appliances.  Everyone from the Wall Street Journal to The Daily Beast  is touting the hunt for THE new finish that will supposedly unseat stainless.  Yes, stainless steel does have a reputation, and rightly so, for being fingerprint prone and hard to clean.Tip:  Never clean your stainless with any product containing ammonia or chloride.  For best results use mild soap and water and dry with a dry cloth.  For tougher jobs you can also use find stainless steel wipes at your local grocers.  Never use steel wool as it will scratch the finish.This said, there have been lots of improvements and attempts to address these issues with special coatings and claims of “finger print resistance”. True or not, we’re ready for a change and several major manufacturers are taking a stab at what will be the next big thing.  Personally, I think stainless will continue to be a predominant option but I also believe we’re going to continue to see many new choices.  Here is what 5 major players are doing:-G.E. Slate is one of my favorites.  I like it because it’s fresh and different yet not SO different that it will clash with existing stainless steel.  Brushed metal touch points can also tie a new appliance into the mix  in case you’re not in the market for a complete suite.  They also claim the Slate finish is fingerprint resistant and easy to clean.SubZero Wolf- The Mercedes Benz of appliance brands introduced the “Black Glass E Series Ovens” a year ago. Clearly not the best choice for households with children!  Built in ovens are available in 30” standard or flush inset application, the Black Glass model comes adorned with a black glass tubular handle and, wait for it, a COBALT BLUE interior!In addition  to the oven, Wolf also offers black glass trim kits for Warming Drawers and 30” Convection and Standard Microwaves. Glass may be print-prone but it’s also one of the easiest surfaces to clean. No word on if this finish has been popular enough for them to offer refrigerators in Black Glass.Whirlpool White Ice is hot.  It’s the new white.  I think in general, people are taking another look at white which is also hugely popular as a cabinet finish.  Just think how seamlessly it would integrate with white cabinetry. On the other hand a contrast highlights the best of both worlds.  I must spill the beans, however, White Ice isn’t really glass, it’s just metal that looks like it. If you want real glass Jenn-Air makes the “Floating Glass” collection & does offer a choice of white or black glass fronts to them. They no longer offer the contrasting stainless tubular handles however. The handles are now a euro curved powder coated finish (that won’t discolor like plastic)Last but not least, my fave appliance maker Bosch featured a line of UBER glass finished appliances  just a few months ago at IFA,   the world's leading trade show for consumer electronics and home appliances in Berlin.  This is strictly a European offering so far and I don’t believe we’ll be seeing it here anytime soon.  A kitchen designer can dream though.  Bosch has applied their good old German practicality and efficiency to create a seemingly indestructible and beautiful product. Here’s video filmed on location at IFA Check out this line up, also as seen at IFA this year in Berlin.  Can you imagine a purple refrigerator?  I hear they also deduct calories, just kidding...