In 2012 the trends in kitchen appliances like electronics are technology related. As we keep moving forward our appliances are going to resemble smart phones at least the controls will. Touch Screens just like your smart phone. Tap the screen to activate and then use the on-screen menu to select a function. Available on dishwashers, refrigerators, ranges, ovens and microwaves. Consequently the look of most of them is increasingly sleek & contemporary. The colors are predominantly stainless steel & black. Viking continues to offer their appliances in some amazing colors from subdued lemonade and sage to the outrageous Racing Red.
My personal favorite new appliance is the induction cooktop. Induction has been around for a while. It is popular inEurope. These electric cooktops have smooth glass surfaces, but they use electromagnetic technology to heat the pan directly rather than transferring heat from a radiant burner. The benefits of induction cooking include quicker, more efficient heating and a safer, stay-cool cooking surface. Induction cooktops excel in testing, bringing water quickly to a boil and flawlessly holding a precise simmer. Users of these appliances will also need to use magnetic cookware made from stainless steel or cast iron. One quick test to see if your cookware will work: If a magnet sticks to its bottom, it should work with an induction cooktop. Checkout Thermador’s new Auto Sensing Freedom Induction Cooktop, the first full-surface induction appliance with the flexibility of a natural-mapping user interface that intelligently recognizes cookware size, shape and position to deliver heat without boundaries. The world’s first induction appliance to eliminate conventional burners and instead offer one limitless cooking surface with an intuitive touchscreen interface. If you live in an area where there is no gas – induction cooktops may be the answer; they performs as well as gas.
Another new & cool product is the steam oven. Like induction they are not entirely new but are becoming a viable option to the standard oven. Steam ovens are fast & food only absorbs the amount of moisture needed to cook. There is less opportunity for food to dry out and it retains more nutrients. If your into baking Artisan breads; you will love steam ovens.