What's hot in the kitchen?

1. Cooktops – induction all the way?

Davinia Sutton, Detail By Davinia Sutton

I am quite a confident cook and I have induction. Basically, because of the flexibility that it can provide. 

The one part of gas I do miss is just when I'm wok cooking – the heat doesn't transfer right up around the wok, but I can work around that. 

I just love the control that you get with induction. I can melt chocolate in a saucepan, and don't have to put it over a water bath. 

And safety is another bonus of induction.

I've got a young family. 

So with induction they can safely get confident and enjoy cooking.

Plus, an induction hob is also convenient – it's easy to clean and cooks really fast.

Appliances like Miele have now got a dual zone with a gas wok ring, plus induction to the side. So you can get both in the same hob plate. 

Induction is great if you're wanting a clean line approach. 

Otherwise you will utilise the dominoes approach and either put them next to each other depending on the brand or so they all fit flush.

Lara Farmillo, Akzente

Induction cooktops are definitely more popular. 

But a minor word of caution – induction does draw more more power. 

That's a factor that you do need to think about.

But more often than not, if you're already going through a renovation process, it's not a huge factor and the benefits outweigh that.

2. Gas options have come a long way, too

Lara Farmillo, Akzente

Gas still has its calling, for sure.

But we don't want to see a big raised gas hob so much anymore.   

From Europe we're seeing that you may just have one individual gas burner rather than a series of five.

And with the benchtops that we have now, you can actually have that individual one embedded, if you like, into that benchtop, which creates quite a nice a function again.

Davinia Sutton, Detail By Davinia Sutton

Appliance brand Pitt has some beautiful gas trivets that you install so they're flush with the benchtop. 

The hob is installed underneath and the trivets come through the benchtop, so you'll see the trivets sitting on the benchtop.

Its really easy to clean – there are no lips, no stainless steel, no glass to clean around – it's just the trivets in the benchtop. 

Obviously you need to be careful with what benchtop selection you have there. 

But it's such a stunning architectural look.

3. Taking refrigeration under cover

Kirsty Davis, Kirsty Davis Kitchen Design

Appliances have come such a long way and there are so many different options now.  

Not so many people are doing the built-in coffee machines now – I am not sure why.

But I think there needs to be more emphasis around integrated fridges that aren't top of the range, cost wise. 

There are a lot of homeowners in that mid to high bracket budget-wise who really want an integrated fridge.

There are so many options around for a fridge, and it would be awesome to see more options around integration, when appliances are so streamlined now. 

4. Clean air? Downdrafts are a thing again

Leonie Hamill, Cube Dentro

I have a downdraft in my current kitchen although availability on the market is slim – this is something that I have been wanting to see developed even more and I still do hope that manufacturers work with that.  

Plus, we now have hobs with downdrafts built in – these have been out for a few years and are popular with homeowners.

There are a few different brands – Miele and Gaggenau both have a hob that has a centre downdraft and the suction draws the air down into the motor. I've used it and it's fantastic. 

I've used the Miele hob with downdraft on various projects and clients love them.  

The knock-on effect of getting rid of the whole overhead extraction unit is, of course, a huge positive.  

Trying to get a hob into the island so you're facing the living area while you cook is a great design feature when you have the space, when you have nice big island. 

And having no overhead appliance to deal with is a bonus, both aesthetically and in terms of savings.

Lara Farmillo, Akzente

With the built in induction/downdraft, the downdraft is actually in the centre, which is really important because you've got your cooking on either side it.

Older style downdrafts placed at the back or side side of the hobs required more pull to ventilate.

Now the downdraft can be centre stage – making it much more effective.

5. Divide and rule

Shane George, Shane George Design

There are some brands which have the cooktop connected to the extractor above.

So, when you turn on your cooktop it automatically turns on the extractor – which is great.

I think there could be further development of that.

Also refrigeration is tending to split up – like a refrigerator plus a wine cabinet or a bar fridge. 

It's being driven by the zoning in kitchens, tending to group all in one area the appliances, foodstuffs and beverages that you nned for a particular purpose. 

And so you can split up appliances a little bit more ... and we've probably got more of them in the kitchen than we used to have.

Story by: Trendsideas