Wel­come to the kitchens of the fu­ture

The Daily Telegraph - Property - - Front Page -

part­nered with Ama­zon, al­low­ing own­ers of its ma­chines to sign up to the Dash re­place­ment ser­vice. So as soon as the dish­washer starts run­ning low on deter­gent and rinse aid, a new batch will be au­to­mat­i­cally or­dered for you – ideal for busy house­holds on the go.

Miele’s new in­duc­tion hob with its in­te­grated ex­trac­tor au­to­mat­i­cally ad­justs the ven­ti­la­tion de­pend­ing on what’s cook­ing. You can even con­nect it with an app on your smart­phone, tablet or Ama­zon Alexa, and con­trol it with­out even hav­ing to touch the ap­pli­ance, so you can get on with other tasks at the same time as cook­ing. Sam­sung’s lat­est of­fer­ing is its Dual Cook Flex oven, which is con­nected to Wi-Fi and lets its users mon­i­tor and con­trol the oven us­ing a smart­phone app. There are also 40 pre-pro­grammed cook­ing set­tings avail­able for sim­ple meal prepa­ra­tion.

For those lack­ing din­ner in­spi­ra­tion, In­de­sit’s Aria built-in oven also comes with recipe ideas. Con­nect it to the app, pho­to­graph a list of in­gre­di­ents you have in your fridge and cup­boards, and the app will rec­om­mend dishes for you to cook. Once you’ve cho­sen your meal, the oven then au­to­mat­i­cally sets the time and tem­per­a­ture and switches it­self off ff at the end of the cook­ing time.

Clever r de­vel­op­ments in fridges have made life eas­ier too: oo: For ex­am­ple, Miele’s le’s new tech­nol­ogy in some of its fridge-freez­ers reez­ers al­lows in­gre­di­ents ents to be stored for or longer than be­fore due to hu­mid­ity con­trols ntrols on the fridge draw­ers, with lids that keep mois­ture locked in. n.

“With h the cur­rent height­ened ned fo­cus on n food and en­ergy wastage, , new in­no­va­tions ions that keep eep cus­tomers’ food fresher for longer are prov­ing ving pop­u­lar, too,” says ys Max McCormick of Miele. Hot­point has cre­ated ated a new fil­ter that ab­sorbs sorbs the ethyl- ene gas pro­duced by fruit and veg­eta­bles, keep­ing them fresher for longer. Its new fridge also cools food from 70C to 3C quickly with a blast of cool air – which means you can pop freshly pre­pared dishes or left­overs straight in the fridge with­out hav­ing to wait hours for them to cool down.

The apex of this hi-tech gad­getry is Mi­lan’s EuroCucina, the bi­en­nial event ded­i­cated to kitchen de­sign. If the lat­est one is any­thing to go by, these in­no­va­tions are show­ing no signs of slow­ing down. Grundig has cre­ated a “vir­tual user ex­pe­ri­ence tech­nol­ogy hub” which is de­signed to trans­form an or­di­nary coun­ter­top into an in­ter­ac­tive cook­ing sur­face – and it’s stylish too. Set in­side the cooker hood, it shines down graph­ics to out­line the cook­ing spots on the kitchen coun­ter­top be­low (which has hid­den in­duc­tion plates be­low the counter’s sur­face). With­out any phys­i­cal knobs and but­tons, it pro­vides a more hy­gienic and easy-to-clean sur­face, and will ap­peal to the style-con­scious among us. What’s more, the hid­den in­duc­tion hob in the coun­ter­top sur­face is de­signed to wire­lessly con­trol smaller ap­pli­ances, such as your ket­tle and ra­dio.

Whirlpool’s ideas for its “kitchen of the fu­ture” in­clude an in­ter­ac­tive splash­back and work sur­face that also con­nects to so­cial me­dia, web­sites and recipes. The splash­back has a per­son­alised touch screen with live “chats” for recipe tips, and of­fers wine rec­om­men­da­tions for your se­lected meal, while the kitchen hob lists the dishes’ in­gre­di­ents and tells you where to place each saucepan au­to­mat­i­cally. “The con­cept demon­strates where tech­nol­ogy is lead­ing us in the near fu­ture,” says Mover­ley.

Tech­nol­ogy in the kitchen isn’t all about sav­ing money, time and en­ergy, it’s also about in­no­va­tion, too. Ap­pli­ance man­u­fac­turer Candy Hoover is cater­ing to in­creased de­mand from am­bi­tious cooks with the launc launch of its Sous Vide sys­tem. Chan­nelling the li likes of BBC’s MasterChef, Mast wannabe coo cooks can put food in bags, which are then cooked us­ing a wa­ter or steam bath. But it’s not cheap, at around £5,750.

The down­sid down­side of all this tech­nol­ogy is the pos­si­bil pos­si­bil­ity of it all go­ing wrong wrong: you have to make sure th the ap­pli­ances you choose are com­pat­ibl com­pat­i­ble and can all ““talk” t to one an­other. an­othe You also want ap­pli­ances that w will look good next to each other, so that your kitchen isn’t jus just smart on the in­side.

The new­est hi-tech kitchen de­signs were un­veiled at EuroCucina in Mi­lan this year, such as this by Way Ma­te­ria, main, and one by Hera, be­low

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