Induction introduction

Precision, speed and convenience in the kitchen are prized assets of modern life.  And for those characteristics many people choose and use the traditional gas hob.


But when the much loved gas is not available, or not desired, can modern electric hobs fill the void and match the responsiveness and speed of gas. 

Welcome to the induction hob.  Powered by electricity, they can be twice as fast as a conventional gas hob, are more economical and much safer. 

With induction hobs magnetic induction heats the pan, not the hob.   So only the bottom of the pot gets hot, and the hob surface only heats where it is in contact with the pot.  Accordingly, any hob surface not in touch with the pot stays cool and safe to touch. And once the pot has been removed from the induction zone, or the induction zone has been switched off, the temperature of the hob surface drops rapidly. 

Instant fingertip control means there is no danger of the pot contents boiling over once you turn the power down.  Just like a gas hob.   But unlike a conventional gas hob you have a cooler solid glass surface.  So once the surface has cooled, cleaning takes a quick wipe with a damp cloth followed by a wipe with some glass cleaner for that "as new" shine.  And that should be that.

Any pot with a ferromagnetic bottom can be used for cooking on an induction hob.  This can be easily checked with an ordinary fridge magnet; if the magnet sticks to the pot base then you can use the pot on an induction hob.

So remember, it's the pot that gets hot not the hob. Meaning the hob uses less energy, improves kitchen safety, and provides a wipe clean surface.  Overlooked for many years, the induction hob may be the answer for those looking for speed, responsiveness, safely and easy cleaning all from an electric hob.

How does a Steam Oven Work?

Meile Steam Oven


Domestic steam ovens were introduced to th Uk in the early 1990's bringing around a revoloution in kitchen design and the use of appliances in the kitchen.

Used in professional restaurant kitchens long before, the domestic steam oven was adapted to provide a healthy means to cook for people in their kitchen at home. During the following 10 years, premium kitchen appliance brands added steam ovens to their consumer offer, but they were still viewed as specialist appliances.

Lately, steam ovens have become less of a niche choice and one that often competes with microwaves as an alternative second oven. In many kitchen designs Kitchen Solutions Kent fit a regular single oven, a steam oven and a combination microwave, oven and grill

This kitchen trend continues with new generations of multifunction ovens that incorporate steam technology. For us as kitchen designers and fitters, steam ovens form part of a compact kitchen appliance collection of similarly-sized ovens, and because 450mm is the most popular size for a dedicated steam oven, they can be fitted above a standard single oven or as part of a compact group.

Two 450mm ovens - a steam oven and a microwave combination oven will fit into a standard double-oven cavity.

Normally , steam ovens require no plumbing, meaning installers and kitchen designers to incorporate the appliance anywhere in the kitchen layout without the need for the appliance to be attached to mains water.

The effectiveness of a steam oven is greater than steaming steamer on the hob. Steam ovens retain vitamins and mineral salts in the food. You can steam separate food types together with no flavour contamination, so vegetables and puddings can be steamed together simultaneously in one appliance making steam ovens convenient and economic.

Research indicates that up to 90% of foods placed in a microwave oven can be cooked, defrosted or reheated in a steam oven, and unlike using a microwave, moisture is always retained.

In some kitchen designs space is at a premium. With that in mind, kitchen appliance manufacturers have begun to introduce multifunction ovens with steam functions, thereby offering the best of all worlds in a single appliance.

The steam cooking function works by using accessories with telescopic runners, a full-width stainless steel steam tray with glass lid that is filled with up to 400ml of water and then placed in the oven cavity.

Steam ovens look to be increasing in popularity steadily over th next few years

What's new in kitchen appliances?

Whenever you are in the market for brand-new kitchen appliances, you might be thinking to yourself: What is the latest technology available in kitchen appliances?

There is one simple answer. Modern kitchen appliances are fashioned to be significantly more energy efficient which will definately save you money whilst bringing down the amount of pollution generated by the energy needed to run the appliance.

Appliances that are 10 years old are already obsolete when it relates energy consumption. Surveys have demonstrated to power ones ordinary fridge may consume more than as fifteen% of ones home’s day-to-day consumption. The Environmental Protection Agency (EPA) calculates that a billion a year is spent on energy bills. Calculate fifteen% of this and you will draw an approximation of how much the UK is expending to keep refridgerators functioning. Only the latest fridges are specifically designed to use a good deal less energy than these.

What is new for kitchen appliances? Let’s put it this way. The biggest and most significant alteration to the method appliances are constructed and traded is that all major kitchen appliances presently sold in shops are compelled by law to meet minimum energy conservation specification determined by the Department of Environment (DOE). This has been a body of work ongoing since 1992 when the Energy Star programme was initially brought in by the DOE and the EPA as a means to encourage energy efficiency.

Dishwashers are also produced in a different manner than they were barely a decade ago. Modern dishwashing machines employ booster heaters which heat up the water supplied by the water feed to greater temperatures. This brings down the need for domestic boilers to be at full power.

Historically gas cookers have been substantial energy gulpers although they made a more effective job cooking the food and represented the selection of the most adept home cooks. Earlier examples possessed a pilot lamp that was continually alight. Current gas stoves possess primary electronic ignition systems that preserve approximately thirty% more power than the more aged gas cooker models.

Electric hot-plate ovens are slowly going the way of the dodo bird. Not merely do they appear very unstylish, but they tend to consume more power to cook food kind of unevenly. Hobs with induction elements are a great deal more energy effective. Induction elements on hobs transmit electromagnetic energy direct to the pan where heat is called for. This expends well-nigh fifty% less energy than normal electric coils.

Other new kitchen appliance features you might have observed are that side-by-side doors are getting fashionable on ridges. While convenient, these sorts of refridgerators expend 10 pct more energy than the orthodox freezer on top examples. If you have a small household or live alone, then a newer more energy-efficient variant of the conventional refridgerator will be a more proficient choice.