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INSPIR AT ION

THE KITCHEN of TOMORROW


No other room in the house is renovated,
revised, or updated as often. Whether your new kitchen is years away
or an endeavor you are embarking upon next week, here
are the ideas, inspirations, and high-tech products that will change the way we cook,
what we eat, and even how we hang out
in the heart of the home.
TE X T BY K ATHRY N O S HE A-E VAN S ILLUS TR ATION S BY ZOHAR L A Z AR
PRODUCE D BY SAMANTHA E MME RLING

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CUISINE LA
MACHINE
The kitchen has long been a hot spot
for technological innovation, and the future
is sure to bring even more, from do-it-all
ovens to a full-f ledged robotic chef

Smarters
Fridge Cam
and app.
Jenn-Airs
connected wall oven.

SMART APPLIANCES
Ovens are beginning to think for
themselves. In early 2017, Jenn-Airs
Wi-Fienabled ones will link with
Innit technology to vary the temperature and cooking mode based
on any given recipe. It intuitively

knows to turn on the convection or


blast the broiler, taking the hovering
out of roasting the perfect chicken.
Another virtual assistant, out in
January: Smarters suction-mount
camera, which sends photos from

robot how to make it and other


favorite dishes on command
and then upload and share the
recipes with other home robot

chefs across the globe. Best of


all, the robot is being configured
to load the dishwasher afterward too, no nagging required.

inside your fridge to your phone, so


you know what you need. Smarter
is also developing a sensor mat you
can place in your refrigerator or
cupboard to alert you when staples
are running low.

Housekeeping robots are nothing new, as anyone whos purchased a Roomba vacuum can
attest. But in 2018, the personal
chefs and food-delivery services
of the world will have reason
to fear: A robot that can whip
up note-perfect crab bisque
(among 2,000 other dishes) in
your own kitchen is expected
to hit the market, courtesy of
London-based Moley Robotics. The robot uses human-like
handswith 129 sensors and
24 jointsto mimic a pro chefs
trained movements; you simply
place all of the ingredients on
the counter, then put your feet
up until an app announces that
dinner is servedcomplete
with garnishes. Cant live without your grandmothers gnocchi? Youll be able to teach your

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FOR DETAILS, SEE RESOURCES

ROBOTIC KITCHENS

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3D PRINTING
Now that 3D printers are used
to create everything from sculptural dresses to customized
cars, its no wonder theyre also
enhancing mealsand taking
the burden of Instagrammable
perfection off the chef. Techsavvy cooks are turning to Cambridge, Englands Dovetailed
and its Nufood Robot, a 3D
printer that can turn any liquid
into a solid, caviar-style flavor
burst. The appliance essentially
concentrates flavorsfrom fluid
foods such as chicken broth,
pomegranate juice, or even
Cabernet Sauvignonso that
they can be used to enhance
everything from cocktails to
nigiri. The Foodini, out now

Mango chutney made


with a Nufood Robot.

from Barcelona-based Natural


Machines, can print dough in
any shape or form, whether its
delicate butterfly-shaped sugar
cookies or bread sticks that look
like teaspoons. Brunch obsessives (and parents) might find
the most useful 3D printer on the
market to be the PancakeBot,
which takes images you draw on
a computer and prints them
with batter onto a griddle, so
you can tuck into a pancake in
the shape of the Eiffel Tower
or a favorite flower.

Edible plate
decoration
by Foodini.

Boffis Undertop.
RIGHT: Gaggenaus Flex

INDUCTION COOKING
It seems that everyone in Europe
is using induction cooktops, says
designer Young Huh. Theyre sleek
and efficientand they have no
emissions. Next year, Gaggenau
will introduce its Flex induction
cooktop, which has cooking zones
that adjust to the size of your pan,

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as well as sensors that automatically thwart a boil-over. Later this


year, Boffi will debut a hidden
induction cooktop that mounts
underneath Dekton counters made
by Cosentinoits so streamlined
that it practically disappears when
its turned off.

FOODINI: NATURAL MACHINES. FOR DETAILS, SEE RESOURCES

induction cooktop.

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Industrial Glass
tiles by Diesel
Living with Iris
Ceramica.

PANTRIES

PRACTICAL
BEAUTIES
What good is a
glamorous kitchen if it
doesnt function well?
Tech advances are
ensuring that style is
more than skin deep
Dekton XGloss
Solids by
Cosentino.

SURFACES
Thanks to innovations in technology, kitchen materials are growing
more soulful and stylish even as
they become more practical. Diesel
Living with Iris Ceramica is creating
ceramic tiles for backsplashes that
might be mistaken for industrial
glass, as well as tiles for floors and

walls
that replicate
the corroded wear of
stair treads. Dektons XGloss Solids
large-slab countertops are manufactured to be as sleek as a lacquered jewel box but resilient
enough to withstand scorching and
knife scratches. Lapitecs sintered
stone slabstouted for their nonporous, bacteria-resistant qualitiesnow come in a sandblasted
finish ideal for outdoor kitchens.
And Caesarstones quartz surfaces
in nine new colorways have veining
that looks nearly identical to marble, yet they retain quartzs durability and ability to resist stains.

The humble pantry is back,


larger, more organized, and more
impressive than ever. The trend
may have reached critical mass
in 2015, when Khlo Kardashian
posted a video tour of her obsessively orderly cupboard that
with apologies to Kimnearly
broke the internet. California
Closets has experienced a surge
in requests for bespoke, hyperorganized pantries incorporating stone, marble, bronze
hardware, and accent lighting.
It has even crafted a 150-squarefoot super pantry with room
for a wine fridge and a hidden
espresso machine. If you dont
have that much space, firms such
as Cesar, Poggenpohl, and Scavolini have devised ingenious
systems for their kitchens that
resemble vertical drawers,
which slide out and pivot to provide easy access to rows of artfully arrayed goods.

Stage tiles by
Diesel Living with
Iris Ceramica.

ABOVE: Fossil

FOR DETAILS, SEE RESOURCES

surface by
Lapitec. RIGHT:
Statuario Nuvo
by Caesarstone.

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FLEXIBILITY
It may be the effect of the I want
it all millennial generation, but
kitchen built-ins and islands are
becoming veritable transformersadapting to our needs by
expanding, contracting, and
even hiding away completely.
Rossanas minimalist stone-slab
island has a countertop that
glides open to reveal a sink and
cooktop of your choice. Close it
up when youre done, and the
island resembles a structure
worthy of the sculpture garden
at MoMA. Ernestomedas Evolution pull-out peninsula can be
extended 40 inches to accommodate dinner guestsand
returned at the end of the night,

just as fast. Its salvaged-wood


surface is made from former
railcar sleepers. Thanks to a new
high-tech process, Arclineas
Steelia stainless-steel island is
now available in champagne,
black, or bronze finishes; it also
features a tempered-glass ventilation hood that emerges and
retracts at the touch of a button.
Coming at the end of next
year: Varennas Wardrobe tallcabinet system, with storage
options and LED-lit interiors
that hide not only the toaster
and coffeemaker, but even major
appliances. Door panels can also
be customized to coordinate
with your kitchen decor.

FROM TOP:

FOR DETAILS, SEE RESOURCES

Ernestomedas
Evolution
pull-out
peninsula;
Rossanas K-In
K-Out system;
Varennas
Wardrobe system;
and Arclineas
Steelia island.

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THE NEXT
CROP
It wont be long before
the kitchen becomes
a place to grow food as
well as prepare it,
and fresh will take on a
whole new meaning
PLANTING A SEED
Farm-to-table becomes wall-totable, as even devout urbanites
begin to cultivate herbs and heirloom tomatoes right in their own
kitchens, no terrace necessary.
GrowBox drawers from Romebased BioPic stimulate photo
synthesis with LEDs and include
nutrient-dense soil thats been
tailor-made to help sunless plants
thrive. And some systems forgo dirt

altogether: The soil-free SproutsIO,


developed by MIT Media Lab grad
Jennifer Broutin Farah, grows produce in plug-in countertop pods
that require only 2 percent of the
water typically used on conventional farms. No green thumb
needed: Water misting and lighting
is automated, and theres even an
app that alerts you when homegrown crops are ready for harvest.

STEAM ON THE RISE

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(including steam
and convection),
and it installs to fit
flush against your
existing cabinetry.
Home cooks who
want a steam option
while retaining a multitude of
other cooking methods should
consider the Thermador Pro
Grand rangenow 60 wide, it
incorporates a standard 36
convection oven, a convection-
and-steam oven, a griddle, a
warming drawer, and six of the
companys powerful, trademark
star-shaped gas burners.

CLOCKWISE FROM
ABOVE: Thermadors

60 Pro Grand range;


Gaggenaus 400
Series Combi-Steam
oven; Bertazzonis
30 Convection
Steam oven.

FOR DETAILS, SEE RESOURCES

Why cook with fire when you


can cook with steam? Its considered one of the best ways to both
retain vitamins and seal in flavors. Steam ovens are popular
with couples and small families
because theyre so fast, says
Chicago designer Mick de Giulio.
Often, they take up only as much
room as a microwave. Gaggenau
recently created the worlds first
steam oven that also has a sous
vide function and automatic selfcleaning wizardry that leaves it
looking brand-new after each
use. Bertazzonis 30 Convection
Steam Oven has six functions

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COOKING WITH STYLE


However high-tech and efficient your kitchen
may be, you still want it to look good. Heres how
five top designers see the future
The kitchen is going to get even more
comfortablevery informal, very relaxed. It will be a space
that feels nice to be in. The open living
concept is here and will be for a long time. People like
the feeling that they are in their living
room and kitchen at the same time. That doesnt mean kitchens
will become bigger, but they will become more artistic and creative.
For materials, it translates into organic-feeling finishes, such as
hot-rolled stainless steel and light-colored
woods. For floors, I often use hand-scraped
European white oak and wide planks. Sometimes I rub
a little aluminum paste into the planks
to give them a driftwood effect.

In terms of materials,
were still seeing
lots of engineered finishes that
feel natural: quartz
countertops, wood thats
actually made of porcelain.
The quartz is sturdy and
doesnt stain, and the porcelain
adds texture and warmth
but requires no maintenance:
I love the modernity
of faux-bois. Induction
cooktops are certain to become
more popular. Not only
are they more efficient and
ecological, they
also fit in so well with the
streamlined look many
people want today.

Although I am deeply
aware of the endless
technological advances
like computer programs
for restocking refrigerators
the essence of the kitchen isnt
changing. Theyre ultimately
about the pleasure that
comes from the cooking
process and sharing it with
family and friends. But
because we spend so much
time in kitchens, I see
designers incorporating
heftier, more natural
materials and paying
even more attention to
richly layered details
and surfaces.

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QUINN ON TRENDS

STEVEN GAMBREL

YOUNG HUH

A kitchen by Kelly
Wearstler on
Mercer Island,
Washington.

An Atlanta kitchen
designed by
Matthew Quinn.

I think the kitchen is


going to be a freestanding
island that moves to
any area of the home,
inside or outliterally a
movable feast. But wherever
it is, I see the kitchen
continuing as the favorite
gathering place in the house.
I also cant wait for my
MasterChef-level cooking
robot that makes fresh
cappuccinos for me
every morning. Wont
that be great?
KELLY WEARSTLER

Atlanta-based kitchen designer


Matthew Quinn is the author of
Quintessential Kitchens.
ELLE DECOR: What kitchen trends

are we going to see in the next


couple of years?
MATTHEW QUINN: The island is

going to start incorporating the


range again, thanks to improved
downdraft systems and sleek
retractable hoods and extractors that will no longer block the
view over the island. Cooking
and entertaining is theater, and
everyone wants to face his or her
guests! The only reason it moved
to the wall in the first place is
that it smoked up and wasnt
very efficient. Just dont forget
a sink in the island as well. Ive
even designed one that fits into
a corner.
ED: What colors are you seeing?

Is all-white here to stay?

MQ: Who can predict color?

But Ill tell you that I see very


saturated, rich tones: navy, teal,
dark green, black. I see them as
accent colors, being mixed
with white, or in a butlers pantry
or bar done entirely in the hue.
We always notice this trend
when the economy is good
people get braver. Its very luxurious, its glamorous, and those
colors look amazing with brass.
ED: How about in 50 yearsany

Jetsons-esque predictions?
MQ: Youll have fewer appli-

ances, because theyll all be


agile transformersrefrigerators
will also be ovens, and youll
simply tell the appliance what
you want it to do. Everything will
be covered in a material that can
change, like a chameleon, to any
hue you want, so at the press of
a button, youll be able to say,
I want white and marble today,
but at tonights cocktail party,
I want it black! Some kinds
of glass already have that ability.

TOP RIGHT: GREY CRAWFORD/COURTESY OF MATTHEW QUINN; BOTTOM LEFT: MALI AZIMA/COURTESY OF KELLY WEARSTLER. FOR DETAILS, SEE RESOURCES

MICK DE GIULIO