Pages 28, 90, and 104 for examples.)
However, if there is one single element
that is ubiquitous in its influence on modern
kitchen design, it is the drawer: refrigerator
drawer, freezer drawer, warming drawer, dishwasher drawer, and drawer for storing dishes,
pots and pans, spices, even the microwave.
Drawers make it possible to tuck extensions
of the kitchen into other areas — a warming drawer in the dining room, refrigerator
and freezer drawers in the bar, a dishwasher
drawer in the pantry.
Drawers also come in handy when
designing for today’s lighter, brighter-looking
kitchens where wall-hung cabinets are shunned.
“Windows are getting bigger,” says Cameron
Snyder, president of Roomscapes Luxury
Design Center, in Rockland, Massachusetts,
and a 30-year veteran of kitchen design, so
there is less room for overhead cabinets, which,
he says, are also being muscled out by massive
range hoods. Those are still posed over profes-sional-style ranges and cooktops, which seem
to be one appliance that remains in plain sight.
And, says Snyder, we are still cooking with gas,
“though we are seeing a bigger demand for
induction cooktops.” The advantages to this latest culinary technology are many. Induction
heat is immediate and confined to the pot it is
warming. The element is cool to the touch, so
burn accidents are rare, and because the heat
is contained, induction cooktops require less
venting than conventional gas or electric stoves.
“That gives us more flexibility in design,” says
Snyder. They are also more energy-efficient,
as are all appliances sold for the residential
market. In 2000, ratings such as Energy Star
were in their infancy. Today, consumers can
find the power usage of every gizmo and gadget in the kitchen showroom.
So while the range is center stage, with
companies like Viking offering beautiful
enameled finishes in a rainbow of colors,
refrigerators are “integrated,” that is, they are
hidden behind cabinet veneers so they literally blend into the woodwork.
“Sub-Zero started it,” says Porto, referring
to the American-made freezers and refrigera-
tors that have been de rigueur for the high-end
kitchen for decades. “Today there are a number
of companies, Miele is one we often use, that
make units that fit into our system.”
Storage spaces, seen or unseen, are
laid out in advance down to the smallest
detail, every last chopstick and rubber band