Some new kitchen trends that are heating up
04.10.11
Everyone knows guests gather in the kitchen, but here's a twist: Sometimes they want to cook, too.
In 2011, designers are seeing more communal setups that include multiple sinks, refrigerators, even cooktops.
Unlike a century ago, when the kitchen was relegated to the darkest space in the back of the house, kitchens today have become the hub of the home, with islands, prep areas, seating and indoor-outdoor connections that allow people to participate or just talk, says Glen Jarvis, principal of Jarvis Architects in Oakland, Calif.
"Kitchens are much larger, so that they can suit four or five people," says Beth Laughlin of Laughlin Designs in San Rafael, Calif., who has noticed a "huge trend toward secondary cooking stations."
With more hands in the kitchen, Laughlin says, she has had to rethink the "work triangle," the sink-cooktop-refrigerator triumvirate that has long been considered the anchor of good kitchen design. Laughlin finds that the refrigerator is the biggest offender, impeding traffic and work flow in a busy kitchen. "When people are really stuck in the triangle, I recommend refrigerator drawers for the cook, and put the refrigerator in a place where everyone can get to it."
Source: ScrippsNews
Induction cooking has its benefits
28.09.11
Induction cooking has been around several years. People are becoming more aware of its benefits but still have questions.
I began using an induction cooktop in 1991 when I started teaching cooking classes in my home. Although I had a full-size range in the kitchen, it was not in a visible place for my students to view what was
cooking. I needed a small portable unit for the island, the primary place I used for my demonstrations.
I discovered the portable induction cooktop quite by accident. I was looking for a gas burner when I stumbled upon the compact unit. Immediately, I was drawn to its features: It was lightweight, had a smooth surface that would be easy to
clean and was electric.
I thought it would be superior to a gas burner and probably safer, as well. I decided to give it a try and ended up using it for more than 18 years in cooking classes with excellent results.
Because of that experience, I knew that I wanted a full-size induction cooktop when I was designing the kitchen for my cooking school. I love cooking on it, and it was a very wise choice. Still, there seems to be several questions about
induction cooking. Here are some of the recent ones I have received.
Source: Kansas.com
It has granite 
