PRODUCTS | Cultural kitchens


Neff N74TD00N0 N 70 Modular teppan yaki with induction hob


Franke’s Atlas Neo sensor tap


into an individual or family’s style of cooking is what’s important. There may be a preference for different methods in different parts of the kitchen, depending on the space and how the kitchen flows. Easy and nutritious food cooked well is essential.”


One example of a preference often cited is that those who cook a lot of curries and stir-fries prefer gas, because it’s easier to control the temperature, takes less time to get the hob to a high heat and the naked flame can be used for charring. The incorporation of large wok burners into hobs reflects this idea. However, as technology develops,


this notion that gas is best for certain cuisines continues to be challenged by manufacturers and proponents of induction, who have long been stating that this method is just as good, if not better than gas, as it’s more efficient, more precise, and easier to keep clean.


We like to take an ‘assume nothing’ approach as there is always considerable variation within individual kitchens as every household has its particular preferences and


storage requirements Julia Steadman, commercial director, Brandt Design


Where other cultural quirks are concerned, Smeg’s


John Davies


notes that Brits “have always been sticklers for clean kitchens so love a pyrolytic oven, while Miele UK’s product training manager, Sophie Lane, says that steam cooking is a rapidly growing trend.


Steam cooking


Novy Easy PRO is an 800mm vented induction hob with a matrix extractor at the centre


Haier is just one brand challenging this notion and offering an alternative, and the company’s brand ambassador Nisha Katona demonstrates using Haier’s new Series 6 range. “During cooking, Nisha glides the pan across the hob’s sleek surface with touch slide control for slick temperature control,” Haier’s Grundy explains. ”She simply moves the pot up or down to automatically adjust the power level to cook the curry.


“Nisha also makes full use of the two multizone surfaces that ensure dishes are cooked perfectly and evenly by detecting the size of the pan. “Whether you are using a small pan or a large casserole dish, the hob will detect the size of the pan and adapt the


cooking area accordingly optimum heat distribution.”


It is about understanding the needs of the customer and offering as much choice as possible so they can make the very best, informed decision. For instance, it’s worth taking into


Brandt Design’s commercial director Julia Steadman on serving a diverse community in Hatch End, London, including Jewish consumers… As a bespoke kitchen studio serving a range of clients from different


backgrounds, including the Jewish community, we do our utmost to deepen our knowledge all the time and approach every project with tact and sensitivity, as every customer will have their own preferences when it comes to cooking and using their space. For example, within a kosher kitchen, unless a household is vegetarian, dairy and meat products are kept and prepared separately, so this necessitates two sets of utensils, dishes and pans and in some instances two sinks, ovens and dishwashers.


60 for


consideration which materials might be best suited to certain food preparation and whether certain cooking methods might be preferable over others. Franke’s sales and marketing director Jo Sargent says that Indian cooking is “often characterised by oil spatters, high temperatures and colourful spices that can stain. So, a stainless-steel


sink is a great


all-rounder for different cultures, as it can withstand high temperatures, is stain-resistant, can be easily cleaned and is hygienic for food separation”. Multigenerational households where more than one generation might be sharing a kitchen will also need special consideration, as Christopher Dance, head designer and director at In House Inspired Room Design, adds: “These types of households might require more surface area and individual cooking zones. Cultures where pasta or pastry making forms a large part of the diet might require marble surfaces.”


As a general rule, we find that our customers are very eager to communicate their needs at an early stage of their project and as our team is drawn from a range of nationalities and cultures, we have an extensive ‘hive mind’ to draw on so that we can anticipate any potential needs. That said, we like to take an ‘assume nothing’ approach, as there is always considerable variation within individual kitchens, as every household has its particular preferences and storage requirements. It is important for retailers to understand that even within a well-defined community, there is no such thing as ‘one size fits all’, as some are more orthodox or observant than others. Make sure you take a detailed brief and ask pertinent, respectful questions in a spirit of openness and transparency.


“Steam appliances are extremely versatile and diverse for cooking many different types of food,” adds Lane. “This is an appliance that can be used every day for breakfast, lunch and dinner. It is also an extremely healthy way of cooking. Steaming can retain around 30 to 40% more nutrients from ingredients versus other cooking methods. Not everyone is aware that around 90% of food that can be cooked on the hob, can go into a steam oven. All the heat and moisture that would normally fill the kitchen when hob cooking, is contained within the appliance, which helps to create a cooler and calmer kitchen environment – great for open-plan living.” Also continuing to sell well is the


pizza oven – these became particularly popular during the pandemic lockdown in 2020 and the trend has persisted, with many brands now offering special pizza functions on their ovens and/or pizza stones, which can also be used to cook a variety of breads. Gaggenau’s Plumbridge adds that its baking stone and teppan yaki are both still in enormous demand. “However, I don’t see these as trends. They’re important culinary techniques where solutions need to be readily available as part of the core offering.” In summary then, though there are significant requirements when it comes to kitchen design and food preparation where Judaism is concerned, elsewhere it tends to be a matter of personal preference, though retailers should always be mindful of, and


educate themselves on, the


particulars of the cultural demographics in their area. That said, it might be easy to make assumptions based on culture, and as Brandt’s Julia Steadman says (see box, left), it’s crucial you don’t and instead take an “assume nothing” approach and ask plenty of questions to get the brief right.


· June 2022


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