Saturday, June 19, 2010
3:10 pm edt
I have seen the future and it is cool!
Not since our ancestors squatted around an
open fire, cooking the catch of the day of the day on a stick over an open flame has there been such a leap in cooking technology.
With today’s modern kitchen consuming as much as 30% to 40% of household energy, the magnetic induction cook-top
uses 90% less energy than that of a conventional gas or electric cook top, making it the most energy efficient form of cooking
on the market today. The principle of magnetic induction was discovered in 1831 by Michael Faraday, a British physicist who laid
the foundation o many of today’s common technologies. Faraday found
that the electromotive force produced around a closed path is proportional to the rate of change of the magnetic flux through any surface bounded by that path. In other words, a magnetic induction cook-top uses electromagnetic energy to heat the cooking vessel itself, without generating
heat on the surface of the cook top. Compared to a traditional gas or electric cooking surface, magnetic
induction is faster, safer, cooler and a more efficient form of cooking.
"Nothing is too wonderful to be true."
Michael Faraday 1831The first patent for an induction cooker was filed in 1900, but the idea was never fully realized until Frigidaire created
a prototype for a traveling road show showcasing the kitchen of the future. The first real production induction cook-top was launched by Westinghouse
in the 1970’s, but production ceased when the company was sold in 1975. From here, development of induction cooking moved from the US to Europe where induction cooking was developed
for the commercial market. Induction cooking was first introduced to the great kitchens of Europe’s leading hotels and restaurants as a way to reduce energy consumption and extreme
temperatures, while at the same time allowing for the quick and safe preparation of food without the need for open flames
and time consuming pre-heating of pots and pans.Today, adapted for residential use, the magnetic induction cook-top uses electromagnetic energy to heat the cooking utensil
itself. When the unit is turned on, the induction coils produce a high frequency, alternating magnetic
field, much like a radio wave, which flows through the cookware quickly and evenly, stimulating the iron molecules in the
cookware to move back and forth rapidly, causing the molecules to collide, thus creating friction, which in turn creates heat
to cook. Unlike traditional cooking surfaces that heat up and stay hot long after the meal has been
prepared, the black glass-ceramic surface of the Induction-Top stays cool to the touch as it is unaffected by the magnetic
with any new technology, the question of health and safety always comes up in regard to the effect that magnetic induction
has on the human body. The answer is simple…none! The energy transmitted from
a magnetic induction cook top is not considered a safety hazard according to most scientists and engineers.
The radiofrequency radiation that is transmitted from an induction cook-top is less than those encountered during every
day interaction with common household appliances. The magnetic fields
that are created during use are safer than electric fields. Electric fields interact with the water in a person’s body,
which magnetic fields do not do. The
reason is simple; the water molecule is a polar molecule with an electrically positive end and an electrically negative end.
A water molecule within
an electric field will tend to align with the field and when the field is oscillated, the water molecule will oscillate as
well. This is how a microwave oven pops popcorn. Magnetic fields, on the other hand, go relatively unnoticed by water molecules
or any other molecule in a body. So not only is induction cooking the most energy
efficient form of cooking, I would have to say that it is the safest as wellIn closing, magnetic induction cooking is safe to use, easy to clean, quick to heat up
as well as to cool down and most important, and energy efficient. It would be safe to say that in any other
culture this technology would be mistaken for magic. The Benefits of Induction Cooking:· Because
energy is directly transferred within the pan, induction cooking is extremely fast …even faster than gas. · Induction
is much safer than gas or other electric cooking surfaces since there is no open flame, red-hot coil or other radiant heat
source to burn or scorch if left unattended. No contact…No heat. · With no grates or grease catch
to worry about, clean up is a breeze. Just use a damp cloth and wipe over the easy-to-clean surface. · Almost no
ambient heat is produced since all the heat is being generated in the pan itself. This means a much cooler kitchen to work
Induction cooking is far more energy efficient than gas or traditional electric cooking.
The induction Cook-Top delivers 90% of the energy that it uses to the pan! Gas on the other hand delivers only 55% to the
pan and traditional electric about 65%. In addition, when you remove the vessel from the induction-cooking surface, the cooktop
immediately goes into standby mode, which uses almost no energy whatsoever.· Unlike a gas burner or electrical
stove, the induction cooktop is incapable of producing heat on its own; only until a pan is placed on top of it does it generate
a magnetic field that excites the magnetic molecules in the pan which creates Instant, precise and very controllable heat.
3:09 pm edt
Group42, a design + marketing collective dedicated
to redefining the boundaries of the modern kitchen.
Group42 specializes in training, organizational development,
and coaching services that are tailored to your business, your challenges, and your people.
work is grounded in real business issues to produce tangible, bottom line outcomes. We use the context of your business to
develop the strategies and behaviors necessary for success in today's market driven climate.
Group42 is lead by industry
leader, designer, writer and speaker, Kevin Henry. A “thought-leaders” to the luxury kitchen industry,
Kevin's veiws and observations regarding market trends and direction has been sought after by leading manufacturers,
designers and media leaders for over 25 years. His blog, The Essential Kitchen (www.theessentialkitchen.blogspot.com),
is followed world-wide by consumers as well as industry and media leaders. Kevin is invited to speak internationally on a wide range of topics, including luxury branding, sustainable kitchen
design and market trends. Mr Henry has been behind the
success of such iconic brands as SnaideroUSA, Poliform/VarennaUSA, KüppersbuschUSA, ALNO USA as well as his own brand
Bazzèo, Earth Friendly Kitchens.
For the first time in the history
of mankind there has been a fundamental change in our core nature, we are no longer driven by basic survival needs such as
food, shelter, and sex, but in the last few decades there has been a change from need to desire. I don’t
just need a car, I want a Mercedes. My children don’t just need an education; they need to go to Hillsdale Academy.
I don’t need a home…I want the right zip code. This collective evolution affects everything
from tennis shoes to kitchen cabinets. So what is this Cultural Revolution that has the power to get us up and out of bed in the morning, to the power
of topple governments and overturn centuries of tradition. The need to “survive” has been replaced
by the need to “have”. The survival of the “fittest” has been replaced by “I
am what I own”. As Tiffany has shown us…We live in a time where the package can be more important
than the contents. There
was a time in the not to distant past when we were categorized by our accents, education, class, pigmentation, nationality,
religion or heritage, now replaced by our product choice. Aspirational or Affluent, we are now “judged
by the companies we keep” or wear or drive or shop. Brand allegiance has become almost tribal, letting others around us know who we are and where we fit in the food
chain. In other words we have become a “brotherhood of brands”.
WHAT IS A BRAND
Great brands have great
promise and a great promise is made up of value, service, substance, history and an objective for the future. A brand is made
up of many parts and sometimes many products, it can have local recognition or be spread-out over six continents, and it is
the brand that binds it all together. A good brand is perceived and recognized in Berlin as it is
in Los Angeles. It is as readily accepted in London as it is in Hong Kong or Mexico City.
The brand supersedes the product. The value of the brand is that it provides credibility, history, continuity and trust in an ever-changing world.
A brand pre-qualifies your client as to the position and value of the products
brand protects the sale.
can be copied, but never the brand.
But branding is more than just
putting a logo on a product. The brand is more than a badge or emblem; it is our promise to the consumer
of quality and value. Branding must be constantly managed, maintained and cultivated.
Just like a garden it must be watered, weeded, pruned and feed. Add just the right amount of exposure
to keep it fresh and vibrant,
much or to little, it will lose its bloom, welt and die. A brand must be maintained internally and promoted
and embraced externally.
to a recent consumer study, brand outweighs price in a high-end purchase decision. The 3 reasons most given are:
Confidence: The ability to buy something with out risk
Convenience: The ability to buy without thinking.
Image: The brand makes a personal statement about the consumer.
The Influence of BrandToday out of our $10 trillion economy, $6 trillion is consumer spending. About 40% of that is spending on discretionary
products and consumers today spend less on basic necessities, such as food, clothing and shelter, than they did fifty years
ago. But they spend more and more money on discretionary purchases that are motivated by emotion and desire," In other
words “They are buying things they want, not what they need”. A successful brand must speak to the consumer on
an emotional level.As more products enter the market place and more information is
needed to make an educated decision, brands will become more important in the decision making process.
Consumers will pay higher prices for a brand as they eliminate risk and expedite action.
Brand recognition helps to identify products
faster and increases the convenience factor in meeting consumer needs.
Brand as a personal image enhancer. You are
what you buy.
The Brand as Justifier
At the core of affluent marketing is “Justification”.
Justification such as pleasure, safety and self-fulfillment are the underlying motivation of affluent purchasing. These justifiers
are used as rational excuses to give ones-self permission to buy. The overriding justifier behind all-discretionary spending
is to improve the quality of life. The affluent consumer wants a better, more satisfying, fulfilling life and they buy things
to fulfill that need. Branding is the driving point, as this group believes that traditional indicators of luxury are most
important. To our target consumer, products must be sold through a trusted name, be made well and be prestigious
as well as exclusive.
So what is the new luxury? It’s still about
lifestyle. But it is not about owning, it’s more about living. If stress and anxiety
are the by products of the modern world, then nothing is more coveted than relaxation and contentment.So what does this mean for us, in the luxury kitchen market? First we have to understand that
our consumer has evolved. What he wants out of the purchase has changed. We have gone
from “keeping up with the Jones” to “does this purchase make me feel good”. Today’s luxury consumer offers no
apology for their desires; they’re entitled to it. They have earned it. They work
hard for it. They deserve it, and they have nothing to be ashamed of. So what is the luxury consumer looking for? They
are looking for something that is uniquely them, something that no one else has or can have. They believe
that luxury is something that isn’t too available or too accessible. It isn’t too common or
to widespread. If the hallmarks of luxury in the past were loud and excessive, then today it is subtle and refined.
Luxury can be found in the details. Luxury has gone from “ubiquity” to “exclusivity”, from something very public to something
very private. What others may think doesn’t matter as much as “What do I think”. When we talk about luxury, it’s important
to talk about the intangible aspects of luxury. We must address happiness and comfort, taste and beauty,
exclusivity and uniqueness. The purchase must be viewed as a reward for hard work, a symbol of accomplishment. In closing, luxury has become a private
matter and it is open to individual interpretation. It’s not found, flaunted, or touted everywhere;
it’s not aimed at the masses. It’s about the pleasure of owning an original. It’s
about exclusivity. And ultimately, it’s about self-expression.
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