Cooking on an eyecatcher

The kitchen is buzzing with life. Every single day. After all, it is the place where people work, play, talk ... and cook. A stove in or on the worktop, we all know it. But cooking on a stove appears to be gaining in popularity. Especially now that the various manufacturers of these eye-catchers are integrating the most modern technologies. 

From a simple stove to a state-of-the-art appliance that embraces technology and design. It could easily be the subtitle of the film "The Story of the Stove. For what an evolution stoves, and their manufacturers, have undergone in the meantime. From cooking on the stove in the living room to the first stoves in the kitchen, to the arrival of gas stoves and eventually electric stoves. Technological advances brought stoves to the level where we are today. True gems in the kitchen.

Get rid of gas

A major plot twist in the story of the stove's life is the current resolve to move away from gas as an energy source for cooking and heating. This decision did not come about overnight, of course; a number of factors play an important role in this. Such as the closing of the gas tap, and thus the money tap, for Russia so as not to finance the madness in Ukraine, the burden on local residents in retrieving gas from the earth, and the environmental and welfare sentiment that increasingly dominates our thoughts. The sun and wind are always present, it is up to us to convert their energy into usable energy for cooking and heating. And we have just sold a lot of gas stoves that will all need to be replaced in about 20 years.

Technologically all the way along

Fortunately, manufacturers did not wait for the decision to move into alternatives. Because rest assured, there already are. After all, technological evolution does not stand still, and the "stoves" product group has not escaped it either. Not that we wanted it to...

We see range stoves that integrated the known induction cooktops from countertops into their range jacket. We see stoves that add the known ovens to them. And those cooktops and ovens are of the same quality that we integrate "separately" into our kitchens. The same functions, the same features, the same conveniences that help us prepare meals every day. In recent years, we also saw a fierce rise of downdraft as the most chosen option to remove cooking fumes and odors. No traditional hood above the cooktop, but one in the middle that draws away resulting fumes immediately. So it was only a matter of time (and technological development) before downdraft was integrated into a stove. And so it happened. The road the stove has traveled over the years has been long, but today it is completely up-to-date both in terms of technology and design.-