Stoves Are Taking on a Broader Role in Kitchen Design

New technologies expand the possibilities for design and installation

Induction cooktops, built-in range hoods, and stricter energy efficiency requirements are changing the way kitchens are designed. At the same time, for many consumers, the range remains an attractive alternative to a freestanding cooktop with a built-in oven. According to Bertazzoni, this is because new technologies are being combined with features that consumers have valued for years, such as a spacious oven, direct controls, and a distinctive look.

Bertazzoni has been manufacturing cooking appliances since 1882 and has been active on the Dutch market for fifteen years now. During that time, the stove has undergone many changes. One of the biggest changes in recent years has been the rise of induction. For a long time, gas was considered the standard for avid home cooks, but according to the company, consumers and professional kitchens are now increasingly opting for induction. Moreover, the way the appliance is operated appears to be just as important as the technology itself.

“The idea that a real chef cooks with gas is long outdated,” says Erik van Berkel, co-owner of Bertazzoni Benelux BV. “Many top restaurants cook with induction these days. What users still consider important, however, is direct control while cooking. That’s why many users still prefer physical knobs.”

The switch to induction can sometimes present practical challenges in existing homes. Since not every kitchen has a high-capacity electrical connection, manufacturers are looking for ways to make high-quality appliances accessible without requiring major modifications to the electrical system. To address this, Bertazzoni developed Dynamic Power Logic (DPL), a system that continuously monitors the available power and automatically distributes it among the active cooktops and oven functions. As a result, various induction cooktops from the brand are also suitable for homes with a two-phase connection.

“More and more projects are taking place in existing homes. In those cases, you want to be able to offer a solution that fits within the existing infrastructure. That gives both the consumer and the kitchen retailer more flexibility.”

More Than Just Cooking

Van Berkel notes that consumers aren’t just looking at cooking technology. According to him, a large oven capacity remains an important reason for choosing a range instead of a separate cooktop with a built-in oven. Features such as a core temperature probe and energy-efficient ovens with an A or A+ energy rating align with the demand for ease of use and efficiency.

According to Van Berkel, appearance also plays a role. The stove is increasingly being used as a visible element of the kitchen design. “We’re seeing that consumers are increasingly opting for bold colors. Yellow and orange are gaining popularity. People are often more daring at home than what’s typically displayed in showrooms.”

Freedom in Design and Installation

The latest development is the integration of multiple functions into a single appliance. With the Air-Tec range, Bertazzoni combines a cooktop, oven, and cooktop vent. This eliminates the need for a traditional range hood above the cooking zone. That offers additional possibilities when designing kitchens, such as for kitchen islands or layouts near a window.

“This gives you much more freedom in designing a kitchen layout,” says Van Berkel. “Locations that previously required more attention due to ventilation needs are now easier to implement.”

According to Van Berkel, this integration also offers advantages during installation. Because the cooktop, oven, and range hood are combined into a single unit, the number of separate components can be reduced.