2004 (not in production)
This project coincided with a pragmatic philosophy developed in the studio at the time and termed ‘voluntary simplicity’. Equipment attempted to break the notion that luxury means larger kitchen spaces with ever bigger appliances. Measuring 2.3m high by 1.6m wide, Equipment appeared as an oversized fridge-freezer, yet it contained a small, compact kitchen. A purposefully straightforward, precise and contained appliance in and of itself, conceived as a single product rather than the agglomeration of several appliances.
Three cooking options were provided in Equipment – an electronic induction cook top, a microwave and a steam oven. Controls were located on a panel that slides in and out from the work surface. A dishwasher was engineered as part of a lower section of the sink and featured a 3-minute economic program.
Consistent with the philosophy of ‘voluntary simplicity’, the design of Equipment was very ‘matter of fact’, avoiding flamboyance and pretence. Flexible and multi-functional, this design addressed the main need of saving space for the user.
Red Dot Award, 2005
100% Design, London, 2004
The European Design Show, Design Museum London, 2005
InKitchen, Milan, 2005
Step is an exercise in convergence: a cooktop that brings together two cooking technologies not previously combined, into a single unit. Gas and induction heat (IH) provide varying degrees of cooking type and control, and are articulated into a new appliance topography, where gas (heavy cooking) is higher and to the rear, and the IH (fine cooking) kept at the front, flush with the work surface. The gas support is a continuous grill surface, to accommodate the moving of heavy pans. The IH surface, if not in use, is given back to the countertop as additional work space. The result is a product that reflects the modern conditions of preparing and cooking food and was presented as a flagship product for KitchenAid in Europe.
Eurocuccina, Milan, 2007
IF Hannover Award, 2008
Red Dot Award, 2008