The evolution of the kitchen travels fast and does so on two parallel tracks: on the one hand with configurations increasingly open to the rest of the house and coatings that adapt and become increasingly varied and refined, on the other with technical advances that change not only the functionality, but also the forms to which we were accustomed. An aspect the latter increasingly interesting and full of novelties for what is undoubtedly the most technological room in the house. And we are not only talking about household appliances but also about taps.
One of the sectors with the most evident and radical transformations is that of hoods. If traditionally a large space had to be reserved above the hob, now the performance of the suction allows to have machines with extremely reduced volumes. The consequence is that this classic position finds new solutions: the hoods can be inserted on the and be covered with ceramic, or they integrate directly next to or in the middle of the hob. Or they remain in the upper position but in the space of a shelf, therefore, once again, camouflaged.
And with regard to hobs, the development of induction hobs is increasingly confirmed as a preferred choice to have reduced thicknesses to be inserted anywhere in the kitchen, without the need for gas. But the world of cooking is also evolving with regard to the oven where more and more often the offer is that of machines able to offer, in addition to traditional cooking, steam, or even vacuum-packed.
The technique in the kitchen is not only linked to electricity: the taps and fittings also offer new advances in water management in the kitchen. buttons, removable showers with dual function jet and the possibility of combining purification and gasification systems.
