A Designer's Challenge: Understanding New Oven Cooking Technologies, from Performance Capabilities to Location Possibilities

A Designers Challenge

Course Description

During this seminar, Ellen Cheever, CMKBD, ASID, CAPS will collaborate with two industry experts to explain the technical aspects of new cooking equipment that combines heat transference methods. While these new appliances are popular with homeowners planning a new kitchen, they test the planner's space management talents. "Where to put them?" is a new question challenging kitchen specialists. This detailed equipment discussion will be followed by practical "how to" information about where these new innovative appliances might be located in both large and small spaces. The important question, "Can these new ovens replace a full-sized traditional oven?" will be addressed. The session will also identify mechanical considerations that must be managed to insure a satisfied client and a kitchen created in budget.

Presenters

Ellen Cheever, CMKBD, ASID, CAPS
Ellen Cheever, CMKBD, ASID, CAPS
Ellen Cheever and Associates
Chef Ann Nolan
Chef Ann Nolan
Whirlpool Corporation
Leslie Hart
Leslie Hart
O'Reilly/DePalma

AIA/IDCEC/NARI/NKBA Credit: 1 LU *
Posted: April 2014
Sponsor: Jenn-Air
Subjects: Kitchens
Cost: Free of Charge
Video Length: 1:17:56
* Quiz required for AIA and IDCEC

Learning Objectives

  1. Learn how heat transference technologies function to improve the cooking capabilities and performance efficiency of oven appliances. Determine how to evaluate the appropriateness of this equipment for a kitchen under development.
  2. Expand on ergonomic information provided by Architectural Graphic Standards to include placement considerations for new multi-functioning cooking appliances, which suggest new placement standards focused on more accessible positioning of the cooking equipment for the home chef.
  3. Examine a collection of kitchen plans with design ideas that reimagine the cooking center so that you are confident suggesting new layouts and locations for the kitchen cooking center of activity.
  4. Detail the mechanical aspects of new cooking appliances so that planners can accurately complete the mechanical plans and write the project specifications.

Launch Course