Best of Design Kula - This post originally published on July 15, 2011 and was written by Eric Schimelpfenig, AKBD of SketchThis! (@SketchThis) I thought I was worth a second look today because technology is at the for-front of our minds but we forget to look at it as a path to our future. Good or bad. That, and it's a busy freaking week with IDSWest, CEU Courses, and many clients this time of year. ~ Corey
Technology: It’s everywhere these days. It’s evolving at a blistering pace. We all know how it goes, that shiny new aluminum tablet you bought two months ago is already out of date, replaced by something that is twice as fast, and half the price! That’s not just all marketing hype, there is a law, Moores Law. Moore’s law talks about the amount of transistors on a chip doubling.... Ok, I’ll forgo the technical jargon before you jump to your Facebook page. Basically the law says that computers will get twice as fast and half the price each year. This has been true for the last 50 or so years!
So how has this affected the kitchen in today’s market? Well, there is TONS of tech out there for the kitchen. Some of it good, some bad, and some just plain odd. I’ll guide you through just some of the things I have discovered in my travels.
Outdoor grilling, it’s one of the great outdoor pastimes. Imagine this: You are outside on your deck, you’re surrounded by friends, great smelling food, and wonderful weather. What could possibly make this day any better? Being able to leave all that and go hide inside. But how can you go inside to play another round of Angry Birds or check your Match.com inbox without the risk of burning your delicious meats? You can’t trust your friends, but you can trust iGrill. iGrill is a remote meat thermometer that communicates over Bluetooth to your favorite iOS device. Yup, you can look right at your iPhone or iPad and see the status of your meats without ever having to leave that computer chair. Frag on oh “master of the meats”.
The Brizo SmartTouch faucet: Did Brizo re-invent the faucet from the ground up? Nope. But they did add a “touch” of technology that really improves the way you use a faucet. You can touch this one to turn it on and off. Doesn’t sound that exciting huh? I’ll admit, it doesn’t shoot lasers, but it is hugely useful in the kitchen. Imagine this: You are cooking and your hands are all dirty. You need to wash off, but you don’t want to get your BBQ sauce covered fingers, or worse, your raw chicken coated fingers all over the faucet. With Brizo SmartTouch, you just tap your forearm, elbow, nose, or other fleshy bit on the faucet and you’ve got clean flowing water to rinse off in. I recently “forced” a client (my mother) to get one of these. She thought it was the most unnecessary thing when I explained it to her. After a day of using it, she’s been raving about it ever since. Allegedly a face-rub from you cat can also activate the faucet, so curious water hating cats: you have been warned. Brizo seamlessly blends style and technology into all of it’s products, unlike Aquabrass who have attached a Playstation controller to the end of a faucet.
Electrolux Biorobot food storage device: Ok, at first glance this thing looks gross. Would you be OK with putting your food in green goo to keep it fresh? That concept might take some getting used to, but a few years ago we never thought we’d be using our phones as computers either. The idea behind this concept refrigerator is that you stick your food in the green goo, it forms pods around it, and by using the light in the room the goo stays cool and germ free. Also, since your food is separate from other items, there is no odor transfer. Interestingly, Sub Zero utilizes this same concept in their refrigerators with multiple cooling zones driven by multiple compressors. This keeps odors from moving from one area to another so your food stays fresher longer. If this goo concept were ever to come to market, there would be so many uses for it. Imagine instead of one giant food cooling area, you could have multiple “goo units” that store food at the point of use. Your wet bar could have a small area for fruit, and a main area for beverages. This could also be great in restaurant use as well.