This blog post is targeted towards lovers of outstanding home design who are interested in upgrading their kitchen with advanced technology that will elevate their space look and feel and astound any visitor.

Are you looking for a countertop surface that is both practical and stylish? Look no further than Velacucina. This Italian-made product is the first of its kind, featuring invisible induction technology and a cooktop that allows you to chop, cook, and serve food all on the same surface. This ultimate countertop solution boasts a range of impressive features that make it a top choice for any high-end kitchen.

Invisible Induction Features

Perhaps the most impressive feature of Velacucina is its invisible induction technology. This game-changing innovation provides the pinnacle of cooking safety, offering a revolutionary hidden induction hob that uses magnetic technology to generate heat directly into compatible cookware. The entire cooktop remains cool to the touch, eliminating the risk of burns and keeping your kitchen free from accidental fire hazards. It also offers precise temperature control across 9 levels, cooking food 20-30% faster than gas or electric burners. Its Chef Cook solution simplifies the creation of restaurant-quality dishes, while safety features like pan detection, sensors, and an extra child lock offer peace of mind. And with the warming level system, your meals will always be served at the perfect temperature. Learn more here: https://www.upscale.vn/velacucina-invisible-induction/

Velacucina’s Durability and Resistance

Velacucina’s countertop is made from a natural mineral crafted using an advanced production process to create a hardwearing and truly unique finishes. Its surface possesses every feature needed for both commercial and residential settings. It is highly resistant to impacts by everyday objects or utensils, and it does not burn or give off smoke or toxic substances when exposed to extreme temperatures. Hot cooking utensils like frying pans or saucepans can be rested on its surface without it being damaged.
With its surface’s technical characteristics ranking among the highest on the market, it is ideal for , withstanding a high weight without bending or becoming deformed. Food can be cut directly on top of the surface without any damage, and it is not affected by products like solvents, detergents, bleach, oil, vinegar or citrus juice. With these outstanding qualities, Velacucina is the ultimate countertop to have in any kitchen guaranteeing beauty, convenience, and functionality.

Antibacterial

Velacucina’s surface is designed with antibacterial properties that prevent and destroy 99.9% of potentially harmful bacteria, fungi, and viruses. Velacucina‘s countertop is created with one of the most environmentally safe materials you can bring into your home since it has no negative effects on the natural environment or living beings and has been food-grade certified. Velacucina is not just intended for personal use; its sturdiness and antibacterial characteristics make it the ideal surface for commercial kitchens and other locations where hygiene is critical.

Sleek Design and Customization

Velacucina isn’t just practical – it’s incredibly stylish. Its elegant design adds a touch of sophistication to any kitchen, while its customizable features allow you to create a look that’s uniquely your own. The surface is available in a variety of different stone patterns, allowing you to choose the perfect style to match your kitchen décor. Whether you’re going for a modern, minimalist vibe or a more traditional aesthetic, Velacucina has got you covered.

Versatility and Eco-Friendliness

Velacucina‘s versatility extends beyond the kitchen. The surface is suitable for indoor and outdoor use, making it a great choice for outdoor kitchens and entertaining areas. It’s also waterproof and non-porous, making it easy to clean and maintain. And because it’s made from eco-friendly materials and is power-saving, you can feel good about your choice to invest in a Velacucina countertop.

Invest in the Ultimate Countertop Surface: VelaCucina

Velacucina is the ultimate countertop surface for anyone who loves to cook, entertain, or simply spend time in the kitchen. Its versatility, style, and futuristic features make it a must-have for any high-end home. And with a 5-year warranty, you can rest assured that your investment will last for years to come. So why wait? Click here to book a meeting with one of our consultants today and find out how you can customize your Velacucina countertop for maximum performance and style. Your kitchen will thank you!

The stove or oven is undeniably the heart of every home. Although this might sound cliché, humans have slept, eaten, and lived around fires since the dawn of time. It’s astonishing how far technology has come in the past century, from a continuous burning fire within a fireplace with all of its hazards, to induction hobs with smart moving plates that allow you to conserve space while enjoying the newest technologies, from intelligent sensors to child-lock. Join us as we uncover the history of the most important element in the kitchen, the hob:

Fires and hearths:

For most of human history, cooking over an open fire was the one and only way to cook a meal. Fire was most likely a huge evolutionary advance for humanity, providing us with not just delicious meals, but also the additional nutrients and excess energy required for the development of large brains. By the Paleolithic era, 200,000 to 40,000 years ago, we were building simple hearths with a few stones in a circle. These are the same kinds of hearths that kids today learn to build at summer camps, and for the next many millennia, these hearths, in different forms, were the center of human homes.

Burning Fireplaces:

Until around 150 years ago, when gas ranges became popular, every family had a fireplace, and every householder was preoccupied with keeping the kitchen fire going. In the days before matches, if you didn’t maintain the house fire blazing constantly, you may not have been able to restart it. The medieval curfew, derived from the French couvre-feu, was a big metal lid used to cover the embers of a fire at night and keep them burning until dawn. Pioneers in the nineteenth century who awoke to find the ashes cold traveled for miles to borrow fire from their neighbors.

Closed Stoves:

The notion of the closed stove had been developed far earlier, however, by Chinese and Japanese civilizations. Clay stoves that fully surrounded the fire were known as early as the Chinese Qin Dynasty, almost 2,240 years ago, and a similar design known as the kamado appeared in Japan during the Kofun era, almost 1,722 years ago. These stoves were powered by wood or charcoal, which was fed via a hole at the front. Pots were put above or suspended into holes at the top of the knee-high structure in both forms. Raised kamados were constructed during the Edo era in Japan (1603–1867).

Iron Stoves:

The first iron stoves came in the 18th century. The Franklin stove, a wood-burning stove believed to have been developed by Benjamin Franklin in 1742, is an early example. It featured a winding channel for hot exhaust gases to leave, enabling heat to enter the chamber rather than up the chimney. The Franklin stove, on the other hand, was intended for heating rather than cooking. Benjamin Thompson was among the first to exhibit a functional iron cooking stove at the start of the nineteenth century. His Rumford stove utilized a single fire to heat numerous pots that were also hung into holes to be heated from the sides. It was even feasible to control the temperature of each individual hole. His stove, on the other hand, was intended for huge canteen or castle kitchens. It would be another 30 years before the technique was perfected and the size of the iron stove was lowered enough for residential use. Stewart’s Oberlin stove was a significantly smaller iron stove that was patented in the United States in 1834. It was a major commercial success, selling over 90,000 copies over the following 30 years. Similar styles debuted in Europe in the 1830s. In the years thereafter, these iron stoves have grown into true cooking machines, complete with flue pipes linked to the chimney, oven holes, and water heating facilities. The gaping holes into which the pots were initially suspended were now covered by concentric iron rings on which the pots were set. The inner rings could be removed depending on the size of the pot or the amount of heat required.

Gas stoves.

These stoves were all powered by wood, charcoal, or coal. The earliest gas stoves were invented in the 1820s, but they were isolated experiments. (In 1826, James Sharp of Northampton, England, invented a gas stove and established a gas stove factory in 1836.) A gas stove was shown at the London World’s Fair in 1851, but it wasn’t until the 1880s that this technology became commercially successful. The major cause of this delay was the sluggish expansion of the gas pipe network. The early gas stoves were bulky, but the oven was quickly incorporated into the base and the size was lowered to match the rest of the kitchen furniture. In the 1910s, manufacturers began enameling their gas stoves to make cleaning simpler. Gustaf Daln, a Swedish Nobel Prize laureate, designed the AGA cooker, a high-end gas burner, in 1922. Despite its high price, it is considered the most efficient design and is a greatly sought-after kitchen “must-have” in some circles.

The AGA, as well as comparable devices like the Rayburn Range, are examples of always-on stoves that continue to burn fuel even when no cooking is being done. Stoves (or ranges) like this are often used instead of boilers or furnaces to give hot water and central heating to the rest of the home.

Electrical Stoves:

The first efforts to make electrical stoves were made in the 1880s, but their first premiere was at the Chicago World’s Fair in 1893, when an electrified model kitchen was shown. But, like the gas stove, the electric stove got off to a slow start. This was partly because the technology was unstable and partly because cities and towns had to be wired for electricity first. By the 1930s, technology had changed, and the gas burner was slowly being replaced by the electric stove, especially in home kitchens.

The Evolution of the Electric Stove:

When the electric hob was invented, it opened up new possibilities for stoves and hobs.

In the first method, heating coils were used to heat iron hotplates on which pots were set.

In 1953, a North American named Donald Stookey made the ground-breaking discovery of glass-ceramic. Because of its easy-to-clean surface, it immediately gained popularity as a go-to choice for the kitchen. Stookey accidentally set the oven to a higher temperature than he planned during an experiment. Using a heating coil or halogen lamps to heat anything placed over them was also the first step for numerous thermal resistance kitchen devices, as well as the basis for glass-ceramic hobs we know today.

Induction cooking came next. It was first displayed at the 1933 World’s Fair in Chicago and was designed for commercial kitchens before making its way into the home market.

In the second half of the nineteenth century, the British scientist Michael Faraday invented electromagnetic induction, which allowed him to generate electricity from magnetism. The induction hob, unlike the vitroceramic hob, does not employ resistance to heat pans. Instead, it employs electromagnetic technology. Westinghouse did not make it widespread in kitchens until the 1970s.

Live the Evolution of the Kitchen with Fabita.

As living spaces become smaller, social behaviors become more nomadic, and living environments become more hybrid, Italian manufacturer Fabita has teamed up with the Turin-based Adriano Design Studio to deconstruct the kitchen and provide a series of light, flexible elements that fit into today’s lifestyle.

Ordine, for example, is a significant advancement in the realm of induction cooking. Ordine’s two moveable circular induction plates save up room on the kitchen counter without sacrificing efficiency or performance. Ordine is the best design for small flats, workplaces, and restricted locations, enabling the use of numerous pans at the same time and with ease. The space previously occupied by bulky hobs is now available for other uses.

The use of the best glass-ceramic available enables the Ordine plates to warm up faster, with less afterheat and the adjacent surfaces staying cool. To ensure total safety, the Ordine safety precautions go above and beyond, including a child lock and heat-resistant wires. The danger of burn from the induction plates is always nil, regardless of how hot the pans are.

While massive heavy machinery ruled the past, the future will undoubtedly belong to light, smart elements that are much more efficient and less of a hindrance.

Lifestyles and culinary regimens have become more adaptive. People are increasingly expecting more from their homes, from space solutions to innovation. Ordine responds to this need with induction cooking plates that, like dishes, may be stored while not in use.

Ordine has various advantages in addition to being a space-saving solution:

Ordine exudes adaptability.
While cooking on the Ordine, it is simple to use many large pots at once. The freestyle layout enables the pots to be placed without being crowded or having bulky handles in the way.

Ordine embodies innovation.
Ordine was designed by the well-known Italian firms Fabita and Adriano Design. Both companies collaborated to build the Ordine by deconstructing induction hobs to produce a unique cooking element of two induction plates that enables the kitchen top to remain free. Fabita is a well-known Italian manufacturer of induction cooktops, vitro-ceramic hobs, and exhaust hoods. Adriano Design was formed in 1997 by Davide and Gabriele Adriano, two brothers. The Adriano Design Studio is known for reimagining and redesigning products. The 50+ design patents issued for their work demonstrate their dedication to innovation.

Ordine’s excellence extends beyond its materials to its specs.
Ordine has two spherical induction cooking plates in the middle and a power control device. A metal wall bracket holds the control unit in place while also suspending the individual frying plates. The Ordine Mono has a single induction plate and control unit.

Each round induction plate is 257 x 257 mm in size. They are linked to the control unit by a sturdy wire of a predefined length. The cooking plates from Ordine have a maximum power output of 3.6 kW. The user may choose from nine different power levels using touch controls. Controls include a timer, pause and recall, automatic shutdown, and a kid-lock.

The Ordine Isola is an alternate arrangement.
In this island form, a wooden holder is utilized. When not in use, the control unit folds back into the middle of the wood console, and the two induction plates stand upright. The design is straightforward, comes in a range of colors, and may be modified to your preferences.

Ordine radiates sophistication.
Ordine’s concept is simple, yet his execution is flawless. The four feet that surround the induction plate match the top strip, giving it a somewhat antique appearance. The beauty of Ordine is that its dimensions and arrangement can be tailored to your specific requirements. The central control unit’s touch screen displays cooking settings vertically and has beautiful lines. It is noticeable even if you are not exactly above it.

Ordine is available in a range of color variations, enabling it to be stylishly placed in any kitchen. The use of black glass and chrome results in a classic contemporary style. The all-white piece will look great in bright, minimalist settings. The third option is more natural, with a wood touch panel and warm copper accents.

The design has a slight retro feel to it, making it appropriate for any kitchen.

Ordine places a strong value on safety.
Induction cooking uses magnetic energy to heat the pot rather than the cooking plate. Electromagnetic induction powers induction cooking. An alternating electric current is carried by a copper coil embedded under the glass or ceramic surface. As a consequence, a magnetic field is created.

When a ferrous metal cooking pot is placed above the magnetic field, an electrical current is created, which heats the pot. Unlike traditional electric or gas cooking, heat is generated entirely inside the pot, rather than on the cooking plate or burner.

Induction cooking heats up quickly and allows for fine temperature control. It is also extremely efficient, as 85-90 percent of the heat is used directly for cooking. Induction technology generates no heat on the cooking plate or burner.

Deconstruction adds freedom to design.
A traditional, huge fixed hob or stove is often seen as a required and essential component of a kitchen. It designates a room as a kitchen. When developing Ordine, none of this is taken for granted.

Ordine, on the other hand, is a broken-down hob. It has been deconstructed and is no longer bound. The cooking elements are no longer fastened to the countertop. Ordine frees up space by letting customers choose their own layout. Ordine Isola is an alternative arrangement with wooden or chrome support.

It is not even contained within a single room. Ordine can quickly convert any room into a cooking station. But only when and where necessary.

Ordine’s adaptive design will not take over a floor plan, making it also appropriate for co-working spaces, hotels, as well as bed and breakfast establishments.