Blog

What direct distribution means for a customer: an official warranty, access to spare parts, support for designers and delivery dates you can plan around.

Convection, grill, steam, pyrolysis — half an hour in a showroom makes everything sound essential. Here is what gets used weekly and what never does.

Pop-up, inset and under-worktop units keep the splashback free of cables. What to decide while the kitchen is still a drawing.

A traditional espresso machine is not a button, it is a process: grind, dose, tamp and warm-up. What to expect, and what you need besides the machine.

Rounded bodies, saturated colour and matte metal — a look at the decisions behind the retro line and at how to place it in a contemporary kitchen.

A slimline machine saves fifteen centimetres of kitchen; a full-size one saves your time and water. What to weigh besides the size of the gap.

Steel does not rust on its own, but it catches water marks, fingerprints and limescale. A few habits that stop the kitchen looking smeared.

Three materials, three temperaments. What survives boiling water, what fears dye, what rings under the tap and what your worktop is ready to hold.

In an open-plan kitchen the hood works on the whole room, not just the hob. How to size it, where the duct should go and why a quiet model beats a powerful one.

Induction heats faster, gas does not care about the power grid — and the choice is made by the kitchen, not by the argument. Wiring, pans, cleaning and habits.