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Here’s what’s hot in the world of major appliances

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Source: Houzz

While connectivity seems poised to become a widespread feature in home appliances, consumers are still looking for convenience and style first when it comes to their kitchens. And top-load washers are making a major comeback. Here’s a look at the trends we’re seeing in major appliance shipments:

  • Induction cooking goes mainstream: Since 2010, the percentage of surface units shipped that include at least one induction unit has doubled. Five years ago, only 8% of electric surface cooking units shipped included at least one induction element. By last year, the number had grown to 16% of units shipped. This is one example of a commercial kitchen trend that has made its way into homes as well.
  • More doors, please: Consumers are looking for more refrigerator and freezer space. AHAM has seen a steady increase in bottom-mount refrigerators with four or more doors since 2011, the year we began tracking those shipments. Last year, 17% of refrigerators shipped in the third quarter had four or more doors, up from 11% four years earlier. Bottom-mount refrigerators with two doors made up just 13% of shipments in 2015, down from 35% in 2008.
  • Back on top: After several years of lower shipment numbers, top-load washers are seeing a resurgence in popularity. They accounted for 76% of units shipped last year, up from 62% in 2009, according to AHAM data. But it’s different this time around, as a lot of the growth is due to a growing preference for top-load washers without agitators. They made up about 48% of top-loading units shipped in 2015, compared to 27% in 2011. This is a prime example of innovation, as this product has grown more efficient, and offers the consumer multiple configurations and options.
  • It’s a “steel”: We’ve seen a steady increase in the number of dishwashers and side-by-side refrigerators with a stainless steel finish. Side-by-side refrigerators with a stainless steel finish made up 60% of units shipped at the end of the third quarter in 2015, up from 29% in 2006. More than half of dishwashers—56%—shipped last year had a stainless steel finish, a trend that has been on a steady upward climb since 2007.

What styles and features are you looking for in your next major appliances? Leave a comment below.

Food Waste Disposers – The Unsung Hero of Appliances

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Many home appliances are under-appreciated by their owners. Food waste disposers are near the top of the “out of sight, out of mind?? list of appliances. But their usefulness goes beyond convenience, and they’re helping the environment every day.

Let’s take a deeper dive into the work these appliances do for the environment.

Food waste disposers may be the first line of defense we have against the more than 30 million tons of food waste that ends up in landfills each year. That food waste, which makes up about 18 percent of the waste in US landfills, produces greenhouse gasses that can harm the environment. The USDA estimates that about 133 billion pounds of food is wasted in the US each year, or just over 30 percent of the total food supply. 250 million tons of trash were generated. 31.79 million tons (12.7%) of this was food waste. Only 2.5% of THAT (0.3% of total waste) was then recovered and turned into helpful environmental components. The amount of waste in 2008 had more than doubled from the 1960 figure of 12.2 million tons per year, and it has increased more since 2008.

The good news is that a food waste disposer can make sure those scraps don’t go to waste in a landfill. Here’s how:

  1. When food is scrapped, it goes to a wastewater treatment facility. This means it is not going to a landfill, and it is not contributing to greenhouse gas emissions that landfills produce.
  2. The food waste is fed to microscopic organisms that are used to treat wastewater.
  3. While these microscopic organisms digest the food waste, they produce methane gas, which the treatment facility can capture and use as a renewable source of energy to power their facility.
  4. Any residuals after the treatment process is complete will be turned into fertilizer or conditioner for soil used in agriculture.

A process has been created that uses every bit of the waste and turns it into a benefit, making the savings exponential compared to sending the waste to a landfill.

Do your part and use your food waste disposer! But follow these quick dos and don’ts:

Do…

  • Use cold water when using a disposer. Using hot water wastes energy.
  • Run water down the drain for several seconds after grinding is complete to flush waste and keep debris from settling in the plumbing system.
  • Save and grind used lemons and other citrus fruit peels to freshen up and disinfect your disposer, naturally.

Don’t…

  • Pour oils or grease down the drain! They can clog and damage the sewer system. Instead, collect fats in a container. Then, throw the container in the trash.
  • Try to grind large amounts of food waste at one time.

This information is curated by InSinkErator, and supported by AHAM and its members. Have your own recommendations for additional savings? Please comment below!

Kitchen Redesign Regrets

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Many of us would love to have the kitchen of our dreams, equipped with beautiful appliances, cabinets and countertops, and one that will surely impress family and friends at a get-together. For some, those dreams became nightmares when their kitchen redesigns didn’t go as planned. Readers of This Old House magazine share some of their experiences of when kitchen remodeling went awry.  Some kitchen can remodels can be stressful – and expensive – experiences. This Old House suggests you follow these tips when planning to remodel to help make the process go smoother:

4 Steps to Fewer Regrets

1. Invest in the best quality materials and workmanship you can afford. A shoddy job will have to be redone sooner, creating more waste and costing you more in the end.

2. Know your needs and plan ahead. Choose materials that will stand up to kids, clean freaks, dogs—whatever’s “real” in your world.

3. Listen to the experts. Kitchen designers, architects, and fellow remodelers all know things you need to learn—the sooner, the better.

4. Go with your gut. If you’re second-guessing yourself now, chances are you’ll be smacking yourself six months down the road.

Do you have any advice from your kitchen remodeling experience?

What is induction?

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If you’ve shopped for a new range or cooktop recently, you may have seen some are induction. Although induction has been around for quite a while, it’s only recently started to catch on as home chefs look for an alternative to electric burners. In fact, 15 percent of electric cooktops shipped last year included an induction burner! This is a three percent increase from 2013.

So what is induction and how does it work? An induction burner looks very much like an electric smoothtop burner and is heated using an electromagnetic field whereas a conventional electric burner uses radiant heat. Unlike cooking with a conventional electric burner, induction burners only transfer heat to magnetized pans so you could place a chocolate bar directly on an induction burner without it melting! Therefore, you’ll need to make sure your cookware is induction-capable and you can do this by simply holding a magnet to the underside of the pan or pot. Additionally, induction is also highly energy efficient since heat is only transferred directly to the pan

If induction has piqued your interest, you can learn more  through any manufacturer’s website or, CNET’s website has additional information behind the science of induction. Lastly, several years ago The New York Times published a detailed article about the pros and cons of induction.

Don’t Own a Grill? No Problem! Follow these Indoor Grilling Tips!

For most, a sizzling summer usually conjures up images of backyard barbeque and flipping burgers on the grill. Unfortunately for apartment and condo dwellers, grilling outdoors is probably not an option. AHAM has assembled some quick tips courtesy of Men’s Fitness magazine for those who are limited to cooking indoors:

  • Pick a heavy pan – When grilling indoors, a single pan takes the place of the entire gas or charcoal grill, so the thing better be sturdy.
  • Burn-proof your meat and vegetables – To ensure a successful indoor grill session, pat food dry if it’s damp, lightly brush it with olive oil, and season both sides with salt and pepper before tossing it over heat.
  • Get grillin’- Place the grill pan on the stovetop and heat it until it is very hot, then reduce the heat to medium-low and maintain that temperature throughout the cooking process. If the pan starts to smoke, it’s getting too hot and the heat should be turned down.
  • Let the smoke escape – Open your kitchen windows and turn on fans before you turn on the flame.
  • Or contain it in the oven – How to do it: Place one rack on the floor of the oven and set your grill pan on the rack. Preheat the oven to 500˙F. Give the oven and the pan 10 minutes to fully heat. Then cook items on the grill pan as you would normally, turning halfway through cooking. Keep the oven door closed as much as possible to maintain heat and contain the smoke.

Check out the Men’s Fitness article for more tips.

And no matter if you’re cooking indoors or outdoors, food safety should be your first priority. The last thing you want is for you or your guests to become ill because the food wasn’t cooked thoroughly. That’s why you should always use a meat thermometer while cooking, never assume meat is “done?? just by its color. Here’s a guide to safe minimum cooking temperatures courtesy of FoodSafety.org. Of course, you also need to keep those perishable foods cool and make sure leftovers don’t stay out too long. Find additional advice here.

Happy grilling!

Chill Out with These Blender Tips and Recipes this Summer

With summer in full swing, there’s no doubt a lot of us will be using our blenders to whip up a frozen concoction. However, you can also use your blender to accomplish a lot more at your backyard barbeque or dinner party than you may realize, such as:
Homemade dressings for summer salads

  • Shakes, malts and fruit smoothies
  • Cold summer soups
  • Salsa and other fresh vegetable dips
  • Homemade barbeque sauce and other sauces for veggies and meats

From budget to high-end models, to handheld and countertop blends and multifunction models with reversible blades you have numerous options so finding a blender that best fits your needs should be pretty easy. Additionally, manufacturers are designing blenders with an array of bright colors in addition to the traditional classic models. They also offer easy cleanup and most units are small enough to fit under standard kitchen cabinets. Consumer Reports and Housewares.com have great advice on what to look for when purchasing your next blender.

To help you plan that next barbeque or family dinner, The Blender Girl has a list of healthy recipes to get you started. Food.com has a long list of recipes that show a wide variety of food you can prepare using a blender, from pizza dough to buffalo chicken soup. And last but not least, Delish.com has a recipe list of the best blended drinks.   What are your favorites blender mixes?

Rewarding Refrigerator Recycling in Utah

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Do you know that on average, approximately 90 percent of major household appliances (by weight) are recycled each year?

Additionally, according to the Steel Recycling Institute (SRI), the typical appliance contains 60 percent steel which can be recycled rather than being sent to a landfill.  Recycling has even more environmental benefits, too.   According to SRI, in a year, the steel industry saves the equivalent energy to electrically power about 18 million households for that same amount of time.  Rocky Mountain Power (RMP) and Utah Food Bank have joined forces to combine recycling, energy efficiency and meals for the hungry, according to a recent article in the Deseret News.  For over a decade RMP has been offering its customers $30 if they recycle their old, inefficient refrigerators.  Now RMP customers will have the option to automatically donate that $30 to Utah Food Bank, which distributes meals to food pantries, churches and soup kitchens throughout Utah.   Since the program was implemented in 2003, over 10,000 refrigerators have been recycled in Utah – saving the utility’s customers $150 annually on average, according to RMP.  Thanks to the program, Utah Food Bank estimates it helps provide 2,000 meals a week to families in need!

While your local utility may not offer a program exactly like RMP’s, you can still help the environment by purchasing a new refrigerator and reducing your electricity usage.  According to AHAM’s 2013 Trends in Energy Efficiency, on average, a refrigerator manufactured in 2013 consumes 52% less electricity than one manufactured in 1991 – and it’s 6% larger, too!

If you’re interested in cutting your energy bill by purchasing a new refrigerator, visit www.coolsavings.com to learn more about the latest energy efficiency guidelines for refrigerators, and how to use the updated yellow ENERGY GUIDE labels.  Meanwhile, SRI’s website can help you find the recycling location nearest you.

Peek Inside the Refrigerator of a Top Chef!

124081Ever wonder what was in the refrigerator of some of the country’s top chefs? The New York Times asked 11 top chefs in New York City, and their answers might surprise you.  Peek inside their fridges and you’ll see that many of them probably don’t look all that different than your own – yogurt, half-empty bottles of pickles, inexpensive beer and the occasional leftover.

They also provide tips on everything from utilizing space in a small refrigerator to their policy on leftovers and what foods they always keep around.  Some of them explain their idiosyncrasies when it comes to food and refrigerators.

Einat Admony, a chef at Balaboosta, explains why she has no leftovers: “We don’t want anything in there getting moldy and forgotten. My husband comes from a French family, but they also lived in Africa for seven years, so he’s very aware of waste. And I grew up with an Iranian mom in Israel who wouldn’t throw anything in the garbage — anything. When she would break an egg, she used to take her thumb and scrape out all of the egg white. I remember when I came to New York and I started to do that at a restaurant, the chef looked at me like, Wow, that’s interesting.??

Bryan Schuman, a chef at Betony in Midtown, explains why his refrigerator is taped shut. “That’s because I have a cat named Bud. There’s roast beef in the fridge, so I have to tape the door shut. We went out of town once, and I was dry-aging a duck in there. When we came back, the place was permeated with the smell of death. The fridge is open, the duck is on the ground, half ripped apart, and the cat is looking really nonchalant. ‘What? I got the duck, so what?’??

Read the full article here.  This might sound comical, but some of today’s refrigerator features, like built-in air purification systems to keep food fresher longer, and door alarms might help these two chefs.