The benefits of steamed food not only impress star chefs and the savvy foodie – the ingredients are cooked sous-vide, vacuumed with no loss of nutrients, vitamins and minerals, and Gaggenau’s combi-steam oven range brings sous-vide cooking into the home!
The beauty of cooking with steam at consistent and relatively low temperatures from 50°C to 95°C, means the natural flavour of the food is retained in a deeper way than any other method of cooking. This is why chefs, cooking connoisseurs, and gourmet aficionados alike praise this method for the unrivalled texture of the cooked food – and it’s now available for the designer kitchen at home.
Since the successful international launch of the world’s first Combi-steam oven for private use, Gaggenau has continued to develop its industry leading steam-cooking technology, a development realized fully in the 400 series Combi-steam ovens.
“Gaggenau has been regarded as the pioneer in the field of steam cooking since becoming the first manufacturer over 15 years ago to offer private kitchens the combination of steam and hot air cooking, hitherto found only in the professional sector,” comments Sven Schnee, Head of Global Brand Gaggenau
“The fully automatic cleaning system is another path-breaking innovation. It makes healthy cooking, grilling and gratins even more attractive because the tiresome chore of manual cleaning is dispensed with completely. Gaggenau focuses on exclusive culinary culture and conscious enjoyment.”
In-line with the Gaggenau aesthetic of the traditional avant-garde, the Combi-steam ovens pair beautifully with any number of the existing suite of Gaggenau designer ovens. For a designer, the benefit of this is clear. The beloved aesthetics of the Gaggenau range, one where the classics of design rest alongside advanced technology, mean a suitable fit for any kitchen. From the cozy food lover’s haven, to the larger kitchen of an entertaining would-be chef.
In a Combi-steam oven, the efficiency of pressureless steam can be combined with traditional hot air cooking – meaning an oven can do just about everything in the kitchen. Imagine a leg of succulent roast pork, cooked to perfection with steam, alongside the crackling crisped to perfection with hot air and a full surface grill… you would be hard pressed finding a kitchen where this is not a hugely appealing sell.
The accompanying vacuuming drawer that can be paired with the 60cm 400 series Combi-steam oven is designed for an assortment of preparations, enabling quick and convenient sealing of fish, meat, vegetables and fruit. Perfectly suited for sous-vide cooking, it can also be used for marinating and extending storage. It is less a question of when you would use it and more a question of when you would not.
The Gaggenau range offers a number of different models of Combi-steam ovens in the 400 series and 200 series with options for left hand or right hand hinged door openings – so if you’re designing for a kitchen that’s ready to take on the next revolution in home cooking, it’s time to embrace the magic of sous-vide – Bon Appétit!
INDESIGN is on instagram
Follow @indesignlive
A searchable and comprehensive guide for specifying leading products and their suppliers
Keep up to date with the latest and greatest from our industry BFF's!
Gaggenau’s understated appliance fuses a carefully calibrated aesthetic of deliberate subtraction with an intuitive dynamism of culinary fluidity, unveiling a delightfully unrestricted spectrum of high-performing creativity.
BLANCOCULINA-S II Sensor promotes water efficiency and reduces waste, representing a leap forward in faucet technology.
In design, the concept of absence is particularly powerful – it’s the abundant potential of deliberate non-presence that amplifies the impact of what is. And it is this realm of sophisticated subtraction that Gaggenau’s Dishwasher 400 Series so generously – and quietly – occupies.
To honour Chef James Won’s appointment as Gaggenau’s first Malaysian Culinary Partner, we asked the gastronomic luminaire about parallels between Gaggenau’s ethos and his own practice, his multidimensional vision of Modern Malaysian – and how his early experiences of KFC’s accessible, bold flavours influenced his concept of fine dining.
The 2025 INDE.Awards Shortlist showcases the very best architecture and design in our Indo-Pacific region.
Gaggenau’s understated appliance fuses a carefully calibrated aesthetic of deliberate subtraction with an intuitive dynamism of culinary fluidity, unveiling a delightfully unrestricted spectrum of high-performing creativity.
In design, the concept of absence is particularly powerful – it’s the abundant potential of deliberate non-presence that amplifies the impact of what is. And it is this realm of sophisticated subtraction that Gaggenau’s Dishwasher 400 Series so generously – and quietly – occupies.
To honour Chef James Won’s appointment as Gaggenau’s first Malaysian Culinary Partner, we asked the gastronomic luminaire about parallels between Gaggenau’s ethos and his own practice, his multidimensional vision of Modern Malaysian – and how his early experiences of KFC’s accessible, bold flavours influenced his concept of fine dining.
The internet never sleeps! Here's the stuff you might have missed
We spoke to the internationally renowned Moroccan designer on the eve of his visit to Australia as guest of honour for Design & Build Week 2025.
Bunbury, Albany and Subi East are among the sites taking out prizes at the Australian Institute of Landscape Architects (AILA) Western Australian Chapter Awards.
Striking a harmonious chord amidst the urban rhythm of Adelaide’s Festival Plaza, Flinders University’s new campus integrates meticulously crafted soundscapes that soothe the buzz of modern pedagogy, settling into the building’s multifaceted context.
The fourth edition of the First Nations Writers Festival took place in May 2025, and we spoke to Baka Barakove Bina about the importance of place and home in his writing, as well as the things that make the Pacific region so distinctive.