In the oil-rich ’80s, when most of the Western world was revelling in the joys of conspicuous consumption, the terms “modern design” and “eco-friendly” couldn’t have been more at odds. But if the current displays in high-end kitchen showrooms are any indication, “sophistication” and “ecologically sound” are no longer a contradiction in terms. Just as we’re paying more attention to what goes into the foods we eat, we’re becoming more mindful of the places where we prepare them. Herewith, some tips for building and equipping a kitchen that will look great and make you feel great, too.
Reduce
“Ask showroom staff if they use a dematerialist approach,” says Richard Cadoret, designer at DOM, the exclusive representative in Toronto high-end kitchen manufacturer Valcucine, brainchild of chemical-engineer-turned-kitchen-designer Gabriele Centazzo. (Ottawa’s Axiom also carries the line.) One of the Italian company’s many ecological virtues is that its kitchens use as little material as possible without sacrificing quality. Take their Ricicla kitchen (from $20,000) — it uses a remarkable 90 percent less material than an average kitchen by employing extremely strong and resilient (and recyclable) aluminum frames to support its sleek, 2-mm.-thick micro-laminate wood doors.
Renew
Renewable hardwoods are a safe bet for cabinets, bar tops and flooring. But make sure they’re certified by the Forest Stewardship Council (FSC). That seal of approval ensures woods are sourced from responsibly managed plots. Germany’s Bulthaup, which recently opened its first showroom in Canada, a light-filled shop on King Street East in Toronto, uses only the finest North American and European FSC-certified maple, cherry, oak, elm and Swiss pear in its immaculate, hand-crafted kitchen fronts and bar tops (kitchen configurations start at $10,600). But take note: tropical woods do not necessarily equal environmental havoc. According to Tyler Greenberg, co-owner of Toronto flooring showroom Floorworks, any renewable wood is an eco-friendly option, “provided you can be certain of the ecological ethic involved in its harvesting.” Greenberg should know. He sources the merbau, hevea and other fast-growing hardwoods used in his exquisite hardwood floors from responsibly managed Indonesian plantations.
Recycle
Intent on winning an extra shiny green star? Go for Greenberg’s Solo (starting at $86.11 per square metre; $8 per square foot). A striated hardwood flooring of his own invention, it is produced from post-industrial waste material that would otherwise be discarded or burned — but you’d never guess it. “It’s the first flooring to get an EcoLogo certification from Environment Canada,” says Greenberg, holding up a piece proudly.
For the most conscientious eco-consumer, Cadoret recommends Valcucine’s tempered-glass countertops. They’re heat-proof, scratch-resistant and impervious to stains, so there’s no need to use toxic cleaners or trade them in any time soon. But should you be seized by the admittedly odd urge to recycle them, it’s technically possible. The same is true of most of the parts in Valcucine’s kitchens, including its aluminum sinks.
No VOCs please
Volatile organic compounds (VOCs) include poisonous chemicals such as formaldehyde and often lurk in the oil-based solvents, lacquers and toxic glues conventionally used in cabinets, flooring and their finishes. The result? The chemicals leak into the environment, including your kitchen. Happily, stringent European regulations are pushing manufacturers to move towards using natural, water- and oil-based alternatives. Leading the pack are the likes of Valcucine, which primarily uses natural oils, waxes and plant-based fats to finish its woods, Germany’s Poggenpohl, whose modernist kitchens have one of the lowest formaldehyde emissions going, and Floorworks. Want to know how other companies measure up? Ask if they meet Europe’s strict Class E1 control standards, which ensures they keep formaldehyde emissions to a minimum.
For increased indoor-air quality, be sure to use a high-quality oven hood (such as Balthaup’s stainless-steel, wall-mounted exhaust hood; from $4,100) that will whisk not just smells and steam away but will vent any cooking smoke directly outdoors.
Starve the energy hogs
According to Julia Langer, director of World Wildlife Fund Canada’s Global Threats program, by switching to energy-efficient appliances, Canadians could cut greenhouse gas emissions by an estimated 25 megatonnes per year. Appliances are energy hogs, and three of the swine live in the kitchen.
When it comes to dishwashers that combine high style with high performance, we like the D3251HDXL by ASKO ($1,989). The Swedish company’s appliances consistently rank as the most energy efficient on the market, but the D3251HDXL comes in at a whopping 102 percent more efficient than what’s required by U.S. standards. Like AKSO, Miele’s models, such as the G 898 (from $2,599), are all Energy-Star rated, which means they are 25 percent more efficient than conventional models. For a complete list of all Energy-Star models, visit www.energystar.gov.
Size matters for fridges. If your lifestyle can accommodate it (shopping frequently and fresh, as opposed to stockpiling frozen goods as if you’re preparing for a famine), a moderately sized fridge by Germany’s Liebherr, such as the elegant CS 1350 ($3,599; it’s Energy-Star rated, like all Liebherr products) will cut energy usage. And remember what you learned in grade school — hot air rises — so look for freezers at bottom of the unit. Both Liebherr and Sub-Zero offer this option.
As for ovens, size matters as well. “The larger the cavity, the more energy an oven uses,” says Steve Caldow, product manager at Miele Canada. He recommends convection ovens over conventional. They cook food more evenly and they are 25 percent more energy efficient. German manufacturer Gaggenau and the American Thermador both offer sleek versions.
Finally, magnetic-induction cooktops are gaining a following in the North American market, though they’ve been used in Europe for years. The goods: flat and easy to clean, they convert electricity into magnetic currents that only heat cookware made from magnetic materials, such as cast iron or stainless steel. Little energy is lost, so they’re 40 percent more efficient, and there’s no uncombusted gas released into the kitchen. It’s also impossible to burn yourself on the stovetop. The not-so-goods? Sticker shock. Tasco Distributors carries versions by Viking (from $4,259) and Wolf ($2,549). Eco-conscious, but a tad conspicuous all the same.
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