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Upon entering the kitchen with your guests you hold your breath, a technique you have learned over the last number of weeks which enables you to detect subtle, barely audible gasps of delight. You know that this human response was top of your list when you briefed your kitchen designer and you are now beginning to acknowledge that the visual stimulators being given off by your kitchen are powerfully achieving the desired “Wow Effect”!
The “Wow Effect” is something kitchen designers get asked for a lot, but when it comes to kitchen design what makes a “Wow”? Everyone’s “Wow” is different and can be determined by the level of stimulation achieved through the five senses; the resulting physical reaction will most likely depend upon the physiological make up of the individual and their social profile. It is the job of the kitchen designer to read the situation, the client and their demographical situation to deliver on the required “Wow Effect”!
The social profiling of each individual is relative to achieving their subjective “Wow” threshold, as the level of “Wow” can be directly linked to an individual’s social and financial circumstance. If an individual is wealthy it may take a lot more stimulation to create the desired effect due to their social conditioning and unconscious belief that they should be surrounded by beautiful things!
But “Wow” is not just about how much a kitchen cost, it can be about breaking the rules, redefining design trends and being bold and brave enough to do something different. A “Design Appreciation Wow” is a little more difficult to achieve as the designer needs a client who is prepared to walk the fine line between “Wow” and criticism. The connection between the client and designer must also be fluid with ideas being able to flow easily and without any raised eyebrows.
Staggering the effect also helps amplify the overall impact with good designers achieving the “Wow Ripple Effect” by layering their designs. Stage one is the initial visual impact whereby the viewer gets their first glimpse of the new kitchen. In order to achieve the secondary level “Wow” the kitchen must have a visual hook, a feature that draws the viewer in and appeals to their inquisitive nature, third and forth level “Wows” can be more technical allowing the client to explain the features of the kitchen to their guests, classic examples of this are shape shifting elements like a downdraft extraction system, pocket door systems or controllable mood lighting!
A “Coffee Morning Wow” can be achieved without even seeing or experiencing the kitchen. This is a social phenomenon whereby the client is able to obtain social approval from their peers by citing their design choices, the company who installed the kitchen or the designer who penned the creation. This is not bragging or boasting it is simply the legacy of our childhood whereby we sought the approval of our parents; this natural human trait means that we will all seek the approving glances of those we like and respect!
The final “Delayed Wow Effect” is achieved long after the visual stimulation of having a new kitchen has faded. This “Wow Effect” is introverted and is defined by the functional capacities of the kitchen. It is only by using and experiencing the kitchen over a period of time that the client will understand its complexity and will then fully appreciate the knowledge and professionalism bestowed upon them by their kitchen designer – The Wow Maker!
By: Darren Morgan
Posted by Darren Morgan on January 25th, 2012 at 7:52 am.
An interesting an important discussion is being launched here by our kitchen design expert and regular contributor Darren Morgan. Please feel free to leave a comment below or on our Facebook page. For more information about Darren, his work as kitchen designer, writer and speaker, please contact him through his website.
I like many understand the power of hope and the bitterness of disappointment. The everyday exchanges that make up our lives are potentially loaded with both these emotions. But no matter how proactive we are in trying to protect our hope from disappointment, inevitably sometimes our valiant efforts are unsuccessful!
The funny thing about hope is that you only experience it when looking forward while disappointment always occurs in the present or past. It therefore seems appropriate as we approach the end of 2011 to consider the impact of both disappointment and hope upon the kitchen industry. Continue Reading…
Posted by Darren Morgan on December 8th, 2011 at 7:44 am.
Modenus’ kitchen design expert Darren Morgan reports from the grand opening of Scholtès Centre of Excellence in London. For more Scholtès products available in the US please click here.
The autumn sunshine pours down onto London’s Wigmore Street and if I was looking to buy a new kitchen I would certainly be in the right place! This area of London is regarded as the epicentre of cutting edge kitchen design in the UK. The street is lined with prestigious names and glamorous window displays each one showcasing the best that the industry has to offer.
Weaving my way through pedestrian traffic I finally reach my destination. The Scholtès Centre of Excellence is a new name on the golden mile of kitchen design and it is immediately evident by glancing through the window that this company has a forward thinking and dynamic approach to retail.
Upon entering the space I am immediately greeted by David Bigland the energetic and passionate Director of Scholtès UK. As we begin to talk I realise that this is a man who is determined to do things differently and that he is driven by a genuine love of design.
The physical space is certainly dramatic and it is only right that Scholtès have avoided calling their flagship store a showroom. This space can only be described as an emporium of functional perfection and a new leading light along the Wigmore Street strip! Continue Reading…
Posted by Darren Morgan on October 24th, 2011 at 10:05 am.
DuVerre has been a Modenus favorite long before there was a Modenus. As a young and rebellious kitchen designer I was always on the lookout for great surface materials, unique hardware or that one cabinet finish that no one had ever used before – often to the dismay of my suppliers. With hardware there was never a question and one of my main go-to’s for unique and highly sculptural design was always DuVerre. So imagine my excitement when I heard DuVerre had decided to join Modenus’ new concept, Blogtour, as a sponsor; why it was a match made in heaven. Continue Reading…
Posted by admin on October 11th, 2011 at 5:46 am.
Can you imagine a world in which the kitchen did not exist? Immediately you may question the ability to erase thousands of years of culinary and functional development. The ergonomic and social evolution of the kitchen has undoubtedly helped to shape our cultural infrastructure, so it would be difficult to imagine our world remaining unchanged without the social support structure that the kitchen offers us. Continue Reading…
Posted by Darren Morgan on October 10th, 2011 at 10:34 am.
Modenus’ Editor Tim Bogan had the opportunity to speak to chef Hurley about his work, passions and collaboration with Zephyr Hoods. He was also able to get the chef to share a recipe so be sure to scroll to the bottom.
The expression ‘cooking with gasoline’ has two meanings to Chef Tom Hurley; as one of the top chefs in the Northwest, he is no stranger to unleashing rich, elaborate flavors in producing glorious meals. Formerly the owner and executive chef of award-winning restaurants Hurley’s and Coupage, Hurley takes pride in his passion for blending tastes, textures and unique experiences. In a previous life, he was a firefighter; a job and culture he continues to support.
Recently, Hurley began heating things up with his collaboration with Zephyr, the innovative range hood manufacturer. As proof, he has offered himself up as a judge AND a prize for their most recent contest: Inspire My Kitchen Design Contest (IMKDC)
Continue Reading…
Posted by JocelynHutt on September 9th, 2011 at 10:09 am.
Kitchen design seems to be entering a new stage of acceptance and designers are finding a new found freedom to redefine the boundaries of their discipline. Just as the members of the feminist movement in the late 60’s were rumoured to have burned their under garments in an act of independent defiance so too are kitchen designers refusing to accept architecture or even gravity for that matter as a restrictive force within the design process.
Continue Reading…
Posted by Darren Morgan on August 31st, 2011 at 8:13 am.
The topic came up in a Let’s Blog Off post a few weeks ago and I didn’t have time to contribute once again but, I need to get this out. Certain things in our household are things we absolutely take for granted and for me it’s the Fisher & Paykel dish drawers. Now there are two types of people in this world; those who CAN load a dishdrawer and those who CANNOT. I can and therefor I love the dishdrawer. It’s a source of constant admiration and surprise, particularly amongst my daughters’ friends: “Whoa, that’s a dishwasher??” and the catalyst of many, almost fundamentalist family debates over the proper loading techniques. I am a pro loader and can probably fit the equivalent of one full sized dishwasher into a single drawer, but THEY cannot. Never have, never will. Wait you say they’re doing it on purpose so I’ll do it myself. They wouldn’t…….they……oh……..
At any rate, it’s a great piece of design, it works, it’s a space saver, it’s energy efficient and it gives us a reason to argue. Perfection.
Posted by admin on August 16th, 2011 at 11:04 pm.
We all like a certain amount of hustle and bustle in the kitchen; sounds we associate with friends and family gathering. Too often, these sounds are drowned out by LOUD range hoods. Zephyr believes that you should actually hear your guests, and in keeping with their philosophy of creating innovative design-forward and stunning range hoods, they’ve just introduced a collection enhanced with technology that might just blow you away.
Zephyr's Milano
The collection is called Next Generation Europa with DCBL Suppression System, and as the images prove, this collection doesn’t scrimp on style. But…and this is where you need to pay a bit more attention…it’s what’s inside Next Generation Europa that separates the men from the boys, so to speak. DCBL technology – the Range Hood Optimized for the homeowner! Here is a little bit of tech speak, because it’s important to understand what’s going on inside: Zephyr has a direct current, brushless motor (an industry first), which utilizes a much cleaner and more stable DC energy source to cause less wear and tear on the range hood’s motor. This motor generates more torque (hey, is that a cooking term?) while operating at lower RPMs, enabling greater air movement and virtually eliminating noise. Okay – you are asking, how quiet is quiet…well…77% less noise and 30% more power. How does that strike you?
Zephyr's Napoli
Next Generation Europa also boasts an on-board computer which uses a closed loop circuit in the on-board computer that allows Zephyr to precisely control the wattage at each speed level. And finally, because lighting is critical to maintaining a good working kitchen, Zephyr uses a cool-to-the-touch, dimmable LED bulb they’ve named Bloom HD LED. This bulb has a life-span of 68 years and it does not get hot to the touch. Why is that important? Well it’s one thing to be slaving over a hot stove, but another to have too much heat bearing down on your head.
Zephyr's Venezia
Would we expect anything less from a company that has collaborated with world-renowned product designers Fu-Tung Cheng and Robert Brunner; each of whom created range hoods that are beyond what anyone previously thought a range hood should look like. We wouldn’t. And Zephyr does not disappoint. Ever.
Posted by JocelynHutt on August 11th, 2011 at 9:31 am.
The wipers scrape across the car windscreen revealing a gloomy vision of grid lock reaching far towards the horizon. The kids in the back seat begin to become stressed with the delay and their playful whispers and giggles change to crescendo of screaming and crying. You should have known that this was going to happen weeks ago when your brainwave struck, but then having a dinner party always seems like a good idea at the time. Continue Reading…
Posted by Darren Morgan on August 2nd, 2011 at 12:22 am.
