The Spring Oven is a terracotta ovenware pot that uses steam to make homemade dough into bread of the highest quality. A channel of water inside the base of the pot holds water that steams during the baking process. Even in a low-end home oven, the pot can create a high heat and humidity atmosphere to rival the conditions of a bakery oven. The Spring Oven is designed for bread baking, but its healthy and efficient steaming process will get the best results out of cakes, vegetables, fish and much more.
The Designer Patrick Kendal originally exhibited the Spring Oven at New Designers 2014 and received a ‘One to Watch’ award from the Design Council. The Product has since been redeveloped and The Spring Oven is currently in production. In June the product will launch through a Kickstarter crowd-funding campaign.
Steam-Based Bread Ovens
This Portable Oven Uses Steam to Bake Bakery Quality Breads
Trend Themes
1. Steam-based Cooking - There is potential for steam-based cooking technology to be implemented in other kitchen appliances, such as stovetops or slow cookers.
2. Home Baking Trend - As more people are now baking at home, there is a growing need for innovations to make it easier and more efficient.
3. Sustainable Kitchenware - Consumers are becoming more environmentally conscious and are looking for kitchenware that is sustainably made and energy-efficient.
Industry Implications
1. Kitchen Appliances Industry - Steam-based technology can disrupt the traditional ways of cooking and baking in the industry, leading to more efficient and healthier appliances.
2. Home Baking Industry - Products like the Spring Oven can disrupt the traditional methods of home baking and create a demand for more innovative and affordable home baking appliances.
3. Sustainability Industry - The sustainable and energy-efficient features of the Spring Oven can inspire other companies in the industry to make products that are environmentally friendly and reduce waste.