“We do things a certain way, not to impress or differentiate, but because that is what is required to achieve perfection.”
Sven Baacke, Head of Design, Gaggenau
Working with professional chefs, we note what delights and frustrates them. Their equipment needs to be intuitive and enabling, focussed and robust: the chef needs to devote themselves to the dish, not the oven. And while appearance is not so vital in the workplace, it matters in the home.
The life between work increasingly revolves around cuisine. Preparing, enjoying, discussing it, all occurs increasingly in one room. And if the kitchen is the heart of the home, then Gaggenau is the soul of the kitchen.
The professional kitchen principle is our foundation. Professional equipment, much like ingredients, must be of the highest quality and add something to the final dish. We use the same approach for the private kitchen, but with the added aesthetic consideration. Given these means and the passion, the private chef can produce professional results, time and again.
“The only way to keep one side of the oven door perfectly cool while the other is at 485˚C is through insulation. The oven 400 series door is made up of five layers of very special glass.”
Tania Goetzmann, Product management