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Electrolux challenged Masters students at the Domus Academy in Milan, to rethink kitchen appliances. Nine concepts, based on existing technology that consider sustainability and culture under the theme of ‘ReSource’, are presented here to coincide with 2011 Milan Design Week and just before entry to the annual Electrolux Design Lab contest closes (23:59 CET May 1st, 2011).

“To re-source is to re-generate, re-energize, re-mix and re-lax,” says Bruno Lizotte, Design Manager at Electrolux, “and the appropriate space for this multi-tasking is, more than ever before, the home and its vibrant centre – the kitchen.”

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The Cube by Electrolux is a unique temporary dining concept that opened its doors for the first time on April 1st. The Electrolux “Cube” will pop up on a series of landmark sites across Europe over the course of 2011, starting with a placement on top of the Parc du Cinquantenaire in Brussels, Belgium.

The aim is to create an experience that surprises and inspires with fantastic tastes, gastronomic hints and tips from some of the world’s greatest chefs – supported by Electrolux as the provider of professional kitchen appliances, and never-before-seen views, ultimately stimulating guests to explore their own creative boundaries next time they entertain friends or family at home.

Two Electrolux Cube’s will travel across Europe offering a memorable dining experience for 18 guests per setting in magnificent locations. The transparent and semi-transparent structures will be seen atop of monuments, buildings and even water platforms in Belgium, Italy, Russia, Switzerland and Sweden but only for three months at each location.

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Steamboat, also known as ‘hot pot’ or ‘Chinese fondue’, refers to a method for cooking several East Asian varieties of stew. At the heart of the process is a simmering metal pot of stock that is placed in the centre of a dining table. While the steamboat is kept simmering, ingredients are placed into the pot and are cooked at the table.

This type of dining can be traced back 1,000 years to the northern nomadic Mongolian tribes, when warriors used their helmets as the cooking pot and steamed meats and vegetables in them. Imperial chefs in the middle of the 17th century used to prepare steamboat meals for the Qing Dynasty rulers too. It’s come a long way since then, but today the steps are relatively the same. Minus the helmet of course.

The Electrolux Portable Induction Hob in red, gold and silver (left to right)

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