A Concept Kitchen Just for Vegetarians
6 of 6
The cook station is outfitted with a Teppan Yaki grill alongside a normal two-ring gas hob unit and a wok gas unit. The concept team, which includes designers Mario Zeppetzauer, Stefan Radinger, and Stefan Degn, chef Harald Hochettlinger, and master carpenter Gerhard Spitzbart, are careful to point out that they specified gas because “we wanted quality” but with this caveat: "Above all in terms of energy efficiency we see the induction hob as a comparable alternative.”