With its kitchen-line products on display at IFA, AEG is putting its money where its mouth is – by having a CEO produce a top-tier dish with help from a chef while using the company’s induction hob, oven, and overhead chimney. The cook-off, hosted by Radhika Seth of Yanko Design, attempts to drive home a simple point – with the right tools, anyone can be a chef. To prove this, we got Anna Ohlsson-Leijon (CEO Business Area Europe APMEA & Group Executive Vice President, Electrolux Group) to collaborate with professional chef Paola Martinenghi. Martinenghi, a designer-turned-chef with a history of working for Michelin star restaurants is a designpreneur in her own right, with her own women-led lighting-design firm. With a passion for cooking, Martinenghi believes in preserving old-school recipes, even if it means updating them so that people can use cutting-edge kitchen appliances to make age-old traditional dishes.
Both CEO and Chef will be attempting a deceptively simple dish that’s known for requiring perfect technique – Risotto Tricolore with pomodoro, pesto, and burrata – a summer spin on the Risotto Milanese. Risotto is considered an incredibly technical dish given the precise control required over temperature, cook-time, and the gradual addition of broth to rice while you constantly stir the dish. Mess any step up and your risotto is less-than-ideal resulting in a dish that would make an Italian nonna fume. It’s a good thing, however, that AEG’s state-of-the-art kitchen collection makes certain steps foolproof, allowing you to easily attempt even the most technical recipes.
The process gets made simple by AEG’s CookSmart Touch Display, which guides you through step by step. The Sense Fry sensor on the hob helps you maintain a consistent temperature during your cook (sort of like cruise control for chefs) – for the risotto, it’s a steady 120°C. Meanwhile, AEG’s Xtractor Hob, which features an integrated extractor fan, kept the cooking area free of smoke and odors, making the experience even more pleasant. A clean, smoke-free kitchen means less hassle, and less cleanup—a win for anyone who’s familiar with the chaos of post-cooking messes.
Throughout the cook-off, the focus shifted frequently to AEG’s smart features, particularly how the appliances use AI to adapt and enhance cooking. The AI TasteAssist feature automatically adjusts cooking settings based on the dish being prepared. Anna explained that by simply inputting a recipe, the oven analyzes the details and determines the optimal temperature and time, which could revolutionize how people cook at home. The Assisted Dishes function also impressed Paola, as it provides guidance across a wide range of meals, making even the most complex dishes accessible to home cooks.
Energy efficiency was another cornerstone of the new AEG range. Sustainability is more than a buzzword—it’s built into the design. The appliances can reduce energy consumption by up to 30%, with features like PreHeat and Residual Heat, which cleverly utilize retained heat to finish cooking. The SenseBoil & Fry function, for instance, promises to save up to 33% in energy usage. It’s clear that AEG has aligned its smart technology not just with convenience, but with the goal of making kitchens more eco-friendly.
The discussion also touched on design and aesthetics. AEG’s range isn’t just high-tech—it’s designed to be visually appealing. Paola praised the sleek, minimalist look of the appliances, which come in Matt Black and Glossy Black, noting that they not only enhance the cooking process but also complement modern kitchen interiors.
As the cook-off neared its conclusion, Paola and Anna finished the risotto with a flourish, adding burrata for a creamy, indulgent finish. The results were met with unanimous delight as the hosts tasted the dish and marveled at how easy the process had been, thanks to AEG’s smart kitchen tools.
