A car park in High Wycombe isn't where you'd normally find me on a Saturday lunchtime, but recently I was lucky enough to be invited to Bora's ‘Cooking Revolution Tour’ to see their hobs and extractors in action.
They had rolled in earlier in the day with their glass sided demo restaurant, where we were treated to a three course taster menu, all cooked according to Bora’s ‘cook quickly, eat healthily’ philosophy.
Bora were the first to the market with their cook-top extractors and although others have tried to imitate them, they remain the market leaders. Integrated into the hob, a cooktop extractor does away with the head height extractor hood, and their minimalist design and simple lines ensure they blend elegantly into your kitchen design. They are perfect for open plan spaces, offering unbroken views between chef and guests.
Bora have a range of cook-tops, including surface induction, induction wok and the stainless steel teppanyaki. Our first course was prawns with mangetout, cooked on the induction wok, followed by steak and then pancakes both cooked on the teppanyaki.
As the chef set to work we could clearly see how effectively the steam was being pulled into the adjoining extractor. And noise levels were low too, so it didn’t interrupt the conversation, even though we were in a small space.
Bora have just launched the chic Bora Pure which I will have in the showroom in the autumn. It is super-stylish and has already won several design awards. If you are planning a kitchen, especially if it's open plan I would be delighted to show you how a Bora cooktop extractor could be incorporated into the design.
