On a Saturday last May, Julie Evans visited the Sub-Zero and Wolf Showroom in Burlingame, California. The prior weekend she was at her local retailer learning about options for refrigeration and cooking appliances to integrate into her upcoming kitchen remodel, and was drawn to the Wolf cooking demonstration by the aroma of the roasted Mediterranean chicken skewers.
Julie spent the next hour observing and engaging with the Sub-Zero and Wolf chef who was walking visitors through the various functions of the Wolf convection steam oven. Julie had never heard of this product before, and wondered, “why not?” as it sounded like a genie in a bottle for any cook. Fascinated to learn as much as she did about the flexible functionality of the product, Julie began to wonder how she could fit it into her kitchen designs.