If you are planning a kitchen renovation and want to be right on trend, it is worth considering forecasts from kitchen designers for 2013. Designers and manufacturers say appliances will be sleeker, faster and more energy efficient next year. The dominance of steam ovens and induction cooktops over traditional stoves and ranges will continue, with electric coil range tops becoming completely out of date within the next five years. Its all about time, I think, says April Case Underwood, senior kitchen and bath designer with Case Design/Remodeling. People are trying to make the most of their time and the steam oven can cook a lot of things quicker. Faster than a conventional oven but not as fast as a microwave, steam ovens allow cooks to prepare healthy meals without worrying about radiation. You can cook a turkey faster, keep moisture and not get the dried-out, rubbery effect you get from microwaves, says April. Its a good in-between and the food tastes great. Induction cooking is also set to replace electric cooking as the main alternative to gas. With induction cooking, magnetic fields generate heat directly to the cooking utensil, meaning less energy is wasted. People are afraid it wont work. Its science, so it works, says April. I think that having an electric option when induction is out there, its sort of repetitive and counterintuitive and doesnt make sense.