The difference is Gaggenau.

Since 1683, Gaggenau has created exceptional products and objects of desire that are beautifully designed, engineered and built. After 333 years, these differences are simply summed up as being “Gaggenau”.
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"The baking stone with its maximum temperature of 300°C was the reason why my father, a traditional baker, chose this 90cm wide oven." Sören Strayle, Designer

"The baking stone with its maximum temperature of 300°C was the reason why my father, a traditional baker, chose this 90cm wide oven." Sören Strayle, Designer

"It's two, maximum three, people who put together all the components to assemble the oven. It takes almost one and a half hours and we do only six to eight pieces a day." Jörg  Neuner, Head of the Brand Centre

"It's two, maximum three, people who put together all the components to assemble the oven. It takes almost one and a half hours and we do only six to eight pieces a day." Jörg Neuner, Head of the Brand Centre

Janina Fey, one of the designers of the new EB 333 discusses the origins of the 90 cm wide oven: how it came to be, way back in the 80’s and why it is so distinctly ‘Gaggenau’. For Janina, it’s the extraordinary width of the 90 cm door made from a single sheet of 3 mm stainless steel, as well as its trademark “tummy”, that makes the EB 333 such an iconic design. Follow the link in our bio to see the icon reborn.

Janina Fey, one of the designers of the new EB 333 discusses the origins of the 90 cm wide oven: how it came to be, way back in the 80’s and why it is so distinctly ‘Gaggenau’. For Janina, it’s the extraordinary width of the 90 cm door made from a single sheet of 3 mm stainless steel, as well as its trademark “tummy”, that makes the EB 333 such an iconic design. Follow the link in our bio to see the icon reborn.

"The EB333 stands for consistency in a world that is very fast moving." Sven Baacke, Head of Design

"The EB333 stands for consistency in a world that is very fast moving." Sven Baacke, Head of Design

"For us it is an iconic piece of art that can accidentally bake as well."  Sven Schnee, Head of Global Brand Gaggenau.

"For us it is an iconic piece of art that can accidentally bake as well." Sven Schnee, Head of Global Brand Gaggenau.

Gaggenau spoke to some of the key individuals tasked with redesigning the Gaggenau icon for the brand's 333rd anniversary. Over time, the EB oven has become almost sacred to Gaggenau. Being the only series of products with a continuous 30 year history, it has become synonymous with our brand. Now, the people behind the new EB 333 step into the limelight.

Gaggenau spoke to some of the key individuals tasked with redesigning the Gaggenau icon for the brand's 333rd anniversary. Over time, the EB oven has become almost sacred to Gaggenau. Being the only series of products with a continuous 30 year history, it has become synonymous with our brand. Now, the people behind the new EB 333 step into the limelight.

With experience in enamel production dating back to 1880, Gaggenau built a special expertise. A closely guarded trade secret, the typical blue Gaggenau enamel is a recognised brand and quality mark.

With experience in enamel production dating back to 1880, Gaggenau built a special expertise. A closely guarded trade secret, the typical blue Gaggenau enamel is a recognised brand and quality mark.

In 1978, Gaggenau launched "Der Grillmobil". This design was extraordinary for its time and allowed the chef to griddle, pan cook or sear, even directly onto the heating elements. Today, it has achieved cult status and is a collector's item.

In 1978, Gaggenau launched "Der Grillmobil". This design was extraordinary for its time and allowed the chef to griddle, pan cook or sear, even directly onto the heating elements. Today, it has achieved cult status and is a collector's item.

The unveiling of Gaggenau's future icon: the EB 333. This 90 cm-wide oven is named in tribute of Gaggenau's 333rd anniversary - shown for the first time at EuroCucina 2016.

The unveiling of Gaggenau's future icon: the EB 333. This 90 cm-wide oven is named in tribute of Gaggenau's 333rd anniversary - shown for the first time at EuroCucina 2016.

In 1683, Margrave Ludwig Wilhelm von Baden (1655–1707) founds an ironworks in the town of Gaggenau. The company is born.

In 1683, Margrave Ludwig Wilhelm von Baden (1655–1707) founds an ironworks in the town of Gaggenau. The company is born.


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It's 333 years since Gaggenau’s first Black Forest forge roared into life. In 2016, Gaggenau is celebrating its rich heritage and natural evolution across the globe.

It's 333 years since Gaggenau’s first Black Forest forge roared into life. In 2016, Gaggenau is celebrating its rich heritage and natural evolution across the globe.

From 1931, under new owner Dr Otto von Blanquet, Gaggenau continues evolving coal and gas ovens. It also produces its first electric stove, making cooking safer and more convenient.

From 1931, under new owner Dr Otto von Blanquet, Gaggenau continues evolving coal and gas ovens. It also produces its first electric stove, making cooking safer and more convenient.

The expertise gained from decades creating enamel signs is essential in the production of the iconic blue Gaggenau enamelled ovens. Even today, the recipe for Gaggenau enamel is still a closely guarded secret.

The expertise gained from decades creating enamel signs is essential in the production of the iconic blue Gaggenau enamelled ovens. Even today, the recipe for Gaggenau enamel is still a closely guarded secret.

As the 20th century begins, Gaggenau pioneers the manufacture of innovative products, including coal and gas-fired stoves. By 1908, it has also sold a quarter of a million “Badenia” bicycles.

As the 20th century begins, Gaggenau pioneers the manufacture of innovative products, including coal and gas-fired stoves. By 1908, it has also sold a quarter of a million “Badenia” bicycles.

Amsterdam flagship showroom: The Gaggenau heritage wall is made of 100-year-old wood taken from a lodge in the Black Forest, the birthplace of Gaggenau. A fitting showcase for over three centuries of extraordinary history.

Amsterdam flagship showroom: The Gaggenau heritage wall is made of 100-year-old wood taken from a lodge in the Black Forest, the birthplace of Gaggenau. A fitting showcase for over three centuries of extraordinary history.

2 metres high and 15 metres wide, the Gaggenau logo in illuminated iconic blue lettering looks down from the Lipsheim factory in Alsace.

2 metres high and 15 metres wide, the Gaggenau logo in illuminated iconic blue lettering looks down from the Lipsheim factory in Alsace.

"Guests come first, not the stars." Marc Haeberlin’s Auberge de l'Ill is a family run restaurant which has held three Michelin stars for over 60 years. Here, Marc Haeberlin is preparing a family favourite Strawberry Millefeuille.

"Guests come first, not the stars." Marc Haeberlin’s Auberge de l'Ill is a family run restaurant which has held three Michelin stars for over 60 years. Here, Marc Haeberlin is preparing a family favourite Strawberry Millefeuille.

The new Munich flagship showroom emphasises quite literally our Black Forest roots with tree trunks stretching from floor to ceiling. Together with the wooden walls, this creates a soft contrast to the glass and stainless steel of the appliances on display.

The new Munich flagship showroom emphasises quite literally our Black Forest roots with tree trunks stretching from floor to ceiling. Together with the wooden walls, this creates a soft contrast to the glass and stainless steel of the appliances on display.

The Gaggenau Living Kitchen booth treated visitors to a petit café experience: inventive and delicately balanced delicacies to accompany the coffee from the new fully automatic espresso machine. Frank Gabel, the celebrated hatted pâtissier from Pâtisserie Walter and Sweetwork Hand & Mundwerk, is seen adding the final touches to chocolate cake with a cassis fig and chocolate crumble. Frank believes chocolate goes with everything.

The Gaggenau Living Kitchen booth treated visitors to a petit café experience: inventive and delicately balanced delicacies to accompany the coffee from the new fully automatic espresso machine. Frank Gabel, the celebrated hatted pâtissier from Pâtisserie Walter and Sweetwork Hand & Mundwerk, is seen adding the final touches to chocolate cake with a cassis fig and chocolate crumble. Frank believes chocolate goes with everything.

Sternekoch Dieter Müller gehört zu den herausragenden Köchen Deutschlands. Erleben Sie ihn im Gaggenau Showroom München.

Sternekoch Dieter Müller gehört zu den herausragenden Köchen Deutschlands. Erleben Sie ihn im Gaggenau Showroom München.

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