Gourmia Brings Smart Appliances with Google Assistant to CES

By Ken Briodagh January 10, 2018

At CES 2018, Gourmia, a designer and manufacturer of countertop kitchen appliances, has unveiled five new Internet of Things (IoT) smart kitchen appliances that integrate with Google Assistant, part of the Google Home eco-system.

“As with just about everything else in the world, kitchens are becoming a part of our connected lives that can be controlled by our smartphones and voice commands,” said Heshy Biegeleisen, founder, Gourmia. “Our Internet of Things products offer some of the most innovative, easy-to-use kitchen appliances that make cooking enjoyable, hassle-free, and smart. We are excited to have been working with Google to develop these five new items, which allows cooks to give the appliances specific verbal cooking commands through Google Assistant.”

The Gourmia GKM9000 has a touch color screen, Wi-Fi and Bluetooth connections, an integrated scale for accurate ingredient portioning, blades for stirring, chopping, and whipping, and the power and accuracy to cook, bake, steam, sauté, sous vide, grind, mix, puree, knead…and more. It comes with 100 pre-loaded recipes and plenty of storage to add personal favorites. It reportedly can replace a food processor, stove, and countertop cooking appliances. In addition to helping you cook, the GKM9000 with built-in Google Assist, can tell you the weather, news, etc. all without the need for a smartphone.

The voice command feature allows for cooking and control of the home, kitchen appliances, household lights, thermostat, ordering an Uber, checking the weather, pre-heating the oven, etc. There is no need to use a phone or other devices with this kitchen machine on your counter, all you need is the sound of your voice to control virtually everything in your home. 

Ken Briodagh is a writer and editor with more than a decade of experience under his belt. He is in love with technology and if he had his druthers would beta test everything from shoe phones to flying cars.

Edited by Ken Briodagh

Editorial Director

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