Everyone appreciates speed and convenience in the kitchen -- and the latest crop of high-end appliances making an appearance at this year's home show are quicker than most. The 2010 Dream Home kitchen pairs European styling with the latest cooking and baking gadgetry.

For the first time, attendees will get a close-up look at an ultra-sleek and contemporary Poggenpohl cabinet display, provided by Tom Trzcinski of Kitchen and Bath Concepts in Ross. Poggenpohl is one of Germany's most prestigious and well-known brands -- sort of like Porsche for the kitchen. (It'll be hard not to touch.) It's paired with a ceramic backsplash in a fretwork pattern from Walker Zanger and Kohler's distinctive self-rimming, and aptly named, Swerve kitchen sink.

Among the many high-tech appliances provided by Hillmon Appliance in Cranberry is Miele's stainless-steel convection steam oven. It uses the advanced technology of steam as a sole source of heat, and comes with more than 900 automatic programs for cooking, heating and defrosting. The kitchen also features a Miele convection-microwave oven; the German company's convection-speed oven with an AutoRoast function; and a Miele induction cooktop, which uses electromagnetism instead of a flame or electric coil to create heat.

Brand-new to the Pittsburgh market is Miele's Tepan Yaki grill (model CA 1326 Y). A home-sized version of the giant sizzling hibachi grills you find in Japanese steak houses, the 15-inch stainless-steel cooking surface comes with two heating circuits with independent controls. That means you can sear a filet of beef or slices of chicken on the front while at the same time gently warm vegetables on the rear. Retail price: $1,699.

This will be the grill's first public appearance in Pittsburgh. I'll be test driving it during the show with live cooking demonstrations. See the Post-Gazette for dates and times.

Sizzling Chicken Fajitas

PG tested

This classic Tex-Mex recipe is as quick as it is easy.

Miele devised it for the Tepan Yaki grill, but it also can be prepared on a traditional griddle or in a nonstick or cast-iron frying pan.

• 1 pound boneless, skinless chicken breast, sliced into strips
• 2 tablespoons canola oil, divided
• 1 tablespoon each ground cumin and chili powder
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/4 teaspoon red pepper flakes
• 8 large flour tortillas
• 1 red and 1 green bell pepper, cut into slices
• 1 large red onion, sliced

Condiments: Grated cheddar cheese, sour cream, diced tomatoes, salsa, guacamole, lime juice, jalapeno peppers.

In a bowl combine chicken, 1 tablespoon canola oil, cumin, chili powder, garlic powder, salt and red pepper flakes. Marinate in refrigerator for 20 minutes.

Meanwhile, wrap tor­tillas in aluminum foil and heat in a 350-degree oven 10 minutes or until hot. To microwave, wrap a stack of flour tortillas lightly in a dampened dish or paper towels and warm on high for 6 or 7 seconds per tortilla.

Preheat tepan yaki for 15 minutes on power level number 12 (water drops should skitter). Drizzle with 1 tablespoon canola oil. Stir-fry vegetables, stirring constantly until brown, about 10 minutes; transfer to a plate. Drizzle tepan yaki with remaining 1 tablespoon canola oil, stir-fry chicken, stirring constantly until brown, about 10 minutes. Add vegetables and stir-fry 1 minute longer. Serve immediately in warmed flour tortillas with choice of condiments.

Makes 8 fajitas

-- Miele.com

Doug Oster writes a blog, "Growing With Doug," exclusively at PG+, a members-only web site of the Pittsburgh Post-Gazette. Our introduction to PG+ gives you all the details.