new technology in kitchen  

I went to CES
The news is that real kitchen integration will be a ways off. All the big makers are still trying to own the technology platform. It will take some agreement on standards (an analogy would be BlueTooth) before all appliances talk to each other enough to justify the investment.
That said...there were touch screens and notebook computers that might make kitchenworld a better place.

KITCHEN TECHNOLOGY HAS A GRIM FUTURE
Prior to a simple and personal opinion, even newer technology in the kitchen will eventually turn kitchen into a global surface mostly indistinct from the rest of the house. Has an e.g. Pipilotti RIST, lately demonstrates it in an exhibition in Paris Palais de Tokyo, showing videos projection on the wall of a simulating house. Technology in domotics is mostly based on numerical background, which can be accurate for information canal to deserve multimedia applications. When it comes to kitchen, who cares about over technology to make simple recipe. One of the fundamental in cuisine is to store and prepare appropriate ingredients to elaborate fine gourmet recipes. When you take a look at Marc Veyrat restaurant in the French Alps, What you see the most in the kitchen is not technology but experts cookers who elaborate fine food. Ferran Adrià in EL BULLI Roses spain is emphasizing in chemical reaction that can be experimented in food exploration. In this case his kitchen has more to deal with a scientist laboratory .
As a matter of fact Chemical reactions are the invariant to the cooking process, while the technology would be reliant to fumes, odors, greases and temperature of the cooking and the freezing of food. Beside technology there is an urgent problem. Good quality and variety of food is hard to find nowadays and will remain in the future. There is no such eventuality that the Moore law double the quality and the varity of good food every couple of years like it does with computer performances.

I don't know what IS going on the cutting edge of kitchen design...
but I have a few ideas about what should go on. Kitchens, home kitchens anyway, need to be rethought from the contemporary tasks backward to the design.
Contemporary people do one of three things in the kitchen:
a) fix prepared foods;
b) fix a combo of prepared foods and scratch cooking (i.e, cooking from scratch); and
c) fix entirely scratch cooking.
Everything in the kitchen including the kitchen room itself ought to be reprogrammed around these three tasks IMHO.
For example, the kitchen could be sliced into two zones: prepared and scratch cooking.
Everything in the prepared zone should be designed to facilitate speed and quickness of preparation, serving, disposal and clean up.
The PREPARED ZONE should have its own small fridge/freezer for prepared foods and packaged drinks, a microwave, a single rapid brew device for coffee and tea, a milk reservoir (I'm sick of awkward plastic milk jugs in the refer), a small sink, a cabinet with a set of compact dishes and flatware designed to go anywhere in the house and a recycler/compactor cabinet for disposal of just these products.
The SCRATCH ZONE should be outfitted for conventional or gourmet cooking, as per the tastes of the occupant. But again the arrangement of all appliances and devices should facilitate the slow, sprawling nature of scratch cooking; i.e, the space program should centralize appliances and devices in this zone and sprawl around the critical mass should be programmed in. There are no assembly lines in scratch cooking. A home kitchen is not a restaurant kitchen. Scratch cooking is an avocation, not a vocation.
In short, when I hit the kitchen, I want to be able to either shift into a zone where it can all happen slam, bam, thank you mam, or on the liesurely nights when I want to cook something wonderful, I want to slip into a zone of the kitchen that is something more comfortable. And don't worry about some duplication of features in the two zones. Redundant systems are a good idea as techno complexity encroaches on the kitchen. High tech ALWAYS crashes more than low tech. I have redundancy in all my other high tech systems. I'd like it in my kitchen too. So a high speed coffee tea brewer in the prepared zone and a master brewer in the scratch zone. And so on as makes sense. Technology accretes like a reef. It is only tolerable and efficient when we order it space and phase space to allow us make better use of our time. Our time, as grows increasingly apparent with age, is our only truly valuable diminishing resource that has no substitute. Design the prepared zone to help me save time. Design the scratch zone to help me enjoy time. Saving time and enjoying time are mutually exclusive activities for me, at least in the kitchen.