ID Series 6 Steam Oven
A steam cooking integration for Haier's flagship premium oven, an award-winning model with a large touchscreen. I extended the existing information architecture and design system with new flows for manual cooking, special programs and guided menus, including a new section just for steam-only recipes.
Problem
The project started from Haier's ID Ultimate Oven Series 6, an award-winning→ premium oven→ with a large capacitive touchscreen. The goal was to add steam cooking while staying consistent with the existing information architecture and design system.
The challenge was to handle technical constraints (water tank presence, water level, preheating and safety requirements) in a way that felt clear and reassuring, without hurting the premium experience that had won the product its awards.
Execution
I started with a competitor analysis of how other touchscreen ovens handle steam cooking and its constraints. Only one other oven on the market had a water level sensor inside the steam tank, so I had to rely on my own expertise to turn that technical information into a meaningful experience.
I designed alerts for low water levels, warning users that the remaining water might not be enough to finish the cooking cycle. I also added a pre-start alert, for both immediate and scheduled cooking, that tells users if the tank is empty, so there are no surprises mid-cook. These states are informative and actionable rather than simply blocking the user.
I worked closely with the engineering team to understand every technical requirement for starting steam cooking: tank detection, water level thresholds, preheating logic and safety constraints. That gave every state I designed a solid technical foundation and made it reliable to implement. I also coordinated with the marketing team on how to position and communicate the new features and recipes.
Beyond the interface, I used the opportunity to update and consolidate the design system. The original Figma file had never been cleaned of unused elements during development, so I removed obsolete components, organized the library and made extensive use of component properties. Creating and maintaining screens became faster and more consistent for the whole team.
I proposed a side initiative that used Haier's wireless, fully waterproof temperature probes. Competitors, even well-known premium brands, have probes that are either wired or not waterproof. Haier's could be sealed in the bag with the food, which opened the door to sous vide cooking.
With my manager's approval, I worked on this alongside an engineering team member, jointly defining the preparation process and designing the screen flows. It would have been a real differentiator in the market.
Solution
The final design integrated steam cooking into the existing menu architecture of the ID Ultimate Oven Series 6 without disrupting the established experience. New entry points cover manual steam cooking with time and temperature settings, special programs with steam options, and guided menus, both for existing recipes updated with steam modes and for the new "Pure Flavour" section of steam-only recipes.
Clear, state-driven flows guide users through the whole process. Before cooking starts, the system checks tank presence and water level and shows a specific message when action is needed, such as refilling the tank or inserting it correctly. Preheating states are visible with intermediate feedback, so users always know what the oven is doing and why. Errors get specific, actionable messages instead of generic warnings, and unavailable functions are locked with an explanation.
The new steam icons and the "Pure Flavour" section icon follow Haier's Experience Design Language, which gives all menus and flows a consistent look. The cleaned, reorganized design system with component properties made screens quicker to create and maintain.
The sous vide probe feature, though a side initiative, offered something competitors couldn't match with their hardware. The flow defined the preparation steps and guided users through using the wireless probe inside the sealed bag, turning a technical advantage into a benefit users could see.
Results
The project was cancelled during development, so there are no launch metrics or post-release data. The work still left a solid foundation for steam cooking integration that kept the premium quality of the ID Ultimate Oven Series 6 while adding new capabilities. The design system updates and library cleanup gave the team lasting value, with faster, more consistent screen creation.
The project reinforced a lesson about mature products: working on an award-winning one means integrating new complexity while preserving clarity and coherence, rather than redoing everything. The sous vide probe initiative also showed how a unique hardware advantage can open differentiation that competitors can't match.