10 kitchen-tech trends of the past 25 years, including 34 useful products. By: Phillip Rhodes, Photos: Brian Woodcock
Convection, a must on gas ovens, has become standard no matter the fuel source, so heat circulates evenly. Burners on all-electric models are hidden under smooth ceramic surfaces. Ranges with sci-fi speedy induction burners have reached mainstream price points. There are even a few reasonably priced dual-fuel options available, allowing cooks to enjoy the precision of a gas cooktop and the consistency of an electric oven all in one.