Photo: Thomas Kuoh Photography, Grant K. Gibson Interior Design

As this equipment spreads from restaurants to home kitchens, you'll wonder how you cooked without them.

Cooking Light Staff
November 01, 2017

Combo Oven

Photo: Courtesy of Cuisinart

This combines dry heat and steam: The convection sears and browns, while the steam effortlessly keeps food moist and cuts cook time by about 40 percent. Home units run in the mid-four figures, but Cuisinart has a countertop model for $248.

 

 

Sous Vide Immersion Circulator

Photo: Courtesy of ChefSteps

Time to take the plunge on sous vide. It's as hands-off as a slow cooker and even more foolproof. Food in sealed bags bathes to perfection in water that the circulator keeps at a constant temperature. They cost about the same as a good slow cooker. (Joule immersion circulator, $179).

 

Viking TurboChef Speedcook Oven

Photo: Courtesy of Viking

In one unit, microwaves combine with convection heat to cook food up to 15 times faster than conventional ovens. Viking's home model cooks a 12-pound turkey in 42 minutes. It retails for about $16,000, but expect the price to drop as it grows more popular.