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.