What Kitchen gadget would you love to have?

Been looking at James Hoffman's youtube channel far too much recently and eyeing up the Fellow Ode and Wilfa Uniform bean grinders. The blade grinder my mum bought me ~30 years ago never skips a beat and its just not in me to get rid of something that works.
 
Better efficiency home appliances in the days of £££ electricity

Kettles : for coffe&tea we boil what is needed, but often for meal prep end up boiling more than needed, so was wondering about double walled kettles
at about a 1/4 unit for 2litres we probably use 3/4 a unit a day so £80/year
zwilling-enfinigy-electric-kettle-pro-black
they have a nice glass one too - in which you can make tea .. or boil an egg - never saw that before
ZWILLING ENFINIGY Glass Kettle


toaster : wouldn't mind a toaster, too, that allows you to turn off one slot - but doesn't seem to exist.
zwiliing design is nice, but expensive, and doesn't allow that, although the enfinigy brand makes them sound like they had some energy saving
ZWILLING ENFINIGYTOASTER BLACK
 
jpaul said:
Better efficiency home appliances in the days of £££ electricity
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interesting data on saucepan energy needs
make sure you have shiny pots not those anodised ones, and keep the lids on.
I was trying to find out whether there are benefits of bringing stuff up to temperature as quickly as possible by putting them on max initially,
but, you have to pay attention you do not burn things, and, unless you have gas you can't turn down the heat quickly when it's up to temp, due to residual heat in the ceramic plate.


https://stoves.bioenergylists.org/stovesdoc/Aprovecho/HeatLoss_Berick.pdf
For a 25 cm diameter pot:
At typical cooking temperatures, evaporation accounts for the major portion of the total heat losses.
At a temperature of 98° C evaporation accounts for approximately 78% of the heat loss for the blackened
pot and 85% of the loss from the shiny pot.
A thin layer of cooking oil will entirely eliminate liquid evaporation.
This not only saves approximately 80% of the fuel used and reduces air pollution by the same amount, but
will also save water. At a cooking temperature of 98° C with 5 liters of water approximately 22.5% of the
water is lost each hour.
Using a lid while cooking will achieve roughly 90% of the above savings as long as the lid is not removed
during the cook time.
The heat loss from radiation accounts for 16 % of the total loss for the blackened pot and 8% of the total
loss for the shiny pot.
Convection losses only account for 6% of the total for both pots.
A quick calculation of thermal efficiency for the electric range used in this study gave a value of 67%. .
Click to expand...

51983044654_0bd13a9a44_c_d.jpg
 
jpaul said:
interesting data on saucepan energy needs
make sure you have shiny pots not those anodised ones, and keep the lids on.
I was trying to find out whether there are benefits of bringing stuff up to temperature as quickly as possible by putting them on max initially,
but, you have to pay attention you do not burn things, and, unless you have gas you can't turn down the heat quickly when it's up to temp, due to residual heat in the ceramic plate.


https://stoves.bioenergylists.org/stovesdoc/Aprovecho/HeatLoss_Berick.pdf


51983044654_0bd13a9a44_c_d.jpg
Click to expand...

I thought this would be obvious, but I guess people need reminding :D

If you boil water in a pan without a lid, you're an absolute numpty!
 
roccles said:
When my crappy standalone plastic one broke years ago I replace it with one of these. Simple and nothing on it to go wrong on it, if i recall the timer broke on my old one
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I tried to find one of those around the Christmas period and literally nowhere sold them.
I didn't check argos though, seems on the website they sell them still.

makes me wonder how many people even cook anymore
 
mid_gen said:
I thought this would be obvious, but I guess people need reminding
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lol - manufacturers didn't get that message,
so riddle me why why is there not a plethora of pans with see through domed lids so that you can easily appraise how close they are to boiling.

TheVoice said:
Or induction.
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I'll rephrase my remark the benefit of gas is that the heat distribution is more uniform (not just a 5" induction ring, or unrespoinsive ceramic top) so that you can heat stuff fast , using less energy, without localised burning - good triply pans help too.
 
jpaul said:
lol - manufacturers didn't get that message,
so riddle me why why is there not a plethora of pans with see through domed lids so that you can easily appraise how close they are to boiling.
Click to expand...

I have a set of stainless steel pans with glass domed lids for precisely this reason. Schulte Ufer brand, bought when I was in Germany, but you can get them here.
 
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