“Browsing the web for a new piece of kitchen equipment is a bewildering experience. Bog-standard models are pushed aside by attention grabbing products which have been upgraded, updated, innovated. There are domestic versions of contraptions chefs use – products that not only change how you cook, but challenge how you eat. But which of these innovations are actually useful to the home cook? Which will give good results, save us time and fuel, and so justify the price tag and counter space?”