Although we strive to find the latest and greatest cutting-edge kitchen and home technology, we often underestimate the power of cooking and baking tools in their most basic forms.
Although some modern electronics help reduce costs and lighten the burden When it comes to preparing a home-cooked meal, many top chefs refuse to upgrade their arsenal and stick with the originals.
I spoke with culinary professionals from around the world to get their expert opinions on six common kitchen tools versus their electronic counterparts.
Here’s what they said.
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1. Mix by hand rather than with a stand mixer
Hand mixing has its advantages, but most avid bakers will make good use of a stand mixer.
FreshSplash/Getty Images“When I bake bread or pizza doughI prefer to do it by hand rather than using a mixer. This reduces the risk of over-kneading and allows for better control and consistency. When you’re making big batches, this is great exercise. Bread and pizza are even better when you feel like you’ve earned them.” – John Marchetti, executive chef of Carcará in Phoenix, Arizona
“As much as I love my KitchenAid for large batches, I often prefer to make batters or whipped creams by hand because you’re more connected to the process. Hand mixing allows you to feel subtle changes, like when the butter is perfectly creamy or when the egg whites reach exactly the soft peak – things that a machine can bulldoze through if you don’t watch closely.” – Kaitlyn Weber, executive chef at Estancia La Jolla Hotel & Spa in La Jolla, California
Our opinion: Opt for the stand mixer if you’re making larger batches or if your wrists get tired quickly. A stand mixer can also perform other tasks such as kneading, mixing, whipping, and making dough, making it a versatile investment. That said, preparation with a little elbow grease is virtually foolproof.
2. Wine key vs electric bottle opener
Wine professionals suggest a manual wine wrench rather than an electric bottle opener.
Vitaly Sergachiov/Getty“As a professional sommelier, I really prefer the operation of a manual bottle opener to the newer, quick-opening mechanical versions. The old-fashioned bottle opener allows you to feel the feel of the cork and how the screw turns into it, especially on older, rare wines which may require a particularly gentle opening touch for a delicate cork.” – Christopher McLean, executive chef and beverage director at The Wigwam in Litchfield Park, Arizona
“I will always choose a manual bottle opener. It gives you total control and preserves the ritual of opening a bottle, an essential element in a restaurant where wine is at the center of the experience. The feel of the cork, the tension, the crisp pull…nothing electric can replicate that moment. – Aitore Garate, chef and ownerr of Bistrot Édan in North Miami, Florida.
“When it comes to bottle openers, I really don’t think you can do better than a tried-and-true wine wrench. A high-quality manual wine wrench provides greater precision and control, especially when opening a vintage bottle. I would always be hesitant to rely on a nifty new device and use my trusty, well-worn wine wrench first for the most reliable and controlled cork removal.” – Tim Grable, culinary school director and chef Cavallo Point in Sausalito, California
Our opinion: While we’ve tested a number of electric wine openers like the commendable Rabbit, nothing guarantees consistency more than a standard corkscrew or wine wrench. As a bonus, you can find a voucher for less than $15.
3. Stockpot versus rice cooker
Rice cookers are easy to use and inexpensive.
Proctor Silex“Although rice cookers are much more convenient and easier to use, I prefer to cook rice the traditional Japanese way using donabe pots. The clay pot retains heat very well, and if you know how to use them, the end product can be much better than even the most expensive rice cookers! – Joel Hammond, chef at Uchi West Hollywood in Los Angeles, California
“Cooking rice in a pot is always my choice. It gives me much more control over texture and moisture. Using a rice cooker removes a lot of the intuition and decision-making that makes someone a chef in the first place. Plus, you can only put so much rice in a cooker. Give me a big pot any day.” – André Lautenbach. executive chef at The Britomart Hotel in Auckland, New Zealand
“As a chef, I will always prefer to cook rice in a pot rather than using an electric rice cooker. Although the cooker is convenient, the manual method on the stove gives me superior control over water absorption, timing, texture and flavor – which is absolutely essential for creating perfect European dishes like risotto or pilaf.” – Hany Ali, executive chef of Europa Village Winery and Resort in Temecula, California
“For me, cooking rice in a pot is about understanding the texture and respecting the ingredient. A rice cooker is convenient, but the stove allows you to more precisely control heat, evaporation, and timing, which ultimately leads to a better end result. “- Aitore Garate, chef and owner of Bistrot Édan, North Miami, Florida
Our opinion: Although cooking rice in a pot is not difficult and allows a little more control, we find that most modern electric rice cookers produce consistent and successful results. This is a wise purchase for anyone who regularly cooks with starch.
4. Manual vs Electric Pepper Grinder
Professional chefs think manual pepper mills are superior and we tend to agree.
Mann Kitchen“Electric salt and pepper shakers? What? Part of the joy is hearing that crackle when you grind fresh seasoning. It’s such a simple, satisfying sound. And honestly, there’s something much more authentic and expressive about using a manual grinder—it’s more like a chef’s.” – André Lautenbach. executive chef at The Britomart Hotel in Auckland, New Zealand
“I will always choose a manual pepper grinder, because grinding pepper by hand gives me a fresher, more aromatic seasoning and allows me to control coarseness on the fly. With a pepper mill, I also have authority over the peppercorns I use, as opposed to whatever is in the jar of a store-bought shaker.” – Gus Trejo, executive chef of Lucie Restaurant & Bar has Bernardus Lodge & Spa in Carmel Valley, California
Portable shakers come out on top. I may be a little biased since during my 10 years at Robuchon, we have always used manual stirrers. They truly offer more control over the thickness and quantity produced by the pepper mill. When preparing a recipe where the size or quantity of pepper is critical, it is important to be precise. If the pieces are too large, they can overwhelm your sauce, broth, protein, or vegetables. – Eleazar Villanueva, executive chef of Joël Robuchon in Las Vegas, NV
Our opinion: A manual grinder is cheaper, simple to use, and doesn’t break as easily, although there’s something satisfying about pressing a button and letting the batteries do all the work.
This $19 pretty acacia wood pepper mill is both beautiful and useful. For a premium pepper grinder with plenty of heft and precise control, try $200 Pepper Cannon from Mannkithenwhich CNET food editor David Watsky tested and liked.
5. Chef’s knife vs electric choppers and food processors
For recipes that call for mountains of mirepoix, you’ll be happy to have a food processor on hand.
Pamela Vachon/CNET“Protect the art of the knife! I will always use a knife over a food processor. I don’t want to throw a vegetable in a machine and call it diced – give it some respect! Using a food processor often destroys the integrity of the ingredients: iceberg lettuce is crushed, carrots come out uneven and rough, onions are bruised and release all their juices (and yes, you end up crying). A sharp knife, on the other hand, preserves the texture, flavor and essence of each ingredient. – Ewart Wardhaugh, head of Green Valley Ranch in Henderson, Nevada
“I love my food processor for certain things like pesto, pie dough, large batches of anything. But for so many other things in the kitchen, nothing beats a knife; the precision, consistency and, honestly, the joy of doing the job yourself is something a machine will never replace.” – Kaitlyn Weber, executive chef at Estancia La Jolla Hotel & Spa in La Jolla, California
“I always prefer all knife work to be done by hand! Electric vegetable cutters tend to ruin everything and the blades dull extremely quickly. Plus, you’ll never develop real knife skills by trying to use them as a shortcut!” – Joel Hammond, chef at Uchi West Hollywood in Los Angeles, California
Our opinion: We couldn’t agree more. A good knife collection is a kitchen essential, including a must-have chef’s knife that can do virtually anything. That said, if you have Mirapoix mountains to cross, a good food processor is a profitable investment.
6. Manual or electric can opener
Most chefs agree that you should avoid the electric can opener.
Nelson Aguilar/CNET“A simple manual jar opener, even a tea towel, provides better leverage and speed. In a professional kitchen, you don’t have time to wait for an electric gadget: it’s all about efficiency and instinct.” – Sergio Jimenez, executive chef of Adelaide has Auberge Del Mar in Del Mar, California
“I primarily use a manual swing can opener both at home and in a professional kitchen, mainly because its smooth operation and control keeps the edges of the can smooth, which is important to avoid a number of problems. I also don’t have to worry about batteries or a power source, making it convenient for use anywhere. – Roy Hendrickson, executive chef of Cove wood has Mission Bay Hotel San Diego
Our opinion: Although a manual can opener is the tool of choice for most chefs, those with arthritis or other limitations in hand mobility and strength may appreciate the ease of an electric can opener. When it comes to jars, we still can’t believe how effective this rubber mallet is at loosening vacuum seals.
Looking to expand your collection even further? Discover the tools that chefs consider a waste of time, as well as useful alternatives that should take their place in your kitchen.
