A 48-inch induction cooking surface gives serious home cooks more pan space without requiring gas. My top all-around pick is the Bertazzoni PRO48RT6ICAT because its six-zone layout, 3,700-watt boost capability, bridge function, knob controls, and 50-amp electrical requirement create a strong mix of cooking space, installation practicality, and pro-style design. Shopping in this size is…

Start with a 1- to 1½-inch steak, dry it well, season it, sear both sides in a very hot cast-iron skillet, then move the same skillet into a 400–450°F oven to finish the center. Check the steak with a thermometer rather than relying only on time, then rest it before slicing. The biggest mistake with…

ILVE’s 36-inch Professional Plus II induction cooktop combines five cooking zones, up to 3.7 kW of boost power, bridge control, pan sensing, low-temperature presets, and a sleek black glass surface. It has a strong feature list for serious home cooking, though sparse owner feedback and ILVE’s smaller U.S. service footprint deserve attention before buying. The…

The best downdraft induction cooktops combine fast induction heating with ventilation built directly into the cooking surface, making them especially useful on kitchen islands where an overhead hood would block sightlines. Current models vary widely in airflow, cabinet-space requirements, bridge-zone flexibility, noise, recirculation options, and price. This is still a small appliance category compared with…

A stainless steel electric range combines an electrically heated cooktop and oven in one appliance, with stainless steel used mainly on the exterior panels, controls, and oven door. Most full-size U.S. models are about 30 inches wide and use either exposed coils, a smooth radiant cooktop, or induction cooking. The biggest mistake is choosing by…

Yes. An oval Dutch oven is a strong choice for whole chickens, long roasts, braises, and oval loaves because its extra length fits foods that can feel cramped in a round pot. Its main compromise is stovetop performance: the long ends may extend beyond a round burner, so heating can be slower or less even…

Sharpen a ceramic blade with a diamond abrasive made for ceramic knives, using light pressure and slow, controlled strokes. Support the blade well, follow its existing bevel angle, and remove only enough material to restore the edge. Avoid steel honing rods and ordinary knife sharpeners that are not specifically rated for ceramic blades. Ceramic kitchen…

An offset chef’s knife places the handle higher than the cutting edge, creating extra room between your knuckles and the cutting board. That simple change can make chopping more comfortable, give the blade better board contact, and reduce the awkward wrist position that some cooks experience with low-handled knives. At first glance, an offset knife…

Work Sharp makes several strong sharpening systems, but the Precision Adjust is the model I would recommend to most knife owners because its clamp, adjustable 15°–30° angle system, diamond abrasives, and ceramic finishing surface make repeatable sharpening much easier than freehand stones. Faster powered models are better for people who sharpen many knives or tools….

A good sharpening steel should match the hardness and style of the knife you already own. Traditional steel rods are excellent for maintaining many Western kitchen knives, ceramic rods suit harder blades and provide mild abrasion, while diamond-coated rods remove more metal and can refresh an edge that needs more than simple realignment. The first…