We recommend 2 strainers for every kitchen. The first is a solid stainless steel colander (one big enough to wash a lot of lettuce at once). The second strainer is a fine mesh conical strainer (called a chinois) which is a must for any serious sauce or stock making. A chinois is an expensive purchase, but with care it will last many years.

These are the best all purpose bowls for a multitude of applications. Choose a wide range of sizes (be sure to get a large bowl for whipping egg whites and whipped cream). In general, the heavier the bowl, the higher quality.

A concealed heating element reduces the risk of lightweight plastic items such as children's drinking cups melting onto it after becoming dislodged mid-cycle. Limescale build-up is also prevented. Some manufacturers now produce models with the concealed heating element coiled around the water inlet pipe for further energy efficiency.