While I like the idea of sous vide cooking, the practice—simmering vacuum-packed food at a precise temperature—is frankly a turn-off. Who wants a cauldron of hot water occupying the cooktop on a routine basis? Using the steam oven to complete the cooking process is so much easier. A big danke to the engineers behind this ultra efficient [and tidy] Swiss system, which includes a built-in vacuum-sealing drawer. vzug.com
Leslie Clagett is a seasoned yet passionate observer of the international kitchen
and bath industries, and the founder of KBCULTURE.com. An editor at publications ranging from Arts +
Architecture to Kitchens & Baths, she is also the author of The New
City Home [The Taunton Press], among other books. Leslie has a
tremendous respect for quality design and the people who labor in its
pursuit; her discerning eye has been known to get a little misty in the
presence of true beauty.