While we make it our business to find the latest and greatest in state-of-the-art kitchen and home tech, we often underestimate the power of cooking and baking tools in their most basic forms.
Though some modern electronics help cut corners and lessen the burden of preparing a home-cooked meal, many top chefs refuse to upgrade their arsenal, sticking to the originals.
I chatted with culinary professionals across the globe for their expert opinion on six common kitchen tools versus their electronic counterparts.
Here’s what they said.
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1. Mixing by hand vs. a stand mixer
“When I am making bread or pizza dough, I prefer making it by hand instead of using a mixer. It reduces the risk of over-kneading and allows for greater control and consistency. When doing large batches, it’s a great exercise. Bread and pizza taste even better when you feel like you’ve earned it.” – John Marchetti, executive chef at Carcara in Phoenix, AZ
“As much as I love my KitchenAid for big batches, I often prefer doing doughs or whipped creams by hand because you’re more connected to the process. Hand-mixing lets you sense subtle changes like when butter is perfectly creamed or when egg whites hit the exact soft peak — things a machine can bulldoze through if you’re not watching closely.” – Kaitlyn Weber, executive chef at Estancia La Jolla Hotel & Spa in La Jolla, CA
Our Take: Opt for the stand mixer if making larger batches or if your wrists tire quickly. A stand mixer can also accomplish other tasks such as kneading, mixing, whipping and pasta-making, making it a versatile investment. That said, preparation with a bit of elbow grease is practically foolproof.
2. Wine key vs. electric wine opener
“As a professional sommelier, I truly prefer the operation of a manual wine opener versus the new and fast-opening mechanical versions. The old-fashioned opener allows for the feel of the cork and how the screw turns into it, especially on older, rare wines that may need an especially soft opening touch for a delicate cork.” – Christopher McLean, executive chef and beverage director at The Wigwam in Litchfield Park, AZ
“I will always choose a manual wine opener. It gives you complete control and preserves the ritual of opening a bottle, something essential in a restaurant where wine is central to the experience. The feel of the cork, the tension, the clean pull…nothing electric can replicate that moment. – Aitore Garate, chef and owner of Edan Bistro in North Miami, FL.
“When it comes to wine openers, I really don’t think you can do better than a tried-and-true wine key. A high-quality manual wine key offers greater precision and control, especially when opening a vintage bottle. I would always hesitate to rely on a new, gimmicky device and reach first for my trusty, well-worn wine key for the most reliable, controlled cork removal.” – Tim Grable, cooking school director and chef at Cavallo Point in Sausalito, CA
Our Take: While we’ve tested a bunch of electric wine openers like the praiseworthy Rabbit, nothing guarantees consistency more than a standard corkscrew or wine key. As a bonus, you can find a good one for under $15.
3. Pot vs. rice cooker
“Although rice cookers are far more convenient and easier to use, I prefer cooking rice the traditional Japanese way using donabe pots. The clay pot retains heat really well, and if you know how to use them, the final product can be much nicer than even the most expensive rice cookers!” – Joel Hammond, chef de cuisine at Uchi West Hollywood in Los Angeles, CA
“Cooking rice in a pot is always my go-to. It gives me far 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 fit so much rice in a cooker. Give me a big pot any day.” – Andrew Lautenbach. executive chef at The Hotel Britomart in Auckland, New Zealand
“As a chef, I will always prefer cooking rice in a pot over using an electric rice cooker. While the cooker offers convenience, the manual stovetop method 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 at Europa Village Wineries & Resort in Temecula, CA
“For me, cooking rice in a pot is about understanding texture and respecting the ingredient. A rice cooker is convenient, but the stove allows you to control heat, evaporation and timing more precisely, which ultimately leads to a better final result.” – Aitore Garate, chef and owner of Edan Bistro, North Miami, FL
Our Take: While cooking rice in a pot isn’t difficult and allows for a bit more control, we find that most modern electric rice cookers yield consistent, successful results. It’s a smart purchase for anyone who cooks the starch regularly.
4. Manual pepper mill vs. electric
“Electric salt and pepper shakers? What? Part of the joy is hearing that crunch as you grind fresh seasoning. It’s such a simple, satisfying sound. And honestly, there’s something far more authentic and expressive about using a manual grinder — it just feels more chef-like.” – Andrew Lautenbach. executive chef at The Hotel Britomart in Auckland, New Zealand
“I will always reach for a manual pepper mill because grinding pepper by hand gives me fresher, more aromatic seasoning and lets me control the coarseness on the fly. With a pepper mill, I also get authority over the peppercorns I’m using, as opposed to whatever is in the jar of a store-bought shaker.” – Gus Trejo, executive chef of Lucia Restaurant & Bar at Bernardus Lodge & Spa in Carmel Valley, CA
Handheld shakers come out on top. I might be a little biased since during my 10 years at Robuchon, we always used manual shakers. They genuinely offer more control over the thickness and amount produced by the pepper mill. When making a recipe where the size or amount of pepper is critical, it is important to be precise. If the pieces are too large, they can overwhelm your sauce, stock, protein or vegetables. – Eleazar Villanueva, executive chef of Joël Robuchon in Las Vegas, NV
Our Take: A manual grinder is cheaper, simple to operate and won’t break as easily — even if there is something satisfying about pressing a button and letting batteries do all of the work.
This $19 lovely acacia wood pepper mill is both beautiful and useful. For a premium pepper mill with loads of heft and precise control, try Mannkithen’s $200 Pepper Cannon, which CNET’s kitchen editor David Watsky tested and loved.
5. Chef’s knife vs. electric choppers and food processors
“Protect the art of the knife! I will always use a knife over a food processor. I’m not about tossing a vegetable into a machine and calling it diced — give the vegetable some respect! Using a food processor often destroys the integrity of the ingredients: iceberg lettuce gets smashed, carrots come out uneven and rough, onions get 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, chef at Green Valley Ranch in Henderson, NV
“I love my food processor for certain things like pesto, pie dough, big batches of anything. But for so much else in the kitchen, nothing beats a knife; the precision, the consistency, and, honestly, the pleasure of doing the work yourself is something a machine will never replace.” – Kaitlyn Weber, executive chef at Estancia La Jolla Hotel & Spa in La Jolla, CA
“I always prefer all knife work to be done by hand! Electric vegetable cutters tend to bruise everything and the blades go dull extremely fast. You will also never develop true knife skills by trying to use these as a shortcut!” – Joel Hammond, chef de cuisine at Uchi West Hollywood in Los Angeles, CA
Our Take: We couldn’t agree more. A good knife collection is a kitchen essential, including a go-to chef’s knife that can practically do it all. That said, if you have mountains of mirapoix to get through, a good food processor is a worthwhile investment.
6. Manual can opener vs. electric
“A simple manual jar opener, even a kitchen towel, offers better leverage and speed. In a professional kitchen, you don’t have time to wait for an electric gadget — it’s about efficiency and instinct.” – Sergio Jimenez, executive chef of Adelaide at L’Auberge Del Mar in Del Mar, CA
“I predominantly use a manual swing-a-way style can opener both at home and in a professional kitchen setting, mainly because its smooth operation and control keeps the edges smooth of the can, which is important to prevent a number of issues. I also don’t have to worry about batteries or a power source, which makes it convenient for usage anywhere.” – Roy Hendrickson, executive chef of Covewood at San Diego Mission Bay Resort
Our Take: While a manual can opener is the tool of choice for most chefs, those who suffer from arthritis or other hand mobility and strength limitations may appreciate the ease of an electric can opener. When it comes to jars, we still can’t get over how effective this rubber mallet is at loosening vacuum seals.
Looking to expand your collection even more? Check out the tools chefs consider a waste of time, along with useful alternatives that should take their place in your kitchen.
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