Q&A: Can an oven's slow-cook mode do as good a job as a slow cooker?

A new oven I'm considering has a slow-cook mode. Is this feature better than my trusty Crock-Pot?

To see how well the slow-cook mode on an oven or range compares to slow cookers, as part of our latest report on slow cookers we pitted the GE Profile PB975SM electric smoothtop range with dual ovens (one of which has a slow-cook mode), $1,950, against 15 electronic and mechanically controlled electric slow cookers.

For this test, we slow-cooked chicken wings, pulled pork, spare ribs, orange chicken, and apple brown Betty in the lower oven of the 30-inch PB975SM (shown) and in each slow cooker. Here's what we found:

• Instructions for the oven recommend using the beef setting whenever you don’t know the cooking time for a given dish. But with the beef setting for an apple brown Betty, the dessert was overdone after 2¾ hours, much longer than the 4 hours it needs in a typical countertop slow cooker. So you’d have to adjust cooking times and recipes to prevent overcooking and burning.

• Overall, the oven cooked much more quickly than any slow cooker, though that’s not necessarily an advantage when slowness is the goal. In fact, some chicken wings got burned when we cooked them for the time indicated in the recipe. Still, the pulled pork from the oven was tender and flavorful and the spare ribs were falling-off-the-bone tender.

• Like the slow cookers in our ratings, the GE Profile’s slow-cook feature goes into warm mode automatically once the cooking time has elapsed. The oven has programs for slow-cooking beef, poultry, pork, and stew, settings not found on most of the slow cookers.

Regarding energy usage, the slow cooker comes out ahead. (Energy use was calculated based on running an average slower cooker and the oven for 1 hour.) A typical slow cooker will use less energy than the slow-cook mode on the GE range. Note that for a dish that’s done in less than four hours using the oven’s slow-cook mode, the energy use might be identical to that of a slow cooker.—Ed Perratore

Essential information: See our ratings of slow cookers (available to subscribers) to find the best model for your home.

10 Questions for . . . Guy Fieri, Food Network Host

In this installment of 10 Questions for . . . , Michael DiLauro, a product-information specialist for Consumer Reports, speaks with Guy Fieri, the tattooed, indefatigable restaurateur and host of the Food Network's Guy's Big Bite, Diners, Drive-ins and Dives (a.k.a. "Triple-D"), and Guy Off the Hook. From the floor of the recent 2008 SEMA Show in Las Vegas, Fieri talks about diner classics, his favorite kitchen tools, eating on a budget, and hangovers.

You travel around the country a lot. What does America like to eat?
Comfort food. Everyone you ask says comfort food.

What would you suggest for a Diners, Drive-ins and Dives-themed party?
Go full-blown burger joint . . . burgalicious. Burgers are great because you can dress them up so many different ways, which is lots of fun. The other great thing about burgers is that they can be cooked so many different ways. Throw them on a grill or a flat-top, or bake them in foil. I was just at a joint where they steam the burgers.

What tips can you give for preparing diner classics at home?
Use quality products and ingredients. A diner classic like chicken-fried steak is basically just fresh meat and breadcrumbs, and if you go quality with the ingredients, you can't go wrong. Also, keep it simple.

What is the one kitchen tool you couldn't live without, and what is your favorite small appliance?
I couldn't live without a knife, because it is the root of it all. You have to be able to manipulate the product. My favorite tool is an immersion blender.

Any tips or techniques for using a small appliance that most people have at home?
Blenders are great because you can roast up some tomatoes, onions, and garlic, blend it up with some chicken stock, and you got a great tomato soup. (Here is Fieri's slightly more involved recipe for tomato soup.)

How is the economy affecting dining out?
I think it's not as bad as you might believe, and there are a bunch of reasons. People eat out because they don't cook or they don't cook well. dining out is also entertaining, comforting, and something people appreciate.

Are the places you feature on Triple-D more or less affected by a slow economy?
Those joints are middle market, which is doing better than the high end right now.

What food goes the furthest toward stretching a family food budget?
Whole-grain pasta, because it is healthy, ethnically diverse, can be prepared multiple ways, and can be eaten hot or cold.

One member of your entourage just handed me a beer. What is your favorite food for a hangover?
Anything greasy. I like chicken wings and stromboli.

How many miles have you driven on Triple-D, and how many pounds have you put on since the show began?
We put 125,000 on the bus last year. As for my weight, I haven't put on a single pound; I'm the same trim 215 pounds.

Essential information: Check out Fieri's new book, Diners, Drive-ins and Dives: An All-American Road Trip . . . with Recipes!

Tip of the Day: Time- and money-saving steps for a better Thanksgiving

Now that Halloween and Election Day have come and gone, it's time to think about your Thanksgiving Day feast. Proper planning and innovative cooking appliances can help you save time and even money for the November 27 celebration. (Note to pigskin fans: The Tennessee Titans play the Detroit Lions in the first NFL game this Thanksgiving, the Seattle Seahawks take on the Dallas Cowboys in the second gridiron throwdown, and the Arizona Cardinals visit the Philadelphia Eagles in the nightcap.)

Your first step in planning this holiday meal is to get a head count so that you don't buy too much food. When working up a menu, include a few room-temperature dishes so your range and cooktop aren't overloaded on Thanksgiving Day; also prepare then freeze baked goods like cookies, pound cakes, and other desserts that freeze well.

Before you shop, check for advertised specials, hunt online for coupons, and if you prefer a fresh turkey, order it in advance. And don't be ashamed to ask guests to bring a favorite dish—some folks enjoy sharing their family favorites.

If you need to replace your range, consider one with convection, an oven fan that forces warm around and speeds up cooking for some foods. (Convection ovens cost about $150 more than standard models.)

With some convection ovens you can trim about 25 percent off roasting time. That's fast, but even faster appliances are on the market. In our recent turkey cook-off, an Electrolux Wave-Touch smoothtop convection range served up a 13-pound bird in 98 minutes and the TurboChef Speedcook double-wall oven did it in just 42 minutes; a conventional oven takes about 3 hours. Both turkeys were nicely browned, crispy outside, and juicy inside. Fast cooking doesn't come cheap—the Electrolux costs $2,000; the TurboChef, nearly $8,000. (See video, right.)

As you map out your holiday gathering, consider these tips from the National Turkey Federation and the U.S. Department of Agriculture.

Shopping for a turkey
Choose the right-size bird. Figure on 1 pound of turkey per person if you're buying a whole bird and want some leftovers—that's a 15-pound turkey for a 15-person gathering.

Consider buying only a turkey breast. This could be a good move if you're hosting a small gathering and/or you eat only white meat. If you want leftovers, you'll need 3/4 pound per guest for a bone-in breast or 1/2 pound per person for boneless. (These are uncooked weights.) You could also ask your butcher to halve a whole fresh turkey; roast one half for Thanksgiving and freeze the other.

Look for product dating. Federal regulations don't require dating on the turkey, but some stores or processors list it. "Sell-by" means you should buy the turkey before the date. "Best if used by" and "use by" give you the last date recommended for getting the most flavor and quality, though this isn't a purchase or safety date. If you'll cook a fresh turkey, pick it up from the store only a day or two before cooking.

Pass on fresh prestuffed turkeys. You can get sick if a turkey hasn't been properly handled and the stuffing isn't fully cooked. The USDA suggests buying only frozen prestuffed turkeys that bear a USDA or state inspection mark.

Storing and thawing the bird
Place a fresh turkey in a pan. The pan will catch juices and keep your refrigerator clean.

Thaw a frozen turkey in the refrigerator. This method is safest. Keep the bird in its original wrapping and also place it in a pan to catch liquids. Allow about 24 hours for every 4 to 5 pounds. You can also thaw a turkey in cold water or in the microwave. But if you microwave it, you have to cook it right away. Follow the USDA's instructions for proper thawing.

U.S. freezer sales buck overall appliance downturn

As in many other industries, appliance sales have suffered as the U.S. economy has slowed and consumers spend less. Major-appliance shipments declined 7.4 percent for the year through August, according to the Association of Home Appliance Manufacturers. But there's one bright spot in the market: stand-alone freezers. Shipments of freezers were up 3.5 percent for the first eight months of the year and rose 13 percent in August over a year earlier; upright models saw an annualized sales jump of nearly 17 percent in August; chest models, 10 percent.

Rising food prices could be a factor in the growth of freezer sales. From 2005 to 2008, the overall cost of food for home consumption was projected to climb 4 to 5 percent, according to this Wall Street Journal report. The ever-increasing tab at the checkout line has spurred more Americans to buy in bulk at warehouse clubs such as Costco and Sam's Club, likely creating a need for more freezer space.

If you're considering getting a stand-alone freezer, use our buyer's guide to get the right unit for your needs. Avoid placing the freezer in the garage, where fluctuating temperatures can force the compressor to work extra hard. If you find that after a while you're not using your separate freezer, consolidate frozen foods in your primary refrigerator-freezer and turn off the stand-alone freezer.

As for what goes into the freezer, don't fill your new appliance with high-fat, high-calorie foods. As we reported in the July 2008 "Can Appliances Make You Heavy?" kitchen appliances could encourage poor eating habits. (Some freezers have dedicated storage compartments for pizza and ice cream, for example.) Visit ConsumerReports.org/health for diet and nutrition advice.—Daniel DiClerico

Essential information: To determine which appliances you should fix and which you should nix, read our updated repair-or-replace advice. Then find out about the best places to buy new appliances.

New home content on ConsumerReports.org

The November 2008 issue of Consumer Reports is now on sale and online. The latest issue contains the following stories related to your home:

Cordless drills and cordless tool kits: Find out whether it pays to buy a model with a high-tech battery. And watch our new video buying guide (right).

Repair or replace it? Get the inside scoop on whether you should fix or nix appliances that need a repair.

The great turkey cook-off: Does the $7,895 TurboChef 30-inch Double Wall Speedcook oven roast a better bird?

100 top products: Discover the top appliances and home-and-garden products.

Easy-to-use corkscrews: Learn which model to use to open your top tipples.

Meat thermometers: These inexpensive devices can help you cook better—and more safely.

Convection oven cookie bake-off

Three is better than one or two, right? That's often the case, but not when you're talking about the cooking evenness of the three-fan convection oven on the Samsung FTQ386LWUX electric range.

In a recent cookie bake-off, we pitted the $1,300 Samsung range against the LG LRE30955 electric range, $2,000. Read more about our findings and watch the video (right).

Essential information: If you're in the market for a new range, read our latest report, which includes ratings (available to subscribers) of more than three dozen electric, gas, and dual-fuel models.

How to make the perfect steak

While many folks do less outdoor grilling once  Labor Day has passed, I refuse to let the calendar influence my cooking habits. I'll happily grill away year-round and will fire up my Vermont Castings cooker in pretty much any weather.

But if Labor Day does signal your last hurrah for outdoor cooking this year, go out like a pro by following our expert advice for grilling the perfect steak (video, right). A number of my coworkers have tried the tips and report that they've never turned out better beef.

Don't miss our easy-to-make recipes for the grill.—Steven H. Saltzman

Essential information: If you're looking for a good deal on a gas grill, you might find lower prices in stores as the end of summer approaches. But before you shop, read our latest report and visit our gas-grills product page for more information.

Q&A: Are compact refrigerators an energy-efficient alternative to full-size ones?

We're considering getting a compact refrigerator for our finished basement. How energy efficient are these small fridges?

A small refrigerator, say a model with a capacity of about 2 cubic feet, could be a good fit for a your basement or home office or a dorm room (most are bought for dorms). And the low price—some models cost as little as $70—might be appealing. But these Lilliputian appliances are surprisingly inefficient when it comes to electricity consumption. The most-efficient compact refrigerator we recently tested consumes about 280 kilowatt-hours per year, compared with roughly 390 kWh for an energy-efficient 18-cubic-foot top-freezer refrigerator.

That means the mini-fridge offers only about a tenth of the storage space but uses almost 72 percent of the energy the full-size model consumes. In other words, you're not getting a lot of storage bang for your fridge buck. For more on compact refrigerators, read our brand-new ratings-based buying guide.

Whenever you shop for a refrigerator or other appliance, refer to the yellow EnergyGuide label to find out how much electricity it's likely to use. And read "Refrigerator Capacity Claims Don't Add Up" to find out which regular-size models offer the most usable storage space.

Grill purchase turns into a nightmare

Buying a gas grill shouldn't leave you fuming, but that's what happened to one homeowner.

In "A Slow Burn Over a New Gas Grill," in the August 3 edition of The New York Times, Vincent M. Mallozzi wrote about the trouble he had when he bought a new gas grill and tried to convert it to a natural-gas cooker.

His saga included a litany of incorrect parts, aggravating trips to several retailers to search for their replacements, escalating costs, a frustrating phone call to the manufacturer, and lots of waiting  . . . and then some more waiting.

Mallozzi's woes can probably be chalked up to a less-than-knowledgeable salesperson, poor customer service from the manufacturer, and the fact that the proper conversion kit was not available. (If you've experienced your own grill-inspired woes, share your story in our gas-grills forum.)

To keep yourself out of a similar grilling grind when shopping for a new model, read what our experts have to say about choosing a grill, discover the notable features, and look over our Ratings (available to subscribers). Remember, grill prices should come down as summer turns to fall.

If you're looking for a natural-gas grill, buy one of those if available, not a model you have to convert. If you're installing a conversion kit, be sure to carefully follow all instructions.—Kimberly Janeway

Essential information: Use our buying advice to find the grill of your dreams, try our easy-to-prepare recipes for grilled pizza, short ribs, chicken with rosemary, and other delicious fare.

Tip of the Day: Avoid accidents when grilling

Lots of us cook on a gas or charcoal- or wood-burning grill during summertime entertaining. Apparently some of us are spending too much time talking about our golf games, the presidential race, or a recipe for a killer dry rub instead of paying attention to the fire—more than 5,000 people went to the emergency room for grilling-related injuries in 2007, according to the U.S. Consumer Product Safety Commission. Burns were the most common injury.

To avoid grilling accidents and keep yourself out of the ER, follow the advice below, compiled from our own experts, the Hearth, Patio & Barbecue Association trade group, and the CPSC:

• Check hoses and fittings for gas leaks when you first use your gas grill each year and a couple of times during outdoor-cooking season. Mix a small amount of dishwashing liquid and water in a spray bottle. Spray the soapy solution over connections and along the hose. Turn on the gas at the tank but leave the burners off. Bubbling at connections or along the hose means you need to replace the hose or fittings or possibly tighten a loose connection.
• Always grill outside and never in an enclosed area like the garage. Carbon monoxide could build up and make you sick or even asphyxiate you.
• Empty the grease pan, tray, or receptacle to decrease the risk of fire. Replace it after cleaning.
• Cook in a low-traffic area and away from any combustible surfaces. Sweep up dry brush and leaves. If your home has vinyl siding, be sure to keep a hot grill far away or it can cause the siding to melt and sag.
• Keep young kids and pets away from the grill when you're cooking and even after you're done—a grill can stay hot for up to an hour after you've cooked the last kebab. And never move a hot grill.
• Do not start a charcoal or wood fire with gasoline, and don't add lighter fluid after the fire has started; the flame can follow the fluid to its source—that being the container you're holding in your hand.
• When lighting a gas grill, keep the lid open to prevent gas from building up and causing what the HPBA calls a "flash off."
• Cook with long-handled utensils and flame-retardant mitts.
• Control flare-ups to keep yourself and others from getting burned. On a gas grill, lower the temperature. For a charcoal- or wood-burning model, raise the grid or evenly spread the coals.
• Put out a grease fire with baking soda and have a fire extinguisher on hand. If you don't have a fire extinguisher , use bucket of sand or douse the fire with water from your garden hose.
• Let ashes from a charcoal or a wood-burning grill sit for at least 48 hours before you throw them out.

Can appliances make you heavy?

Never mind the three Rs and the ABCs. Second graders now have to pay attention to their HDL and LDL.

In early July, the American Academy of Pediatrics called for wider cholesterol screening of children as young as 8. And data from the federal Centers for Disease Control and Prevention show an ongoing trend in heavy kids; in the 6-to-11 age group, 18.8 percent of children were overweight in 2003-2004, up from 6.5 percent in 1976-1980. Studies have also shown a disturbing rise in the number of children with medical conditions typically associated with adults—cardiovascular disease, high blood pressure, and type 2 diabetes.

Heath experts blame the nation’s weight problem on a variety of factors, including easy access to high-calorie fast food and soda; ever-expanding portion sizes; and sedentary behavior brought on by increased TV and computer use. But those explanations are the obvious causes, the low-hanging fruit roll-ups of this issue. There are other forces at work, and while they might not be as obvious, they are insidious.

One possible contributor could be appliances. That thought crossed my mind at last February’s International Builders’ Show when I saw a major manufacturer’s prototype refrigerator with a built-in can dispenser. Press the lever on the front door of the refrigerator and out popped a 12-ounce can of soda. This novelty feature doesn’t have to dole out calorie-heavy soda—people could load the unit with sugar-free soda or seltzer—but it’s a sign that Americans are drinking a lot of pop. The company has for now pulled the plug on the project.

This sort of gee-whiz feature impressed the media at the trade show, but in the kitchen it could become a quick-delivery system for “liquid candy,” as the Center for Science in the Public Interest dubbed sugar-laden soda in its “How Soft Drinks Are Harming Americans’ Health” 2005 report. A 12-ounce can of the typical nondiet soda has 10 teaspoons of sugar and 150 calories. One out of every 10 boys drinks five and a half 12-ounce cans, or about 800 calories per day, according to CSPI data.

Refrigerators could play a role in childhood obesity in other ways. While the average American household actually has seen a slight decrease in size (2.61 members in 2006, down from 2.67 in 1986), the typical refrigerator has grown by several cubic feet. We recently tested a Samsung side-by-side with a claimed capacity of 26.1 cubic feet of storage that’s twice as big as our top-rated model from 20 years ago.

More room for food means, well, more food. And not necessarily healthy fruits and vegetables, but rather stuff that tends to be high in calories, fat, sugar, and salt. “A much healthier lifestyle is the little European refrigerator that forces you to go shopping every day,” says Marion Nestle, Ph.D., professor of nutrition, food studies, and public health at New York University and author of What to Eat: An Aisle-by-Aisle Guide to Savvy Food Choices and Good Eating. “It forces you to buy fresh foods over ones that are packaged or prepared.” Note that refrigerators do have features that could inspire a healthier diet, including dedicated produce bins, humidity-controlled crisper drawers, and water dispensers.

Read our annual kitchen-remodeling special

Combine expert advice on the best appliances and materials with the real-life remodeling experiences of thousands of homeowners and what do you get? The annual Consumer Reports kitchen guide, part of our August 2008 issue.

Our engineers spent months sizing up refrigerators, running dishwashers, staining countertops, and punishing flooring. Some products impressed, while others fell flat.

Use our kitchen-planning guide to find expert advice on the appliances and materials that will make your project—whether a face-lift or a full-scale remodel—a success and help you stick to your budget. Here's what new for 2008:

Secrets of a successful remodel

Where to get the best deals on appliances

Cabinet upgrades

Countertops buying guide

Flooring review

Cooking appliances review

Dishwashers review

Refrigerators review

Tip of the Day: How to grill the perfect steak

A recent survey by the Consumer Reports National Research Center found that 68 percent of U.S. consumers live in a household that grills outdoors. With the Independence Day holiday upon us, many of you will undoubtedly fire up your gas or charcoal grill to prepare a holiday meal for family and friends.

If steak is on your menu, follow these expert grilling tips from John Macchia, a senior laboratory technician in the Technical Division of Consumer Reports who studied at the Culinary Institute of America, and watch the video (right). And try our other delicious, easy-to-prepare grilling recipes.

If you’re in the market for a new grill, read our latest report to find the best gas grill for your home. Based on the recent ads we’ve seen, you might be able to get a good deal on a grill at the major home-improvement centers.

6 Steps to a Great Steak
• Use fresh beef that you've just bought or have refrigerated for up to three days. Do not use meat that has been frozen.

• Preheat your gas grill on high for at least 10 minutes. Clean and oil the grates. Remember to keep the lid closed during preheating and as you cook.

• Trim excess fat from the steak. Then season the meat with freshly ground pepper and kosher or coarse salt, using a little more salt than usual since some will drip off during cooking.

• To get steakhouse-quality grill marks, place one end of the steak diagonal to the grates facing left (pointing to 10 o'clock). Then, without flipping the steak, move the end so that it now faces right (pointing to 2 o'clock). Flip the steak and repeat the previous two steps.

• Grill a boneless steak, such as rib-eye or sirloin, 1 to 11/2 inches thick, for 90 seconds for each step if you prefer rare meat. Grill a bone-in steak, like a porterhouse, for 2 minutes per step for rare. Add 30 seconds per step for medium-rare. Cook for 3 minutes per step for medium-well. Remove the steak from the grill.

• A meat thermometer should register 145º F for medium-rare, 160º F for medium, and 165º F for medium-well, according to the U.S. Department of Agriculture.

You might have heard that charring your food can lead to the formation of heterocyclic amines (HCAs), which have been shown to cause cancer in laboratory animals. It’s not yet known how much HCAs might increase cancer risk in people, but there are ways to limit your exposure. Read "Don't Char the Meat" for more details.—Steven H. Saltzman

Essential information: Use our Home Improvement Guide interactive to take a room-by-room tour of the top-rated appliances and most cost-effective improvements you can make to your home.

Grilling season is in full swing

In the market for a new gas grill? Read our latest report on these outdoor cookers as well as our recent First Look on the Perfect Flame 720-03533 gas grill.

This four-burner model is an electronically controlled gas grill with an interesting feature: Its control panel has a digital touchpad—there are no dials or knobs. This Perfect Flame also has another unusual twist in that you need to plug it in for the grill to work.

Essential information: Follow our expert advice to ensure you avoid common grilling mistakes and to keep your grill cooking better, longer as you make our delicious, easy-to-prepare dishes and use the chef-restaurateur Bobby Flay’s recipes.

First Look: Samsung FTQ386LU SteamQuick range

We recently tested the Samsung FTQ386LU SteamQuick range, a 30-inch-wide, stainless-steel electric smoothtop range with a five-element ceramic-glass cooktop, a three-fan convection system, an oven with a claimed capacity of 5.7 cubic feet, and a warming drawer. One other feature you might find appealing is what Samsung calls “SteamQuick,” a light-duty cycle that gets the oven ready for you to wipe clean in 20 minutes.

Find out how this $1,300 range has performed in our tests in this First Look.

Essential information: Look for our full report on ranges in the August 2008 issue of Consumer Reports, and read about and watch our range-vs.-microwave cook-off. And use our Home Improvement Guide interactive to take a room-by-room tour of the top-rated appliances and most cost-effective improvements you can make to your home.

Buzzword: Induction

What it means. You’ll see the term “induction” frequently used on maternity wards—“Things aren’t progressing. I think it’s induction time, Mr. and Mrs. Smith”—and in conjunction with sports halls of fame—“Slugger Mark McGwire’s induction to the Baseball Hall of Fame is not a sure thing because of allegations of steroid use.”

Today, induction is getting play in kitchens, too. It refers to a cooking technology that uses electromagnetism instead of a conventional cooking surface powered by gas or electricity. Only the pans heat up on induction cooktops, not the elements themselves. That feature makes these appliances somewhat safer to operate than gas or electric cooktops.

Why the buzz? To be fair, the induction hubbub is still more of a hum—just a small fraction of the 515,000 electric cooktops sold in the United States in 2007 have at least one induction burner. But based on the high performance we’ve seen from these appliances in our test labs, sales of induction cooktops could heat up.

We started testing induction appliances three years ago, realizing that the technology could well be the (electromagnetic) wave of the future. This spring, our engineers wrapped up their evaluations of the latest models, and once again the technology has earned excellent marks. In fact, the Kenmore (Sears) Elite 4280[0] induction cooktop, $1,800, set a new standard in our high-heat test, boiling six liters of water in just 8 minutes. (Electric and gas cooktops on average need about 12 to 16 minutes.) The Viking Professional VCCU105-4B[SS], $2,200, a hybrid unit with two induction elements and two electric radiant elements, needed 11 minutes to reach a boil, yet like all the induction models we reviewed, it excelled at simmering tomato sauce and melting chocolate—two of our typical cooktop tests.

There are some downsides to induction cooktops, price being a primary one. But as with any emerging technology, costs are trending downward. Five of the nine induction cooktops we tested top $2,000 (the priciest is $3,500), while the GE Profile PHP900DM[BB] induction cooktop costs $1,700. Our Best Buy noninduction electric and gas cooktops cost $580 and $650, respectively. (Read about the Diva 365 (shown), one of the first induction ranges on the market.)

Also note that induction elements work only with magnetic pots and pans, like cast-iron or enameled-steel cookware, so you might need to add some cookware to your collection. Finally, we don't yet have reliability data for these appliances, though if you’re an early adapter, the technology might be worth a look.—Daniel DiClerico

Essential information: Read our buying advice for cooktops, and see our Ratings of electric and gas models (available to subscribers). Look for more details on induction cooktops in our annual kitchen-remodeling special, in the August 2008 issue of Consumer Reports, on sale and online in July. If you own an induction model, tell us what you think about it. Use our Home Improvement Guide interactive to take a room-by-room tour of the top-rated appliances and most cost-effective improvements you can make to your home.

TurboChef 30" Double Wall Speedcook Oven

The TurboChef Speedcook 30-inch double wall oven, $7,895, provides state-of-the-art technology but some of its results weren’t masterpieces in our tests. Read more about this TurboChef oven—described by the manufacturer as a "high performance gourmet oven designed specifically for today's home chef"—in this story on ConsumerReports.org.

Essential information: If you're in the market for a new oven, read our buying advice.

Tip of the Day: Shopping advice for gas grills

While many Americans with grills use their outdoor cooker year-round, with Memorial Day about a week away, high grilling season is about to start. If you're ready to buy a new gas grill, use our shopping tips below and buying advice and watch our video (right) before you head to the store. (Find out what grills other people are buying and what grilling topics are hot in our grills forum.)

Size it up. Match the grill's cooking area to the number of people generally around your table. Remember, manufacturers might include warming racks in their measurements of cooking area. Our measurements are based on the main cooking area and how much food it will hold. Next factor in how much space the grill will take up on your patio or deck. Some of the large grills we've tested are 6 feet wide.

Look over the menu. A basic grill is fine for cooking hamburgers, hot dogs, steaks, kabobs, chicken pieces, and vegetables, but if you regularly cook whole chickens, turkeys, or large roasts, look for a model with a rotisserie burner.

Bring a magnet. Many grills are made of a mix of grades of stainless steel. Our tests have found that 300-series stainless is less likely to rust than cheaper, 400-series stainless. Magnets will usually stick to cheaper grades, so bring a magnet with you to test the metal.

Think safety. The more stable the grill, the better. When shopping, gently push the grill from several angles to see if it tips. Check the cart, firebox, lid, and shelves for sharp corners and edges. Grip the handle. Your knuckles or fingers shouldn't be too close to the lid or your hand could get burned during use.

Essential information: Also read our June 2008 gas-grills report and visit our gas-grills product page. Then follow our expert advice to ensure you avoid common grilling mistakes and to keep your grill cooking better, longer as you make our delicious, easy-to-prepare dishes and use chef-restaurateur Bobby Flay’s recipes.

Q&A: Any tips for getting my propane-gas grill ready for outdoor-cooking season?

I haven’t used my gas grill since last fall—it’s been sitting covered on my deck. How can I be sure it’s in shape to cook this summer?

Memorial Day is just a few weeks away, and this unofficial start of summer also signals the kickoff of outdoor-cooking season. Before you start searing steaks, grilling vegetables, or flipping burgers, you need to make sure your gas grill is in shape. Remember, a clean, well-maintained grill will improve the flavor of all the food you cook and help prevent grease fires and other accidents.

Follow the steps in “Help Your Grill Cook Better, Longer” and you should be all set to fire up your grill—safely—this spring and summer.

Essential information: Before you buy a grill, read our June 2008 gas-grills report and visit our gas-grills product page. Be sure to try our delicious, easy-to-prepare dishes—with expert advice for cooking the perfect steak—and use chef-restaurateur Bobby Flay’s recipes.

As food prices rise, consider a stand-alone freezer

Interesting article in today’s edition of The Wall Street Journal on how rising food prices have prompted U.S. consumers to buy in bulk and stockpile food (“As Food Prices Rise, Shoppers Stock Up,” by Gary McWilliams and David Kesmodel).

A chart accompanying the article details a 6 percent jump in the overall cost of food for home consumption from 2005 through 2007, ranging from hikes of 3.1 percent for fats and oils and 3.3 percent for poultry to 9.5 percent for fish and seafood and 35.5 percent for eggs. The authors note that the U.S. Department of Agriculture is forecasting a 4 to 5 percent climb in food prices for 2008, double the level of 2005.

If you’re considering buying a separate freezer to store certain foods you buy in quantity, read our buyer’s guide to and review of freezers, which features Ratings (available to subscribers) of manual-defrost chest and upright models and self-defrost uprights.

Follow this advice when shopping for a stand-alone freezer:

Figure the capacity you need. The freezer size you need will depend on the size of your family and their fondness for frozen foods. Freezers are available in compact (5 cubic feet), small (6 to 9 cubic feet), medium (12 to 18 cubic feet), and large (more than 18 cubic feet) capacities. Except for their hanging baskets, chest freezers are wide open so that almost all of the claimed space is usable. Upright freezers have shelves and pullout bins, which make it easier to organize and reach contents but reduce usable space by up to 20 percent.

Weigh manual vs. self-defrost. Manual-defrost freezers, whether chest or upright, are generally quieter and more energy efficient than self-defrosting models of the same type. But manually defrosting a freezer can be a lot of work and take up to 24 hours.

Consider local power problems. If the area where you live is prone to brownouts or power failures, a chest freezer will be the better choice.

Check the controls and lights. Easy-to-reach controls make adjusting the temperature simple. An interior light makes it easier to find foods, especially if the freezer is in a dimly lighted area. A power-on light on the outside of the freezer lets you see at a glance that the freezer is on. That way you don't have to open the unit to check, letting cold air out. Most of the models we tested have that feature. We think all should have it.—Steven H. Saltzman

Essential information: Find out which warehouse shopping club is the best to join—and the best spot to save money.

Grilling America’s grillers

With 17,431,500 gas, charcoal, and electric grills shipped in North America in 2007, according to the Hearth, Patio & Barbecue Association, it’s clear that Americans love to cook outdoors.

Indeed, 68 percent of U.S. consumers live in a household that grills outdoors, according to a recent nationwide survey* conducted by the Consumer Reports National Research Center. Their primary reasons for grilling? Survey respondents say they enjoy spending time outside (88 percent), prefer the taste of grilled food (86 percent), grill when entertaining (72 percent), and want to keep the kitchen cooler and lighten the clean-up load (both 62 percent). Here's what else the survey revealed:

Holidays like Memorial Day, Father’s Day, and the 4th of July are popular grilling events, but Americans who grill fire up their cookers on more than just those occasions. Forty-one percent grill year-round, half do so more than once a week during the grilling season, and a highly dedicated 15 percent grill four or more times per week.

Weather can’t deter these fire-cooking fiends. Sixty-eight have grilled while it was raining, 32 percent have grilled in temperatures below freezing, and 26 percent have used their outdoor cooker while it was snowing, sleeting, or hailing. (Do they still drink beer in that nasty weather?)

Given this propensity to flip burgers, sear fish, and grill vegetables, it stands to reason the biggest problem people face is running out of fuel (36 percent). Other issues they encounter are flare-ups (32 percent), losing food between grates (29 percent), overcooking/burning items (27 percent); only 11 percent deal with undercooked food or drop what they’re cooking on the ground (15 percent). I wonder if they eat it. . . .

Grilling safety is always a concern. Fortunately only 9 percent of grillers admit to grilling in their garage, though we think that number should be 0. Twelve percent of consumers admit to having burned themselves and 2 percent indicate they have burned others. Two percent have started a fire in which they needed a fire extinguisher, and 1 percent caused a fire for which they had to call the fire department.

It’s likely that men are the ones dealing with grilling problems and safety matters. Among married households, 78 percent of men are the primary grillers—though less than a quarter of them handle the indoor cooking. Still, 40 percent of women say they are the person in their household responsible for the outdoor cooking.

Bobby Flay’s tips for great burgers

With diverse restaurants like Southwestern-flavored Mesa Grill, Spanish-inspired Bolo, American brasserie Bar Americain, and Bobby Flay Steak to his credit, chef-restaurateur Bobby Flay might seem like someone with high-style tastes that veer toward the international. Yet the humble hamburger remains this longtime Food Network star’s favorite food to eat.

The 43-year-old Flay is so enamored of hamburgers that he’s planning to open Bobby’s Burger Palace, a chain of eateries with several locations in the greater New York City area.

If you share Flay’s passion for hamburgers but can’t make it to one of his restaurants, use his tips for making topnotch burgers at home. Add some flair to your standard grilling menu by making Flay’s tuna burgers (recipe follows after the hamburger tips).

Before you grill, follow our expert advice to ensure you avoid common grilling mistakes and to keep your grill cooking better, longer as you make Flay’s recipes as well as our delicious, easy-to-prepare dishes. And if you’re in the market for a new gas grill, read our June 2008 gas-grills report and visit our gas-grills product page.—Kimberly Janeway

Flay’s 4 Steps to a Great Hamburger
1. Skip beef that’s too lean. Flay suggests that you use ground chuck with a 20 percent fat content (80 percent lean). “A burger has to be juicy to be good and you can’t get juicy without fat,” Flay says, noting that a lot of the fat will drip off during the cooking process. If you use beef that’s too lean and you like your burgers cooked passed medium doneness, you’ll end up with a dry burger when the meat is too lean. “If you are watching your weight or are under the care of a physician, then use a leaner meat,” adds Flay.

2. Season the meat liberally. Flay recommends that you season the patties generously with salt and freshly ground pepper. Each patty should be about six ounces.

3. Turn up the heat. To get a nice char on the meat while keeping the inside juicy, cook over high heat, according to Flay, who cautions that you shouldn’t play with the meat while it’s on the grill: Place each patty on the grill (which you should have preheated for 15 to 20 minutes), let it get brown and slightly charred (this will take about 3 minutes), and then flip it. Flip each burger only once or they will start to fall apart. Don’t press on the burger either; this will cause juices to come out of the meat and will cause annoying flare-ups.

4. Break out the toppings. “My ideal burger contains two slices of aged cheddar cheese, two slices of ripe beefsteak tomato, grilled sweet onion, say Vidalia or Walla Walla, crisp romaine or iceberg lettuce, and a strong horseradish mustard,” Flays notes. He adds that the perfect burger calls for a soft, airy bun with sesame seeds.

Photo courtesy of Food Network

Vintage Consumer Reports: Automatic electric toasters, 1956

I recently stopped by our InfoCenter, a great resource for Consumer Reports editors. As part of some housekeeping they're doing, the folks in our library are giving away bound copies of past issues of Consumer Reports. I grabbed a few tomes, including the one from my birth year, 1963.

As someone who's fascinated by these old magazines and the great photography that filled their pages, I've decided to post our archival images on the Home & Garden blog, a way for you to take a step back in time and (re)connect with the work Consumer Reports has done since 1936.

The image here is from a 1956 toasters test. (That's not an army mess hall but one of our old labs.) In our tests of 22 models that year, we judged three toasters that were otherwise high in overall quality Not Acceptable because they presented a serious shock hazard.

Fifty-two years later we continue to encounter hazardous products, including this robotic lawn mower.

Drop me a line to let me know whether you want to see more photos from our archives and which home products interest you the most.—Steven H. Saltzman

Does the Fuego 02 gas grill combine style and performance?

We recently tested the Fuego 02 gas grill, $1,700, for our upcoming grills report, which will appear in the June 2008 issue of Consumer Reports (on sale and online the first week of May).

The Fuego 02 is a single-burner gas grill that seems to be designed for people who might favor form over function. Indeed, here's how the manufacturer describes this outdoor cooker in a brochure: "Part furniture and part grill, it functions as much as an entertainment hub as a place to prepare a memorable meal."

Find out whether this attractive grill left us burning with enthusiasm by reading our product review.

Essential information: See our gas grills product page for expert tips on buying and using a gas grill, including easy-to-make delicious recipes, advice on avoiding common mistakes when cooking, and ways to keep your grilling working well and looking good.

Tip of the Day: How to keep food fresh

There’s a reason your grandmother kept her fresh-baked rye and pullman loaves in a breadbox on the kitchen counter and not in her icebox: Bread goes stale much quicker when you stow it in a refrigerator than at room temperature.

Grandma knew that proper storage will help your food maintain its flavor and freshness—and save you money since you won’t have to toss out so many spoiled items. Follow the advice here to get the most out of your weekly grocery shopping and watch our Food Gone Bad video (right).

Dairy
• Store opened sticks of butter in a covered dish in the refrigerator’s butter compartment. You can keep unsalted butter wrapped in foil or plastic in the freezer for about five months; salted butter, six to nine months.

• Plastic wrap used on some cheeses can impart an off flavor, so remove it. Wrap the cheese in wax paper, and then tightly wrap it in plastic. Store the cheese in the refrigerator’s meat-and-cheese drawer. You can keep unopened hard cheese, such as Cheddar or Swiss, in the refrigerator for six months; if it’s opened, the cheese will last for up to four weeks. Soft cheeses, like Brie, will last a week in the refrigerator.

• Keep eggs in their carton on a shelf in the main cavity of the refrigerator, not on a shelf on the refrigerator door.

Produce
• Once your bananas have ripened, store them in the refrigerator to slow further ripening. The peel might darken, but the fruit will be good for up to five days.

• Wash and thoroughly dry greens before placing them in a resealable plastic bag and storing them in the refrigerator’s crisper drawer. Do not place greens near fruit, which emit gasses that can spoil vegetables. When properly stored, most lettuce will last a week; tender greens like spinach or mesclun will keep for three days.

• Keep fresh mushrooms in their package. After you open them, store your button, shiitake, portobellos, and other mushrooms in a brown-paper lunch bag.

• More than three-quarters of Americans keep fresh tomatoes in the refrigerator, according to the Florida Tomato Committee. But these fridge-happy folks shouldn’t because refrigeration keeps tomatoes from ripening, kills their flavor, and makes them mealy. Store fresh whole tomatoes at room temperature and out of direct sunlight, with the stem side up to prevent bruising.

Meat, poultry, and fish
• Place raw meat, poultry, or fish in a covered dish to keep the juices from dripping onto other foods, and store it in the back of the refrigerator. Ground meats last one to two days; chops, roasts, and steaks should keep for three to five days. When you get home from the supermarket, remove the store packaging and rewrap the beef with plastic wrap; you can then keep it for up to two weeks in the freezer. For longer storage, repackage meat in heavy-duty aluminum foil, freezer paper, or a plastic freezer bag, eliminating as much air as possible when sealing it.

• Poultry lasts one to two days in the refrigerator. When you get home from the supermarket, remove the store packaging and rewrap the poultry with plastic wrap; you can freeze it for up to two months. If you’re freezing it for more than two months, wrap foil, plastic, or freezer paper over the original plastic packaging or place it in a freezer bag. You can keep whole poultry for a year; poultry pieces, nine months.

• Refrigerate fresh fish and shellfish for a day to two. For freezer storage, place the items in a tightly wrapped plastic package and cover it with foil or place in a resealable bag. You can store fish in the freezer for three to eight months; shellfish, three to 12 months.

We’d like to hear how you make your food last. Send your own food-storage tips—for the refrigerator, freezer, or pantry—to us at home@cro.consumer.org.

Back to your grandmother’s bread: You can freeze fresh bread— sealed in an airtight bag—for up to three months.—Kimberly Janeway

Essential information: If you’ve ever picked up a piece of moldy cheese and wondered if it was safe to eat, read our guide to funky foods. When you’re in the market for a new refrigerator, visit our refrigerator product hub for the latest product information and Ratings and expert shopping advice. And to make sure you get the most refrigerator storage for your dollar, learn about capacity claims and how they don’t always measure up.

Q&A: Are built-in refrigerators more prone to repairs than other types?

I’m planning a kitchen remodel and want the look of a built-in refrigerator. But built-ins have been more likely to need repairs, according to Consumer Reports. Are these refrigerators a bad investment?

Our past surveys have found that built-in refrigerators were more repair prone than other types. But a recent analysis by the Consumer Reports National Research Center (CRNRC) shows there's been a change. When the CRNRC looked at reader responses to the Annual Product Reliability Survey about refrigerators bought between 2003 and 2007, it found that built-in refrigerators have not been more repair prone. Note that the survey did indicate that Sub-Zero built-in refrigerators have been repair prone.

Built-in refrigerators like the highly rated KitchenAid KBFC42F[SS] shown offer a sophisticated, sleek look—at a high price. (The 11 built-in models in our latest report range in cost from $5,200 to $7,600.) Built-ins align with cabinets and can be covered with panels that match cabinetry. Most built-ins are at least 36 inches wide and are about a foot taller than conventional refrigerators since their compressors are on top.

Many built-in refrigerators are bottom-freezers, but you’ll even find separate built-in refrigerator and freezer columns that you can place next to each other or install in different areas of the kitchen. 

Essential information: Before you shop for a refrigerator, read our buying advice and review our Ratings of bottom-freezers,