What's new in Consumer Reports: Home content from the December 2009 issue

The December 2009 issue of Consumer Reports is loaded with coverage of items that will make practical gifts or spectacular additions to any household. (Some items below are available only to subscribers.)

Low-cost, high-performing coffeemakers. We found excellent coffeemakers that cost $20, $40, and $70; the top-rated model topped out at $100. And for $80, you can buy an excellent brew-station type that lets you fill cups directly from the machine.

Lack of versatility dogs pet-hair vacuums. Many vacuums are specifically marketed as the solution to pet-hair problems, but we found none provided a universal panacea. Instead, two mainstream Hoover models stood out for being excellent against pet hair, very good on bare floors, and excellent at cleaning carpets and limiting emissions.

Microwaves that do more. Want convection and speed cook modes? Countertop models from Kenmore and newcomer-to-the-field Cuisinart and an over- the-range model from Samsung offer both; the Cusinart and Samsung also offer grill modes for a taste of summer during the cold months. We also took a look at the innovative Sharp SuperSteam Oven AX-1200[K].

Ranges that make the grade. Induction models are hot, but our tested ones remain pricey at $3,000. Instead, we found four under-$800 ranges from Kenmore and GE that outscored pricier ranges from Dacor and Viking. Move up to the $1,500-to-$2,000 price point, and you'll get a range with a second oven or cooking drawer.

Paper towels in store. Our tests confirmed a similar trend among foods, where store brands outperformed national brands. So you might want to pick some up when you're buying wrapping paper. We also found something for greens to celebrate: One brand of recycled paper performed very well overall. Watch the video on how we test paper towels (above).

Light's (you should toss) out. Discard holiday lights after three seasons. Here's a checklist of things to look for and safe practices to follow when hanging holiday lights.

Inside Consumer Reports Test Labs: Review of the Sharp SuperSteam Oven AX-1200[K]

Sharp says that its SuperSteam Oven AX-1200[K], $900, can cook food in four different modes—microwave, steam, convection, and SuperSteam convection—and deliver healthful meals without compromising taste.

Using the steam mode on this countertop microwave, which can also work in a built-in application, we found that the Sharp did a good job cooking mussels, while steaming in a conventional microwave oven turned the mussels chewy. This oven draws the water for steam from an integral refillable reservoir.

The SuperSteam convection mode delivered a dish of pork loin with vegetables that was steamed and tasted like it. Cooking the same food using this Sharp's convection mode took about the same time as the SuperSteam mode and produced better-tasting, nicely browned food.

In traditional microwave mode, the Sharp was very good at evenly heating food and defrosting, though with only 700 watts of power, it was the slowest microwave we tested among more than five dozen models. This microwave was also relatively noisy. The Sharp has 43 preprogrammed settings and a sensor that automatically shuts off the oven when food is ready. Unlike most microwaves, it lacks a turntable.

Sharp touts the AX-1200[K]'s "unique combination of the healthiest ways to cook," but you can steam food in any microwave. Wrap the food in wet paper towels or place it in a microwaveable glass dish and cover or use microwave steam bags. To keep the calorie and fat count down, don't add fats and sauces before or after cooking.—Kimberly Janeway | e-mail | Twitter | Forums | Facebook

Essential information: Look for our new report on microwave ovens in the December 2009 issue of Consumer Reports, online and on newsstands today. Also check out our buyer's guide to microwaves (ratings available to subscribers) and watch this video on shopping for a microwave.

Buzzword: Cookprint

What it means. Cookprint takes the carbon footprint—the amount of greenhouse gas each of us generates through our daily activities—and plants it firmly in the kitchen.

Food writer Kate Heyhoe cooked up cookprint, defined as the energy needed to prepare the food you eat. That energy use encompasses the appliances and techniques used to prepare and store food, though the management of leftovers and food waste also factors in—you lower your cookprint by composting rather than tossing scraps into the trash. Low-cookprint meals should also be heavy on plant-based and locally grown, sustainable foods.

Why the buzz? A few new cookbooks—including Heyhoe's Cooking Green: Reducing Your Carbon Footprint in the Kitchen—the New Green Basics Way; Big Green Cookbook: Hundreds of Planet-Pleasing Recipes and Tips for a Luscious, Low-Carbon Lifestyle, by Jackie Newgent; and Food Matters: A Guide to Conscious Eating, by Mark Bittman—have stirred up interest in eco-conscious cooking.

Besides food enthusiasts, appliance manufacturers are in on the cookprint movement, though it's worth noting that cooking appliances as a category account for just 3 percent of a home's energy consumption, according to the U.S. Department of Energy. Whirlpool says that for its induction appliances, "90% of the energy [is] expended into useful heat to reduce utility costs. (With gas ranges up to 60% of the heat is normally wasted through indirect gas combustion.)"

It's easy to cook more efficiently. On the cooktop, blanch green beans first and then cook pasta in the same pot of boiling water. In the oven, roast vegetables for tomorrow's supper alongside tonight's baked chicken. And when preheating a gas grill, throw on some potatoes or corn on the cob or heavy-duty-foil packets of vegetables instead of letting all those Btu go to waste.

Or when you're cooking small portions, use your toaster oven, which will consume less energy than a conventional oven. And reheat leftovers in a microwave oven. As covered in our February 2009 report on microwaves, microwave ovens can save up to 80 percent of the energy used by a typical oven. Indeed, the Environmental Protection Agency is considering making microwaves eligible for Energy Star qualification.

Remember, it rarely makes environmental sense to replace a working appliance just to take advantage of a new, more-efficient model. Still, if you do need a new refrigerator or dishwasher, the latest versions will reduce your cookprint. The average 2008 refrigerator or dishwasher uses 30 percent less energy than the average 2000 model, according to the Association of Home Appliance Manufacturers. Just don't fall victim to the Snackwell's effect when shopping.

Completing the cookprint cycle, conserve energy and water with your dishwasher by not prerinsing dishes before loading them, running full loads, and skipping the heated-dry cycle.—Daniel DiClerico | e-mail | Twitter

Essential information: Visit our appliances hub to find the most energy-efficient refrigerators and dishwashers. Look for our special report on kitchens, in the August 2009 issue of Consumer Reports, online and on newsstands in July.

Buy the best microwave oven

When we tested 23 microwaves for our March 1981 report, we wanted to find out how good microwave cooking could be, as noted on the whimsical cover of the issue (click on the cover, right, for a better view). So our Tech department staff spent hundreds of hours preparing comfort foods like roast beef, meat loaf, stew, and pudding.

The testers noted the ease or difficulty of preparation for each oven and evaluated how the food looked and tasted. They found that microwaves weren't ideal for all dishes: Meat loaves turned out juicy and flavorful, but, the story concluded, "In our opinion, microwave cooking is no way to treat a $15 roast—cook it in a conventional oven instead."

Twenty-eight years later, our February 2009 report on microwave ovens covers more than 60 models. While all of the latest microwaves can handle basic tasks like making popcorn, some ovens promise to make cooking main meals as simple as preparing snacks. A few models can produce nicely browned, crispy chicken.

For specific details on the ovens, check out our Ratings (available to subscribers).—Kimberly Janeway

Essential information: For more advice on choosing a new oven, visit our updated microwaves product page and watch the video buying guide (right).

Forum Friday: Reliability reigns among today's consumers

In these tough economic times, more of the discussions on our appliances forum are focusing on product reliability.

For months, members have been buzzing about decreasing dependability of, excess vibration with, and mildew smells in front-loading washers. "Protect Your Investment: Repairs for Your Washing Machine" and our latest report on washers have covered these concerns.

Another discussion on the reliability of microwave ovens complements our February 2009 report on microwave ovens. In the forum, you'll see numerous mentions of common problems with specific models.

Other members have shared their experiences with double-drawer dishwashers. And one poster offered his take on why today's ranges might not last as long as older models.

If you're a coffee lover, check out the slew of reviews of the Cuisinart Grind and Brew Thermal DGB-600BC, one of dozens of models in our recent report on coffeemakers. Also watch the video buying guide, right.

Essential information: Our reliability Buzzword details how manufacturers are under pressure to provide long-lasting products to consumers.

Tip of the Day: How to cook with a convection oven

Many people buy ovens, ranges, and microwaves with convection capability but don't take advantage of that feature. If you've shied away from using your convection oven, here's how to become a confident convection cooker.

In standard ovens, there is radiant heating of the interior, and air movement is relatively slow. In convection ovens, a fan constantly circulates and mixes the air within the cavity. As a result, convection ovens heat more quickly and cook faster. Note that some convection ranges run the fan more slowly for baking and faster for roasting.

Heating can be uneven in standard ovens because the temperatures might not be uniform throughout the cavity. But with convection ovens, the fan is supposed to make the temperature more uniform throughout the cavity and result in more evenly cooked food. (That's not always the case, as our tests over the years have shown.)

The best way to become a confident convection cooker is to try out your favorite recipes using the feature. Read your owner's manual or look on the manufacturer's Web site for specific cooking guidelines. And consider these convection-cooking tips from Jenn-Air:

BAKING
• Lower the temperature indicated in the recipe by about 25°F but cook for the indicated time.

• For cookies and cakes, use shiny, bright aluminum or steel pans. They reflect heat and allow for more delicate browning.

• For breads and pies, use dark or dull aluminum or steel pans. They absorb heat and result in darker browning.

ROASTING
• When roasting meats, cook according to the indicated temperature but cut cooking time by about 25 percent.

• Use pans with low sides so the circulating hot air can work its magic. Otherwise food won't brown as well.

• Don't use a lid. It prevents the circulating air from reaching the food.

When cooking in a full oven, pay attention to how the food browns, as you might still have to rotate the pans to ensure even cooking.—Kimberly Janeway

Essential information: You'll find ranges with convection ovens in our latest report and other cooking time-savers in our coverage of cooktops and wall ovens. Tell us about your experiences with convection cooking by posting a comment below.

Soup sales are a sign of the times

Soup lines were a sign of the hard times during the Great Depression. Today, rising soup sales seem to be a bellwether of today's recession and belt tightening by American consumers.

On November 21, Bloomberg.com reported that shares of Campbell Soup Company led the Standard & Poor's Packaged Foods Index over the last three months. Next year, said Philadelphia-based Mitchell Pinheiro, an analyst with Janney Montgomery Scott LLC, will be "the year of condensed soup, driven by the backdrop of severe economic pressure on the consumer."

In our report on chicken soup, Campbell's Select Chicken With Egg Noodles was judged only good by our panel of tasters, due to its "slightly sour, fatty mouthfeel" and "mushy vegetables." The top soup was The Original SoupMan ("like stew . . . lots of various vegetables"), although at $2.99 per one-cup serving it's hardly a recession special, comparatively speaking. (Soups ranged in price from 28 cents to $2.99 per cup. The Campbell's was $1.32.)

You'll need to warm up your soup. So read our report on microwave ovens to see which models deliver even heat. If you prefer using your range or cooktop, check out our review of cookware, which covers nearly 30 models of uncoated, nonstick, and mixed pot-and-pan sets.—Daniel DiClerico

Forum Friday: Fall yard work, best furnaces, and dishwasher love

We're always happy to see your comments on our blog entries. There's another place for you to vent or to share information with fellow readers: our home and yard and appliances forums. Since most forum messages are posted over the weekend, we're debuting Forum Friday posts to tip you off to the timeliest topics. For example:

• If you've spent more time lately following politics than tending to your yard, our fall-cleanup forum has some savvy tips from Consumer Report garden guru Peter Sawchuk on how you can play catch-up on your cleanup. We've also put together this very useful mix of raking strategies and equipment ratings.

• If you're dreading winter's chill and heating bills, discussions like Which gas furnace should I buy? cover geothermal heating and other topics and offer dozens of first-hand accounts. You'll also find a spirited discussion of our reviews of tankless water heaters and replacement windows.

• On the appliances forum, our dishwashers discussion is attracting a fair amount of traffic as more people are reporting problems with a wide range of models or touting the better-performing ones in I love my dishwasher.

• More warmth is radiating from a discussion of the pros, cons, and costs of slow cookers in our small-appliances forum. And as often happens, members are swapping notes on the real-world performance and unforeseen pitfalls of new products. This discussion about GE's Advantium oven shows how forum postings complement our formal ratings and user reviews (available to subscribers).

Essential Information: Preview our our six free e-newsletters to stay up on the latest news.

Tip of the Day: Simple ways to save energy and money at home

In "Save Energy, Save Money," we focused on big-ticket efficiency improvements, but there are plenty of lower-cost ways to slash your energy bills at home without becoming an energy anorexic, including these and those that follow:

In the bathroom
• Save hot water by taking a 5-minute shower rather than a deep soak in the tub. Replace standard showerheads with low-flow models and turn off any supplemental showerheads.

In the kitchen
• Reheat dishes in your microwave, which likely consumes only about 20 percent of the energy of a typical full-sized oven. On the cooktop, use pans that are the same size as the burner and keep the lid on the pot when you want to boil water.

• Wipe minor oven spills and splatters regularly with a damp cloth so that you don't have to rely as often on the oven's self-cleaning feature. When you do use the self-cleaning feature, start the cycle right after cooking in the oven to take advantage of the preheated space.

• Get the fridge out of the garage. During summer the unit will have to work extra hard to compensate for the 100-plus degrees that a garage can reach. Better yet, consolidate your refrigerator and freezer items into one unit and turn off other refrigerators and freezers.

Around the house
• Unplug your television(s) and most other electronic devices if you use them infrequently or when you're away from home for an extended period. Even when turned off, electronic devices like TVs continue to draw standby power. Also unplug your computer and scanner if they'll sit idle for an extended period.

• To maximize light output, position lamps in the corner of a room, where their light will bounce off two walls. Painting interiors a bright color will also augment light levels, as will regularly dusting lamp shades and lightbulbs.

• Use LED lights for task lighting. In our test of undercabinet lighting, fixtures with LED bulbs were the most energy efficient, even besting fluorescents in the lumens-per-watt department.

• If your existing exterior door is old but still in good shape, install a storm door. During the summer, replace the glass or Plexiglas panels in the storm door with a screen to improve air circulation in the home and reduce the need for air conditioning.

• Buy a humidifier. During heating season, the colder it gets outside, the lower the relative humidity will be indoors. Providing some humidification will help to improve comfort, but don't overhumidify. Use a model with a humidistat to control indoor moisture levels.—Daniel DiClerico

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.