The next hot trend in COOKING TECH

From air fryers to spiralisers, kitchen gadgets come and go. But the newest multi-purpose countertop cookers are vying to be more than just the latest must-have consumer item. Thanks to their versatility, they're looking to be a viable alternative to the traditional stove and oven combination

- by VICKY WOOLLASTON

Small but mighty

If you've ever wondered what makes restaurant food so juicy, it’s likely to be steam cooking. Steam ovens are common in pro kitchens because they cook food quickly without drying it out. Steam carries more heat energy than dry air and as it condenses on the food, it releases this energy directly onto the surface, cooking food faster and more evenly. Smeg has built a steam cooker into a combi oven and made the whole thing small enough to sit on top of a counter. Inside, a water tank connects to a boiler system. Choose the steam function, and the boiler heats the water and releases steam into its 30-litre cooking chamber. You can also combine steam with fan heat for crispy roast joints, potatoes or bread, or use one of the oven’s 10 other functions, including air frying, baking, grilling and defrosting. Its 33 automatic programmes can feel overwhelming, but clear controls and steam-cleaning keep it user-friendly. Compared to a regular oven, the Smeg’s smaller cavity heats up faster and uses less energy. Smeg 10-in-1 Countertop Combi Steam Oven £849.95, shop.smeguk.com

A clear winner