Kitchen & Appliances

Most kitchens start with a kettle, a toaster and a microwave, then add whatever suits how you cook, like an air fryer, coffee machine or slow cooker. Measure bench space first and add appliances that do more than one job if you are short on room.

Measure the width, height and depth of the cavity, then compare them with the appliance dimensions on the listing. Leave the ventilation gap the manual recommends at the sides, top and back. Also measure doorways and halls on the way in.

Stainless steel utensils are tough and dishwasher friendly, but can scratch non-stick pans. Silicone and nylon utensils are gentler on non-stick surfaces. Many kitchens keep a few of each, with steel for general use and silicone for non-stick cookware.

Glass doesn't stain or hold smells and many can go in the oven, though it is heavier. Plastic is light and good for lunches and freezing. Check whether lids are airtight and whether containers are microwave and dishwasher safe on each listing.

Some items are made for outdoor use, like portable cooking and drink gear, and they are marked as outdoor or indoor and outdoor in the filters. Standard benchtop appliances are for indoor use only and should be kept away from rain and moisture.

Unplug it and let it cool first. Wipe the outside with a damp cloth and wash removable parts like baskets, jugs and trays as the manual says, often in warm soapy water. Never put the main body with the motor or element into water.