Kitchen Equipment Buying Guides
Expert guidance from a certified chef with 24 years in professional kitchens. Every recommendation here has survived real restaurant use—not laboratory testing, not sponsored reviews, just equipment that works when you need it to.
How to Use These Guides
These aren’t affiliate-stuffed product roundups. Each guide focuses on equipment I’ve actually used in high-volume commercial kitchens or tested extensively at home. You’ll find:
- Specific recommendations with links to detailed reviews
- Professional insights on what separates quality from marketing
- Common mistakes that waste money and frustration
- Maintenance tips that extend equipment lifespan
I update these guides quarterly based on new testing, price changes, and availability updates. If a product stops meeting standards or a better option appears, the guide changes.
My Testing Process
Nothing gets recommended without a minimum 6-month testing period in working kitchens. That means 200+ cover nights, commercial dishwashers, and kitchen staff who don’t baby equipment. If it survives that—and still performs well—it earns a spot in these guides. No exceptions, no shortcuts, no sponsored placements.