A kitchen appliance is judged on three technical criteria: the material of construction, compatibility with the heat source, and the energy class of the device. These parameters determine the lifespan of the equipment, its daily performance, and its actual cost over several years.
New energy label: what changes for ovens and hoods
Since the European reform on March 1, 2021, the old scale A+/A++/A+++ has been replaced by a stricter scale of A to G, with A classes intentionally almost empty. The goal is to reserve space for future technological innovations.
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This reform is being rolled out in waves until 2030. After major appliances, cooking devices (ovens, hoods) will switch to the new label in 2024-2025. A device rated B or C today may actually be very efficient, while an older model labeled A++ no longer meets current top standards.
Reading this label correctly avoids two common mistakes: dismissing an oven rated C thinking it consumes too much, or overpaying for a model that displays an outdated A+++ label. Before any purchase, check that the label has the new format with the A-G scale and the regulatory QR code.
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To delve deeper into the selection criteria for each category of equipment, the equipment on the Conseils Cuisine website details the specifics by type of device and range.
Materials of cooking utensils: stainless steel, cast iron, and non-stick coatings
The choice of material directly influences the thermal responsiveness, maintenance, and longevity of a frying pan or saucepan. Three families dominate the market, each with a preferred use.
Stainless steel resists corrosion and withstands high temperatures without deforming. It is suitable for searing, deglazing, and any cooking that requires responsiveness. Its limitation: food can stick if the temperature rise or fat content is poorly managed.
Cast iron (raw or enameled) stores heat evenly. It excels for stews and long cooking. Its weight makes it less manageable on a daily basis, but a well-maintained cast iron pot lasts for several decades.
Non-stick coatings facilitate low-temperature cooking and cleaning. Their lifespan is shorter: scratches or peeling eventually appear after a few years of regular use. Prefer models compatible with your heat source, as not all coatings support induction.
Compatibility with induction cooktops
An induction cooktop only heats ferromagnetic materials. Test the bottom of your utensil with a magnet: if it sticks, the piece is compatible. Pure aluminum and copper without a ferromagnetic disc do not work on induction.
Kitchen knives: selection criteria and blade maintenance
A kitchen knife is defined by three characteristics: the type of steel of the blade, the geometry of the edge, and the balance between the handle and the blade. A well-balanced knife reduces wrist fatigue and improves cutting precision.
Two types of steel share the market:
- Stainless steel, easy to maintain, rust-resistant, with a decent edge but dulls faster than carbon steel.
- Carbon steel, harder, which retains a sharp edge longer but requires immediate drying after each use to avoid oxidation.
- Some manufacturers offer composite steels (carbon core, stainless steel shell) that combine the advantages of both families.
Three knives are sufficient to cover most tasks: a versatile chef’s knife, a paring knife for precision work, and a serrated bread knife. Adding a slicer or a santoku is a matter of comfort, not necessity.
Sharpening and lifespan
A honing steel straightens the edge of the blade between uses. Sharpening on a fine-grit stone restores the edge when the honing steel is no longer sufficient. A quality knife that is properly maintained retains its performance for many years, making it a more cost-effective investment than frequently replacing low-quality blades.
Budget and quality: balancing price and durability
The reflex to compare only purchase prices skews the calculation. A utensil or appliance that is more expensive to buy but made from a durable material often costs less over five or ten years than equipment that is replaced every two years.
To structure a coherent budget, prioritize your spending:
- Major appliances (oven, cooktop, hood) represent the heaviest expense. Prioritize energy class and the reliability of after-sales service.
- Cooking utensils (pans, pots, casseroles) deserve a long-term investment, as a degraded coating necessitates repurchasing.
- Common accessories (spatulas, cutting boards, strainers) can tolerate lower price ranges without compromising the overall quality of your workspace.
Focus the budget on the items you use every day. A complete set of twelve pots, half of which remain in the cupboard, is of no interest compared to three well-chosen and regularly used pieces.
The European Commission published a new regulation in July 2026 that introduces a mandatory energy labeling framework for electric kitchen appliances, including steam combination ovens. This regulation, applicable from 2027, will further enhance the clarity of energy performance at the time of purchase. Anticipating this change means avoiding being left with a downgraded appliance a few months after its installation.