A cook tossing sliced vegetables in a stainless steel frying pan over a hob

Independent kitchen magazine

Cook, choose and check, with method.

Hob & Ember explains the tools and techniques of a home kitchen, from knives and pans to gas grills and smoking wood: what the specifications mean, what to look for, how to check it yourself at home, and how to use it safely.

Grill & smoke guidesHow we work
  1. Read the spec sheetManufacturer figures, decoded and compared like for like.
  2. Check the standardSafety marks, certifications and official food-safety guidance.
  3. Test it at homeSimple checks anyone can do with a ruler, flour or a thermometer.
  4. Look after itCare, cleaning and the signs that a part is worn out.
Rolled slices of cooked ham beside a small knife on a wooden board Tools & appliances

How to choose a meat slicer for home use

Blade size and type, belt or gear drive, the guards that matter, the standards to look for, a thickness test you can do with a ruler, and the cleaning routine that keeps Listeria off the blade.

Read the guide

Latest guides

All tools & appliances
Steaks cooking on the grates of a gas grill with the lid openGrill & smoke

Spirit vs Spirit II

What changed between the two generations on paper, how to identify yours, and how to inspect a used one.

 A thin golden crepe cooking in a wide, shallow round panPans & bakeware

Choosing a crepe pan

Carbon steel, cast iron or nonstick: diameter, flatness, seasoning and a simple flour test for even heat.

 Clean glasses and cutlery in the rack of an open dishwasherTools & appliances

Countertop dishwashers

Fit, faucet and tank options, ENERGY STAR and NSF/ANSI 184, and a home test with your own plates.

 A whole garlic bulb and two cloves against a dark blue backgroundIngredients & technique

Black garlic

Weeks of gentle heat turn garlic sweet and jammy. How it works, how to make it, and how to store it safely.

 Irregular pieces of black lump charcoal under the cooking grate of a round kettle grillGrill & smoke

Lump charcoal, judged

Lump versus briquettes, and a simple home method to judge any bag by size, dust, burn and ash.

 A santoku knife with a scalloped blade beside chopped herbs on a bamboo cutting boardTools & appliances

Choosing a santoku

Shape, steel, hardness and edge angle, plus a paper, tomato and onion test you can do at home.

By section

About Hob & Ember

Grill & smoke

Grills, fuel, smoking wood and thermometers.

  1. Weber Spirit vs Spirit II
  2. Weber Q1200 vs Q2200
  3. Flavorizer bars: stainless or porcelain
  4. iGrill 2 vs iGrill 3
  5. Lump charcoal, judged
  6. Smoking wood for brisket and chicken

Tools & appliances

What to look for and how to test it.

  1. Choosing a meat slicer
  2. Choosing a santoku knife
  3. Dull knives and sharpening
  4. Countertop dishwashers
  5. Air fryers explained
  6. Keurig vs Nespresso
  7. Pro-style ranges and hoods

Pans & bakeware

Materials, coatings, heat and care.

  1. Crepe pans
  2. Bubble waffle makers
  3. Scanpan CTX vs Professional

Ingredients & technique

Understanding what you cook.

  1. Black garlic
  2. Choux pastry, explained

The kitchen

Organising, cleaning and safety.

  1. Organising a kitchen
  2. Cleaning a kitchen properly
  3. Viewing a rental: the kitchen checklist