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For all of you thinking about using an ordinary sauce pan on the stove top for deep frying, look at this Wikipedia article on the fire hazards Chip pan - Wikipedia, the free encyclopedia Enough to convince me that an electric deep fryer is the only option.

Could the Ѱ be for a motorised spit roast device? I had one of these some years ago. It looked a bit like this http://www.bigroast.com/blog/wp-content/uploads/2009/04/spit-roast-chicken.jpg. Heat was from the grill (broiler) element above. P could be some sort of Programmable setting. Or maybe...

As a Brit, it has to be fish and chips.

Dmitri, as you're from UK, you'll be familiar with the Which magazine. A few years ago they tested knives and Globals were the best. If you buy from outside the EU, remember that you could be charged 15% VAT by customs. Don't forget to allow for that in the price. Google global knives and...

You can get induction hobs that are designed for woks. The higher efficiency of induction means you don't need so many BTUs as all the heat is in the wok not dispersed into the kitchen as with gas. They aren't cheap though.

I love my Cuisinart Grill and Griddle. It's available in both 230 and 115 volt versions. It's robustly made and comes with 2 ridged grill plates and 2 flat griddle plates that are dishwasher safe. It can be opened right up flat so you can cook on both plates at once. As for temperature, I've...

It depends on what types of food you like to cook. Global do a huge range of knives - look at their catalogue. If you like fish you can get a very narrow flexible knife for filleting, but if you buy large joints of meat you could get a butcher's knife or a chopper. For sharpening, make sure...

Induction combines the benefits of electric ceramic hobs with the controlability of traditional gas hobs. Pros: 1. As fast and controlable as a gas hob 2. Safe to use especially if young children are around - the zone only heats up when a pan is in place. The rest of the time it is cool to...

I'm surprised nobody has mentioned the importance of cross contamination between different types of food, especially between raw and cooked meat. I use a mahogany board for carving hot meat, and I have a set of six colour-coded anti-microbial high density chopping boards bought from a...

For the oven - electric. Preferably built-in at waist level. For the stove top - electric (modern ceramic glass flat top). For the following reasons: a. It's much, much easier to clean (unless you have a maid who does it for you) b. When running it doesn't produce loads of water vapour and...

I'll give your recipe a try - sounds like it would go well with fruit. Traditionally hummus recipes include garlic but not sugar - I would include one medium/large crushed garlic clove with the quantities above and leave out the sugar. This makes it a great dip for corn chips etc. You can...

For me it's lunch (usually very light) in the middle of the day and dinner (more substantial) in the evening. Even at weekends when the sizes of the meals are sometimes reversed, I still call the midday meal lunch. I don't think there's any right or wrong, it's a factor of where you live, your...