Home Things

Uses less water than washing by hand, because it recirculates the same load through the cycle.

A full freezer holds its temperature longer than an empty one, because the frozen contents act as a reserve.

Does not make cold: it moves heat out of the box and into the room behind it.

Adds counter space and takes floor space, so it works in wide kitchens and blocks narrow ones.

Heats by shaking water molecules, which is why it warms food unevenly and does almost nothing to a dry plate.

Fan settings move heat around, so recipes give a lower temperature for fan than for conventional.

Switches off by sensing temperature: while water remains, the pot cannot get hotter than boiling.

Browning is a chemical reaction between sugars and proteins, not simply drying, which is why the setting matters so much.

Most jug filters use activated carbon, which changes taste and odor rather than making unsafe water safe.

A small convection oven with a fan. It moves hot air fast enough to crisp food, and no frying happens at any point.

Boils faster on countries with higher mains voltage, which is why electric kettles are common in some kitchens and rare in others.