Tovala Smart Oven

Anova Precision Oven 2.0

The Anova Precision Oven 2.0 brings professional‑grade sous‑vide and convection cooking to your kitchen countertop. Using precise steam injection and temperature control, it can steam, bake, roast, dehydrate, and sous‑vide all in one compact unit. Control every step from your phone with the Anova Culinary app, set custom cooking curves, and monitor progress in real time. Its sleek design fits on any counter while delivering restaurant‑level results for home cooks and small‑scale chefs.

Our Place Wonder Oven

The Wonder Oven from Our Place is a small countertop oven that folds several appliances into one cavity: air frying, baking, broiling, toasting, reheating and a steam-assisted mode. Its design pitch is the opposite of most multi-function ovens, which get bigger with every mode added. This one is deliberately compact, with a footprint aimed at kitchens where counter space is the binding constraint rather than capacity. The steam-assist function is the distinguishing feature: adding moisture during the cycle keeps baked goods and reheated food from drying out, and helps bread and pastry crisp on the outside while staying soft inside. Controls are physical dials rather than a touchscreen, and the oven is sold in the same colour-led design language as the rest of Our Place's cookware, which is a real part of its appeal to its buyers.

Balmuda The Toaster Pro

Balmuda The Toaster Pro is a compact steam toaster oven built around an unusual mechanism: you pour a small measured amount of water into a cap on top, and the machine converts it to steam at the start of the cycle. The steam forms a thin layer of moisture on the bread surface, which sets quickly under heat, so the crust crisps while the interior stays soft and moist rather than drying out. Rather than a generic browning dial, it offers bread-specific modes for thick-cut white bread, standard toast, croissants and pizza, each running its own temperature curve. The Pro variant adds a salamander grill mode that fires the top element hard for browning and finishing, which is what separates it from the standard model. It is small, expensive and single-mindedly focused on doing bread well.