After two years of lockdown where I got to know myself in the kitchen rather better than before I have had the chance to begin again in a new house, in a new kitchen where there are no large electrical goods. First purchase was the fridge and freezer. Am currently using two individual induction hobs gifted from two different people. Not ideal, but it’s giving me time to decide on what I’ll want when my rental lease changes from temporary to permanent next year.

What I’m still using on a daily basis:
Panasonic Hot Water Pot - just needs descaling periodically
Zojirushi Rice Cooker (coming up to ten years and as I only cook rice in it and don’t use the inner pan for rinsing the rice it still looks unscratched and new inside)
Phillips Air Fryer - one of the original models, does NOT look new anymore
Pickle press - have a few of these now, including huge ceramic ones with water lock lids
A daikon and wasabi grater (easy to use, easy to clean, much more convenient than a microplane for garlic)
Lodge Cast Iron (amazing on induction)

And the new gadget has been… the Anova Precision Oven (APO)

Ideally I would have chosen something more like one of Panasonic’s “Bistro” Oven range, but given what is actually available in the U.K. (and my budget) I am really happy with my choice and it is very doubtful whether I will be getting myself an integrated oven.

I wish it had some of the self-cleaning functions that come as standard on the East Asian combi-ovens I lust after (Toshiba’s ER-WD3000 is another beaut), but overall I am very happy to have this gadget and am really enjoying all the features; steaming, sous viding, cooking by timer and by probe, proofing, baking with and without steam.
I feel we’re in the midst of a significant paradigm shift when it comes to ovens, am glad to be leaving the conventional kind behind. I don’t see how I will ever go back.
Strange that I’ve ended up being lured into sous vide cooking, and in this format I just don’t need to faff around with bags and seals. An hour (often less) in the APO followed by 2 minutes on a cast iron pan on an induction hob (the heat up time is near instant) and it’s done.

So quick to respond (reaches target temperature in just a few minutes) and easy to use (am personally not experiencing the steep learning curve others have reported) that I’m back to using my other beloved kitchen appliance far more regularly than someone on a low carb diet should - the Ankarsrum Assistent.

My goal now is to get a Bamix immersion blender (but I have to get a washer-dryer first).