Most of us percieve the culinary world to be unattached or slightly attached to the technological world because many chefs use the traditional way of cooking (which include the traditional gadgets). Little do chefs know there have been more and more appliances that may change the way we look at cooking.

One example is The Gastrovac. Think of the Gastrovac as a crock pot, vacuum pump and heating plate in one. Suspend your food—pear slices, for example—in a basket above a flavorful liquid, such as wine broth. Seal the machine, and hit a button to turn the cooking chamber into a vacuum. The low-pressure environment pulls all the air out of the food, compressing it like a squished sponge. Near the end of their cooking, drop the pears into the broth and restore the pressure. The liquid rushes into the cells, infusing the fruit with an intense wine flavor. And no oxygen means no oxidation—so instead of turning brown, fruit comes out as brightly colored as it was when first sliced. It sells for a steep price of $3,800.

Another is the Fry Doctor. Deep fryers are hardly citadels of health, but this one comes close. Using a rotating heat-pulse system, it can fry up a couple pounds of potatoes on a single tablespoon of oil, 3 percent of what ordinary fryers require. Toss in strips of meats or vegetables for more (relatively) healthy fried snacks. It sells for $300.

Next is the New Whirlpool Fridge. If you down coffee like its water, an ordinary maker might not cut it. This refrigerator has a professional-grade espresso machine built into the door—a built-in filter ensures that your latte is made with only the best water. Meanwhile, sensors detect the ideal conditions for your food, and a cold-air circulation system allows the machine to return to its selected temperature (after the door’s been open) five times as fast as ordinary models.

Another is the Anti-griddle. The Anti-Griddle maintains a constant temperature of –30ºF by pumping a refrigerant through a compressor to remove heat from the smooth steel surface. The result: Liquids, creams and gels get a frozen crust in 30 to 90 seconds, while staying creamy inside. It sells for roughly $1,000.

Among the millions is the Smoking Gun. Sprinkle hardwood sawdust into a pipe on the top of this device, light it up, and poof!—instant smoke you can infuse into your roast, pot of vegetables or vacuum bag for smokehouse flavor without the hazy kitchen. Its sells for only $50.

Many of these devices can truly aid the cooking industry by making their job more efficient in both time and money.