- Range - the range determines to a large extent satisfactory meal preparation. Modern designs for ranges stress effective insulation, efficient operation and easy cleaning. The construction, materials used, durability, size and top of oven, insulation of the oven, and efficiency of the heating elements all affect one's choice of a good range.
- Sink - sinks are commonly made of porcelain or iron though sinks made of metal and stainless steels are available. The sink unit should be a minimum of 45 cms in width.
- Refrigerator - the refrigerator should be purchased with such specificaitions as cooling performance, durability, ease of cleaning, and permanence of finish in mind. It should have adequate provision for storing frozen food, meat, milk, and fresh fruits
- Small Equipment - the types of small equipments should be selected to avoid undue supply of useless, inefficient or seldom used pieces. Durability, efficiency in heat conductivity, suitability to the purpose for which each is intended and ease of cleaning and handling should be considered. Interesting and attractive utensils are now available in stainless steel, chromium and copper. Copper is the best conductor of heat. Glass absorbs heat and holds it well. Porcelain enamelware is nonporous, resists acid and does not discolor foods.
When buying kitchen equipment, one should consider their efficiency and wearing qualities. Rotary egg beeaters that do not turn, waffle irons that stick, knives that get blunt easily or toasters that do not heat well demonstrates low efficiency. A pan should cover the heating unit and should fit flat upon it. If the bottom is is rough or black, it will heat more rapidly than if it is smooth or polished. Utensils with straight sides are more efficient than those with flaring or bulging sides.
The durability of a knife and the satisfaction derived from its use depend largely on the kind of steel it is made of and the provision made for the steel of the blade. The shape of the handle should be such as to fit the hand, permitting a firm, slip-proof grip of the knife without undue pressure and tension.
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