I use it at least three times a week and sometimes twice a day when I really don’t feel like cooking. It has popped out perfectly golden toast from the first time I pushed down the lever. I have had this KitchenAid toaster for almost a year now - it’s the one I depend on most. Slots: Extra-wide for 4 slices (or 2-slice version) | Settings: 5 (plus bagel and cancel) | Size: 11.4” x 7.7” x 7.7” | Extras: High-lift lever I tested (and will continue to test) a number of the models below - though I’ve lost track of how much toast I’ve eaten in the process. So I talked to fellow toast-heads to make sense of the market. (A delightful fact: The first toaster was actually invented before sliced bread in a real chicken-or-the-egg kind of scenario). There are simple, industrial models (your KitchenAids and your Cuisinarts), retro-inspired styles ( Smeg, obviously), and even avant-garde options, like an Italian-designed Alessi covered in plissé pleats. (Besides, I don’t like the sogginess that sometimes happens with a pan.) And the toasterscape is chock-full of choices, which makes it harder to know what to buy. Sure, you could make toast with a butter, pan, and some patience (as some of the folks I spoke to do), but I’m still on the side of those who consider a toaster a useful appliance to own. For one thing, it should produce a hot and crispy slice quickly - and I mean that - with a little “ding” to let you know your toast is done. So that’s made me slightly obsessive about what makes for the right toaster. Usually, I like my toast to be ombré like a sunset, with a lemon-colored center and amber edges. I’m a self-professed toast snob, with strong opinions on things like what a crunch should sound like.
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