I like the Hybrid one. It uses the sun when rays are available, and automatically switches to electric power from a normal 120V outlet when clouds move in. Even when running on electricity is uses about 75 % less power than a normal oven. And at 500 degrees you can cook about anything! You could probably make one of these yourself in an hour.

A must read for those who want to cook sirloin whether it be on the grill, in the oven or in the crockpot.

Cooking indoors is fine but cooking outdoors is fun. We spend all winter in our houses so when the warm weather comes upon us, it's time to go outside. It's funny how food just seems to taste better when cooked outdoors. Try broiling a steak in your oven and then try barbequing a similar steak outside. I'll bet it tastes much better.

It's not the latest in technology per say, but it's worth mentioning. Recently, I read a New York Times article (which you now must pay to view) on using your broiler, and ever since, I've been addicted to seeing how quickly I can cook a meal.All you need are a skillet and a broiler. Pre-heat the oven and skillet, throw your steak in and cook [...]

A steak (from Old Norse steik, "roast") is a slice from a larger piece of meat, typically beef, or fish. Most steaks are cut perpendicular to the muscle fibres, improving the perceived tenderness of the meat. In North America, steaks are typically served grilled, though they are also often pan-fried or broiled. Because steaks are cooked quickly, using dry heat, and served whole, the most tender cuts of the animal are usually used for steak. This also means that steaks have a premium price and perception; the idea of eating steak is a signifier of relative wealth. For people from Asia, steak is regarded as one of the quintessential Western cuisine dishes.A restaurant that specializes in beef steaks is known as a steakhouse. In the United States, a typical steak dinner consists of a steak, with a starchy side dish, usually baked potatoes, but occasionally another potato dish, rice, pasta, or beans. A small serving of cooked vegetables accompanies the meat and side, with green beans, creamed spinach, tomatoes, mushrooms, peas and onion rings being popular. A well-known accompaniment to steak is shrimp or a cooked lobster tail, a combination often called "surf and turf" or "reef and beef". Special steak knives are provided along with steak; steak knives are sharper than most table knives and are usually serrated. Prepared condiments known as steak sauces are generally on the table in steakhouses.In France, beef steak is usually served with French fried potatoes also known as "pommes frites", and the combination is known as "steak-frites". Vegetables are not normally served with steak in this manner, but a green salad may follow.In Italy, steak was not widely eaten until post-WWII due to the relative ruggedness of the countryside inhibiting the space- and resource-consuming raising of great bovine herds, but some zones of Piedmont and Tuscany were still renowned for their beef. Bistecca alla fiorentina is a well-known specialty of Florence; it is typically served with just a salad or Tuscan beans. From the 1960s onward the so called "economic boom" allowed more and more Italians to switch to a red meat-heavy diet.