Just as they give you cleaner floors and clothes, your appliances can also help you have cleaner teeth. Electric toothbrushes take some of the movement out of brushing for you.
We talked to two dentists—Ana Ferraz-Dougherty of Rolling Oaks Dental in San Antonio, and Colleen DeLacy of Lexington Dental Care and Sandusky Dental Care in Michigan—about how electric toothbrushes fit into your daily brushing routine. Like any appliance, electric toothbrushes must be used properly if you want to harness the full benefits.
Here are some of their recommendations on proper electric toothbrush use:
Brush properly. “Make sure you’re getting the inside and outside, the chewing surfaces,” Ferraz-Dougherty said. This video from the American Dental Association will walk you through the proper brushing technique if you need a refresher. Remember that an electric toothbrush is designed to do the work for you. “You don’t have to do that traditional movement,” DeLacy said. “You just have to guide the brush head.”
Store the electric toothbrush properly. Electric toothbrushes should be stored upright without a cover. “Don’t enclose it in anything,” Ferraz-Dougherty said. “The warm, moist environment promotes bacterial growth. It means you’re not really cleaning your teeth if there’s bacteria on your toothbrush.”
Change the brush regularly. Change it every four months or once the bristles show signs of wear. “Soft bristles will be easier on your enamel,” Ferraz-Dougherty said.
Choose the right-sized brush. The brush head should be comfortable and an appropriate size for your teeth, Ferraz-Dougherty said. “People who have larger teeth would want a larger brush.
Watch the pressure. Pressing too hard while brushing can hurt your gums. “Some of the newer models have built-in sensors that will give you an alert if you’re applying too much pressure,” DeLacy said.
Individuals who have trouble with the physical movements required for brushing might benefit from an electric toothbrush. “They’re good for people with limited movement in their hands, and for children who don’t have manual dexterity,” Ferraz-Dougherty said.
When brushing with an electric toothbrush, DeLacy recommends dividing your mouth into quadrants and spending a total of two minutes brushing. That means you’ll spend 30 seconds in each quadrant. Some electric toothbrushes have built-in timers to help you meet your brushing goals.
Thinking of buying an electric toothbrush? Ask your dentist for advice.
Holiday shopping. Visiting relatives. Social events. The end-of-year work rush. With everything else going on during the weeks-long holiday sprint, you don’t need to add “return a gift” to your to-do list.
While most customers find what they’re looking for, returns are an inevitable part of holiday shopping. When they happen, there’s usually a reason. AHAM worked with Bellomy Research to pinpoint the reasons behind portable (small kitchen, personal care, garment care, air treatment) and floor care appliance returns. Keeping those reasons in mind could help you avoid the hassle of a return so you can focus on what’s important during the holidays. Here are the most common reasons consumers gave for returning portable and floor care appliances:
It was the wrong appliance for the job: Aside from mechanical, electrical or functional defects, unmet expectations about performance are by far the top reason portable and floor care appliances are returned. Ask a sales representative to demonstrate how the product works, or try it yourself. Is it easy to set up? That’s important. Many who make returns say they may have kept the appliance if it had been easier to set up.
It didn’t fit: Many returns are made because the appliance is too small. Ask your retailer if you can remove it from the box to make sure it’s the expected size.
It didn’t match: Returns are commonly attributed to second thoughts about the size, color or model of the appliance. Research the purchase in advance to get a full sense of the variations that are available.
It was an unwanted gift: Some who returned appliances did so because the appliance wasn’t something they liked or wanted.
What you can do: Research is the key to avoiding returns. These tips will help you choose the right appliances, whether you’re buying them for yourself or as gifts:
Go “hands on”: Many retailers will demonstrate how the product works and let you see it in action before you buy. This can eliminate confusion about issues such as size, performance, and quality.
Read and watch online reviews: There are limitless resources online for consumers to learn about a product, and potential features that affect decision-making. Videos are both abundant and valuable because they allow you to see the actual product being used. (Here’s how to get the most out of product reviews.)
Research the product through the manufacturer’s website and owner’s manual: Appliance makers strive to be clear about the features and benefits their products offer. Whether online or on paper, they provide extensive resources that allow the consumer to understand what they are buying.
Contact the manufacturer directly: This is perhaps the most important tip, but many shoppers don’t realize it’s an option. Only 40 percent of people surveyed said they had spoken with the product’s manufacturer before returning an item. Most manufacturers have resources to answer your questions and resolve almost any issues before a return becomes necessary.
We hope this advice helps you have a happy, healthy, return-free holiday season!
There’s no shortage of home appliance reviews or of people looking to share their opinion. A simple Google search for a product you’re thinking of buying, whether it’s a washing machine, vacuum or mixer, will likely produce more reviews than you can wrap your head around. Maybe some are positive, some not so much. So how do you know which to believe?
We talked to an expert in product reviews to get her take on how to get the most out of a product review. Carolyn Forte, a 35-year veteran of Good Housekeeping and director of the Good Housekeeping Institute’s Home Appliances, Cleaning Products and Textiles Lab, is one of the people who has a say in whether a product receives the coveted Good Housekeeping Seal of Approval. She says product reviews need to be read with a critical eye, and you need to look beyond the number of stars an appliance receives.
Keep in mind that consumer reviews are based on one user’s experience with a product, not on a full-scale test of the product’s performance.
“Look at what’s behind the reviews,” she said. “These are consumer reviews, so keep those in perspective. Look for scientific, performance-based reviews. Start with those and look at other online reviews from users. Don’t look at one without looking at both.”
The most valuable consumer reviews will likely come from a reviewer whose situation is similar to yours. For example, if you’re shopping for a vacuum and don’t have a pet, you might not want to form an opinion on a product based on a review written by somebody who shares a home with three cats. Their cleaning needs will be very different from yours. If you have children and live in a house in the country, a review written by a single, urban apartment-dweller will offer a different perspective.
Read the details about the reviewer’s experience, not just their overall impression of the product. “What are they complaining about?” Forte says. “If it’s a particular feature, maybe that’s important. Discount those who seem to be ranting and put it into context. If it’s negative, be skeptical with an eye toward why it’s negative.”
Product reviews conducted by media should also be read thoroughly and critically, Forte says. Consider how they reached their conclusion. They should be transparent about their testing process. “Look for places that are upfront about how they test,” she says.
Want to hear more from Carolyn? Next month, she’ll launch her new column, “Ask Carolyn,” in which she’ll put her decade of expertise to work by offering advice on what you need to know to make your household chores quicker and easier!
Combine the right appliances with some culinary knowledge, and you have the tools to take your meals from ordinary to memorable. And now that we’re into the biggest cooking season of the year, it’s time to step up your kitchen game. AHAM is here to help. We interviewed two seasoned professional chefs about how appliances help them get the job done in the kitchen. Here’s what they had to say about their favorite appliances, their advice to aspiring home chefs, cooking at the holidays and how they apply their pro cooking techniques at home.
Lance Nitahara Lecturing Instructor, Culinary Institute of America.
Former winner of the Food Network’s “Chopped” and contestant on “The Iron Chef”; Certified Pastry Culinarian, Certified Hospitality Educator
Credit: Phil Mansfield, Culinary Institute of America
Appliances for Cooking Success Stand mixer: A traditionalist may prefer knead by hand, but a mixer will help you get the same results. The mixer is also your ally for mashed side dishes. “It’s hard to replace mixing doughs by hand, but I rarely do it anymore,” Nitahara said. “If I’m doing a pasta dough, I’ll put it in a mixer with a dough hook. It comes out more consistent. I’ll do it by hand if I have to, but I don’t have to if my stand mixer is right there.”
Food processor with attachments: Another time-saving must for the aspiring chef. It’s worth your time to read your operator’s manual and find out if you’re getting the most use out of your attachments. “The regular food processor with attachments for grating and mixing are essential,” Nitahara said. “If I have to grate a ton of cheese, I’m not going to do it by hand. After being in an industrial kitchen, there are certain things I won’t do by hand. I know the time investment. It won’t change the quality and it’s the same amount of cleanup.”
Oven and range: The heat distribution in your oven will affect how your dishes turn out. “Whether you’re going with gas, electric or propane, look for a stove that has a good convection fan,” Nitahara said. “You’re not paying that much more for it. It cooks so much more evenly. If I’m doing baked items—pastry or dough, or things that have to be browned on top like potatoes au gratin—the convection current of air evenly distributes the heat across the item. Because of the convection, you have a more even transfer of heat and you’re getting a faster cook time.” Don’t forget about ventilation. “You’ll need a good ventilation system if you’re doing a lot of meats and high-heat cooking. It’s absolutely important if you’re doing a lot of searing.”
Cook like a pro Top skill for the budding chef: Organization and knife skills. “One of the running problems most people in the U.S. have is space. If you aren’t organized, it’s going to be dreadful to prep or cook for a large number of people. The next would be knife skills. You need to learn how to cut things without cutting your hand off. Now, with technology and appliances, a lot of things get done for you.”
Holiday cooking: The holidays are about spending quality time with friends and family. But you’ll miss out on that if you’re stuck in the kitchen. That’s why you should do as much prep as you can in advance. And forget about all the tricks you may have heard to know when a turkey is done cooking, and invest in a digital meat thermometer. “Never use that plastic pop-up, and forget about time per pound,” Nitahara said. “Take the temperature of the turkey. It should be a minimum 165 in the thickest part of the breast. Make sure it’s thawed out. If you have a 25-pound turkey, you need to bring it into the fridge six days in advance.”
John Dion Associate professor, culinary arts, Johnson & Wales University; Independent and collaborative foodservice and educational consultant
Appliances for cooking success Digital thermometer: Thinking of frying your turkey this Thanksgiving? You’ll want to have a good digital thermometer on hand. “I like them for their exactness,” Dion said. “They’re easy to read.” A fryer thermometer will help you keep the oil right around the 300 degrees necessary for a low, slow fry, Dion said.
Immersion blender: “I love my immersion blender,” Dion said. “It’s multi-purpose for your smoothies and fruit dishes, even making your own mayonnaise, aiolis and vinaigrettes.”
Oven: Dion is also a proponent of convection as a tool for more precise cooking. “You definitely have to have convection now,” he said. “It’s great to see more convection ovens coming out. Ideally, it’s best if the fan is variable and you can adjust the speed.” However, if you have spices to toast, save them for a conventional oven where they won’t be blown around by the fan.
Range: More burners can be a blessing on a busy day in the kitchen. “In my last house, I had a 36-inch, six-burner range, which was wonderful.” If you can, consider adding an induction cooktop to your center island. “What I like about induction cooking is there’s no flame, so you’re keeping the surface area cool,” Dion said. “It’s going to be more efficient than gas, and I can be precise. If I want to melt chocolate, I can set it at 78-79 degrees. It’s more about the precision temperature than anything else.” Of course, if you use induction cooking, you’ll need cookware made from cast iron or another magnetic material. Don’t skimp, Dion advises. “I have restaurant quality pots and pans,” he said. “You’ll get better heat distribution. The cheaper ones get too hot and the handles start to smoke up.”
Refrigerator: Organization is an indispensable skill for cooking success, and your refrigerator can help you stay on track. “I look for height, plenty of adaptable shelf space, and compartments,” Dion said. “I’m partial to double doors so you’re not opening the whole thing at once.”
Cook like a pro How to choose appliances: Look for quality and durability. “In homes, you don’t beat them up like you do in a restaurant, but they should be able to take a beating,” Dion said. “Look for good craftsmanship. Pay a little more and get a better quality product.”
Top skill for the budding chef: Knife skills and staying on schedule. “You have to know how to cut,” Dion said. “We don’t teach speed, but we teach to work like you don’t have enough time.
Holiday cooking: Don’t think of a holiday meal as a one-day cooking project. It isn’t something you should expect to knock out in a few hours, so start in advance. “Prep, prep, prep,” Dion said. “Start a couple of days ahead of time.” Cut the vegetables you can in advance and prepare the dining area. “Know how long it takes something to cook,” Dion said. “If you put your turkey in the oven two hours before your guests show up, you’re not having turkey.”
