According to marketing research firm Modor Intelligence, the Unites States small kitchen appliance market is witnessing huge growth, innovation and consumer engagement. Consumer buying patterns include growth in the percentage of buyers purchasing housewares online. In addition, the trend of small kitchen appliances is gaining momentum among millennials, as they look for small space appliances that use less energy and are useful in smaller homes. Earlier research from Utah State University found that appliances that the owner has adequate knowledge will be used more often than those which they know little. All of these circumstances create opportunities for Family and Consumer Sciences (FCS) Extension to educate consumers on proper and efficient use of these appliances.

Individuals often own a number of pieces of small equipment or look to purchase items to their food preparation burdens. Helping area adult residents learn about slow cookers, food processors, cast iron cooking utensils, and induction cook tops was the focus of a small equipment series conducted via a live, interactive, online format. Boone and Kenton County Cooperative Extension worked together to conduct the programs. Forty-six unique adult men and women attended one or more of the sessions.

The Boone County Extension agent led the sessions on “Cast Iron: Choosing and Using” and “Induction Cook Tops: What’s the Attraction.” An online survey was conducted about 3 months after the end of the series to determine how individuals applied what they learned. The following was revealed.

86 percent of respondents did not purchase cast iron pans or pots as a result of what was shared during the session. 

73 percent changed the way they cleaned or stored their cast iron to help ensure a long life and decrease the risk of rust forming on the cookware.

67 percent indicated they heard about induction cook tops for the first time as a result of the session. One individual shared they learned the appliance had been available for a long time and they thought it was a new concept and appliance.

76 percent were encouraged through the classes to try new techniques or recipes. One cooked cast iron for desserts, pie iron pizzas and bread.

Helping individuals make wise decisions to purchase or not purchase products is as important as helping them know how to use products. One individual shared they decided to not purchase cast iron because it could not be put into the dishwasher. Several survey respondents shared they did not purchase an induction cook top because it would require them to purchase new cookware, it would take up storage space, and it did the same thing their current cook top does. 

One person cleaned the cast iron already owned and they plan to use it. Another tried new recipes with their cast iron. Additional small kitchen equipment topic suggestions were gathered from the survey with a plan to offer programming in the future.