Fine Homebuilding magazine - Winter 2004

This article appearing in a special Kitchen and Baths issue of Fine Homebuilding magazine talks about Evo's advantages over a traditional grated grill. For example, no fire flare-ups, easy to clean, versatility (searing, smoking, steaming), the circular shape providing a social experience, and safe enough for kids to use.

Hearth & Home magazine - December 2004

Hearth and Home magazine writes about the Evo Companion Model 25 and its ability to convert from a stand-up model to a portable tabletop model with the flip of three latches - great for tailgating, camping or other out-of-the-backyard special events. The piece goes on to say that the surface coating, similar to Le Creuset cookware, is designed to be virtually maintenance free.

Portland Monthly magazine - July 2004

Portland Monthly magazine says Evo has "roasted the competition, becoming a favorite among gourmet chefs across the country." Local resellers Basco and Hot Spot are noted.

Stuff magazine - June 2004

Stuff magazine reports that Evo's 650 square inch cooking surface "stands up to the most amateurish knife and spatula juggling routine without suffering a nick." The article also notes the versatility of frying eggs, searing steaks, whipping up Mongolian stir-fry or braising lamb shanks.

Food Arts magazine - June 2004

In this Food Arts magazine piece, Chef Thomas Connell of the Ritz-Carlton South Beach notes that he takes Evo out to the grassy terrace next to the beach, letting dining guests watch people prepare their food and smell the aromas. Chef Connell goes on to note that his restaurant sales increase 25% when the Evo equipment is in use.