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.

Celebrated Living magazine - Winter 2003

Celebrated Living magazine, the luxury magazine for American Airlines premium class passengers, praised Evo for its circular, non-stick, convex surface and multiple heat zones. The article finishes with "eat your heart out George Foreman."

Eugene Register-Guard - Oct 2003

The Eugene Oregon Register-Guard discussed the benefits of Evo including ease of cleaning and certification by the National Sanitation Foundation (NSF). The article goes on to say that Evo products are 100% built in the USA and nearly all components are manufactured in the US--which is atypical by today's standards.

dwell magazine - July/August 2003

Dwell magazine featured Evo in the summer of 2003, praising its versatility and features. The article also liked Evo's even cooking temps and for offering a "blank slate for endless culinary variations."