Convection is all well and good, but for sealing in moisture, nothing beats a pressure cooker. Because water boils at a higher temperature when under pressure, a pressure cooker delivers more heat than regular stove-top cooking, thus accelerating the cooking time. Yet little to none of the moisture in your food escapes as steam, so the juiciest of roasts will stay that way. While pressure cookers have been around for years, this Fagor five-piece model gives you the option to pressure cook, slow cook, or steam all in one machine with interchangeable eight-quart or four-quart pots. FagorAmerica.com
, about $120.