Havrus Kitchen Torch

Great for roasting peppers when I don't want to turn on the outdoor grill. The skin chars quickly and evenly, which makes peeling them much easier afterward.

Nice Upgrade
I was using a very basic torch before this one and wanted something that felt easier to handle. This is much more comfortable for finishing several desserts in a row. The adjustable flame is probably my favorite feature.

My husband is the serious cook in our house, so I got this for him as a gift. He immediately tried it on a steak and then started looking for other excuses to use it. Safe to say it was a hit.

Feels Well Made
The torch feels solid and comfortable to hold. I especially like being able to direct the flame precisely when I'm working with small portions.

Exactly what I wanted for finishing desserts at home. I've used it on crème brûlée, marshmallows, and a baked Alaska, and it has performed well every time.

Easy to Control
I had never owned a kitchen torch before, so I expected a learning curve. The controls were much easier to understand than I thought, and being able to adjust the flame makes detailed work simple.

We make steak at home pretty often, and I wanted something for touching up the crust in spots that didn't brown enough. This has been surprisingly handy for that. I also used it to melt cheese on French onion soup.

Great Little Kitchen Tool
Used it for the first time on meringue and got exactly the toasted finish I wanted. It's straightforward to operate and doesn't feel bulky in my hand.

I bought this mainly for crème brûlée and it gives me a much more even caramelized top than trying to use the oven broiler. The flame is easy to control and I was comfortable using it after just a couple of tries.

I've been experimenting with homemade desserts lately, and this torch has been a fun addition to my kitchen. It lights quickly and lets me work on small areas without overheating the whole dish.

I used to finish crème brûlée under the broiler, but it was always difficult to get consistent results. With this torch I can see exactly where the sugar needs more heat and stop as soon as the color looks right.

I picked this up after getting more serious about cooking at home. So far I've used it to blister tomatoes, brown cheese, and finish a couple of steaks. It's more versatile than I expected.

First kitchen torch I've ever owned. I was a little nervous using one, but the controls felt intuitive and I got comfortable with it quickly.

My daughter and I used this while making crème brûlée together. Getting that crisp caramel layer on top was easily the best part.

I didn't think I'd use a culinary torch very often, but I keep finding new things to try with it. Toasted meringue has probably been my favorite so far.

Used this to put a quick crust on sous vide steaks and was really pleased with the result. I could target the lighter spots without cooking the inside much more.

My friends and I have a monthly dinner night, and I finally attempted crème brûlée for everyone. The torch made finishing six individual servings much easier than I expected. They looked fantastic on the table.

What I like most is the precision. I can brown a small section without blasting everything around it with heat.

I originally associated kitchen torches only with crème brûlée. Turns out it's also great for peppers, melted cheese, and adding some color to meat. It gets used regularly now.

My wife bought this for me because I enjoy experimenting with new cooking techniques. I've had a lot of fun with it, and the flame adjustment gives me enough control for both delicate and heavier finishing jobs.

Quick to light and easy to hold. That's really all I wanted from a kitchen torch, and this one does the job nicely.

I don't have a huge kitchen, so I'm picky about gadgets that take up space. This one earns its spot because I can use it for both baking and everyday cooking.

Small enough that it doesn't take up much room in my kitchen drawer, which matters in my apartment. I've already used it more often than I expected.

I made individual lemon meringue tarts and used the torch to toast each one right before serving. The color came out beautiful and I didn't have to worry about warming the filling again.

I bake on weekends and wanted a torch primarily for meringues. It gives me much better control over the color than putting everything back under the broiler.

There's something satisfying about finishing a dish with a torch right before serving it. I used it on French onion soup and got a nicely browned cheese topping without waiting for the oven.

I tried it on goat cheese for an appetizer and loved the result. A little browning on top made the whole dish look restaurant-quality without much extra work.

This was a birthday gift from my sister, and it turned out to be much more useful than I expected. I've been experimenting with caramelized fruit lately and the torch makes it quick and easy.

Gave this to my dad because he's always trying new recipes. He has already used it for steaks, peppers, and desserts, so it definitely isn't sitting forgotten in a cabinet.

The flame is easy to position exactly where I want it. I've had especially good results with sugar toppings and roasted peppers.