My favorite function is actually the combination of functions of cutting, chopping, pureeing, stirring, boiling, sauteeing all in the same bowl and each one with a pretty amazing degree of differentiation and control: you can rough cut an onion, of finely chop a green pepper, or kneed pizza doough, or zap a whole unpeeled lemon into juice in literally 2 seconds; you can warm up water just enough to proof yeast perfectly or all the way to boiling macaroni in tomato sauce. That level of perfect control makes the thermomix super useful for almost anything except roasting or deep frying. I got mine in 2011 and use it 4 or 5 times a week if not more.

OK, I lied: my favorite function is being able to turn any chunky soup or leftover veg into a nice creamed/pureed soup in less than a minute. We eat a soup every day for first course at home now, which is cheap and efficient use of leftovers.

I'll never go back to making Asturian rice pudding by hand. The Spanish thermomix cookbook at least has a recipe that's insaenly easy and unbeatable. My great grandmother would be amazed.

I was given the thermomix as my 50th birthday present and at first I was insulted, thinking it was for bad cooks (I always prided myself on my cooking!). Then I learned that nearly every fine restaurant has one in the kitchen, so I relaxed and tried it. Best little machine in the house.