If you’re a keen cook, you’ll know that measuring out the ingredients just right can make the difference between mediocre and a masterpiece. But unless you’re able to fling in just the right amount of cornflour mid-simmer, or mentally convert grams to cups, guesswork only goes so far. You’ll need a good set of kitchen scales to help. We explain the differences between digital and mechanical scales, and the features to look for when buying a new set.
What’s the difference between digital and mechanical scales?
Digital scales
Digital (electronic) scales like the ones in our kitchen scale reviews are generally better at measuring out small and precise amounts, which is especially useful if you’re cooking something complicated, or are on a strict diet.
Mechanical scales
Mechanical scales often come with bigger bowls or trays and can be easier for weighing large amounts. They aren’t as precise as digital scales, but most are accurate.
Which type of kitchen scales are best?
It really depends what’s most important to you. Most kitchen scales are easy to use and reasonably accurate, but if you want something very simple that doesn’t need batteries, then go for mechanical scales. If you want precise, easy to read measurements, consider digital scales. Whichever way you decide to go, the measurements should be easy to read, the controls easy to use, and the continuous weighing function should be reliable and work as promised.
How much do you need to weigh? For the average domestic kitchen, a 3–5kg capacity should do it. But bear in mind that the maximum weighing capacity of the scales includes the weight of the ingredients as well as the weight of any bowl or tray that holds them.
Weighing platform
You want to have a large enough platform area to hold most of your ingredients, but it’s not a crime if some of it hangs over the side as long as it’s balanced and centred on the platform and you can still see the readout.
Tare function
The tare function simply resets the scale to zero. You can place a bowl on the scale, use the tare function to reset the scale to zero, then measure out your ingredients into the bowl, so that you’re only weighing the ingredients, not the bowl as well.
Continuous weighing
If the model allows for continuous weighing, the tare function lets you weigh a new item without removing the old one by resetting the scales as you weigh. This can be handy if you want to mix set amounts of ingredients in the one bowl, such as flour, then sugar, and so on.
Weighing bowl
Some kitchen scales come with a lightweight bowl or measuring jug, which are handy and practical – particularly when using the tare function with heavy ingredients (you’re less likely to reach the maximum capacity before you finish weighing). Some scales come with no bowl at all, so you’ll need to consider what you have in your own cupboard. Look for a lightweight bowl with a small base area but a wide rim with a pouring lip.
Imperial and metric measuring system
It’s handy to be able to measure in pounds as well as kilos, for working with older and US recipes.
Non-slip base and bench stability
Make sure the scales sit flat on the bench and don’t move when pressing on controls. This is more important for rotating mechanical scales where the base is used to reset the scales to zero.
Storage
Mechanical scales can be bulky, especially if they have a bowl attached. Electronic scales are quite compact and flat and can be stored away easily. Some are raised and have a bowl which can be removed and stored separately.
Liquid measure feature
You can weigh liquids on any scale using a kilogram readout as long as they’re a similar density to water. Use the liquid measure feature, if available, for weighing liquids that have a different density to water, like honey or oil.
For digital scales:
Screen
Look for an easy to read digital display with clear labelling. You should be able to easily see the display while your ingredients are on the scales. An automatic turn-off screen, that has at least a three-minute time period before it switches off, plus a memory recall (which shows the same reading again once the screen comes back on), allows enough time to measure your ingredients and helps save the battery when not in use. It’s also handy if the display indicates how much life is left in the battery.
For mechanical scales:
Easy-to-read increments
The numbering should be clear, with a contrasting colour needle.
Easy tare
It should be easy to get back to a zero reading either by base rotation or dial.
Smooth surfaces
For easy cleaning, look for a smooth flat surface with no cracks and crevices, especially around the controls.
How much do kitchen scales cost?
The kitchen scales we’ve tested range from $9–110.
In my current role I manage a range of product review projects for CHOICE. Most product reviews are done here in the CHOICE labs, but my focus is on those projects where we partner with external labs or data sources.
For some product types, CHOICE doesn't have the facilities to perform testing, and usually it wouldn't be practical or economic for us to build them. So we partner with other expert labs for some tests, including solar panels, electric heaters, air purifiers and detergents. For some other projects we make use of government energy registry data, including air conditioners and heat pump hot water systems.
I also manage our testing services through our commercial arm, Test Research, and I'm CHOICE's NATA Authorised Representative for all matters relating to to our lab's formal accreditations. I'm involved with the standards committee for air conditioners. I often liaise with government and industry in areas such as product safety and regulation.
In over 20 years at CHOICE, I've had a variety of positions, writing content and managing lab teams for a wide range of products, including children's products, kitchen appliances, laundry appliances, garden power tools and more.
My background is in science and technology. I have a science degree from the University of Sydney and I had a 15-year career in IT before joining CHOICE in 2004. CHOICE lets me exercise both sides of my brain; there's nothing I like better than diving into a stack of technical data and turning it into useful, consumer-friendly info for you, our members. (Though sampling pizza and scones from our oven testing is pretty nice, too.)
You can find me on Twitter (X) and LinkedIn.
In my current role I manage a range of product review projects for CHOICE. Most product reviews are done here in the CHOICE labs, but my focus is on those projects where we partner with external labs or data sources.
For some product types, CHOICE doesn't have the facilities to perform testing, and usually it wouldn't be practical or economic for us to build them. So we partner with other expert labs for some tests, including solar panels, electric heaters, air purifiers and detergents. For some other projects we make use of government energy registry data, including air conditioners and heat pump hot water systems.
I also manage our testing services through our commercial arm, Test Research, and I'm CHOICE's NATA Authorised Representative for all matters relating to to our lab's formal accreditations. I'm involved with the standards committee for air conditioners. I often liaise with government and industry in areas such as product safety and regulation.
In over 20 years at CHOICE, I've had a variety of positions, writing content and managing lab teams for a wide range of products, including children's products, kitchen appliances, laundry appliances, garden power tools and more.
My background is in science and technology. I have a science degree from the University of Sydney and I had a 15-year career in IT before joining CHOICE in 2004. CHOICE lets me exercise both sides of my brain; there's nothing I like better than diving into a stack of technical data and turning it into useful, consumer-friendly info for you, our members. (Though sampling pizza and scones from our oven testing is pretty nice, too.)
You can find me on Twitter (X) and LinkedIn.
I'm a home economist and test coordinator at CHOICE. I work in the kitchen lab, testing and comparing kitchen appliances. I am also involved in Test Research, helping manufacturers with product development for kitchen appliances such as microwaves, ovens and cooktops.
I help conduct food taste tests and have been on the judging panel for a number of taste tests such as hummus, strawberry jam and pesto, and coffee when we test coffee machines. I also write recipes for our members on some of the food products that we test so they have the option of making the product themselves (like corned beef, baked beans and mulled wine). I have just been accepted as an associate judge for the Royal Agricultural Society and hope to be participating in the Sydney Royal Fine Food show this year.
I started working at CHOICE in 1997 and previously worked as a dietary supervisor at a children's hospital. I have a degree in home economics and dietary supervision.
I've been at CHOICE for over 20 years and have cooked over 8000 scones, 4000 chickens, 3000 sausages, 1000 meringues and 500 pizzas, to test over 3000 appliances!
I want to help consumers save time and money in the kitchen, reduce waste and landfill, and enjoy eating foods that they've prepared from scratch.
Read more about my day-to-day life at CHOICE (and pick up a few kitchen lab secrets along the way).
You can find me on LinkedIn.
I'm a home economist and test coordinator at CHOICE. I work in the kitchen lab, testing and comparing kitchen appliances. I am also involved in Test Research, helping manufacturers with product development for kitchen appliances such as microwaves, ovens and cooktops.
I help conduct food taste tests and have been on the judging panel for a number of taste tests such as hummus, strawberry jam and pesto, and coffee when we test coffee machines. I also write recipes for our members on some of the food products that we test so they have the option of making the product themselves (like corned beef, baked beans and mulled wine). I have just been accepted as an associate judge for the Royal Agricultural Society and hope to be participating in the Sydney Royal Fine Food show this year.
I started working at CHOICE in 1997 and previously worked as a dietary supervisor at a children's hospital. I have a degree in home economics and dietary supervision.
I've been at CHOICE for over 20 years and have cooked over 8000 scones, 4000 chickens, 3000 sausages, 1000 meringues and 500 pizzas, to test over 3000 appliances!
I want to help consumers save time and money in the kitchen, reduce waste and landfill, and enjoy eating foods that they've prepared from scratch.
Read more about my day-to-day life at CHOICE (and pick up a few kitchen lab secrets along the way).
You can find me on LinkedIn.
