Modern cooking techniques have evolved to include methods that enhance flavor, texture, and presentation. Techniques such as sous vide, where food is vacuum-sealed and cooked in a water bath at precise temperatures, allow for consistent results. Other methods like molecular gastronomy use scientific principles to create unique dishes, often incorporating foams and gels. Additionally, the use of steam ovens and induction cooktops has gained popularity for their efficiency and ability to retain nutrients in food. These modern appliances provide cooks with greater control over cooking processes, making it easier to achieve professional-quality results at home.