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A lot has changed in 100 years, but aside from colors and rounded corners, your toaster really hasn’t.

– Tom Klaff, CEO

“Heating coil technology is 100 years old. You and your bread deserve better.”

– Tom Klaff, CEO

ONE DAY IN THE ENDLESS OFFICE BAGEL LINE, WE STARTED ASKING QUESTIONS

 

Why are toasters so slow? And why do they dry out bagels, English muffins and breads so badly? These questions led us to the discovery that standard toasters all use the same ancient, slow and inefficient heating elements – called the Calrod – invented in 1915! A lot has changed in 100 years, but aside from colors and rounded corners, your toaster really hasn’t.

 

This problem led us to embark on a 5-year mission to reinvent toasting from the inside out. Working with world class engineers, we developed a new, more efficient alloy, as well as intelligent heating algorithms that adjust to the food being toasted. We named this new technology InstaGLO™ and fine tuned it with thousands of the most discerning taste testers.

 

One year ago, we debuted InstaGLO™ and the Revolution Toaster to the world, unlocking a better toasting experience by searing, rather than dehydrating, for a crispy outside and soft, chewy inside. Since then, you have made us the #1 smart toaster, and we’ve received praise everywhere from Oprah, Better Homes & Gardens and The View, to CNET, Forbes and Popular Science. We are overwhelmed by the response and have never been more committed to our mission of delivering beauty, taste and joy to kitchens everywhere. It’s only the beginning.

 

Here’s a toast to you!

 

Tom Klaff
CEO, Revolution Cooking

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