There are two types of scales needed for most modernist cooking. A gram scale, for weighing out small ingredients and a kilogram / pound scale, for measuring large amounts of an ingredient.
I recommend electronic versions of each scale, they tend to be much more accurate and allow you to easily tare (reset) the scale so you can just add ingredients into the same bowl.
The kilogram / pound scale typically increase in increments of 1 gram which works well. A maximum weight of at least 2,250 grams / 5 pounds is ideal, and I prefer one with at least 10 pounds so I can easily weigh larger amounts of food.
For the gram scale, an increment of 0.1 grams is normally good enough. Some scales increase by 0.01 grams, which is just fine, but probably a bit of overkill for most applications. The max weight is less important on the gram scale since most are above 100 grams.
This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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