I'm always on the lookout for great gadgets and specialized cookware. Once I have the tool, I tend to do the chore more often with greater satisfaction, both in the process and the results. I poked around the kitchen and selected a few favorites I use a lot come summer. Each does its job very well and gives the confidence a well-equipped kitchen provides.
With jam and jelly season right around the corner, my advice is to get yourself a serious confiture pan. That Promenades Gourmandes class I enjoyed so much in Paris included a visit to the storied Dehillerin cookware shop. Imagine a Willy Wonka factory with endless winding aisles crammed with things you never knew existed — but immediately coveted. That's where I picked up this all-copper confiture pan. Great heat distribution of course and its depth and width (15") greatly reduces boil-over. Keep it shiny and it can do double-duty at parties filled with ice and bottles. Further inducement: Julia Child's similar unlined copper pot for jam and preserve making now resides in the Smithsonian. So grab one of these museum-worthy beauties and you're good to go. This same pan pan from Mauviel is available at Williams Sonoma.
Continuing the fruit theme, anyone who's ever dealt with standard one-at-a-time cherry pitters knows what a colossal pain they are. And the slice in half method is messy and, well, you only end up with halves. This nifty tool punches out the pits leaving a whole cherry. So much nicer for cobblers, pies, and thick rich chunky jams. Fill the top pan with cherries. They roll down a channel, one at a time, where a firm thrust of the spring-loaded plunger pops out the pit. Pits fall into the container beneath (holds 2.5 cups), and the cherries and juice drop into a bowl or plate you place below the spout. This one is Leifheit.
Which brings us to the Stem Gem. I like to think my appearance on the Today Show last summer helped popularize this easy-to-use gadget, which eliminates that hacked-off-at-the-top look of strawberries, giving a perfectly hulled piece of fruit each time. Sometimes rough-cut rustic is nice, but when the occasion calls for elegance, the Stem Gem is the way to go. Neatness counts. Made by Chef'n, you can get these at Amazon.com among other places. 
A perfect paella requires an athentic paella pan. They steel numbers are easy enough to find in cookware shops, even hardware stores. While I do have an extremely elegant number from Nambé, these simple work horses (I have a couple) are easier to use and you needn't worry about scratching or blackening if you're cooking on the grill. 
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There is a certain 
casual charm in a collection of mis-matched nutcrackers when serving lobster — it sends that subtle message that steamed lobsters and clambakes are no big deal. But the reality is charm only gets you so far. When I get down to business with a whole lobster I'll pass on slippery, sloppy make-do implements. Instead, these shiny OXO lobster crackers and picks (note the slender spoons on one end) are much more efficient. Use them often and well and they're sure to accumulate some scratches, which in this case is desirable.
Lastly, a food mill will serve you well year round. Run cooked tomatoes through and voilá! No skins or seeds. Works as well as a ricer for smooth smooth mashed potatoes. Many useful applications for pureeing fruits and vegetables. Foley seems to be the go-to brand and they too are widely available.
Anyone else have a summer-essential tool or pot or pan? Would love to hear about it.