Anybody recall the Flavorwave?
I'm not sure how this would work without the vacuum seal and water bath. The biggest thing I'd pay attention to is the specific heat of the grill material -- you'd want something that doesn't drop in temperature drastically when you put food (colder items) on it.
@imnotjk Exactly! It's all about precision temperature control and we've used some rather advanced techniques to achieve it. Especially at sear temperatures when you place a "cold" steak of 135° F on a "hot" plate of 500° F. The sear is really nice, you can see it on the web photos.
@lifekaizen What are the metal plates made of? Are they coated with any kind of non-stick chemical like Teflon? If so, are there plans for a stainless steel or cast iron version?
@shanev plan for production is non-stick ceramic (higher temp, more environmentally friendly, can do colors) over aluminum. Final decision based on thermal properties--trick is to be stable and accurate, yet change temp quickly. Current prototypes use teflon as the non-stick. What is your preference?
We were in Highway1 at the same time as Cinder. It's...actually amazing. (Good enough that when @lifekaizen, their cofounder and CEO first fed me a delicious steak and asked "would you pay....", I literally pulled out my wallet and handed him cash :)
I tried some beautifully rare steak cooked by the Cinder team this week. If you've got the money, buy this. Congrats guys!
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I got to sample some steak made on the Cinder just earlier this week. Pretty fantastic, never seen such a thin sear with the meat cooked through just so. Amazing how tech and gorgeous industrial design can take the Foreman grill into the future.
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