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  1. boilsover

    Ideal stove control?

    You are asking two types of question here: (1) Arbitrary power settings or temperature? and (2) What granularity? Whatever your preference, the arbitrary numerical settings are here to stay. This is for the simple reasons that cooks are familiar with power settings. How many cookbooks and online recipes are written that way? The vast majority. Temperature settings on most induction appliances are horribly inaccurate, too. Where temp settings are useful is where you know a specific pan temperature you want/need (and/or you need to repeat it). But typically you gain that knowledge only from experience with your specific appliance heating your specific cookware. Some models will preheat to the set temperature faster than you can do it manually. Do you really have PID capability in your stove? As far as granularity goes, IMO, the more the better. I have an induction appliance with 100 power settings, which I think should be enough.
  2. boilsover

    I need a toaster

    E, wabi: Dakine advice. The T-20 is the one to have if you don't need capacity for thick. Safer, too. Aloha!
  3. Mock all you want. Why hold back? Actually, there's nothing in this thread that would indicate anyone is sentenced by penury to keeping tiny counters. Or even keeping a house or apartment with a problem kitchen. In fact, lemniscate mentioned meeting with an architect to design a new kitchen in a new home. Not exactly a scene from Dickens, now is it?
  4. Don't be snide. Lots of people value cooking enough to move or remodel. Lack of counterspace is a high level complaint, and shuffling PICs around trying to get it is a fool's errand. If he wants the ascetic aesthetic, that's his choice. But he'll pay for it at resale.
  5. https://sophiaskitchen.blog/thermomix-tips/how-to-make-nut-butter-masterclass/
  6. I live in a 1907 Craftsman that has been a quality construction for 112 years. My primary cooking appliance (I have 3 PICs, coil, radiant and gas, too) is a 1905 solid fuel range. They both will last another 100. A kitchen without a dedicated, stationary cooking appliance makes a house less attractive to most buyers, and therefore less valuable on the market. It's like having a 4-bedroom house with a single half bath. That's not saying a lot. You can do that with a rechaud. Try boiling 8L of water for pasta or blanching in less than an hour. And do you never cook three things at once? My advice is: If you hate your range, get a different one or a cooktop. If you don't have enough counterspace, reconfigure or get a different house or apartment. IMO, it's not worth cooking on a cheap disposable POS if you don't have to.
  7. Well, glad we cleared that up. Whew!
  8. Your point was to doubt any eG regulars have a PacoJet. No? "I also doubt that any ' regular ' here on eG has a PacoJet."
  9. Gee, there was one here just the other day, looking to sell.
  10. In a world where folks shell out $2500 for a PacoJet, $1800 for a ControlFreak, $400 for a VitaMix, $300 for a Robot Coupe $100 for an Anova, and another $100 for an InstantPot. $1400 is a bit of a bargain, don't you think? The Huntress here speaks highly of "Thermie", and I've seen one in use at L'Arpege.
  11. Thermomix 6 is here. https://thespoon.tech/here-they-are-the-full-thermomix-tm6-specs/
  12. boilsover

    THE BEST: Can Opener

    Heed the warning to keep the unopened cans under refrigeration. Trust me, I learned the hard way--an expensive lesson! I you ever get to Pullman, Washington, the WSU dairy program also runs a campus ice cream shop, Ferdinand's, that serves same day ice cream made in the University's creamery. Well worth a visit. https://creamery.wsu.edu/ferdinands-ice-cream-shoppe/menu/
  13. boilsover

    THE BEST: Can Opener

    My favorite is what I was raised on: the wallmounted aluminum Swing-A-Way crank model with the "Airstream" magnet that keeps the cut lid from falling into the can. These are unsightly as hell, but they can be taken from their wall bracket when not in use. Somewhere I have a new one in original packaging. I recently bought a handheld Swing-A-Way with longer-than-usual handles and crank at a resto supply store. I thought it would give better leverage, but the crank is too long for it to be easily used. I'm intrigued by the models that cut the sides of the can without leaving jagged edges, but I've never owned one. You know you're a survivalist when you keep a P-38 and a magnesium firestarter on your keychain. Photo credits: equippers.com and Pinterest
  14. Does a 1500 or 1800 watt single hob fulfill all your stovetop needs? Is your Max Burton acceptably even-heating under your cookware? If so, this makes sense. I have 3 different induction hotplates, and I would be very unhappy if I had to give up my ranges. I think for 80% of what I do, 90% of the time, I could probably accept a double induction hob, and there are some good commercial versions that are stowable. But I would want 220v/3500W, and I would definitely want it built in. Everyone thinking of the "lab" concept should also consider case height and clearances. The 220v commercial units worth getting are tall (mine stands >6" off the counter and has a 39" overhead clearance to combustibles). They need big cases and wide clearances for ventillation/cooling/longevity reasons, so many home cooks would be disappointed to learn there isn't a lot of flexibility as to where you can put them. 6" above your existing counter, with a tall pot isn't fun or safe for a short cook; nor is building out all your counters 6" too low. Even if you want to go this route, it makes sense to put the appliance on a shorter table or in a well space built into the regular-height countertop. In any case, I think most cooks, home or pro, would end up using the appliance in only one place, even if they had more locations to choose from. Then there's home resale value to consider...
  15. Sorry, I think in general this is product aimed less at cooking than it is decor and design. No serious restaurant is going to be firing regularly on a 110v/1500W hotplate that works like a tiny Murphy bed on 3 spindly legs. There are plenty of stout commercial 220v/3600W single hobs that can be moved and stowed as needed. Perhaps I'm outmoded, but the idea that a restaurant has to decide "If you need to cook" is outre. Cooking stations will always have a place.