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david goodfellow

Michelin Guide, Great Britain & Ireland 2013

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As Jay Rayner rightly says here, while he is pleased for some individual chefs, "Michelin definitions of what is good and worthy of acknowledgement just seems increasingly antiquated... Michelin no longer represents in any way a real portrait of what's going on in Britain."


Edited by liuzhou (log)

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Simon/Corinna, interviewed Mickael a few months ago and he was not expecting one this year. The only shock would be if Greenhouse didn't get one next year.

Yes, I know it's a bit soon for Mickael, but they know his food well from Gregan's Castle in Galway, and he's a partner in the Greenhouse with Eamonn O'Reilly, so not going to be gone any time soon. Would have been a nice bit of drama to award one so quickly, but then again, we're not short of great surprises this year. Faith restored somewhat.

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as I've been all over this story since it broke this morning, trawling the internet for various bits of research, I'll try to get you upto speed.

The new version (ie 2013 guide) was up for about 1-2hours then it reverted back to the old version (ie 2012) hence the confusion about places such as Sharrow Bay (which has indeed lost a star)

On the blog now is the full listing including the Michelin PDF, deletions, additions & comment, along with comparisions to other guides.

Incidentally, I spoke to one of the new 1* holders this morning @ The Raby Hunt, genuinely such a nice bloke & it was hard to reassure him that I wasn't a crank caller. He now has the full michelin PDF as proof.

Hope this clears up the situation

CHx


The Chef Hermes blog

Can be followed on Twitter: @chefhermes

Or Facebook:Chef Hermes group page

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As Jay Rayner rightly says here, while he is pleased for some individual chefs, "Michelin definitions of what is good and worthy of acknowledgement just seems increasingly antiquated... Michelin no longer represents in any way a real portrait of what's going on in Britain."

Putting the rightly aside, the subtext here, as with most of Rayner's food writing, is that the only "real portrait of what's going on in Britain" is whatever he says it is.

The problem with Michelin UK is that pays too much attention to what is going in the press, is hopelessly unsure about its own evaluative criteria, and does far too little inspecting these days. Essentially it is trading on a former reputation. Nevertheless, this is not to say that anyone else is doing the job any better either.


Edited by Putty Man (log)

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I must say this: I haven't been to GB for some time. I'm a Big Time Fan of Great British Menu.

but having been around the block more than once

what P.M. rings true to me.

Bummer I wont be able to go to a few of the GBM's restaurants!

Kudos Britannia!

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If it's true that Zafferano has lost its *, well it would be wrong to say I'm happy, but I think the loss would reflect a reality. I never understood that *, and especially after the advent of Apsleys the gap in standard was embarrassing.

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If it's true that Zafferano has lost its *, well it would be wrong to say I'm happy, but I think the loss would reflect a reality. I never understood that *, and especially after the advent of Apsleys the gap in standard was embarrassing.

Tis true, total of 6 deletions plus the 3 deleted from 1* & promoted to 2* (which is the way Michelin do it)

All the info you'll need plus comment on the blog


The Chef Hermes blog

Can be followed on Twitter: @chefhermes

Or Facebook:Chef Hermes group page

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Glad to see The Red Lion Free-house get one. Enjoyed it enormously the couple of times I went. Also great to see Paul Ainsworth get his.

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It was interesting to see that it was not a leak but genuine mistake with their website that forced them to release the guide a week early.

I think Sketch is getting 2 stars that is interesting. It is the sort of place that Michelin loves in France. I've eaten there twice although not for 3 years and each time the good was very well executed although each time I had at least one dish I really disliked. The place is amazing and the service excellent despite their attempt to up-sell wine, I ordered a £75 bottle and was 'suggested' that instead I choose something that had a little more depth (it costs £225 and I politely said no!). It is one of those place you have to go to once.

The margin between 2 and 3 stars is closing. I assume it is not just quality of food but consistency. Gidleigh Park must be knocking on the door for an extra star, I can only assume that there are rare lapses.

Andrew


Edited by Andrew (log)

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As Jay Rayner rightly says here, while he is pleased for some individual chefs, "Michelin definitions of what is good and worthy of acknowledgement just seems increasingly antiquated... Michelin no longer represents in any way a real portrait of what's going on in Britain."

Putting the rightly aside, the subtext here, as with most of Rayner's food writing, is that the only "real portrait of what's going on in Britain" is whatever he says it is.

yeah, that is the unmistakeable precept.

The problem with Michelin UK is that pays too much attention to what is going in the press, is hopelessly unsure about its own evaluative criteria, and does far too little inspecting these days. Essentially it is trading on a former reputation. Nevertheless, this is not to say that anyone else is doing the job any better either.

I don't follow the too little inspecting comment? for example, at Hedone, Mikael know's he has been visted at least 6 times by inspectors, and twice by the editor. and this is just the times he knows about, it is possible it has been more.


A meal without wine is... well, erm, what is that like?

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I don't follow the too little inspecting comment? for example, at Hedone, Mikael know's he has been visted at least 6 times by inspectors, and twice by the editor. and this is just the times he knows about, it is possible it has been more.

In the UK Michelin inspections are precipitated by prior media interest. They are not systematically trawling the length and breadth of the British Isles for new talent, they leave that to the press, bloggers, forums etc. Ironically, they now probably pay as much attention to Andy Hayler as Hayler previously did to them. If a place fits into their marketing scheme they'll inspect it and usually award it. Since elevating the Fat Duck, which got them as much publicity as it did the restaurant, they generally favour slightly off-centre novelty over solid technique.

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If a place fits into their marketing scheme they'll inspect it and usually award it. Since elevating the Fat Duck, which got them as much publicity as it did the restaurant, they generally favour slightly off-centre novelty over solid technique.

what examples would you cite?


A meal without wine is... well, erm, what is that like?

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what examples would you cite?

Well, first of all, I want to make vey clear that I'm referring to Michelin's operations the UK, which run reactively rather than proactively. Essentially, Michelin allow the press/net to shortlist for them; thus saving a fortune in research and they then apply an extremely idiosyncratic criteria. This encompasses the sure things: Dinner, Ducasse, Sketch which get their stars as soon as is possible. And 'surprises'. These surprises consist in a shed load of pubs being given 1* and the odd Sportsman and Hedone, which are usually run by fully paid up members of the middle-classes who have come late to the hospitality industry, and usually sound very eccentric and thus British. Unfortunately, guides and critics, Michelin included, are the principal symptom of the malaise that they purport to cure.

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Putty Man - quite an odd argument. I can't see why their alleged method of finding new restaurants is wrong. Isn't it sensible to use media sources as a research tool. I know my company (like most others and nothing to do with food) actively monitors every column inch of media comment about our industry, including market activity, competitors success and failures, and key staff movement. We know some data is good, some is average and some is wrong but it is the good source data fir our research teams - who then check it. Why shouldn't Michelin do much the same? Obviously it only gives you the "news" but armed with that they can visit and assess - to me this approach is common sense.

So look at the two examples I know. First, The Red Lion; to my knowledge reviewed by JR back in 2009 and got a good Dos Hermanos review around the same time - i have seen little since. It is in the middle of nowhere in deepest Wiltshire run by a couple of young career chefs who have great pedigrees - doesn't quite fit the stereotype. Next Paul Ainsworth's, a chef with a great track record, one or two media reviews and a few blogs reviews from those search good food in Padstow, isn't he a classic example of a chef who has worked hard to receive the accolade. He isn't a sure thing, nor a surprise but a one who worked hard to gain the eventual recognition.

And just an FYI the Sportsman is a pub.

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And just an FYI the Sportsman is a pub.

And, to my mind, much more of a "real pub" than, say, the Royal Oak Paley Street or the Harwood Arms which are restaurants simply occupying pub premises.


John Hartley

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Putty Man - quite an odd argument.

Indeed, not an argument at all. But I will give you an argument: In France, once (and arguably still) the greatest culinary nation, Michelin exhaustively reviewed throughout the country. One may have had issues with the relative merits of some starred establishments, but overall it was a highly informative guide that was entirely unskewed by the insidious influence of restaurant PRs. This reputation for integrity and depth was what made Michelin respectable in other countries such as the UK. Michelin's initial work in the UK reproduced the M.O. of Michelin France, but came under increasing criticism for being a guide that awarded in proportion to French gastronomic criteria. At this point, unable to find a yardstick by which to evaluate the diversity of eating in the UK, Michelin ceased to encourage and be a proactive participant in setting and maintaining standards in the UK. Rather they respond to whoever makes waves, regardless of merit. In this sense, Michelin has become manipulable by the PRs, and it is now the PRs and not Michelin who wield the most culinary influence in the UK. Since PR is the privilege of those who can afford to pay for it, talent without access to sufficient capital falls by the wayside and merit is subordinated to gimmickry and cash. This is not to say that Michelin always gets it wrong, the two approaches outlined above are not mutually exclusive, but that Michelin UK goes with same flow as all the other guides, bloggers and critics in a gimcrack market that is created in the minds of PRs rather than on the plate.

Hence, Michelin is a symptom of the malaise that it purports to cure.

And just an FYI the Sportsman is a pub.
Yes, but it's a far better example of the latter than the former.
Edited by Putty Man (log)

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One positive aspect of a PR dominated system is that it sucks the masses towards a handful of uber-hyped places, leaving some of us to eat in peace and without queuing in other restaurants run by equally, and sometimes more, valid professionals. :smile:

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One positive aspect of a PR dominated system is that it sucks the masses towards a handful of uber-hyped places, leaving some of us to eat in peace and without queuing in other restaurants run by equally, and sometimes more, valid professionals. :smile:

That may be a positive aspect for some diners, but I doubt it is for restaurateurs. I'd like to think that we in the UK could sustain a system in which gastronomic skill was proportionally recognised and rewarded. The pressure is on chefs to conceive their proffer in terms of media exploitability rather than as a dining experience; think Meat Fruit, Bubbledogs etc. This tends to push gastronomy into a novelty-driven corner that has little to differentiate itself from Marmite chocolate type silliness.


Edited by Putty Man (log)

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One positive aspect of a PR dominated system is that it sucks the masses towards a handful of uber-hyped places, leaving some of us to eat in peace and without queuing in other restaurants run by equally, and sometimes more, valid professionals. :smile:

So excellently put. Can I put my hand up to having never (to the best of my knowledge) eaten in an establishment with Michelin Stars. The closest is my favourite local establishment which is "recommended".

It is all a bit of snobbery at the end of the day. IMHO of course.


http://www.thecriticalcouple.co.uk

Latest blog post - Oh my - someone needs a spell checker

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what examples would you cite?

Well, first of all, I want to make vey clear that I'm referring to Michelin's operations the UK, which run reactively rather than proactively. Essentially, Michelin allow the press/net to shortlist for them; thus saving a fortune in research and they then apply an extremely idiosyncratic criteria. This encompasses the sure things: Dinner, Ducasse, Sketch which get their stars as soon as is possible. And 'surprises'. These surprises consist in a shed load of pubs being given 1* and the odd Sportsman and Hedone, which are usually run by fully paid up members of the middle-classes who have come late to the hospitality industry, and usually sound very eccentric and thus British. Unfortunately, guides and critics, Michelin included, are the principal symptom of the malaise that they purport to cure.

Ok, sure. But which of these is novelty over solid technique.

I can't quite see (yet) the heart of your argument, it seems to be a few vague allusions around the edges, but what is the guts of it all.

I think michelin is about assessment, judgement & categorisation - not sourcing. I don't personally see the value in using one sourcing methodology vs another. I don't care how you came across or came to know about a restaurant, i care about the quality of the assessment.

Which is where i find myself a bit lost on the novelty act lacking in technique thing, am not sure who you would cite?

I can and do disagree with michelin's assessment, can't say i've ever cared about how somewhere came to their attention.

All social media means is that PR's job gets harder to add value in the traditional ways. They are who used to tell michelin about what's hot.


A meal without wine is... well, erm, what is that like?

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One positive aspect of a PR dominated system is that it sucks the masses towards a handful of uber-hyped places, leaving some of us to eat in peace and without queuing in other restaurants run by equally, and sometimes more, valid professionals. :smile:

So excellently put. Can I put my hand up to having never (to the best of my knowledge) eaten in an establishment with Michelin Stars. The closest is my favourite local establishment which is "recommended".

It is all a bit of snobbery at the end of the day. IMHO of course.

Well personally I'd suggest not being 100% strict with the rule of avoiding Michelin starred restaurants as you may miss a lot of great cooking together with some less exciting and formulaic dishes. While I've had a lot of gastronomic joy in lesser known joints, I've also had joy in more elevated places (most recently yesterday one of the best meals of my life at a 3* one). For me it's the same problem as with investments, avoiding being caught in the bubbles... :smile:

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Hello to everybody.

This is my first ever posting on here which has been prompted by the interesting debate unfolding with this whole Michelin UK (farce??) situation.

My take on Michelin is that it seems to be the very best pr a restaurant can receive BUT does in no way represent the very best of what is out there.

Having lived and worked for over twenty years in Germany, France and Italy, which has involved copious amounts of eating out along the way, there does seem to be a distinct level of divide in how the Michelin guide operates and ultimately award their stars.

Here in the UK, almost everything in question has this awful 'x-factor' syndrome about it, which I think includes the UK Michelin Guide. I suggest they act in an almost gimmicky way, in light of the mistake of realeasing the stars a week early. A pure pr heist, which begs the question, if a guide of any description has to resort to such tactics in gaining attention, are they really that important to all intents and purposes? Living back in the UK for the last three years, I have found you cannot watch a tv programme or read a food related article, without the mention of Michelin this and that. Seemingly if an establishment or chef does not have the Michelin connection then it is deemed not quite so worthy of public interest. A total nonsense that many have bought into. Does the UK guide pay the media to push its so called merits one wonders?

The greatest change I have encountered since being back home is the growing fashion of the guide to be starring public houses. Where has all that come from and what does it all represent? I remember when a pub was just that and not as it is now, restaurants merely serving beer. In the main, I have found these pubs or restaurants or whatever they are classed as, generally underwhelming, overpriced and way over hyped.

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The greatest change I have encountered since being back home is the growing fashion of the guide to be starring public houses. Where has all that come from and what does it all represent? I remember when a pub was just that and not as it is now, restaurants merely serving beer. In the main, I have found these pubs or restaurants or whatever they are classed as, generally underwhelming, overpriced and way over hyped.

I live in a small town in the home counties which has a few pubs and a hotel and a couple of nice restaurants. Over the last few years, the pubs have all upped their game where food is concerned to the point where getting a decent "ham, egg and chips" was no longer possible. Recently however, the hotel has started to do two main courses for £10 - just good basic pub grub - and guess what - they are banged out every evening.

A lot of pubs in the UK are shutting down and blaming the smoking ban. In my opinion, it is due to bad positioning. Too many have tried to become restaurants with beer and left themselves high and dry.

I don't have a 100% rule of not eating in Michelin starred establishments - I just don't set any store by any high profile guide publications, preferring word of mouth or recommendations from friends.

I once worked for a company that won a major industry award - the award was "bought" with a large purchase of advertising from the award giver's publication for the next year. So cynical - yeah, you bet I am.


http://www.thecriticalcouple.co.uk

Latest blog post - Oh my - someone needs a spell checker

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      As far as minimum pan diameter goes, Panasonic claims the KY-MK3500 needs 5” diameter in ferromagnetic pans, and 6” in copper or aluminum ones. My own tests have shown that in fact the unit will function with a cast iron fondue pot, the base of which is only 4 1/8” in diameter, and also works with a copper saucepan, the base of which is almost exactly 5” in diameter. Obviously, the field will be most active at the very edges of such small pans, but they do function.
       
      V. Evaluation in Use

      I can say that not only does the Panasonic KY-MK3500 “work” with copper and aluminum pans, but that it works very well with them. Thermally, thick gauge conductive material pans perform in close emulation of the same pans on gas, even though there are no combustion gasses flowing up and around the pan. I found this startling.
       
      Nevertheless, a searching comparison between copper and ferromagnetic pans on this unit isn’t as straightforward as one might expect. The Panasonic is capable of dumping a full 3500 watts into ferromagnetic pans, but is limited to 2400 watts for aluminum and copper. Despite copper’s and aluminum’s superiorities in conductivity, that extra 1100 watts is going to win every speed-boil race.
       
      I initially thought I could handicap such a race simply by using the temperature setting and comparing the times required to achieve a “preheat” in a pans of cold water. Alas, no—the Panasonic’s IR function signified the copper pan was preheated to 350F before the water even reached 70F! Obviously, the entire thermal system of cold food in a cold pan needs to come to equilibrium before the Panasonic’s temperature readout becomes meaningful.

      A. Temperature Settings
       
      Unfortunately, with every pan I tried, the temperature settings were wildly inaccurate for measuring the temperature of the food. I heated 2 liters of peanut oil in a variety of pots, disk-base, enameled cast iron enameled steel, and copper. I thought it might be useful to see how close to 350F and 375F the settings were for deep frying. The oil in a Le Creuset 5.5Q Dutch oven set to 350F never made it past 285F, and it took 40:00 to get there. I kept bumping up the setting until I found that the setting for 420F will hold the oil at 346F. A disk-based pot didn’t hit 365F until the temperature setting was boosted to 400F. The only pan which came remotely close to being true to the settings was a 2mm silvered copper oven, which heated its oil to 327F when the Panasonic was set for 350F, and 380F when set for 410F.
       
      The temperature function was a lot closer to true when simply preheating an empty pan. With a setting of 350F, all the shiny stainless pans heated to just a few degrees higher (about 353-357F) and held there. This is useful for judging the Leidenfrost Point (which is the heat at which you can oil your SS and have it cook relatively nonstick) and potentially for “seasoning” carbon steel, SS and aluminum, but not much else, since it doesn’t translate to actual food temperature. There’s also the issue of the temperature settings *starting* at 285F, so holding a lower temperature for, e.g., tempering chocolate or a sous vide bath, or even a simmer would be by-guess-by-golly just like any other hob—your only resort is lots of experience with lower *power* settings.
       
      With heat-tarnished copper, a 350F setting resulted in a wide swinging between 353F and 365F, which I attribute to the copper shedding heat far faster than the other constructions, once the circuit stops the power at temperature. Then, when the circuit cycles the power back on, the copper is so responsive that it quickly overshoots the setting. Aluminum, on the other hand, *undershot*, the 350F setting, registering a cycle of 332-340F.

      I conclude that the IR sensor is set for some particular emissivity, probably for that of stainless steel. If true, the Panasonic, even though it automatically switches frequencies, does not compensate for the different emissivities of copper and aluminum. And even if Panasonic added dedicated aluminum and copper IR sensors, there is enough difference between dirty and polished that the added cost would be wasted. Bottom line here: the temperature setting mode is of extremely low utility, and should not be trusted.
       
      B. Power Mode – Pan Material Comparisons
       
      Given the differences in power setting granularity and maximum power between the two frequencies, it is difficult to assess what X watts into the pot means in, say, a copper-versus-clad or –disk showdown. What is clear, however, is that Setting X under disk and clad seems “hotter” than the same setting under copper and aluminum.

      I will need to precisely calibrate the Panasonic for wattage anyway for the hyperconductivity project, so I will obtain a higher-powered watt meter to determine the wattage of every power setting for both frequencies. Until then, however, the only way I can fairly handicap a race is to apply a reduction figure to the ferromagnetic setting (2400W being 69% of 3500W). Given that we know the wattage at the maximum settings, we can infer that Setting 14 (actually 13.8) on the 20-step ferromagnetic range iis approximately the same heat output as the maximum setting (18) for copper/aluminum.

      The boil times for 4 liters of 50F water in 10” diameter pots shocked me. The 10” x 3mm tinned copper pot’s water reached 211F in 36:41. Not an especially fast time at 2400 watts. The 10” disk-based pressure cooker bottom? Well, it didn’t make it—it took an hour to get to 208F and then hung there. So that left me wondering if the Panasonic engineers simply decided that 2400 watts was enough for copper and aluminum. I have a theory why the copper pot boiled and the SS one didn’t under the same power, but getting into that’s for another time.

      C. Evenness Comparisons
       
      The wires which generate the induction field are wound in a circular pattern; when energized, they create a torus-shaped magnetic field. The wound coil is constructed with an empty hole at its center. As matters of physics, the magnetic field’s intensity drops off extremely fast as a function of the distance from the coil; a few millimeters above the Ceran, the field is so weak no meaningful heat will be generated. This means that most induction cooktops heat *only* the very bottom of pans, and in a distinct 2-dimensional “doughnut” shape.

      All of the above can result in a pan having a cooler central spot, a hotter ring directly over the coil, and a cooler periphery outside the coil. It is left to the cookware to try to even out these thermal discontinuities when cooking. Some materials and pan constructions are better at this than others: the successful constructions utilize more highly-conductive metals such as aluminum and copper, but unless the material is very thick, there can be a ring-shaped hotspot that can scorch food.
      Until the Panasonic arrived to market, hotspot comparisons between ferromagnetic and aluminum/copper pans depended largely on comparing induction’s flat, more discrete heat ring with gas’s more diffuse, 3-dimensional one. Dodgeball-style debate ensued, with few clear conclusions. But now, for the first time, equally-powered flat heat rings in two different frequencies allow us to directly compare evenness in ferromagnetic and aluminum/copper cookware.

      The simplest and easiest way to assess cookware evenness is the “scorchprint”, which does not require infrared or other advanced thermal imaging equipment. I’ve posted on how to conduct scorchprinting elsewhere, but basically a pan is evenly dusted with flour; heat is applied to the pan bottom. As the flour is toasted, any hotspots visually emerge, giving the viewer a useful general idea of evenness.
       
      I will later post the photos of scorchprints I made of 4 different pans run using the Panasonic KY-MK3500: (1) a Demeyere 28cm Proline 5* clad frypan; (2) a Fissler Original Profi disk-base 28cm frypan; a 6mm aluminum omelet pan; and (4) a 32cm x 3.2mm Dehillerin sauté. To make it a fair race, I heated all the pans at 2400W until they reached 450F, and then backed off the power setting to maintain 450F. I did this in order not to compromise my saute’s tin lining. As you will see, both the clad Demeyere and the disk-based Fissler did print the typical brown doughnut, with a cooler center and periphery. By far the most even was the thick, all-aluminum pan, which actually was even over its entirety—even including the walls. The copper sauté was also quite even, although its larger size and mass really dissipated heat; once 450F was dialed in, no more browning happened, even after 30 minutes.
       
      I conclude that the straightgauge pans were far more effective at shunting heat to their peripheries and walls (and also to some extent into the air) than the clad and disk-based pans. The latter accumulated their heat with most of it staying in the center of the pans. Eventually, even the “doughnut hole” blended into the scorch ring because the walls were not bleeding sufficient heat away from the floor. This was especially pronounced in the Fissler, the high wall and rim areas of which never exceeded 125F. The aluminum pan, in contrast varied less than 30F everywhere on the pan.

      D. Other Considerations

      The Panasonic’s fan noise at the cook’s position was noticeable at 63 dBA, higher than with the VMP’s 57 dBA. These levels are characterized as “normal conversation” and “quiet street”, respectively. Interestingly, I found two other, potentially more important differences. First, the Panasonic’s fan stays on, even after the unit is powered off, whereas the VMP’s fan shuts off immediately when the hob is turned off. Second, the Panasonic’s fan steps down from the louder speed to a much quieter (47 dBA, characterized as “quiet home”) level until the Ceran is cool to sustained touch, at which point it shuts off completely. I think the Panasonic’s ability to continue to vent and cool itself is a great feature, especially since a cook could leave a large, full, hot pan on the glass.

      The glowing circle is useless for gauging heat setting or intensity. And while it works to indicate a hot surface, it remains lit long after you can hold your hand in place dead center.
       
      VI. Summary and Lessons
       
      The Panasonic KY-MK3500 is a solid unit, well-conceived and rugged. It is extremely easy to use. It works well with both the common 24kHz frequency used with ferromagnetic cookware, and the 90kHz frequency chosen here for copper and aluminum. It effectively and automatically switches between the two.

      In my opinion, it points the way to expanding the worldwide induction appliance market to include dual frequencies. It also obviates the need to: (a) junk otherwise excellent cookware merely to have induction; and (b) retrofit designs to bond on ferromagnetic outer layers. In fact, in my opinion, my tests indicate that, in a dual-frequency world, adding ferromagnetic bottoms may well be a drag on pans’ performance.
       
      I also consider the Panasonic Met-All to be ground-breaking in what it can tell us about *pans*, because all metallic pans are now commensurable on induction. Clearly (to me anyway), watt-for-watt, the copper and aluminum pans performed better than did the clad and disk-based pans on this unit. Boil times were faster, there was less propensity to scorch, and the conductive-sidewall pans definitely added more heat to the pans’ contents. We may ultimately find that 90kHz fields save energy compared to 24kHz fields, much as copper and aluminum require less heat on gas and electric coil.
      In terms of heat transfer, the copper and aluminum pans came close to emulating the same pans on gas. And at 2400W/3500W it has the power of a full size appliance in a relatively small tabletop package.
       
      The Panasonic is far from perfect, however. It can’t really be considered portable. There are far too few temperature settings, and what few it has are not accurate or consistent in terms of judging pan contents and attaining the same temperature in different pans (and even the same pan unless clean). The luminous ring could easily have been made a useful indicator of intensity, but wasn’t. And it lacks things that should be obvious, including a through-the-glass “button” contact thermocouple, more power granularity, an analog-style control knob, and capacity to accept an external thermocouple probe for PID control.
       
      Most importantly for me, the Panasonic KY-MK3500 portends more good things to come. Retail price remains $1,700-$2,400, but I jumped on it at $611, and I’ve seen it elsewhere for as low as $1,200.
       
      The manual can be found here: ftp://ftp.panasonic.com/commercialfoo...
       
      Photo Credit:  Panasonic Corporation

    • By umami5
      Has anyone come across a digital version of Practical Professional Cookery (revised 3rd edition) H.L. Cracknell & R.J. Kaufmann.
      I am using this as the textbook for my culinary arts students and a digital version would come in very handy for creating notes and handouts.
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