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nathanm

"Modernist Cuisine" by Myhrvold, Young & Bilet (Part 2)

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I would not say that the blurring the lines of sweet and savory is one of the "main characteristics" of modernist cuisine. Yes, that trend did occur. Very specifically it was a phase that Ferran experimented with during a specific time period. Heston also has some savory ice creams.

However, these are just a few examples of MANY things that occured in the cuisine, so I would not call it a "main characteristic". We discuss that a bit. However, our book is not a pastry book, so we don't cover modernist pastry.

I also disagree that use of pastry techinques is a "main characteristic". I think that it is more accurate to say that pastry has a mindset of careful measurement and strong reliance on technique. Modernist cuisine shares that philosophy. However, modernist cuisine did not simply appropriate traditional pastry technique for savory food.

The modernist revolution section traces the many threads that are woven into what we call modernist cuisine. In terms of chefs the earliest instigator of modernist cuisine was Ferran Adria, and yes he is from Europe - more specifically Spanish, and more specifcally than that Catlan.

Ferran was a young Catlan chef, cooking under a French chef at a French restaurant owned by a German doctor in Northern Spain (Catlunya). He initally sought to learn French Nouvelle Cusine. When the chef left Ferran started innovating on his own.

I suppose that makes his cooking European, but then what do you say to the many Asian influences that he has used over the years? Is soy sauce, or Kobe beef or kombu seaweed "genuinely European"? He uses them....

Mostly his cuisine is deeply original. It draws from European culinary traditions, but not exclusively so.

Due to Ferran and others, many of the early modernist techinques were developed in Europe. However there were some developments that were done first in the US. Harold McGee championed science in the kitchen with his book in 1984. Sous vide started in a Swedish hospital system, but the first sous vide food served to a restaurant guest was in the US.

More generally I don't know what "genuinely European" means. It is a strangely nationalistic way to look at this.

I actually am going to be in Spain the end of this coming week. However, we won't have PR events until we have a Spanish edition. We are working on a deal to make that happen but I don't have a date yet.


Nathan

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I have big news - we have signed a deal with the international publishing company Taschen to publish Modernist Cuisine in multiple languages. The first three are French, German and Spanish and we expect that these will be released by the end of 2011. Here is the press release that Taschen put out.

Other languages are planned for the future. I'm not sure what we will decide but we are thinking of perhaps six or more languages over time.

I have really enjoyed publishing the book myself in English. Among other things, it's been a way for me to learn a lot about the book busines. I will remain the publisher in English. However, the task of getting the book translated into multiple languages, and then distributed into book stores around the world can be better handled by a firm like Taschen. They publish so many large beautiful books that MC won't seem that unusual in their line up, except for one thing. It is their first cookbook.

It is very exciting to have the book be accessible to people who don't read English. Cuisine is an international phenomenon, and we needed to have the book translated in order to make it accessible to people.


Edited by nathanm (log)

Nathan

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congratulations on the Taschen deal! I just got the press release in my inbox. One of my all time favorite publishers (and an astounding success story as well!) this company always surprises with extremely well made and wonderfully printed art books for very little money. They also published the ONE book that I WANT to have but can't afford, the limited edition of Moonfire with an actual piece of the moon in a box.

Some might also remember the gigantic edition of Helmut Newton's Sumo, a book so large it came with it's own table size stand. A highly priced collector's item now, though you can get a new edition of the book.

I presume they won't be going through the same extreme printing process though, or will they? You never know with Taschen. It'll be interesting how it will be priced.

That's really a great deal, that it's their first cook book is interesting, but from what I've seen of MC, it just as well qualifies as a photography art book.


"And don't forget music - music in the kitchen is an essential ingredient!"

- Thomas Keller

Diablo Kitchen, my food blog

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Congratulations, Nathan! I'm amazed at the publication date for these editions. Accurate technical translations and the layout problems they present can be daunting -- the Romance languages, for example, usually take 20 to 30 percent more space to say the same thing as English.


Dave Scantland
Executive director
dscantland@eGstaff.org
eG Ethics signatory

Eat more chicken skin.

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Will the French, Spanish and German versions still include the references to Colonel Sanders and Chef Boyardee in the History section, or are there European equivalents to those titans of industrial food?


SCOTT HEIMENDINGER
Co-Founder, CMO

Sansaire

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Most of our layouts were sized so that langugages that need a bit more space than English will fit.

The translated editions of the book will be just that - translated. The content will be indentical.

Fast food is a worldwide phenomenon, but businesses like Kentucy Fried Chicken did start in the US, but many started elsewhere. We already profile the French/Greek/Spanish founder of Danon yoghurt, for example.


Nathan

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I would not say that the blurring the lines of sweet and savory is one of the "main characteristics" of modernist cuisine. Yes, that trend did occur. Very specifically it was a phase that Ferran experimented with during a specific time period. Heston also has some savory ice creams.

However, these are just a few examples of MANY things that occured in the cuisine, so I would not call it a "main characteristic". We discuss that a bit. However, our book is not a pastry book, so we don't cover modernist pastry.

I'd argue that it was something that altered for good the menus and the structure of a meal --in Occident-- as we knew them. Also, you can still find it at elBulli as recent as barely a month ago, not to mention places like Klein's or Roca's. It is certainly remarked in one of elBulli's books --one of the first was Albert's "Los postres de El Bulli" (El Bulli desserts)-- in the evolutive analysis section.

I agree that it's one of the many things that occurred in the cuisine. Certainly not the main one, which to me would be the new look at food, bringing playfulness as well as intellectuality to the plate, being technique a necessary development --and a new degree of freedom too.

I also disagree that use of pastry techinques is a "main characteristic". I think that it is more accurate to say that pastry has a mindset of careful measurement and strong reliance on technique. Modernist cuisine shares that philosophy. However, modernist cuisine did not simply appropriate traditional pastry technique for savory food.

No, it did not simply appropriate traditional pastry technique. And probably the transition from pastry to modernist pastry has been as remarkable as the savory. Jordi Roca's or Stupak's creations rapidly come to my mind.

The modernist revolution section traces the many threads that are woven into what we call modernist cuisine. In terms of chefs the earliest instigator of modernist cuisine was Ferran Adria, and yes he is from Europe - more specifically Spanish, and more specifcally than that Catlan.

Ferran was a young Catlan chef, cooking under a French chef at a French restaurant owned by a German doctor in Northern Spain (Catlunya). He initally sought to learn French Nouvelle Cusine. When the chef left Ferran started innovating on his own.

I suppose that makes his cooking European, but then what do you say to the many Asian influences that he has used over the years? Is soy sauce, or Kobe beef or kombu seaweed "genuinely European"? He uses them....

Mostly his cuisine is deeply original. It draws from European culinary traditions, but not exclusively so.

Due to Ferran and others, many of the early modernist techinques were developed in Europe. However there were some developments that were done first in the US. Harold McGee championed science in the kitchen with his book in 1984. Sous vide started in a Swedish hospital system, but the first sous vide food served to a restaurant guest was in the US.

More generally I don't know what "genuinely European" means. It is a strangely nationalistic way to look at this.

"Genuinely" is --definitely-- a poor choice of word. Originated in Europe and with more followers in Europe would have been a better way to express what I intended. Nonetheless, Europe not being a nation, it's also strange to describe the idea as a "strangely nationalistic way to look at this". Not more nationalistic way than saying that Nouvelle Cuisine started in France. Which I'd say is relevant when talking of history.

I wasn't referring to European as something directly traceable in the dishes or giving some sort of common background to them, purely a geographical reference.

I'm curious about the modernist developments which were done first in the States. Not challenging your assertion, it's simply that I don't know them.

PS: congratulations on the deal with Taschen!


PedroEspinosa (aka pedro)

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On a side note, any updates on that train to Canada?


PedroEspinosa (aka pedro)

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Not sure about Canada but just got email from Amazon US that my book shipped, ETA April 6th.

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Not sure about Canada but just got email from Amazon US that my book shipped, ETA April 6th.

I keep hoping to wake up one morning and see that same email in my inbox. :-(

Our of curiosity when did you place your order?


John Deragon

foodblog 1 / 2

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I feel sorry for people that don't drink. When they wake up in the morning, that's as good as they're going to feel all day -- Dean Martin

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Theoretically nathan said Amazon should be shipping out a bunch tomorrow.

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Hopefully posts like these are allowed...?

For anyone who was on the fence at the current Amazon price, you can get it for 50% off at B&N in-store if you don't mind waiting an extra month or two...

http://www.barnesandnoble.com/email/nav.asp?r=1&PID=37767

Goto the service center and ask them to ship to your home (or work or some other address). Downside is, you have to pay upfront instead of waiting until shipment. Had a $20 giftcard so total came to $230 after california tax :) Expires at close of business this Sunday.

so they took 50% off the online discount price, not the list price?!! That is odd and unusual. They usually take it off the list price.


E. Nassar
Houston, TX

My Blog
contact: enassar(AT)gmail(DOT)com

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For anyone who was on the fence at the current Amazon price, you can get it for 50% off at B&N in-store if you don't mind waiting an extra month or two...

http://www.barnesandnoble.com/email/nav.asp?r=1&PID=37767

Goto the service center and ask them to ship to your home (or work or some other address). Downside is, you have to pay upfront instead of waiting until shipment. Had a $20 giftcard so total came to $230 after california tax :) Expires at close of business this Sunday.

I happened to be in the vicinity of the Pacific Place BN store in Seattle this afternoon so I stopped in and asked about this. They pulled up the book on their computer and next to the $461 price it said, "no further discounts available," in big red letters. I showed them this post on my phone and they told me it was up to the store manager's discretion whether to allow the discount. In the case of this particular store the answer was no.

My Amazon shipping window begins this week, so I'm hoping I don't get the dreaded email pushing it back.


Chief Scientist / Amateur Cook

MadVal, Seattle, WA

Proud signatory to the eG Ethics code

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Amazon Canada's still showing 14 April for me (ordered October).

Can my stress levels survive this? I'm sure it's worse than the approach of Christmas for a six-year-old.


Leslie Craven, aka "lesliec"
Host, eG Forumslcraven@egstaff.org

After a good dinner one can forgive anybody, even one's own relatives ~ Oscar Wilde

My eG Foodblog

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Amazon Canada's still showing 14 April for me (ordered October).

Can my stress levels survive this? I'm sure it's worse than the approach of Christmas for a six-year-old.

Ditto - ordered October - Amazon.ca still shows 14 April.

Let's hope that these are among the first (only?) 250 en-route by slow train.

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I happened to be in the vicinity of the Pacific Place BN store in Seattle this afternoon so I stopped in and asked about this. They pulled up the book on their computer and next to the $461 price it said, "no further discounts available," in big red letters. I showed them this post on my phone and they told me it was up to the store manager's discretion whether to allow the discount. In the case of this particular store the answer was no.

My Amazon shipping window begins this week, so I'm hoping I don't get the dreaded email pushing it back.

Interesting...I asked to order, for which they gave me a printout of the order itself, took it to the register, and paid without so much as having a manager being called.

Hope your copy ships this week :) Cancelled my Amazon order since it seems like my B&N order didn't get cancelled...

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I am in the same boat (or train as it were...) ordered in Dec from amazon.ca.

Hopping to get a "shipped" confirmation this week.


Edited by Amida0616 (log)

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I placed my order February 12 and my status just changed to shipping soon! Expected to receive it on April 6. I am in New York. It does feel like Christmas; I can't wait!


Anne Napolitano

Chef On Call

"Great cooking doesn't come from breaking with tradition but taking it in new directions-evolution rather that revolution." Heston Blumenthal

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Delivery of my copy should occur in a few hours. (Yay!)

However, after downloading the index from their website, I discovered that is is not printable (by design.) (Boo!) I'm not keen on looking at the index on my PC, netbook or phone. I WILL have my own copy of the index on dead trees, even if I have to go through a low-fi route to get it. Then I can annotate, highlight, or whatever.

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Delivery of my copy should occur in a few hours. (Yay!)

However, after downloading the index from their website, I discovered that is is not printable (by design.) (Boo!) I'm not keen on looking at the index on my PC, netbook or phone. I WILL have my own copy of the index on dead trees, even if I have to go through a low-fi route to get it. Then I can annotate, highlight, or whatever.

I wonder what the reasoning was behind that or maybe it was just a mistake? If I have to I'll set the view to 75%, screen grab and then print all 60 pages but hopefully Nathan wasn't aware of this an the Modernist team can release a printable version

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Why would you want to print it if you have a printed copy?


--

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Why would you want to print it if you have a printed copy?

Not sure I understand the question. The book set has an index, but I don't want to keep swapping large heavy books to refer to it. Nor do I want to mark up the original index, but I definitely want to annotate my own personal copy of that index (highlighting various items, for instance.)

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Woo!!! Happy day!

Although I will believe it when I see a tracking number.

Shipping Soon

Delivery Estimate: April 6, 2011

Modernist Cuisine: The Art and Science of Cooking

Nathan Myhrvold, et al

Sold by: Amazon.com, LLC


John Deragon

foodblog 1 / 2

--

I feel sorry for people that don't drink. When they wake up in the morning, that's as good as they're going to feel all day -- Dean Martin

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Delivery of my copy should occur in a few hours. (Yay!)

However, after downloading the index from their website, I discovered that is is not printable (by design.) (Boo!) I'm not keen on looking at the index on my PC, netbook or phone. I WILL have my own copy of the index on dead trees, even if I have to go through a low-fi route to get it. Then I can annotate, highlight, or whatever.

I wonder what the reasoning was behind that or maybe it was just a mistake? If I have to I'll set the view to 75%, screen grab and then print all 60 pages but hopefully Nathan wasn't aware of this an the Modernist team can release a printable version

The other PDFs released by the publisher don't seem to have this limitation, so I'd presume it was intentional.

The publishers have the right to protect their Valuable Intellectual Property, and any discussion of methods to bypass their protection are a violation of the Digital Millenium Copyright Act (in the US, at least.)

I wish I were just kidding...

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      Panasonic claims the unit will accept cast iron, enameled iron, stainless steel, copper, and aluminum with two provisos. First, very thin aluminum and copper may “move” on the appliance. And second, thin aluminum pans may “deform”. Panasonic does not address carbon steel pans, but I verified that they do indeed work. They also warn of the obvious fact that glass and ceramics will not work.
       
      Buyers are also warned against using cookware of specific cookware bottom shapes: round, footed, thin, and domed. Trying to use these, Panasonic warns, may disable safety features and reduce or eliminate pan heating.
       
      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

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