i don’t think this is telling anyone what to do; it’s about giving more information to a cook. the device itself doesn’t seem to be too smart without use of a phone which afaict is entirely optional.
a capacitor would be a good solution to this given the temperatures involved. the meater folks insist they use a heat-rated battery, and the slow nature of its charging leads me to believe they do; seems like a cap would be a ballyhooed feature to tout.
i think the risk in a pressure cooker is less the metal construction tbh than it is the pressures involved and i expect them not to support it mostly for that reason.
long use of probes can affect heat transfer inside of meat but i expect this not to be too much of an issue. at its worst it would be only a few degrees: and that’s in a high heat environment with most of the probe sticking out; the water inside of the meat will pretty quickly transfer heat away before the delta gets very large. you can model and predict this effect and account for it, and you can also minimize it with smart probe construction.
the extent to which it does any of this, of course, will remain up in the air until it ships.
