6 ms·
No, it's not sexy. It's sleek, or simple, or innovative, but I really hope no one wants to fuck it. </petpeeve> And please, please, please stop saying "culinar
by 54mf 15y ago
No, it's not sexy. It's sleek, or simple, or innovative, but I really hope no one wants to fuck it. </petpeeve>
And please, please, please stop saying "culinary enthusiast." In my humble opinion, if "[o]ne of the key consumer cues for induction is cleanability," that's less an enthusiast and more a lazy person with 5 grand to throw at a stovetop. I know a few people who actually work as chefs - the most enthusiastic of culinary practitioners, I presume - and I haven't heard any of them ever complain about the "cleanability" of, well, anything.
[Edit] Not to mention, the UI on that touch panel is totally uggs. Look at those pseudo-3D buttons!
- klausa 15y agoWell, I'd imagine people working as chefs don't complain about about 'cleanabilllity' of their stuff, because they aren't ones cleaning them.
- tptacek 15y agoNo, chefs clean their cooktops continually during service. The thing to know about most pro kitchens: they're incredibly small. There's no way most of them could even fit the person who'd clean up around a cook. And in small kitchens, if you're not working clean, you're going to look like the Swedish Chef.
- klausa 15y agoYou know - I unfortunately never was to 'pro' kitchen, so I don't know how these work, but if it is similar to how I cook - sure, they're cleaning them up as they go (that's the only sane way to do it.), but I'm not sure whether such stove doesn't require throughout cleaning after whole day/night of use - and that's something I imagine being done by someone else than chef - and that's when the 'cleanability' part comes in play.
- tptacek 15y agoIf we're talking about a cooktop, my thought about the word "cleanability" is, does it attract grit and grime, can you quickly wipe it down with a side towel, does it have lots of fiddly grooves where things get trapped, do the burners get clogged easily.
- 54mf 15y agoMost chefs also cook at home, no?
- invalidOrTaken 15y agoYou know, while you're probably right overall, people can get very particular about the tools they use. I'm quite attached to my development environment and am snarlingly possessive about it; I wonder if there are any chefs out there who feel the same way about their stoves?
- gcv 15y agoA good stove really does help by producing a greater range and diameter of heat more consistently. I think people do get attached to good stoves. At the end of the day, though, people are most possessive of chef's knives.
- matwood 15y agoExactly. Just going to a gas stove top helps a lot because it's so much easier to have exact control of the heat source.
- gte910h 15y agoHowever, most gas ovens have a MUCH larger temperature variance than an electric oven. As my baking/roasting requires more exacting temperatures than my stovetop cooking, I go electric, every time.
- 54mf 15y agoDeveloper : Keyboard :: Chef : Knives
- tptacek 15y agoHome cooks are way more fetishistic about knives than cooks are.
- matwood 15y agoNot in my experience. When I worked in fine dining the chefs were fanatical about their knives. Later in life I've become friends with some professional chefs who also are particular about their knives. Now, they don't go around announcing to all their friends about what kind of knife they use (like many home cooks), but they do care about their tools. Personally I just want knives that are sharp. I view them a lot like wine. There is a big jump from the $2 bottle to the $8-$20 bottle and then not so much from there. Buying the middle ground makes sense.
- billybob 15y agoI share your peev. Stoves, cars, phones, algorithms, archeological discoveries, and economic theories are not sexy. A person who arouses sexual desire is sexy. Please, people. Find other adjectives for inanimate objects and abstractions.
- 54mf 15y agoLook brah, sometimes I can't help that my database normalization is totally sexy. I'm a Rockstar SQL Ninja like that.
- joezydeco 15y agoSomething to remember that this type of device (a cooktop) at this price level (pretty extravagant) is not just a kitchen appliance... it's furniture. Talk to any chef that works for hire in people's homes, they'll tell you about $10,000 Viking ranges that still have the manuals stapled to the rack.
- tptacek 15y agoAlso a little baffled by why touch panels would seem like a good interface for a cooktop at all.
- qw 15y agoThis is an induction cooktop, so you can safely touch it with your fingers. It doesn't get hot.
- tptacek 15y agoMy concern is not that you'd burn your hand off (I have an induction burner). My concern is that people who cook a lot like to be able to adjust temps by feel and (as someone else pointed out) muscle memory. If you listen to Dave Arnold's "Cooking Issues" podcast (you should! it's really awesome!), you'll learn that pro kitchen chefs have this problem in a lot of places --- high end equipment with digital variable controls, when they just want simple dials and paddle switches.
- michaelcampbell 15y agoI feel that way about cars. The new digital controls are awful and slow compared to the old sliders and dials.