4 ms·

Ever looked up the accuracy of those built-in sensors? Rough estimate based on experience +/- 2 C at best. I'm not a chemist or microbiologist but I imagine t

Ever looked up the accuracy of those built-in sensors? Rough estimate based on experience +/- 2 C at best. I'm not a chemist or microbiologist but I imagine they'd need better than that?

londons_explore 3y ago
When calibrated they're usually far better than that. Just they normally aren't factory calibrated because temperature sensing isn't the primary purpose of the chip and calibrating temperature sensors is very expensive at scale (have fun heating up every wafer to a very precise 100C and cooling it down to -40C just to record temperature sensor output). Having said that, single point calibration is cheap to do (just calibrate at room temp) and pretty effective.
- m463 3y ago
  wouldn't it be easy at scale if you have RFID?
0xEF 3y ago
Heck, you need more accuracy than that for a proper cup of tea or coffee. That level of accuracy would also be useful in candy making, a secret hobby of mine. The cheap thermometers tend to have that margin of error and are pretty terrible at showing just how uneven the heat in a pan can be but I am not sure ic that has more to do with the sensors sensitivity or the refreshing on the cheap LCD display they tend to put on them.
- Cheer2171 3y ago
  > Heck, you need more accuracy than that for a proper cup of tea or coffee. No, 2 degrees C is about the right accuracy you need for a "proper" cup of tea or coffee. You'll lose that much heat in the transfer from kettle to cup. Inaccuracy of 5 degrees C in brewing will be indistinguishable for most people. Precision also has a placebo effect. Coffee or tea will taste better to you if you put a lot of work into it.
  - regularfry 3y ago
    > Coffee or tea will taste better to you if you put a lot of work into it. This is commonly known as the IKEA effect.
  - ithinkso 3y ago
    > Coffee or tea will taste better to you if you put a lot of work into it. This is very true but, tangentially, this is the opposite when you make drink/food for others. I found that you get the best effect when you spend a lot of effort to cook and perfect the dish but when asked, you have to pretend you basically winged it and it wasn't a hassle
ta988 3y ago
In chemistry it is usually fine, in microbiology it can have a serious impact on yoeld. But those sensors can often be calibrated just with a simple coefficient.

Ever looked up the accuracy of those built-in sensors? Rough estimate based on experience +/- 2 C at best. I'm not a chemist or microbiologist but I imagine they'd need better than that?

londons_explore 3y ago

When calibrated they're usually far better than that. Just they normally aren't factory calibrated because temperature sensing isn't the primary purpose of the chip and calibrating temperature sensors is very expensive at scale (have fun heating up every wafer to a very precise 100C and cooling it down to -40C just to record temperature sensor output). Having said that, single point calibration is cheap to do (just calibrate at room temp) and pretty effective.

m463 3y ago
wouldn't it be easy at scale if you have RFID?

0xEF 3y ago

Heck, you need more accuracy than that for a proper cup of tea or coffee. That level of accuracy would also be useful in candy making, a secret hobby of mine. The cheap thermometers tend to have that margin of error and are pretty terrible at showing just how uneven the heat in a pan can be but I am not sure ic that has more to do with the sensors sensitivity or the refreshing on the cheap LCD display they tend to put on them.

Cheer2171 3y ago
> Heck, you need more accuracy than that for a proper cup of tea or coffee. No, 2 degrees C is about the right accuracy you need for a "proper" cup of tea or coffee. You'll lose that much heat in the transfer from kettle to cup. Inaccuracy of 5 degrees C in brewing will be indistinguishable for most people. Precision also has a placebo effect. Coffee or tea will taste better to you if you put a lot of work into it.
- regularfry 3y ago
  > Coffee or tea will taste better to you if you put a lot of work into it. This is commonly known as the IKEA effect.
- ithinkso 3y ago
  > Coffee or tea will taste better to you if you put a lot of work into it. This is very true but, tangentially, this is the opposite when you make drink/food for others. I found that you get the best effect when you spend a lot of effort to cook and perfect the dish but when asked, you have to pretend you basically winged it and it wasn't a hassle

ta988 3y ago

In chemistry it is usually fine, in microbiology it can have a serious impact on yoeld. But those sensors can often be calibrated just with a simple coefficient.