"In this case, poaching or hard boiling an egg is so utterly simple, done in mere minutes, that it is simply impossible that this device could make it easier. And the grotesque proposed waste of energy borders on the absurd."
said like someone who has never used the sous vide cooking method. this is about precise cooking, which yeilds very specific results; it's very different than your 'toss a bunch of eggs into boiling water for 10 minutes! duhhh' method.
@compumike impractical... kinda like crapping up the posts comments about a completely different product.
please tell me how the product you're hocking can 'practically' cook a rack of ribs, brisket, or a roast.
or how about cooking/holding more than one serving at once? it cant.
we get it, you want your pantelligent product to take off. but saying it can do everything the sous vide does, just better/faster, is not accurate and comes off extremely biased.
you dont need to reply. you seem to like avoiding response to pertinent points and instead fall back to how great everything is re: pantelligent.
thanks for the self promoted informercial, but you may want to keep positioning as a companion to a sous vide machine, not as better than.
yours is a very different product that does not produce the same output as a sous vide solution.
ex: trying cooking a hard boiled egg to specific consistency, or a delicate piece of fish to the same consistency and internal temperature (with no searing) in the pantelligent. hell, even in the steak example, you cant get sear to sear pink when the high heat is coming from the searing edge.
wake me up the the pan can tell the stove to manage/adjust the heat automatically.
the technology should be in the stovetop/hotplate burner, not the pan, IMO.