Cooking

While they might still seem rather high-tech, induction cooktops have been on the market since at least the mid-1970s. Instead of warming pots via heat transfer from electrical elements or gas burners, they instead use coils of copper wire located beneath their ceramic glass surface to induce an electrical field within metal pots, which results in the resistive heating of their contents. Typically, the sizes and locations of those coils are marked on the stove’s surface, and users must place their pots on those. Thermador’s new Freedom Induction Cooktop, however, will heat up cookware placed anywhere on its surface. Not only that, but the “active” part of the cooktop will conform to the footprint of whatever size or shape of cookware is used. Read More

If James Bond ever went on a cook-out, it probably wouldn’t be too surprising if he were to open up an aluminum briefcase, to reveal a miniature fully-functioning rotisserie inside – that Q is so clever! Well, if you want to exercise your own “license to grill,” you can actually buy such a device. The Carson Portable Rotisserie Grill automatically rotates up to seven skewers of meat or veggies over a charcoal fire, but folds into a compact case when not in use. Eat your heart out, Blofeld! Read More

People learning a new language almost always have the same complaint – you may temporarily memorize words that you learn in a classroom, but you soon forget those words unless you actually have to use the language. Some educators have addressed this problem through Task-Based Language Learning, in which students have to complete a task using instructions provided in a foreign language. Researchers at Britain’s Newcastle University have recently put a high-tech spin on this approach – they’ve created an interactive kitchen that keeps track of what its users are doing, as it uses the French language to guide them in preparing French cuisine. Read More

Too busy to cook, too tired to go out and sick of eating pizza, Thai and India takeaway? Well that is where UK entrepreneur Simon Prockter wants to step in with his latest venture housebites.com, a website that links customers with cooks and chefs in their local area to provide restaurant quality food delivered to the door. Read More

Chances are that even if you own a propane camp stove, you’ve tried cooking over an open fire at least once. When you did, despite your best efforts, you probably ended up sucking down a lot of smoke in the process. Now, imagine doing that for every meal. For many women in the developing world, breathing in toxic smoke while cooking over a wood, kerosene or coal fire is part of their daily routine. Not only can it have a detrimental effect on their own health, but it also worsens local air pollution and (in the case of wood fires) deforestation. The Eco Fire Pot Stove, however, is designed to allow these women to cook while breathing clean air. Read More

For those who suffer from rheumatoid arthritis, just taking a pan of boiling vegetables from the cooker to the sink can be an awkward and dangerous adventure. After numerous interviews with sufferers, Australian university student Ching-Hao Hsu discovered that many regularly risk injury by trying to carry one-handled pans with the aid of a towel. To make such tasks a might easier, Hsu has designed the Arthritis Handle. The device slips over the forearm and allows the user to safely support the cookware on its journey around the kitchen. Read More

It can be a tricky business, determining when grilled meat is properly cooked inside. You could buy a probe-equipped thermometer, but that would still need to be checked periodically – if you’re entertaining guests out by your barbecue, checking a thermometer is something that you could easily forget to do. What someone needs to invent is a cooking thermometer that notifies your iPhone, iPod or iPad via Bluetooth, when your steaks have reached the desired internal temperature. Needless to say, such a product has, in fact, been invented – it’s made by iDevices, and is called the iGrill. Read More

The Electrolux Design Lab 2010 saw more than 1,300 entries submitted from students in more than 50 countries, but in the end, there can be only one. This year the title goes to Peter Alwin from the National Institute of Design in India for his entry, The Snail. In taking first prize, Alwin will receive 5,000 euro (approx. US$6,700) and a six-month paid internship at an Electrolux global design center. Read More

Fried food without oil... is such a thing possible? According to Philips electronics, the answer is yes. Philips recently unveiled their Airfryer at the IFA consumer electronics show in Berlin, where we were on hand to check the device out. It’s still early to be making any sweeping statements, but this product could have a huge impact on the developed world’s obesity epidemic. Read More