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June Intelligent Oven

juneoven.com

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Re: June Intelligent Oven

#71

Post by bliti »

hipsterrific wrote: post #68
compumike wrote: post #49

There's a market developing here within the "temperature controlled smart cooking" world, with the number of different engineering approaches growing rapidly. Y Combinator alone has funded three companies in this space already! Pantelligent (YC W13) - $199 - https://www.pantelligent.com/ - smart frying pan plus smartphone app. Recipes are smart software & give you instructions to adjust on the fly to provide perfect…

I'm a software engineer and I took a total of two cooking courses and with lots of practice, I became a better cook. $1500 is essentially a weekend cooking class...twice. Learning to cook was by far the most challenging yet the most fun I've ever had. With the exception of the immersion circulator (I own a Polyscience one), none of these things really help. If you want to be a good cook, learn to cook. I never unders…

Big market out there for kitchen gadgets. Most of which don't really help that mucb, but are flashy. A kitchen full of gadgets is more of a vanity thing than anything else.

Re: June Intelligent Oven

#72

Post by hipsterrific »

lambdaelite wrote: post #63
compumike wrote: post #49

There's a market developing here within the "temperature controlled smart cooking" world, with the number of different engineering approaches growing rapidly. Y Combinator alone has funded three companies in this space already! Pantelligent (YC W13) - $199 - https://www.pantelligent.com/ - smart frying pan plus smartphone app. Recipes are smart software & give you instructions to adjust on the fly to provide perfect…

With the exception of the immersion circulator, I don't understand these devices. Can you help me understand? I'm an experienced cook, so (again, with the exception of the immersion circulator) I'm not in the target market for these devices. I'm having trouble understanding the target market though. I was thinking that it was for inexperienced people who want to cook at home. When I play that scenario through my head…

What people want are results now. It took me a few tries to cook any fish well. Every once in a while I screw up and I chalk it to lessons learned.

The first time I made scallops I was nervous but I knew my gas range and I knew my tools, so it came out perfect (with butter though I should have made herbed butter). The first time I made buttermilk fried chicken using my sous vide they came out tender and seasoned, granted it didn't look all that pretty.

Cooking takes time. It takes practice. I think the novelty of these devices wear off once people realize that their steaks are perfectly medium rare but cheaped out or they don't know how to buy a good cut of meat. The novelty will go away when they practice cooking so much they rely less on technology and more on their own skill.

Re: June Intelligent Oven

#73

Post by joshcanhelp »

I've been a huge fan of toaster ovens for as long as I've been heating up food and just can't seem to find one that does what it needs to do well. It toasts too slow or it's the wrong size or heats unevenly. Seems like a simple problem to fix but I've been through 5 different ones over the last decade+ with mostly lame results.

As such, this is _very_ appealing to me. I haven't owned a microwave in several years so the ability to reheat something while I'm somewhere else in the house is fantastic. A little pricey for me (not saying anything about the value, just a lot to spend) but I might just go for it.

Re: June Intelligent Oven

#74

Post by jerrysievert »

Mister_Snuggles wrote: post #47
zoba wrote: post #2

Any idea why an oven needs an "NVIDIA Tegra K1 with 2.3 GHz quad-core processor and 192 CUDA GPU cores"? Seems like overkill?

Perhaps that is the heating element

I have one of these, it doesn't run very warm at all (yes, I recognize that was a snarky comment). I was wondering the same thing, but am thinking that it could be part of the food recognition engine.

Re: June Intelligent Oven

#76

Post by lambdaelite »

joshcanhelp wrote: post #73

I've been a huge fan of toaster ovens for as long as I've been heating up food and just can't seem to find one that does what it needs to do well. It toasts too slow or it's the wrong size or heats unevenly. Seems like a simple problem to fix but I've been through 5 different ones over the last decade+ with mostly lame results. As such, this is _very_ appealing to me. I haven't owned a microwave in several years so t…

If you trust Cooks Illustrated, Breville's top end toaster oven ($250 on Amazon Prime) is at the top for toaster oven performance and works well. Have you tried that one?

Personally, I'm more interested in auditioning Cuisinart's mini combi oven ($300 on Amazon Prime) before going all in on a built-in, but I haven't read any reviews I trust yet.

Re: June Intelligent Oven

#77

Post by nightski »

athenot wrote: post #52
danbruc wrote: post #9

Earlier quoted context omitted.

To be able to identify the food you put into it using machine vision. Now, any idea why an oven needs to identify the food you put into it?

Image recognition with visible spectrum is pretty limited. I can put a egg-based or sugar-based glaze on something and it will turn brown faster, without making the meat cook any faster. What might be more interesting is a gas-phase chromatography which analyses the vapors and deduces the various reactions going on. But that's going to be severely over-kill (and incredibly priced).

Well in the video it used a temperature probe to detect when the meat was done, then it cranked up the heat to brown. So in that scenario your glaze would be just fine.

But I am not defending this product. It may find a market but it would not be for me. I have been learning to cook through trial and error and find it fun and rewarding. Not only that, it really doesn't take that much time.

Re: June Intelligent Oven

#78

Post by pdabbadabba »

bhartzer wrote: post #26
danbruc wrote: post #9

Earlier quoted context omitted.

To be able to identify the food you put into it using machine vision. Now, any idea why an oven needs to identify the food you put into it?

I don't think any computer out there can properly identify the food that I attempt to cook...

Perhaps not. But it definitely can't without a camera.

Re: June Intelligent Oven

#79

Post by 0xdeadbeefbabe »

lambdaelite wrote: post #63
compumike wrote: post #49

There's a market developing here within the "temperature controlled smart cooking" world, with the number of different engineering approaches growing rapidly. Y Combinator alone has funded three companies in this space already! Pantelligent (YC W13) - $199 - https://www.pantelligent.com/ - smart frying pan plus smartphone app. Recipes are smart software & give you instructions to adjust on the fly to provide perfect…

With the exception of the immersion circulator, I don't understand these devices. Can you help me understand? I'm an experienced cook, so (again, with the exception of the immersion circulator) I'm not in the target market for these devices. I'm having trouble understanding the target market though. I was thinking that it was for inexperienced people who want to cook at home. When I play that scenario through my head…

We watch cooks country sometimes. I frequently wonder how to change the recipe for our high altitude desert climate that differs from theirs. I'm never quite sure I've done it because the recipe's (especially volume based measurements) and descriptions are less precise than a smart gadget could be. I'm never quite sure the carbonara sauce is cooked or raw. This is why I'm interested, and perhaps part of the market. Cooking for me is about replicating conditions and duplicating an experiment.
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