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June Intelligent Oven

juneoven.com

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Re: June Intelligent Oven

#141

Post by gmac »

DiabloD3 wrote: post #85
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…

What is the coating of that pan? It looks like some non-stick thing, which I won't allow in my kitchen. Either cast iron (which this device would never survive my seasoning process), or 18/10 | 18/12 stainless steel. Also, love the intro video, has a nice punchline.

It looks like some non-stick thing, which I won't allow in my kitchen.

For reasons of style/principle, or because Teflon and aluminium are associated with possible health risks?

I use a mix of steel and non-stick ceramic pans — the latter are much easier to wash up, and also work better for some foods.

Re: June Intelligent Oven

#142

Post by smackfu »

roel_v wrote: post #135
smackfu wrote: post #33

Earlier quoted context omitted.

$1500 is still a lot of money in the kitchen space. Most people could buy a whole new set of appliances for that price.

What? No. An upper-midrange oven alone costs that much. $1500 only gets you a set of the cheapest Chinese Walmart appliances with a temperature precision of say +/- 10C. (whelp - after checking, it even seems that the Miele oven I had in mind as a reference point is over $5000 in the US)

Yeah, appliances is a place where going from midrange to upper-midrange might double the price. It's nuts.

Re: June Intelligent Oven

#143

Post by DiabloD3 »

gmac wrote: post #141
DiabloD3 wrote: post #85

Earlier quoted context omitted.

What is the coating of that pan? It looks like some non-stick thing, which I won't allow in my kitchen. Either cast iron (which this device would never survive my seasoning process), or 18/10 | 18/12 stainless steel. Also, love the intro video, has a nice punchline.

It looks like some non-stick thing, which I won't allow in my kitchen. For reasons of style/principle, or because Teflon and aluminium are associated with possible health risks? I use a mix of steel and non-stick ceramic pans — the latter are much easier to wash up, and also work better for some foods.

Because of the very real health risks, and the fact that generally, Teflon coated and aluminum cookware is of very low quality (no matter the price level, there's some really expensive Teflon stuff out there that is useless, clearly not made by someone who cooks).

I won't use ceramics either as there is no guarantee they won't leech dangerous chemicals.

The only thing I've seen that is suitable for long term use is cast iron, high carbon steel, and some 304 stainless steel variant (18/10, 18/12, etc). Its the only things we've been using for a decades on modern processes that are not known to leech anything dangerous (unless its extremely low grade Chinese stuff that isn't up to spec, which is easy to avoid).

Re: June Intelligent Oven

#144

Post by pbreit »

pbhjpbhj wrote: post #98
rtfeldman wrote: post #82

Earlier quoted context omitted.

I'm exactly the target market for this. I never learned how to cook meat growing up (I got by with sandwiches and salads and the like), but now as an adult I find myself in situations like the following: Last week my significant other and I decided to cook dinner together (for a change; usually we don't). We were both interested in salmon, but neither of us knew how to cook it, so we ended up doing something else. My…

>neither of us knew how to cook it // TBH I'd YouTube something like this - bet there is at least 1000 videos of cooking salmon. Or look it up in a recipe book. If you get a device aren't you going to look up how to use it? Well you could just look up how to use a frying pan or grill. >I'd much rather pay this one-time upfront cost than expend a bunch of time trying and failing or taking classes in order to develop a…

> bet there is at least 1000 videos of cooking salmon

That's the problem. And another reason why I like Plated and Blue Apron which narrow the noise dramatically (both offer both video how-tos and easy-to-follow recipes).

https://www.youtube.com/user/ThePlated

https://www.blueapron.com/cookbook

Re: June Intelligent Oven

#145

Post by pbreit »

rtfeldman wrote: post #88
pbreit wrote: post #84

Earlier quoted context omitted.

Try Blue Apron for a week. Without a "smart" pan, you'll probably be able to get pretty good results just following the easy-to-follow recipe. I'm not sure how valuable the "better" results are going to be.

The thing is, "pretty good results" are competing against any number of eateries where we can get "delicious." Cooking together is fun, but scrapping or choking down a failed meal is not. I've screwed up easy recipes plenty of times in the past. The promise that I can get a good result despite my lack of skill is what's appealing.

OK, you'll very likely get terrific results.

Re: June Intelligent Oven

#146

Post by pbreit »

jkestner wrote: post #116
mattgoyer wrote: post #90

Earlier quoted context omitted.

I'm overdue in writing a blog post entitled, "Blue Apron saved my marriage." Before Blue Apron I couldn't cook but Blue Apron definitely does a really good job walking you through things. You won't nail it every time but you'll definitely be close, you'll learn, and there is a good community of people making the same meal who can give you tips.

The point that there's an instacommunity because you're all making the same recipe together is pretty awesome. Maybe broadcasting isn't dead? (See: Beats 1.)

Yes, and they've made great use of (Facebook) commenting so that you both get input/tips by other amateurs cooking same dish and Blue Apron gets fantastic, organic-ish exposure.

https://www.blueapron.com/recipes/seared-pork-roast-with-sma...

Re: June Intelligent Oven

#148

Post by lifekaizen »

michaelmior wrote: post #61
compumike wrote: post #59

Earlier quoted context omitted.

Thanks for your support Bryan! Meld is certainly interesting; manufacturing is going to be a challenge for them with a lot of moving parts, but in any case, it may work for some soups/stews types of dishes, but it won't be compatible with most of Pantelligent recipes (asparagus, eggs, crepes, pancakes, bacon). And a Meld-style internal temperature probe alone would be significantly worse than Pantelligent for foods l…

I don't see how you can possibly just do feedback on the external temperature. How could you possibly guess if the meat is cooked through just based on the surface temperature? You really can't unless you make some assumptions on initial temperature and thickness at minimum.

This is one reason we chose the form factor that we did for Cinder, because we can automatically measure thickness. We found that's something rather hard for people to do, no one really wants to hold up raw meat to a ruler app on their phone, and yet is crucial to time estimation. Then we ask you what we don't know, so in the app you'd say: Chicken breast. We've also done some cool things to know when it's done, like how a rice cooker clicks off.

Re: June Intelligent Oven

#149

Post by lifekaizen »

anigbrowl wrote: post #102
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…

Serious question: have you ever done any blind taste tests? I'm sure your device produces excellent results but I have my doubts about whether it provides any real advantage over someone who knows how to cook.

The key here is that precision, low-temperature cooking allows you to cook more tender and juicy food. Above 140F or so, proteins tend to seize up and drive moisture out. If you haven't tried this kind of cooking, I'd highly recommend seeking out a restaurant that uses sous-vide and trying some. It's so good that I co-founded a company (Cinder) to adopt it for home, mass use.

Re: June Intelligent Oven

#150

Post by lifekaizen »

bryantraywick wrote: post #97
lambdaelite wrote: post #17

At first glance it looks really neat, but I was disappointed to see that this doesn't have combi oven functionality. For the price I would guess this would retail at, I wouldn't be willing to buy this over a combi oven. edit: I missed that the MSRP is $3000. I was right, I'm not willing to consider this over a (for example) nice built-in Wolf combi oven in the same price bracket. I'll also argue most people would be…

I have been thinking the same thing. For this price, for a so-called "smart" oven, there is no excuse that it's not a combi or cvap oven. I wouldn't consider purchasing any standalone oven appliance for this price unless it was combi or cvap. Before any other "smart" features I'd want: * Precise temperature control between ~100 F-450 F * Precise humidity control from 0%-100% relative humidity * Dry bulb temperature,…

That's how we built our app, you tell Cinder it's chicken and it's the time/temperature profile. You can also manually control temperature precisely from 70F to 525F, and the even high heat sear has amazed many chefs. We looked at steam but it's challenging because water reservoirs limit cooking time, or running plumbing is beyond reach for most homes (but something restaurants do). I'd like to build one in the future. Meanwhile, Cinder is $499 (email me for a HackerNews discount: eric@cindercooks.com).
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