e commerce iws mar 24 technology in the kitchen
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Technology in the Kitchen
How Geeks and Gadgets are Changing our Relationship with Food
Marti McCalebWashington & Lee University School of LawE-Commerce PracticumIdeas Worth SharingMarch 24, 2010
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Top Kitchen Innovations
• Induction Cooktops– electromagnetic current beneath the cooktop runs
up through the pot, creating resistance in the pot’s metal, heating up the pot itself
– Induction cooktops transfer 90% of its energy to the cookware• Electric cooktops lose 50% of energy before they ever
heat your food• Gas coils lose 60% of energy to the outside
environment
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Top Kitchen Innovations
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Top Kitchen Innovations
• Speedcook Ovens– Combines
convention heat with microwaves and/or light waves to cook up to 15x faster than conventional oven
– $7,895.00 at www.turbochef.com
The Jetsons, anyone?
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Top Kitchen Innovations
• Vorwerk Thermomix TM 31– All-in-one countertop
replacement appliance– blends, steams, boils,
grates, whisks, kneads, chops, and weighs
– $1,400 at www.ThermomixCanada.ca
Will it do the dishes afterwards?
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Top Kitchen Innovations
• Online Groceries– Fresh, local produce
delivered to your door on 24-hour notice
– In NYC, Seattle and several other major cities
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Top Kitchen Innovations
• Microplane Grater– This really did start out
in someone’s garage– Now, Microplane’s
kitchen tools are chemically cut (not stamped) to provide the best slice available on the market
– $13
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Top Kitchen Innovations
• Epicurious iPhone app– Recipe book and
shopping list all in one– Never again do you have
to come home from the store to realize you forgot that one KEY ingredient
– FREE
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Top Kitchen Innovations
• Molecular Gastronomy– Chefs (w/ PhDs in chemistry)
started experimenting with the chemical processes that cause our taste buds to register flavor
– Now, you can try it at home—spherification, thickening, foaming agents
– $69.99 at www.thinkgeek.com
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Top Kitchen Innovations
• Sous Vide Supreme– At home water oven– vacuum sealed food is immersed
in a water bath and cooked at a very consistent low temperature over a long period of time
– Taste and texture of sous vide cuisine is largely unexplored; new creative opportunities
– $450; www.sousvidesupreme.com
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Not So Top Innovations
• Heat-sensing utensils• Rubber sinks• Talking oven mitts• Self-boiling tea kettles• Grocery-monitoring refrigerators• DISHMAKER
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Really?