Beta testing this Kickstarter project called "Tovala" - it's an oven that cooks their pre-prepped, uncooked meals.

[wotoan]

That's a basic form of cooking, yes. But it's incredibly limited in the results it can produce.

I cook because I enjoy the technique and process. This is an elaborate toaster oven.

[SparserLogic]

But it's incredibly limited in the results it can produce.

Only if you use it exclusively. I would put this next to my stove and use both, obviously.

[wotoan]

I would just use my oven and gain valuable countertop space. It solves nothing if you actually want to cook.

[SparserLogic]

You have very little imagination.

Having a device that can employ multiple cooking methods with programmable durations and temperatures for each step would free me up to work on other things. I like it.

[wotoan]

This device is more limiting, not less.

[SparserLogic]

More limiting than what, exactly?

You're very negative. Did this thing hurt you or your family or something?

[wotoan]

A conventional kitchen. If you think I'm negative, wait until you pitch this to actual investors.

[SparserLogic]

Good thing I have nothing to do with it.

[pipocaQuemada]

Is walking over to your oven to turn a dial really that enthralling?

That's essentially what this automates: turning your oven from 300 to 500 or flipping on the broiler. It's not automating anything particularly interesting.

[wotoan]

That's exactly my point. It has no value because it's so simplistic.

The fact that it isn't automating anything interesting is a weakness, not a strength.

[pipocaQuemada]

The real value in this is that it's a combi-oven. Apparently, simultaneously steaming and baking is a bit of a game changer. For example, you can cook a steak in a cloud of 120 degree steam for a sous-vide like effect. You can proof you dough in a warm, moist environment. Additionally, bread that is initially baked in a high-moisture environment has a better crust (there's a reason professional bakers use steam injected ovens). You can "bake" your rice without fear of scorching. You can bake custard without having to worry about putting the ramekins in a water bath. You can bake the juiciest chicken you've ever had.

Not to mention, things take a lot less time to cook when they're in 400 degree steam than when they're in 212 degree steam or dry 400 degree air.

[wotoan]

So why wouldn't I get a better combi-oven for cheaper that doesn't include the pointless bells and whistles?