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Comment by compumike | Hacker News Reader

If you'd like your perfectly-cooked steak in 20 minutes, not 2 hours, try Pantelligent (note: co-founder). Video here: https://www.kickstarter.com/projects/hevans/pantelligent-int...

Unlike sous-vide cooking, Pantelligent is not limited to things you can cook in a plastic bag, doesn't take forever to get to steady-state temperature equilibrium, and most sous-vide recipes encourage you to finish in a pan anyway!

Instead, the Pantelligent app helps you control transient time & temperature profiles. The recipes adapt automatically just like a real chef would (for example, extending the cooking time a bit if the temperature is a bit too low). And the results are delicious, every time.

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This looks like a PTFE pan on which you are searing ingredients, in one demo bringing the whole pan close to 400f. Isn't that dangerous? Also: counterproductive? There's a reason serious cooks tend to use non-stick pans solely for fish and eggs, right?

Also: what are the ingredients you're thinking of that are difficult to cook in a circulator?

Pasta carbonara? Scrambled eggs? Mushroom risotto? Grilled cheese? Pancakes? Stir fry?

Most non-stick pans will just tell you "don't overheat the pan", but you've got to guess where that line is; Pantelligent actually knows the temperature, and the app can warn you if you're heading into dangerous territory.

thanks for the self promoted informercial, but you may want to keep positioning as a companion to a sous vide machine, not as better than. yours is a very different product that does not produce the same output as a sous vide solution.

ex: trying cooking a hard boiled egg to specific consistency, or a delicate piece of fish to the same consistency and internal temperature (with no searing) in the pantelligent. hell, even in the steak example, you cant get sear to sear pink when the high heat is coming from the searing edge.

wake me up the the pan can tell the stove to manage/adjust the heat automatically.

Fish is absolutely great with Pantelligent; in fact, salmon is probably my #1 favorite.

Eggs (not specifically hard boiled -- huh?) are really excellent too. Low temperature scrambled eggs, omelettes, higher temperature fried eggs. It's a pan -- really versatile.

i guess you didnt understand my point. you do not obtain the same result in a pan as you do via sous vide. one does not replace the other.

have you ever used a sous vide machine? if you had, you'd probably better understand the point im making.

Yup, I have a sous vide setup. I don't use it. It's neat to do the eggs once or twice. I don't find it to be practical.

You're the first person who (a) evidently cooks a lot and (b) has a water bath setup that I've ever seen call it "impractical". It is vastly more practical than a smart frying pan; among other things, it cooks unattended, the same way a crock pot does.

it also controls the temperature. The pan doesn't. You also don't have to do much to clean up after, just throw the ziplock bags away. With this pan you (should) hand wash it. The pan itself isn't even close to being similar in the same class of build quality to that of a $50-$100 non-stick pan. The pan also doesn't work with induction cooktops.

I said this in another discussion, but I think this is a $200 fish cooker. I don't see the convenience. Not being able to work above 400 means you simply can't cook some things to the quality they deserve, like with steak- you can't get an amazing crust.

There are good reviews- but there aren't any reviews that say "I've been a cooking professionally for XX years and I think this is a game changer". You do, however see that in articles for consumer sous vide devices.

@compumike impractical... kinda like crapping up the posts comments about a completely different product.

please tell me how the product you're hocking can 'practically' cook a rack of ribs, brisket, or a roast.

or how about cooking/holding more than one serving at once? it cant.

we get it, you want your pantelligent product to take off. but saying it can do everything the sous vide does, just better/faster, is not accurate and comes off extremely biased.

you dont need to reply. you seem to like avoiding response to pertinent points and instead fall back to how great everything is re: pantelligent.

I saw the scallops demo[0], and it looked like a ton of fun. Obviously haven't had a chance to try it yet, but it looks like a great execution of a simple, but brilliant idea.

Looking forward to seeing where you go with this - there are some obviously cool next steps.

[0] https://www.youtube.com/watch?v=ScLOkv0ly9g

Oh cool, you found that! Yes, we had some messages asking for a full, un-cut cooking session, so you can see how the whole Pantelligent system works together, so we recorded the iPhone screen over Airplay and just made an 8-minute-long scallops video!

This looks like a great idea! Ideally though, with electric hobs, I'd like to be able to set the temperature on the hob and then have the pan kept at the correct temperature automatically(with the thermometer still in the pan not the hob).

Do you have a patent on this? Hopefully! I can see a big brand wanting to have a stove top that auto regulates the temperature for you so it stays at the perfect temperature exactly leaving your job only to place and flip

s/big brand/consumer ftfy

the technology should be in the stovetop/hotplate burner, not the pan, IMO.

Patent pending. Thanks!

seems legit...

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