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Comment by ifelsethen | Hacker News Reader

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.

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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.

@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.

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.

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