Merry Christmas and happy new blog sponsor.
Thanks to the visionaries at Samsung, Auckland Food Blog now has corporate
support, principally in the form of a new oven currently residing in my kitchen
and probably writing its own blog it’s so freaking clever. What would you say
if I told you that the hob can boil a pot of water in less than 90 seconds? Or
that the oven can simultaneously cook two different things at two different
temperatures?
‘Induction cooking’, everybody. It’s the
new thing. The stovetop looks a bit like one of those annoying ceramic ones
where you can never get the temperature right. But it has the precision of gas,
so you can get it exactly as hot as you want it and then, you know when you
want to turn a ceramic cooker down quickly but you can’t because once it’s
heated up it stays hot for about half an hour? That’s not a problem with
induction because the element doesn’t
actually heat up, only the food inside the pot.
I know, you probably have a lot of
questions. But I don’t want to overwhelm you with info straight away, so how
about I slowly back away from the infomercial precipice and come back to some
of this stuff over the next couple of months. Until then, here’s a picture I
took for a buddy who didn’t believe the thing about the non-heating elements. It’s of a pot simmering on the stove with a chunk of ice sitting next to
it on the element, not melting. I know. Don’t spend too long thinking about it. All I need you to get your head around right now is that as well as TVs, mobile phones and cameras, Samsung also
do home appliances: very very good ones.
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