Posted By: Larry Greenberg Wednesday, 3 March 1999, at 6:58 a.m.
I'd like to hear some responses to the following question:
Do you think it would be a valuable asset to have a piece of equipment which allowed you to saute by temperature. That is, instead of setting your stove to low, medium, high, you would set it to 350 degrees or 212 degrees etc. The saute pan would be heated to whatever temperature you selected. You could put a pot of water on, set the device to 212 degrees and watch the water boil all day (until you altered the setting or added product.) What sort of temperature range would you want to see in a device with this capability?