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