Teppanyaki-style grill gets a face-lift

CDS's Cook-N-Dine teppanyaki-style cooking surface uses a redesigned heating element for consistent cooking


If you've been a reader for a while, you may remember the Cook-N-Dine teppanyaki-style cooking table, whose patented design allowed you to sear and saute meats and veggies on the same surface from which your guests eat. The trick to the Cook-N-Dine was in its reaction to being heated: the center of the table turns slightly concave when it's heated, trapping all of the juices in the center as the food cooks.

CDS, inventors of the Cook-N-Dine, have redesigned its patented line in this new family of indoor cook tops. The features that made hoards of customers fall in love with the Cook-N-Dine are still there, but one has received a significant upgrade: the heating element has been redesigned to double the effective heating area.

The table, made of 304-grade stainless steel, reaches temperatures from 120 up to 430 degrees Fahrenheit. Foods are seared quickly, retaining their juices and staying moist. The surface reverts back to its even shape after it cools, making it easy to clean, and because it operates using electricity instead of gas, there are no open flames.

If you need a reminder of how the patented system works, or if you're just interested in learning more, you can visit the Cook-N-Dine Web site here.

About the author

    Jenn Lowell spent her time at the University of Colorado building robots and other toys before earning her graduate degree in mechatronics and mechanical engineering. She is a self-proclaimed lover of anything that runs off of electricity and has moving parts or motors. Currently pulling double-duty as a high school science teacher and freelance blogger, she has free time seldom enough to deeply appreciate the modern technological conveniences that give her more of it. She is a long-time recreational blogger currently living and working in Brooklyn, NY.


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