Hands-on with Bose's new super high-tech cooking system
Special Features: Hands-on with Bose's new super high-tech cooking system2:58 /
Bose is partnering with an unnamed major appliance maker to deliver a new stove top that uses patented induction technology to deliver a near-perfect cooking experience.
[MUSIC] For ten years we've been working on a cooking system that overcomes some of the most fundamental problems in home cooking. We've never shown this to anybody. I'm going to ask you to do something that you would never ever do. With a regular pan filled with boiling water. I want you to put your hand underneath this pan and hold it. Wait, wait, wait. [LAUGH] Under it like that? Yep. What do you feel? Nothing. Put your hand on the cooktop. [BLANK_AUDIO] So it doesn't matter how long you cook and it will always pass that test. All of the energy is actually going into where it's needed, which is the surface that cooks food. Not into heating up the outside of the pan or heating up the cook top. This is a pan that has multiple patents associated with it. You need the pan. You do, it's a system. There's no way you could deliver these benefits if you separated the two things. So, there's a really cool, no pun intended, insulation technology inside that uses a couple of different materials, but there's one very special material, it's called aero gel. Aerogel is the world's latest solid. And we're using it in a very special way here to get the incredible insulation you just experienced. So this is using a form of induction heating so the power amplifier underneath here produces a powerful magnetic field. Which heats up Ferrous metal, which is bonded to the inside of the pan. This has wireless communication between the pan and the cooktop, and we have a thermal sensor that is welded to the bottom of the pan. We can very, very precisely control heat. So I just turned this up to a temperature that's perfect. For making what's considered one of the most difficult things in cooking, which is a crepe, and it took like ten seconds get there because it poured, it dumped all of its energy in there, and then it stopped on a dime when it got to the right temperature. Even when I poured the cold batter in, right? That would normally dump the temperature of the pan down below to what is ideal for a crepe. But it sensed that and you couldn't see it, but it just put three thousand watts back in to bring it right back up to the correct temperature, right? This consumes less than half of the energy of the most efficient systems on the market. We're in the process right now of selecting a global partner, somebody that already distributes, markets, and sells cooking systems. The other way that you could imagine this going into a kitchen is built into a wood countertop, because it never gets hot. [MUSIC]