Some questions before I pull the trigger.
I am pretty impressed by looking at the concept and I am thinking of pulling the trigger on the 36-inch one in the next month or two. I have scoured a lot of YouTube videos and Instagram posts so far.
Currently, I do use the Breville control freak quite a bit, so I have an idea of the technology somewhat.
Would the current unit be able to utilize the food probe which is in development or should I wait for a few months to make sure that it does? Would there a newer version of the hardware requirement to allow that?
When I use the temperature control is there a way of regulating the heat intensity as well? That would typically define how fast the pan reaches the temperature. When I am heating butter to melt it and make ghee, putting it at full intensity will make it bubble pretty dangerously. I know that by experience unfortunately.
I know there is some sort of a plan of having a griddle on two burners to have a big cooking surface. I do use a 15-inch cast iron circle right now to make thin Indian crepes-dosa . I'm guessing this would be a tri-ply steel or cast iron surface - can we get some idea on the details of the same. Or has anyone used something similar which works? Because I have tried with my current cast iron and even if I heat it slowly I cannot make things bigger than 9 in on an induction based on the size of the coil.
Also I live in the Chicago suburbs - is there a model in this area which I can actually go and look at?
Thanks