Hi ChefSteps, my name is Jonathan and I'm an engineer at a company that is releasing a new type of induction cooktop that comes with a liquid bath the locks into place above the cooktop and uses temperature feedback to allow for precision techniques like sous vide. When not using that bath, you can use it just like any other induction cooktop with your own induction-ready pans and pots. We don't have a circulator in the bath so you can also cook directly in it, allowing for extractions, infusions, broths, and fermentation. Here are two chef steps recipes that I like to cook directly in the bath:
We've completed our first production run and we want to get it to chefs and home cooks at significantly less that retail so we're selling the ones that we already have in our warehouse on Kickstarter. We're going to use the funds that we raise to begin production on some new "tops" that will lock into the induction cooktop like the the liquid bath does.
