The next big thing after sous vide

Now that circulators (and vacs to a lesser extent) have made there way from comercial kitchens to early adopting homes, what equipment/tool do you think will be the next to make a similar jump and why? Combi/cvap, centrifuge, liquid NO2, blast chillers, something else entirely?

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Brendan_Lee_56950

I think indoor grills/salamander type gadgets. So many people live in places they can grill or don't have the space so an internal device with a very high heat output would be a hit I think.

HammeredChef_DEFINITELY_does_NOT_work_at_22134

I agree with Brendan on the salamander device and I think another item is the combi oven. I have the little Cuisinart combi oven that I used for thing liked the CS Steamed buns, they turned out awesome. If a reasonably priced more sophisticated model were available I would be all over it....

Rob

A_Saunders_30503

I was thinking about salamanders but I think fire-codes prevent home users from moving thy direction, at least any more than broilers and searzall/torches allow us to now. I'm wondering if there is some odd device like a thermomix or pacojet that the chefstep people use all the time but most of us don't own or may not have heard off.

Tim_Salazar_36007

This is a great question! Consider this market research

There is still a lot of room for growth for sous vide; we're probably still trying to reach an early majority and that gap is real. The way we think about what tools should be great opportunities in the kitchen are the ones that solve real problems. The next big thing could be a tool, but there are also tons of areas that affect people more widely, and they typically fit in the framework of which barriers can be reduced in areas of skill, ingredients, tools, or time. So, how's that for a non-answer? But really, we don't know what the next big thing will be but I'll put my user researcher hat on for a moment: What are the biggest problems for you in the kitchen?