My name is Patrick and I have been a fan of ChefSteps for four years (I joined on December 4, 2012). Over the years, I have made many of your recipes and have even gone as far as identifying some of the kitchen equipment you use in your videos and, much to my wife's chagrin, buying them online. ["Honey, you don't understand ... I _need_ a Mettler Toledo jewelers scale and a Vollrath induction range."] And, yes, I have a Joule which I picked up at the Goop pop-up store in Santa Monica.
So, please know that what I am about to say comes from a place of deep respect for ChefSteps: you really should revisit the recipes that use an oven and test them in a conventional oven more like what your community members have in their homes. As the comments for some of your recipes point out (e.g., pecan pie), what works perfectly in your professional Rational combi oven doesn't work so well in a (cheap) apartment or home oven.
Just my 2 cents. Keep up the great work.
