Post
Conversation
![David Watson 🥑](data:image/svg+xml,<svg xmlns="http://www.w3.org/2000/svg" width="96" height="96"><rect fill-opacity="0"/></svg>)
Post your reply
hmm... i bet you can sous vide rib eye steak on that stove too and then finish it with a pan sear
why must you torment us with these videos when we cannot get our stoves until May
Did you do this by swapping the eggs back and forth between the pots? Or just flipping the dial up and down at the beginning of each cycle? Thinking about automation...
Yeah without a circulator as the entire bottom of the pot is the same temperature
You guys should allow open source cooking patterns to be airdropped to the stove
Talk about open cooking
Beautiful!
Quote
Abe Murray
@abemurray
Replying to @sjforman and @sdamico
All worth it for the perfect egg 
Does it hold perfection hours later? Or must be eaten right then?
Does it hold perfection hours later? Or must be eaten right then?
Did you have to manually handle the period temp settings or can you just program it?
Curious mind (me) inquires: is there a scale function possible? Ever been asked to reduce something by half? Might be nice to throw a pot on there, tare it off, add whatever you’re supposed to reduce.
Nice big screen there might be the kind of place you could run a recipe app
Show more
someone should open a cafeteria for people to try these food cooked on impulse
I thought it was just 100C for a while then 30C for a while to finish. Who on Earth has time to stand there transferring back and forth 8 times every 2 minutes, that would be crazy! 
YOLO goes both ways!!
YOLO goes both ways!!
This is the unit that will get me to give up my gas hob. But is it ever going to be available in Eurostan?
Interesting. Could you use this as a makeshift thrrmocycler for an at home PCR?
This is going into my new project!!! What oven solution do you recommend? And, how do I explain to my wife that I'm trashing her La Cornue?
Cook eggs in a steam basket instead; steam is always 100°C/210°F, and water won't leech into the egg or vice versa, altering boiling temperature. Timing matters less than boiling, too. 12-15 minutes and you're done; no gross smell or green yolk.
Fitting, if you can afford Impulse you can afford eggs in this economy/birdflu scenario! Jokes aside, I aspire to afford Impulse, just not the right kitchen at the moment (cooktop on the stove).
Dude fucking stop!!! I shouldn’t buy a $5k stove but you have me going to your site daily
Have just read the cookbook that came with my Wolf steam oven. Apparently it’ll hold an 86 degree steam setting.
If I can program arbitrary temperature profiles I will never buy another stove
And please, make an oven
I skimmed the paper, seems overly complicated for what looks like sub-par boiled eggs.
Pierce the rounded end to allow the egg to fully fill the shell (and prevent gas based breakage). Pot of water to boiling and a splash of vinegar and put in x large / Jumbo eggs for 5½ mins.
hey a bit of curious, is the shell hard to peel? cause using sousvide thats usually the case with perfect boiled egg
Is it possible to program it to alternate for you? So the stove does the alternating for you?
Gonna guess the difference between the best boiled egg and worst boiled egg is smaller than any other food we can eat
Are you shipping with a cookbook that includes recipes which utilize static temperatures?
Will there ever be a standard size range/oven in the future? We JUST re-did our kitchen and I don't want to put new counter tops in for this stove no matter how much I want it.
would be cool if it had a api or something to controll the temp via python or something 
Do the induction burners run DC or AC? I read AC generates noise in 3-ply pans.
Was it annoying to peel though? I‘d rather have easy to peel decent eggs than annoying to peel eggcelent eggs.
A cheap $14 egg steamer does boiled eggs consistently better with even less effort and also does poached eggs too.
Sometimes a specialized tool is the right way to go.
I love all the technical stuff but I despise the touchscreen. Touch anything in a kitchen setting where things get wet is just annoying.
I'm sorry to be that guy again but, how did you cut these eggs? Did you use your thumbs and rip them apart? 
I've read somewhere that if you slap a chicken at 20.000km/h you turn it into fried chicken instantly
Get a knife!
Also, seriously, the two temperatures here are boiling water and tap water with a bit of hot tap water mixed in (and then replaced with cold as the eggs heat that pot up). Hard to see the use for precise temp control without the ability to cool.
This another very stupid tiktok challenge.
Using 6+ times more energy to boil an egg.
