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Last week,

invited me to the

office to try cooking on their stove. I walked away feeling like I'd just witnessed a revolution in cooking. If anything, I think the company has been understating how much this tech will change things. So let me try:

11:01 AM · Sep 3, 2024

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Nish

@nterminus

Sep 3

People here may not know, but making food is my biggest hobby. I spend a lot of time trying out new recipes, and was making ice cream semi-professionally for a few years. I'm always learning about the latest kitchen gear, and I'm very excited about this stove for a few reasons.

0:02

1) You probably hate using stainless steel because stuff sticks so easily. Here's me cooking an egg on a regular stainless steel pan on the

@ImpulseLabs_

stove. Note that it's cooking (and even browning on the bottom) without sticking at all; I could flip it without a spatula.

Controlling temp and power delivery removes the need for nonstick, because food does not stick if power is controlled. Remember the Hexclad videos with the sliding egg? Those were fake, this is real, and results don't depend on the specific pan (as long as induction compatible)

2) Food safety: all of your pans now have a "keep warm" mode. You can leave food on the stove for long periods of time and know that it's being held out of the danger zone, above 140F.

3) Any pot is now a Dutch oven, or tagine (close the lid, set a temp, and the humidity will increase). Or a slow cooker (just dial in a temp and power will adjust automatically).

If you used a pressure cooker with this stove, you would now have Instant Pot-like controls (if they let you program multi-stage cooks, I'm not sure if they do yet). Except for the stirring/blending functionality, you now also have a Thermomix.

4) I also believe this could change the frenetic culture of kitchens today. If you've left a pot on the stove for too long, you're familiar with this problem of burning food. This is partly why professional chefs have to be maniacally precise about timing.

Instead, with temp control and auto power adjustment, chefs can let their rate-limiting steps catch up without stress.

Anyway, I'm really excited to use this stove, and see how others do too. Unlike sous vide and the combi oven (similarly revolutionary tech IMO), the professional culinary world isn't seeing this first.

We're all going to see this at the same time, for the first time. There will be more recipe development (tempering chocolate, sugar candies?) and creativity ahead as we explore this new frontier of food.

I'm not an investor in Impulse FYI (they don't do biotech/health stuff in any case) -- just a friend of the co and very excited about this stove.

I looked at their website. Was difficult to see how it was much different than any other temp control induction stove. Maybe slight performance boost - but hard to understand why this would "change things" vs just being a marginal improvement.

Can't wait for prices to fall on these units. How is the Impulse unit different from, say, the Breville "Control Freak", or the Electrolux induction top (which also use temp sensors).

Lightspark CEO

sat down with

from

to discuss what’s possible with

@Lightspark

and why it's time to move beyond the 1970s payment technology still in use today. Watch the full interview here: youtube.com/watch?v=4jQErN

0:21

Kanji collab wen

Divya Dhar Cohen, MD/MBA/MPA

Nice review

for

's company! I'd love to try it someday.

Jacob

@JacobJaber

Sep 3

Hopefully it’s smart enough so you never have to worry about leaving the stove on after you left the house

My wife and I love our induction stove, and it doesn't even have all those features. Some people feel like induction is a scam to trick people into giving up gas, but now that I have induction I don't want to go back.

Whoa. This might knock one of the many books I’m actively not writing off its imaginary shelf - “The Distracted Chef: How to make great food without burning down the house.”

This sounds very cool and want to check it out myself… I was so bummed that June oven went under, they had one of the best UI I’ve seen in a hardware devices, I could use it fluently the first time. Touch space but I feel like a new stovetop tech could be easier for people to

have me over and I can verify Impulse steak cooking capabilities

Quote

Deva Hazarika

@devahaz

Sep 1

Did stuff x.com/devahaz/status…

love this breakdown. Thanks for sharing. Can't wait to try the stove!

This is cool, looks fun!

Love this and I’m planning on ordering. Do they plan to build out a “rectangle” burner option for large griddles? The Samsung induction range had that and was a super nice feature.

Fast Company

@FastCompany

“Food is constantly moving forward, constantly. You can’t stop innovation.” Watch

@MarcusCooks

create five innovative recipes inspired by companies in #InvescoQQQ ETF.

How can we get one?

I'm more excited about this than I should be...I generally cook at home to ensure I'm eating well and know all of the ingredients, this would be next level control/ease. Eye watering price point, but damn it's a nice kitchen gadget.

This looks good

Yes but every desi mom will dismiss this immediately as you cannot finish cooking your roti over an open flame. Back to the drawing board I suppose..

Is this the one that uses an internal battery to be able to do higher kW output than a typical stovetop burner?

Electricity is getting less reliable over time and has let’s you diversify into other energy sources. Lights are out but at least you can cook.

Does this stove differ from other induction stoves in significant ways?

They should hire you to rewrite the copy on their website

What you described is a lot more compelling than the current pitch

Hard to trust a startup with a $6000 appliance you want to get 10 or 20 yrs out of. It connects to WiFi and gets OTA updates. Will it get bricked if the company goes under? That big screen next to high heat seems like a recipe for unreliability.

Super excited about this. Do they make an oven unit yet?!

How would this work with a wok? Any accessories to be able to use a wok on it?

one thing they still NEED to do is make the top surface planar, otherwise it's horrible to clean.

testName

@t3stNam3

Sep 4

But how can i char my tortillas without an open flame?

Ronak Kumar Mallik

@ronak

Sep 3

How is this different than induction cooktops/ranges available now?

Exciting

So jealous

Sounds great. Any issues with lithium battery fires?

very cool! thanks for sharing.

How is it different from this?

The Ztove hob | Set the temperature and experience freedom

From ztove.com

Fast Company

@FastCompany

“Food is constantly moving forward, constantly. You can’t stop innovation.” Watch

@MarcusCooks

create five innovative recipes inspired by companies in #InvescoQQQ ETF.

Wait till you use an oven - way more awesome !

Mogli

@adolf_himmler22

Sep 4

Really? Put more power into stoves ... it will change tech. Come one ... we need solutions that will decrease our energy demands. Ohhhhh ... we have that, that will be 1k. I have systems running, but the public will not see it, because of politics.

Pthomas McDwoberford

@pthomasmcd

Sep 3

I'll buy a kitchen appliance with an internet connection the day hell freezes over

Gas stoves work when there's no electricity, & the power company or others can't turn it off remotely. When I buy a tank of propane it can't be pumped back out. That's a problem with new electronic technology. You don't own it, it owns you now. Keep your social credit score up!