Traditionally, food is cooked at a high temperature on a range, grill or oven, until the center reaches a certain temperature. This high temperature rapidly heats the outside of the food before the center reaches the desired temperature, requiring careful attention and often leading to unexpected results. 

Precision cooking involves heating the entire food to an exact temperature – for example, cooking a steak to exactly "medium" (131℉). Once heated, the food is often finished with a sear, adding a pleasing texture to the surface without increasing the core temperature. 

The result is better, more flavorful food.

Precision Cooked Steak The entire steak is medium rare. Notice the natural juiciness and thin band on the outside, which adds more flavor and texture.

Traditionally Cooked Steak The outside is starting to burn and the edges are full of gray, dry meat. The inside is uneven and juiciness is lost to the cutting board.

Precision Cooking makes cooking easier, too: 

• Food cannot overcook. In precision cooking, food cannot exceed the temperature to which you are cooking it, allowing you to focus on what’s more important. The food cannot overcook, so you can simply leave your food until you're ready to sear, plate and serve. 
• Results are predictable and replicable. Precision cooking takes the guesswork out of setting the right temperature and allows you to cook the food to your exact preferences.  

Sous Vide

Sous vide is one of the most well-known forms of precision cooking. French for “under vacuum”, sous vide's name suggests that in order to achieve sous vide results, you must follow the sous vide method. The key to a juicy steak, however, is the ability to control temperature precisely.

“...the defining feature of sous vide is not vacuum sealing, it is accurate temperature control...” – Modernist Cuisine 

Unfortunately, sous vide is not designed for daily use:  Requires other tools: Sous vide requires plastic bags, thermometers, rulers (to measure thickness), and a pan to sear in afterward. Cinder is all-in-one.  Cooking in plastic bags: Sealing and keeping bags immersed in a water bath is inconvenient.  Guessing cook time: There’s no definite way to know when your food is completely cooked.

Cinder: The world's first electric grill

Cinder is fast

No pot of water to pre-heat, no extra time at the end to ensure doneness. Cinder's cooking plates preheat at 1℉ per second and know the exact moment when your food is done.

Cinder is easy 

No bagging or preheating required. Just place your food inside, close it, and press cook. Guided by our iPhone app, you'll be able to cook each meal exactly to your preferences.

Cinder is all in one

Capable of reaching temperatures between 80-450℉, Cinder allows you to sous vide, saute, and sear your meal in one appliance. Our dishwasher-safe drip tray captures oils and juices as it cooks, making cleanup simple.