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The chefalarm has a timer and can keep track of min/max temps. The biggest functional difference would be if you need a low temp alarm, like if you're monitoring food holding or if you're worried about your sous vide machine crapping out and ruining something. If your use case is really just, when is my food at temp, which is 99% of the time, just get the DOT. I have one, it's not cheaply made or anything, it's totally solid, it just does one single thing well. That said, the chefalarm comes with the bigger/longer 90 degree probe instead of the little straight probe. And I ended up buying one of those anyway and like it better (extra 15 bucks or so), which almost makes up for the price difference.
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Nov 28, 2015 23:14
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bird with big dick posted:
Speaking of repairs/service, How is your anova chamber vac holding up?
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Jan 1, 2023 00:07
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Boy I bought a few of the Oxo nonstick pans/pots that are recommended and am supremely disappointed. The lids all trap disgusting water in the edge and can't be cleaned. In fact one of them started bubbling THROUGH the lid while boiling a little water for some pasta. They're nearly as bad as the Calphalon patented Sewage Trough (tm) in every Calphalon lid! Try it today! After one cook, it'll never be clean again, guaranteed! Why is this so loving difficult?
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Mar 21, 2023 17:55
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I don't think I've ever seen nonstick with a solid metal lid though. Maybe I can find some generic metal lids that would fit, I'll have to measure them exactly.
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Mar 21, 2023 18:14
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Other than that $1500 Breville, has there ever been any manufacturer that actually puts a decent sized induction coil in their stoves? Every picture I've seen of a flour heat test on induction is like a 5" circle in the middle of a 12" pan. I don't think I've ever seen a picture of an induction burner on a real stovetop actually heating the whole pan, at any price. Even if you had 10,000 dollars to spend on a stove I don't know if you could buy one with an actual 10-12" coil for a full size pan.
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Mar 21, 2023 19:00
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