What Is Infrared Cooking? The Science Behind Faster, Healthier Meals
Conventional ovens waste energy heating air, not food. The physics are simple: Direct heat transfer is superior.
Infrared cooking targets food molecules directly, eliminating preheating and cutting cooking time by over 50%. This isn't a marketing claim; it's a measurable outcome of better physics.
But the benefits go beyond efficiency. It's a strategic decision. You're preserving nutrients, reducing oil, and saving money on energy costs. The data is clear.
Are you still accepting obsolete technology in your kitchen, or are you ready for a more logical way to cook?
Read the full article for the data and analysis on why your cooking method is a strategic decision.
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