Description
Radio frequency cooking uses non-ionizing electromagnetic waves for efficient heating.
Technical
Dielectric heating occurs as water molecules rotate at the frequency of radio waves, generating heat. This method can heat food up to 10 times faster than conventional methods and allows for precise control, even heating, and minimal cooking loss.
Science
Primary Reaction
Dielectric heating
Sensory Profile
Aroma ()
neutralpreservedfreshcleansubtle
Wine Analogy
Like a crisp Sauvignon Blanc with subtle herbaceous notes
Coffee Analogy
Similar to lightly roasted Ethiopian beans with preserved floral aromatics
Perfume Analogy
Clean linen accord with ozonic top notes