Although from a cooking perspective we had our thoughts on how SteamCooking™ worked we had several scientific tests conducted to review what was actually happening.
Starting with a theoretical analyzes conducted by Neil Bulman-Fleming, BSC Physics from the University of Victoria, we were able to determine how the convection process was manifesting itself within the Turbo™ Cooker.
The tests measured the conduction from the pan and steam, the radiation in the cooking volume and other key factors – as well as studying the effect of the valve in the cooking process. The tests were sampled against how other cooking devices perform under the same conditions.
The conclusions determined that there is a coloration to the size, depth and volume of the cooking base versus the shape, size and volume of the Dome Cover.
For the complete reports click the link below.