Comment

Comment by Robert Ray Miller on November 28, 2009 at 11:41am

All cooking technics present health risks of some sort. The question is. Is the risk factor greater than that of other methods? In the use of this device, I put my food in it. Put the lid/cooker on the bowl, Set the temp/time, turn it on and walk away till it is ready. I do not hover close to it as it runs. As it is glass. I can sit at the table and see the food from across the room. I would be more worried about a leaky Microwave. And for those of you who wonder about it. I DO NOT OWN STOCK IN THE COMPANY NOR DO I WORK IN ANY WAY FOR THE COMPANY! I use the product and like it as much as all other kitchen tools I use.

Comment by Chester Gates on November 25, 2009 at 4:41pm

Since my last post I've stumbled across these articles related to the safety of halogen....any thoughts?


From Time Magazine - ".....Two scientists at the University of Genoa, Italy, noted that the rays coming from unshielded quartz-halogen lamps can induce mutations in the DNA of bacteria......"


From the New York Times - ".....The Italian researchers, Silvio De Flora and Francesco D'Agostini, said in the letter that their small pilot study with 12 mice was not definitive, but that the results were striking enough to confirm the results of the cell tests and indicate a possible human risk......The scientists said results of such animal experiments did not always apply to humans, but they added that it was probable that halogen lamps could cause similar adverse effects on human skin......"



From the Scientific Commons - ".....The light emitted by halogen quartz bulbs contains a broad spectrum of UV wavelengths, is strongly genotoxic and is a potent inducer of skin tumors in hairless mice. By using a UVC filter, this light mimics solar radiation and induces a variety of genomic and transcriptional alterations in mouse skin. UV-related carcinogenesis involves depletion of antioxidants and glutathione in skin cells......."

Comment by NovavoN on November 18, 2009 at 6:03pm

Welcome Chet, and in deference to Mr Miller, I did a little more investigation and seems there's a lot more going on here in a positive way w/Halogen Ovens than when Micro's first heated up the culinary stage.
BTW, at some point go and check out a Sealer, can't say enough good things about it...
(no I don't have stock..;)

Comment by Robert Ray Miller on November 16, 2009 at 5:49pm

You definitely can go from freezer to oven to table in shorter time than conventional ovens and by and by you also have a very clear view of your food as it cooks so you don't have to open the oven to check on your food and let the heat out, increasing the cooking time.

Comment by Chester Gates on November 16, 2009 at 1:28am

Thanks for the feedback chaps.

Novavon: Slow cooker could also be an option, thanks for sharing your expertise.

Stuart: I do have a conventional oven, but with very little time on my hands with work and social commitments the fact a halogen oven can cook a roast chicken dinner quickly using 75% less energy than a conventional oven, and that no defrosting is necessary for cooking from frozen state. is very appealing. This could just be marketing propaganda, need to investigate these claims further.

Johannes and Robert, CZR Augusto thanks for the feedback.

Comment by Robert Ray Miller on November 15, 2009 at 7:41pm

I have one myself and my adult son calls it an easy bake oven. It we love it. It is not a do everything cooker there are some things every professional out there knows, having the right tools for the job is a must have. I do not mean to judge others who have replied to your query but I use this device because it can do most of it's claims very nicely and it allows me to do it without watching over it all the time. I am undecided if it is quicker than a Microwave though.

Comment by NovavoN on November 15, 2009 at 6:23pm

Sounds a lot like the industrial propaganda they handed out when Microwaves first hit,
and new technology (especially w/cuisine is always a little 'dicey' at first?).
ie. Microwaves can remove as much as 70% of vitamins from leafy greens.

Used to run NYC restaurants, former pro bodybuilder and still do Olympic triathlons,
plus I love to cook...
but don't have a ton of extra time, better to invest in a good slow cook/crock pot, an excellent (big) pressure cooker (Germans make the best imo), a rice cooker (I leave it to you to guess the best manufacturers) and a top of the line vacuum sealer.
Probably not as big an investment as you might think, but if you're looking to stay heart healthy w/minimum of effort, well worth it.

For daily usage, the slow cooker is best, follow one of the million recipes the night before and keep the earthen pot in the refrig. till the next morn, drop it in, start it up on your way out and that evening you've got Good Eats (and the house smells great)!

Rice cooker (does more than just rice) & pressure cookers are faster but still afford excellent, healthy, vitamin filled fair.

Lastly, the vacuum sealer (purchase the best), are great for leftovers that can be reheated in the bag, or rough/uncooked prepared foods & freeze to use later (in slow cooker, etc), or large prepared/cooked quantities ex. pasta & meatsauce, stews/soups, 8-10 chicken breasts) that can be divided into portions and used during the week.
Also terrific for taking tougher/inexpensive meats (bulk on sale), adding a marinade, vacuum seal and infuse it for a few days in the frig (or even freeze).
(after cooked) Comes out fork tender, savory and tasteful.

Know this sounds like a ton of work but it's really not.
(A Rotisserie is great too)

BTW, you still need fats in your diet, like a good olive oil & omegas supplements (if you're not a big fish eater).

It takes me 5-6 hours on a weekend day to cook for the entire month, w/nothing but light cooking duties or reheating left on workdays.

Comment by JS on November 15, 2009 at 1:57am

Don't get one. Just make easy stuff in an oven. And a halogen oven does sound a bit like a microwave... And I hate microwave-food.

Comment by Czr Augusto on November 14, 2009 at 5:59pm

I see... hm, you got me thinking too. I'm checking the pros and cons myself now.
I have no experience with these though, it'd interesting to read some comments.
Thanks for sharing