Nathan Myhrvold’s Recipe for a Better Oven
5th July 2014
Most of us bake, roast, and broil our food using a technology that was invented 5,000 years ago for drying mud bricks: the oven. The original oven was clay, heated by a wood fire. Today, the typical oven is a box covered in shiny steel or sparkling enamel, powered by gas or electricity. But inside the oven, little has changed.
Well, except for me — if it can’t be cooked on a range or in a microwave, I don’t eat it. But it’s a problem for other people.