Can Hot Logic really COOK??

July 15, 2014 - 6 minutes read

As brand new technology, Hot Logic requires a bit of a learning curve for new users. Like adjusting to electric stovetop burners rather than gas, or switching from a regular convection oven to a cast iron oven, Hot Logic’s slow cooking process takes a little getting used to.

But make no mistake: Hot Logic is an oven – and a slow cooker. And yes, it does cook food, in addition to reheating. It does both really, really well, and without any extra effort from the cook (that’s you).

So what, exactly does Hot Logic cook?

Well, most things, with a few notable exceptions. But the more important question is how it cooks, which is conductively. In other words, transferring heat directly to the food, rather than through the air around it (convection)  or through microwaves.

The key to opening up a new way of cooking with this tech is to understand how conductive cooking works. Some dishes – like meat on the bone, or potatoes – need to be prepared a little differently to cook in Hot Logic’s ultra low heat technology.  To thoroughly cook, there needs to be contact with the bottom of the pan, which in turn has direct contact with the shelf (that’s why you need to use flat-bottomed pans). Hot Logic’s technology creates a thermal bond between the hot plate and the meal.

When cooking raw food, that means food that needs to cook more – e.g. meat – should be on the bottom, with any veggies piled on top or around it. When cooking large, hard tubers, they should be cut up into smaller pieces and submerged in water or stock, to give them the most conductive heat to cook it. Similarly, meat on the bone usually needs to cook in liquid to cook all the way through.


Here are a few notable examples of what it does cook, and how:

Raw chicken & fish – chicken breasts are a simple no brainer in Hot Logic. They cook evenly, and don’t dry out. You can even layer veggies in with them for a complete one-dish meal. Chicken on the bone can also be cooked all the way through, but it’s done a little differently. Either cook only one or two pieces at a time, or submerge them in water or stock to thoroughly cook them. One piece by itself in a dish will typically cook all the way through. You can also toss a pile of drumsticks or wings in a container, and cook them most of the way through on the shelf as an alternative to parboiling them for grilling.

Raw pork – pork, either in steaks or on the bone, cook exactly the same way chicken does. Parboiling ribs in broth or a marinate on the shelf is the perfect way to prep ribs for grilling.

Beef – same rules apply here as for chicken and pork, with the qualifier that Hot Logic is a slow cooker. In other words, if your’e looking for a way to sear up a raw steak, you need to pull out the grill or skillet. Hamburger, hot dogs and small roasts are ideal walk-away-and-forget-about-it meals in hot Logic.

Fresh veggies – raw veggies are Hot Logic’s specialty. Regular veggies, like peas, peppers, green beans, sweet corn and summer squash, cook to crisp perfection. Veggies that require a little more cook time – like carrots and potatoes – need to be cut up and submerged in water to cook all the way through.

Eggs – frittata is one of my favorite things to make with Hot Logic. Add veggies, seasonings, whatever; it always turns out tender and delicious. You can hard boil eggs easily by submerging them in water, or you could slow poach them the same way. You could also slow-fry them by just cracking the eggs straight into the pan. The options are pretty much limitless.

Breakfast grains – whether you’re a grits fan or love instant oatmeal, Hot Logic is the ultimate overnight breakfast machine. I have several recipes for  overnight oatmeal which use steel cut oats, powdered milk, fruit, flax seeds and whatever else I care to throw in. It’s the perfect power start to the day.

So, what does Hot Logic NOT cook?

It’s a pretty short list:

Beans and rice - navy beans and the like are just too dense, and require high heat to be broken down. If you pre-boil beans on the stove, then finish a bean dish – such as baked beans – on the shelf once the beans are mostly cooked, you’re in business.

Whole potatoes – for reasons mentioned above. Quarter them and toss them in water and they’re nice and tender.

That’s all I’ve found so far. I still need to test cooking pasta and legumes – be sure to stay tuned.