The new Miele Dialog oven cooks by ‘listening’ to your food—and it’s amazing

I was naturally skeptical when I got invited to try out a new oven billed as a “revolutionary” cooking experience. After all, I’ve tried all the smart ovens, souped-up toasters, and kitchen gadgets out there—and they almost universally failed to impress me.

But after spending some time with the all-new Miele Dialog Oven, I now know what it must’ve been like for the first person who cooked dinner in a microwave back in the ‘50s, or who decided to vacuum-seal a breast of chicken and call it sous vide.

Simply put, this thing is amazing.

Credit: / Keith Barry

The Miele Dialog oven

In addition to traditional baking and convection, the Dialog adds another cooking method: Radio frequency. Much like an ordinary microwave oven, the Dialog uses radio waves to heat up food. But it also monitors how much energy the food absorbs, and responds by adjusting the waves’ frequency, amplitude and phase. Essentially, it both talks and listens to your food—hence the name. As a result, it cooks evenly and quickly.

Essentially, it both talks and listens to your food
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Sure, the science sounds cool. But the proof is in the food, so I headed to Germany for a dinner demonstration. As luck would have it, I sat next to Dr. Marcus Miele—the third-generation co-owner of the German company that bears his name—and I peppered him with questions that he graciously answered while I chowed down on gourmet food.

Credit: / Keith Barry

The buns on the left were cooked in the Dialog. The cakes on the right were baked in a traditional oven. Look at the difference in color and doneness.

Dinner started with what I assumed were steamed buns, colorful and fluffy with warm, liquid centers. As it turned out, they were cooked in the Dialog, which heated them to a uniform temperature…

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