I was naturally skeptical when I got invited to try out a new oven billed as a ârevolutionaryâ cooking experience. After all, Iâve tried all the smart ovens, souped-up toasters, and kitchen gadgets out thereâand they almost universally failed to impress me.
But after spending some time with the all-new Miele Dialog Oven, I now know what it mustâve been like for the first person who cooked dinner in a microwave back in the â50s, or who decided to vacuum-seal a breast of chicken and call it sous vide.
Simply put, this thing is amazing.
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 wavesâ frequency, amplitude and phase. Essentially, it both talks and listens to your foodâhence the name. As a result, it cooks evenly and quickly.
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 Mieleâthe third-generation co-owner of the German company that bears his nameâand I peppered him with questions that he graciously answered while I chowed down on gourmet food.
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…