Sanyo is already pretty big on induction heating (IH), but the company seems to think it has found an even better way to speed up cook times while still producing food that's (presumably) edible, announcing what it claims to be the "world's first" microwave / IH oven hybrid. Dubbed the Enegreen, the oven doesn't simply offer two ways to cook your food, instead putting both cooking technologies to use simultaneously, with the IH component cooking food from the outside in and the microwave cooking from the inside out. Supposedly, that'll translate to about an 85% reduction in cooking times -- for instance, cooking a hamburger in just under two minutes. As its name suggests, the oven is also aiming to cut more than cooking times, promising a 37% reduction in CO2 emissions compared to other induction ovens. Not surprisingly, all that near-instant satisfaction won't come cheap, with the Enegreen oven set to demand 624,750 Yen (over $5,000) when it's released in Japan this April.

[Via Far East Gizmos]

In a patent filing that appears to belong to Philips, an inventor is attempting to lock down the secret to no-look cooking, giving hope to clueless culinarians everywhere. The patent focuses on a method for determining the very moment during the cooking process in which the food "has reached a ready state," and seeks to use precise scales in an oven to determine exactly how much water has left the foodstuff and converted into steam in order to determine just how dry, crisp, and / or ready to devour it is. Of course, this fellow isn't the first bloke to iron out the details of automatic cooking, and interestingly enough, it seems this idea itself may have already been in the works, so we'd highly recommend consulting the folks behind Daewoo's autonomous microwave (and the subsequent technology) before boasting too proudly.

[Via NewScientistTech]