Comment by messe

Coleman stove. Mine lives in the back of my elderly Range Rover along with the recovery gear, a kettle, some dixies, and some basic staples (tea, coffee, aeropress, instant noodles). I've always got a few litres of drinking water, and in any case I live in Scotland where you're generally not terribly far from perfectly drinkable water that's just sitting right there on the ground often spilling majestically over rocks and waterfalls which are slippy as hell when you go to fill the dixies and which you will get to experience right up close, considerably closer than you intended.

There is nothing like sitting on the tailgate up at a remote hilltop site on a pleasant spring day, drinking a cup of tea outside in the sunshine while you wait for the third attempt at a firmware recovery on a radio repeater to finish, contemplating chucking some sausages on for lunch.

Except, possibly, sitting inside the transmitter shed has it gets buffeted by storm winds listening to the rain battering against the roof and drinking a nice hot cup of cocoa as you wait for the 17th attempt at a firmware recovery to finish.

And if you run out of the expensive special magic Coleman fuel, it runs just as well on mogas so you can pop the inlet hose off the injector rail, scoosh some into the stove tank, and get right on back to cooking your dinner.

Me? No, I'm going to be out on site all day long, I won't be in your Teams call. Tell you what, want to come with? It'll be good for you to see some of the hardware in use. Grab a steak or something to do for lunch.

I do not care much about the Maillard flavor, so even when I was using a gas grill I was using the kind with indirect heating, where the grill is enclosed in a box that has one opening on the bottom, where you put the flame. The opening is laterally from the grill, not under it, and it has a wall separating the grill from the flame.

With such a grill, the meat is cooked only by the hot air that comes from the flame without contact with something at higher temperatures, so the meat is browned only moderately at most.

Nowadays, I can cook meat in a microwave oven in a way that makes it pretty much equivalent with the meat cooked using that kind of grill with indirect heating.

I cut the meat in bite-sized pieces and I put them in a glass vessel covered by a glass lid, without adding water or anything else, except salt and seasonings spread on the meat.

Then I cook the meat in the microwave oven, using a low power, e.g. 400 W, and long times, e.g. 20 to 25 minutes for chicken meat and around 30 minutes for turkey meat.

I consider that meat cooked in this way has an optimum taste, but of course preferences vary.

Inbound anecdote.

Dad worked for Corning; when they hired him, he bought a house one town over. It came with a Corning electric range in the kitchen. This was effectively four electrical resistance grids embedded in a giant sheet of pyroceram.

Like an induction cooktop, there is no visible indication that the "burners" are "lit", unless you looked at the control panel off to the side.

Somewhat like an induction cooktop, only certain cookware was compatible with it. Luckily, the primary requirement was "the bottom needs to be flat". You might be surprised at the number of pots which have concave bottoms... or develop them over time.

UNlike an induction cooktop, it does get up to arbitrarily high blackbody temperatures.

Pretty much every accident you can think of synthesizing from these conditions occurred. Nobody in my family would ever buy one. (I love lots of other Corning products.)

Oh, and as for the easy-to-clean surface? Very true... as long as you ignore the case of scorched proteins. Anything else, you wait for everything to cool and then wipe it with a slightly soapy sponge, then mop with a damp cloth. I don't remember the night the grey scorchmark appeared, but it lasted about fifteen years. Then Dad sold the house.

Is Corning glass the one used in smartphone?

Neither did Gottfried