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Designing a Better Toaster for the Home Kitchen

post #1 of 4
Thread Starter 

Hey Guys! I'm an Industrial Design student at MassArt, in Boston, and it's my firm belief that most toasters suck.

I would like to make a better toaster for the kitchen at home! So, I'm soliciting your help via survey -- it's relatively painless (10 questions, all multiple choice).

http://www.surveymonkey.com/s/GVZFF8G

I conducted a similar research project for another kitchen product a few weeks ago. If you're curious, I included the google doc link below. Basically, I was trying to figure out where people temporary put their pot lids while cooking. And moreover, if their current place for temporarily storing their pot lids bothered them.

https://docs.google.com/file/d/0B0Dc6sAevixqWlNUZVRCNFFXVEk/edit?usp=sharing

 

Thanks for all of your help!

 

-Z

post #2 of 4

I missed your survey, but as both a baker and a lover of toast, I can tell you what I want: Wide, long and deep slots. The width for bagels and thick slices (have you ever had Japanese 'fat bread" toasted? Toast heaven!) and length for my free form sourdough boules. Depth for everything homemade -- there's nothing worse than not having the whole slice toasted. 

 

I addition, a setting for just the inside heating elements so that bagels, crumpets and English muffins get the toasting where it's needed and don't scorch on the outside. 

 

Then if you can get it to toast consistently time after time, and have light, medium and dark settings, email me -- I'll buy six, =)  

post #3 of 4

How does the OP's design differ from the Dualit toaster?

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
post #4 of 4
I agree completely that toasters suck! One problem is the evenness of the heating elements. I'm a physician, not an engineer, but surely if we can put men on the moon, we could design a nearly perfect toaster. And the world would beat a path to your door. There is no temperature control. Only a timer, and not very good one at that. Does the temp at both sides of the bread need to be measure? Does there need to be some feedback from that temp to the temp of the heating element? What determines the brownness of toast? Does a food chemist need to be involved. I would pay greater than $500 for a home toaster that you could set and forget and not have to monitor all the time. Good Luck! Would love to hear and update.
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