Karen Wheless wrote:

I'm rather skeptical of how this works with thick sauces (like chili).

You and everyone else. ;-)

This kind of stirrer is a very common piece of equipment in scientific
labs and while they're very useful, they become less and less useful as
the liquid gets thicker. I can't imagine any kind of magnetic stirrer
being powerful enough to stir thick chili or stew.

Yup, so far I'll put up a wooden spoon against most anything.


I've always thought a kitchen would benefit from a powerful overhead
stirrer, like the ones we use in the lab. It would be extremely easy to
incorporate one into a hood vent - just put the motor up inside the
hood, out of the way, with an attachment where you could clip on the rod
and paddle as you needed it. With an electric motor and various paddle
sizes, it would easily be powerful enough to stir a large pot of stew or
chili, and could work with different size pots and types of food.

Sounds great, need an invester?

I actually gave that idea to a friend of mine about 20 years ago.
Well, not in the hood but a device similar to what the SPAMMER has but
heavy duty. I gave him the basic specs and told him to market it and
we'd split. Needless to say, never happened.


--
Steve