(first post at http://groups.google.com/group/alt.c...92e08665aa5b1;
dumb Google timed me out and the other newsgroups were struck out)

Damn, I hate grills; they're for boneheads who don't care about
thrift, health, or talecraft. (Without a shelven moderator, food is
open to carcinogens, and unless the lid is also a stopper too much
heat will leak out or be idle overgrate.) The furthest kit would be a
inductive hob; there seem to be inductive pressure cookers but not
inductively-conductive-convective-radiative ovens. There don't seem
to be invective ovens other than the bare pressure cooker and steam;
oil baths if hot can't reach food's insides under outsteam so there
isn't a invective stove also. Radiative heating elements still warm
in wideband so food doesn't make for the best antenna. Therefore I
crave the inductive-invective-irradiative cooker (or heater); it would
be at pressure of course. A even-better medium than steam is a
smaller gas such as helium or hydrogen--if the latter catches on fire,
even better! Then a rare earth laser (erbia) can stoke the infrared
bands of gas and steam which would well seep inside the food (or
job). The whole thing would be so efficient (other than in any
transformers and lasing trap--but they would be by the outlet--and DC
is still better) thas when the food's inside is at 160 °F, the
cooker's inside would be the same, and its outside near room
temperature and easy to hold. I'd guess a turkey would take 2 mins.
tops, and a pizza 2 secs. Can it be done?

-Aut