The oven knows how to cook the food. It knows this because it knows how much energy has been put in to the oven, and how much energy was not put in to the food. By subtracting how much energy was put in, from how much came out, it obtains the kilojoules of energy the food absorbed, or the Gourmet Unit.
The technology comes form a company called Goji Food Solutions. This is the founder - he has a bunch of other patents, mostly focused in the medical devices, biotech and healthcare spaces: https://en.wikipedia.org/wiki/Shlomo_Ben-Haim
> The missile knows where it is at all times. It knows this because it knows where it isn't. By subtracting where it is from where it isn't, or where it isn't from where it is (whichever is greater), it obtains a difference, or deviation. The guidance subsystem uses deviations to generate corrective commands to drive the missile from a position where it is to a position where it isn't, and arriving at a position where it wasn't, it now is. Consequently, the position where it is, is now the position that it wasn't, and it follows that the position that it was, is now the position that it isn't.
* Direct microwaves at different parts of the food differently. That way you can cook some stuff lots while leaving other parts cold.
* Detect which parts of the food are cooked - by watching the absorption of microwaves across a broad range of frequencies, you should be able to detect chemical reactions that happen at certain temperatures - eg. ice turning to water, or raw egg becoming cooked egg.
Combine these two things, and you can cook food far 'better' - and get all of your meat to the perfect temperature while overcooking none.
Notably, I don't think you need phased array antennas to do this. A few bits of spinning metal to scatter microwaves in random directions could instead be controlled by servos and lots of maths to send microwaves in very specific directions.
And as long as you make sure you have feedback, you can realtime adjust the microwave power every few microseconds to do all the same things.
My intuition says phased arrays are the more reliable way to do this. Less moving parts and more control. As well, it feels like phased arrays in general are at a really good maturity to be used for this kind of application.
Clearly. The price reflects it (and puts it out of the budget of most markets), but I thing Miele is targeting reliable more than they are targeting low cost.
Because a regular microwave can't do what was described in the comment you're replying to? A microwave just heats everything - maybe irregularly, but not intentionally irregularly
> By regulating the oven’s heat in one place, you can cook the fish while the ice stays frozen. Another such example is making cooked and raw salmon at the same time, by focusing the oven’s action at specific areas of the salmon
