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But how do you know that it’s actually (1) an improvement and (2) necessary?
For example: the rage in sous vide cooking has included active circulation. Sousvidemagic sold many, many units based on the assumption that thermal convection in a rice cooker was sufficient to the task, and that no active circulation was necessary. (This is the setup I use.) Now, sousvidemagic has added an active circulation element (air bubbler) to their unit.
Was that market pressure? Or does it improve the product? Is it necessary, or simply an extra expense to please the expectations of the consumer?
I don’t know – I want DATA.
I’m a little envious. My little office fridge only holds about 250 dollars of meat at a time. I try to help the circulation by opening the door once a day to pull out a beer…