Appears to have stalled. The group behind it hasn't updated their site since 2017: http://rfenergy.org/press-room/
I wanted to buy a microwave oven with these two features:
a) Panasonic-style inverter tech - actual granular power control rather than just pausing for 10 seconds now and then (ultra-low frequency PWM) when running at less than 100% power.
b) Sharp-style "start immediately and run for 30-60 secs more for every button press" start button functionality
I've tried really hard to find a Microwave oven in Europe that does both a + b. It doesn't seem to exist.
The inverter cooking is fantastic and makes the oven a lot more useful for serious cooking. I will use 20-40% power for re-heating foods over a longer time and the results are that there are none of the weird molten-hot and still-cold pockets of food. Pre-packaged foods whose directions are, say, "heat for 3 minutes," I will instead heat for 5-6 minutes at 40-50% power and the results are considerably more consistent. Plus, I have found that I can get sous vide-like results at low and long settings. For example, I have discovered that heating a filet mignon cut gently at 10-20%, and periodically halting cooking for a minute to let heat distribute evenly through the cut, and then continuing slowly until it temps at 115°F, and then searing on rocket-hot cast iron produces great results. Better than sous vide, at least for beef tenderloin.
I know I will never go with a non-inverter microwave again as it turns a blunt instrument into a device capable of truly nuanced cooking. If something is going to tie-up counter space, it had better be worth it and the LG is worth it.
The next thing I am looking at is the Anova Precision Combi-Oven. https://anovaculinary.com/anova-precision-oven/
I was wondering also if you know a model that combined variable inverter (not duty-cycle) microwave output, convection, and steam-sensor.
thanks for the info!
In roughly the 140° to 250°F range, the combi ovens are super precise unlike anything else. Nathan Mhyrvold in his tome "Modernist Cuisine" says, (roughly), that the combi oven the single most useful device in a kitchen.
For lower temps, sous vide is more precise but, overall, the combi is more versatile.
Anova, along with Sansaire, was one of the first to introduce affordable sous vide circulators to the market so I have high hopes for their $700 combi.
As for a microwave with a user-visible humidity sensor, I don't know of one but I haven't looked.
Edit: Looks like units capable of dealing with these kinds of power specs run for around $2300 USD, e.g. http://www.gohz.com/2kva-frequency-converter
Pressing start sets to to run for 60 seconds by default, but to change the time you have to use the wheel. Pressing start again pauses it. So maybe that's a no-go for you.
[1]: https://www.bosch-home.no/produktliste/komfyr-ovn-platetopp-... (NO site)
https://www.bosch-home.com/de/produktliste/zu-allen-accent-l... (DE site)
Yes, Bosch and Siemens are one and the same, at least for a lot of models. Mostly just a single letter different in the model number and red vs blue highlights where relevant (say dishwasher).
Was told at least here in Norway that Siemens was targeted more towards kitchen builders, while Bosch was targeted for consumers directly.
Ah yes, I forgot that it's somehow aspirational to have a built-in microwave-oven now, so because of that it can cost €500 and then it's possible to spend $10 licensing those patents/tech.
I hate this world. :)
The funny thing is, a lot of built-in microwaves aren't really built-in. They're just countertop models that sit in a cupboard with a predictable opening size, and it comes with a trim kit to make it built-in. You can totally just buy it without the trim kit and set it on the counter.
It makes even more sense to use a common model for microwaves and ovens than it does for the others, since they don't need or want fixings for mounting a door over them.
I wouldn't be surprised to find out a lot of e.g. fridges sold with (cosmetic) doors are actually the same model just with that extra part using the same fixings as the fitted cabinet doors.
This is subjective, of course. IMO a real built-in appliance wouldn't have feet on the bottom that it sits on, wouldn't have finished sides and back, it would be purpose-built to only work within cabinetry designed for that purpose.
My ovens don't work that way, as far as I know. It requires a certain opening, but it isn't designed to be free -standing so it couldn't be set on the floor. At least not safely. It's designed from the ground up to be inside a cabinet, there isn't just a trim kit to fake it.
My dishwasher for sure isn't designed to be free-standing. It would tip over when you opened the door. It does have feet, but it requires attachment to the counter. And if you pull it out, you are looking directly at the tub, not finished sides.
Not sure about the fitted fridges. Mine is not that fancy, so it's designed to be standalone. It sits inside a cabinet that is designed to accommodate it, but not as a built-in.
I suppose my point really was just that it's all standard sizes, it's not like fitted kitchens are custom built by electricians as well as cabinet makers with the guts hanging out of appliances, no enclosure to speak of.
It's shocking what these things cost though, compared to BOM. Ovens from £100-400 are basically all the same just with different fascias.. but if your kitchen is exposed enough that you don't want the oven fascia to look crap.. what can you do put stump up?
We chose built-in mainly because a built-in regular oven was better in terms of ergonomics for my gf, and due to specific constraints of our rather small kitchen a built-in micro above it was the best solution.