$500 is a tough sell though if you can get roughly the same thing with a sous vide for <$200.
Caramelization, browning, and similar reactions are what produce the really great, complex, flavors in the best food. It's not just about searing steak -- we can take apples and convert them into apple pie filling with no added sugar. We can make butternut squash sweet and eggplant creamy. We can perfectly brown cheese without burning it, so you can have a grilled cheese where the cheese inside is browned, like the stuff that sticks to the grill.
We have a test chef who is coming up with new ways to use this all the time, and we're going to share them through the app so everyone can play.
It's exactly the information I'm looking for, and I suspect I'm in your target audience. ;)
I'd be very interested in hearing more comparisons between your device's caramelization abilities and e.g. pressure-cooker caramelization with or without added alkaline agents. My experiments doing temp-controlled caramelization in ambient air (rather than the hydrating environment of a pressure cooker) have had mixed results.
Will you have any physical demos in the bay area?
We do plan to have public demos from time to time (we've already done a few at various meetups and other events -- we're based here in SoMa). If you'd like, email info >>at<< cindercooks.com, and we can add you to our mailing list so you could be notified of these events.