This one really has me scratching my head. Maybe I just don’t get something obvious, but regardless, I’m clearly outside the target market. What we have here is a table with a seamless, one piece surface, the middle portion of which heats up to become a grill, and in so doing, bows inward to prevent the juices from whatever you’re cooking from running all over the people seated at the table. Several different styles and sizes of the Cook-N-Dine are available.
Now, I can respect this from an engineering point of view, and even from an aesthetic point of view. I just can’t figure out how this makes practical sense, or who it makes sense for.
To my way of thinking, this is like a fondue set: Once in a long while, you’ll decide that it would be a cool thing to share a special meal with your friends that’s made right on the table. But would anyone seriously use something like this regularly?
Almost every meal I prepare has components that are made in a variety of ways—for example, one dish is boiled, another is baked, another is fried. Only very rarely would I make an entire meal where every single item is grilled. Moreover, with this table, I’d have to reach over (or around) plates and glasses to get to the work area: awkward and potentially messy.
Call me old-fashioned, but I like the idea of having a distinction between the cooking area and the eating area; I also like putting food on plates and taking it out to the table with a little bit of drama and mystery. But again, perhaps I’m just not seeing how this could change the way I cook and eat for the better.