The key to cooking pizza at high temperatures isn't the ambient air, which can even be room temperature flowing over the top. Instead, the cooking process is dominated by infrared light radiating from the oven's hot ceiling, walls, and floor.
Related Insights
By selling premium slices for $5-$6, restaurants generate more revenue per pizza than if sold whole. Simultaneously, consumers perceive a two-slice meal as a high-value $10-$12 lunch in an inflationary economy. This product strategy creates a rare win-win for both the business and the customer.
An ultrasonic knife feels "slippery" and releases food easily because its microscopic surface oscillations cause food to experience the lower coefficient of kinetic friction, not static friction. This non-stick effect is a key benefit beyond simply reducing cutting force.
Experiments show that long-wavelength red and infrared light can penetrate the human skull, which it passes through more easily than deoxygenated blood in veins. This property is already being used by biomedical engineers to non-invasively monitor mitochondrial function in the brains of newborns who have suffered a stroke.
While space offers abundant solar power, the common belief that cooling is "free" is a misconception. Dissipating processor heat is extremely difficult in a vacuum without a medium for convection, making it a significant material science and physics problem, not a simple passive process.
Long-wavelength light (red and infrared) is not blocked by skin or even bone. It passes through tissues and scatters internally, affecting mitochondria throughout the body. Experiments show that light shone on a person's chest can be detected coming out of their back, confirming deep-body penetration.
All plant matter naturally reflects infrared light. Placing plants in an office or home, especially where they can catch sunlight, increases the ambient levels of health-promoting long-wavelength light. Architects are beginning to incorporate this principle into building design to create healthier indoor environments.
Primatologist Richard Rangham's theory posits that early hominins used fire for cooking. This made food more energy-efficient to digest, freeing up metabolic resources that enabled the evolution of our larger brains. We didn't just get smart and then cook; we cooked, and that's how we got smart.
To explain the LLM 'temperature' parameter, imagine a claw machine. A low temperature (zero) is a sharp, icy peak where the claw deterministically grabs the top token. A high temperature melts the peak, allowing the claw to grab more creative, varied tokens from a wider, flatter area.
Contrary to public perception that advanced home robotics are decades away, insiders see tasks like cooking a steak as achievable in under five years. This timeline is based on behind-the-scenes progress at top robotics companies that isn't yet widely visible.
Contrary to popular belief, mitochondria don't directly absorb long-wavelength light. Instead, the light is absorbed by the surrounding "nanowater," reducing its viscosity. This allows the ATP-producing protein motors within mitochondria to spin faster and more efficiently, generating more cellular energy.