Table Side Cooking, The Social Effect

The Electrolux concept by Chris Fox is an adaptable cooking grill(s) designed to function as the centerpiece at your next dinner party. Modular plates can connect to form patterns and provide an interactive dining experience by encouraging guests to cook for themselves. Each has its own heating coil powered from a single cord by daisy-chaining them together.

Clean up is a cinch. Just remove the ceramic surfaces and rinse. They also store up nicely in an included cradle.

Designer: Chris fox

25 Comments

  • Kidder says:

    It’s a nice idea, having everyone participate in making a meal. I’m a huge fan of Korean BBQ and Chinese hot pot because I love the smell of the food as it cooks, plus it helps you pace yourself whislt you cook and eat. Meals can last longer and more time is spent socialising with other diners than with stuffing your face.

    However, the major problem with the grill and fry components of this design lie in the fact that you get a lot of oil splatter when you grill or fry foods. Since the Electrolux sits on top of the dining table, all the splatter will hit the table and maybe even the diners. Korean BBQ’s solve this problem by having the grilling surface recessed within the table and the oil is drained out underneath the grill.

    Another problem is that electric hubs are generally very inefficient and aren’t particularly good for cooking. I have a plug-in electric stove pot that I use for Chinese hot pot. It works pretty well when you pre-boil the water in a kettle and just use the stove to keep the soup around boiling temperature, but it would take over 30 minutes to boil the same amount of water from room temperature.

    I personally think that proper gas fires should be used for cooking. My experience is that electric hubs just don’t produce the right amount of heat when you need them too.

  • Kidder says:

    It’s a nice idea. I’m a big fan of Korean BBQ and Chinese Hot Pot, because you can pace yourself as you cook and eat small amounts of food at a time and also socialise with the other diners. Plus the smell of cooking food really gets the stomach juices flowing ^_^

    However, there are 2 main problems with this design:

    1- Electric hubs are generally very inefficient for cooking, being unable to maintain the sort of heat generated by a gas flame. I’d be wary about cooking thick meats in case they didn’t cook properly and heating a pot of water will take much longer than it would with a gas hub.

    2- Oil spatter may become a bit of a hazard to the diners since there isn’t really anything to prevent hot oil from spitting everywhere. Korean BBQ restaurants usually have recessed grills which allow the excess oil to drip through the grill into a grease trap.

    • zippyflounder says:

      Hey sorry kidder, didnt see your comments before posting mine…great minds etc…

      • Kidder says:

        lol, not necessarily great minds, just that I’ve eaten my fair share of Korean BBQ, Chinese hot pot and teppanyaki to know what works and what doesn’t.

        Oh and sorry to Yanko for basically double posting. I though my comments were getting eaten up by your server or something when they didn’t pop up after I refreshed the page.

  • Kidder says:

    okay…. i’ve tried to post the same comment twice but it keeps disappearing after I click the “add comment” button… Yanko is denying my right to critisize a design?!?!?!

  • zippyflounder says:

    perfect, splatter here, splatter there. I can see it now “oh sorry dear, hopefull that hot oil on you pretty frock wont staing too much and the second degree burns heal quickly with a bit of aloevera on them.”…….

  • jin_woo_han says:

    HOw can you bring one of hot plate?wait until it cool?

  • Lim says:

    His concept is very simple. It is just another teppanyaki thingy, just that now the cooking plate seems to be more personalize to different food to be cook. Its just like taking away the typical gas stove and out it to the dining table. The cradle helps to keep everything nice and neat when it is not being used….

    Nothing much new, but just like the previous commentators mentioned, there is issue of usability here…

  • Adam Szczepanowski says:

    This could be something unique if the modules were engineered to go straight in the dishwasher (they are small enough..maybe this thickness needs to be trimmed to fit inbetween the DW tines!)..that way they would be perfectly clean and presentable when your guests arrive!

    The idea isnt new.. but has anybody actually produced something that is modular in this way? ive not seen anything on the market.

    Concerning the previous comments about cooking with electricity, if one used induction technology, one would have adequate power in the plates and also resolve insulation issues between the modules and the worktop..

    coloured ceran anyone?

    Good Luck Chris!

  • Elly says:

    In the same way I dislike doing individual shabu pots, this seems to make Korean BBQ less social by splitting everything up. If it’s the only way one could do it at home, something like this griller might be great, but I’d prefer to go out before splitting things up.

  • dwight-schrute says:

    Awesome for a yakiniku party. Stealing food is fun!

  • Jen says:

    What most people actually need is fancy looking bowls that keep the food hot while it’s being served at Thanksgiving.

  • jadd says:

    how much?? for one or a stack

  • Ɗo yoս remember Grimms’ fairyale аbout tɦe goat tɦat lied tοo its master every
    evening. Μost frequent tool materials consist оf stainless steel ɑnd oak.

    Αt the risk of sounding silly, thiѕ article applies
    onlү to charcoal οr wood fueled grills, not propane οr natural gas.

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