this post was submitted on 20 Sep 2026
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Fuck AI
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A place for all those who loathe AI to discuss things, post articles, and ridicule the AI hype. Proud supporter of working people. And proud booer of SXSW 2024.
AI, in this case, refers to LLMs, GPT technology, and anything listed as "AI" meant to increase market valuations.
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It's probably not using any AI in any modern sense of the word, it's just there for marketing purposes. What I'm guessing it really is, is more fancy sensors (temperature sensors in more locations, infrared sensors, moisture sensors), and multiple heating elements and/or fans that can be individually turned on and off, connected to a more complicated PID controller that is adjusted based on the selected dish. So it can do things like detect that the rear is hotter than the front and turn off the rear heating element, or detect if too much moisture is being released and turn down the temperature, but it's ultimately the same kind of technology as any oven with a temperature knob uses.
I rarely use my oven for anything other than pizza, bread and cookies, so it's probably not very useful to me, but maybe it's convenient if you do things like cooking a whole turkey or something?
I don't have a link but there was a great video about an "AI rice cooker" and then a breakdown of the quite simple fuzzy logic actually inside
Neuro Fuzzy by Zojirushi? That rice cooker is awesome, but predates AI. Here's an archive link to the product from 20 years ago: https://web.archive.org/web/20050717012420/http://www.zojirushi.com/ricecookers.html
Rice is the food that needs that shit the absolute least. Rice cookers perfectly solved that problem decades ago with magnets and heat - https://www.youtube.com/watch?v=RSTNhvDGbYI
I can see a few uses for a smart oven like that, for lazy cooking by inexperienced chefs.
For example different meats require different cooking temperatures. If the computer knows that it's cooking beef and that you want it medium rare, then it should be able to calculate from the shape + weight + evolution of outside temperatures when the inside of the beef is at the right temperature. With a normal oven you'd have to guesstimate the time yourself (hard without experience) for when you should start probing the meat with a meat thermometer.
The added value for an experienced chef is probably nil. They know when the meat is ready by look and feel and they might probe it once to confirm that they were right.