How it works

To understand how MSX Technology works it is vital to define and understand the difference between boiling and simmering.

The boiling point of water is typically considered to be 100°C. However pressure and a change in composition of the liquid may alter the boiling point of the liquid. Due to such variables, the boiling point of water is almost never exactly 100°C. For example adding a water soluble substance such as salt or sugar will increase the boiling point although the change in boiling point as a result of adding the substance is very small.

Bringing water to the boil is generally achieved by applying maximum heat to the stove, boiling water provides a far from ideal cooking environment for the food. During boiling as a result of the violent agitation caused by the size and volume of churning bubbles the temperature within the cooking pot or pan is ineffecient and uneven.

Simmering is below boiling point and is difficut to define acurately, the appropriate simmering temperature is a topic of debate among professional chefs, with some contending that a simmer is as low as 82°C. Whatever the temperature is, it can be described as the point at which we will see none or very few small bubbles forming and gently rising to the surface of the water. It is this point which is the most efficent point at which to cook food.

In the normal course of cooking we achieve this optimal point of 'simmer' by applying maximum heat to reach boiling which is visually judged to be when steam vapour is visible along with large bubbles in the water. To reach simmer we then manually, without precise control, reduce the heat to a point where the formation of steam bubbles has all but ceased. This may not always be achieved on the first attempt. Sometimes we reduce the heat too much, other times maybe not enough in the first instance. This method of achieving simmer is significant in terms of energy consumption as it is highly inefficient.

MSX achieves the optimal point of simmer, precisely, through the application of technology.

MSX technology is fitted to the PCB / controller within the stove. Via acoustic data and temperature data collected from sensors incorporated in the controller, MSX regulates how much energy is required to provide the heat to achieve boiling then how much energy continues to be required to maintain simmer, far more accurately than traditional manual intervention as described above. The application of MSX in this, it’s most basic form can deliver energy savings of up to 35% when comparing a stove fitted with MSX to one without.

It is possible to achieve even greater energy saving in excess of 50% if the MSX technology integrated into the controller is used in conjunction with the optional pot lid sensors. The lid sensors can either be incorporated into the lid handle design or used via a universal device which attaches to the pot lid. This lid sensor also collects acoustic and temperature data. The system is then able to deliver increased energy saving as it transmits even more accurate sound and temperature data from the pot or cooking vessel which enables the MSX technology in the controller to calculate to a finite degree how much energy is required to reach and maintain the state of simmer.

MSX technology uses the temperature, sound and pressure data to create signatures or profiles which in turn allow the system to calculate and decide how much energy is required, then regulate precisely, how much energy is delivered to achieve boiling then the optimal state of simmer.