According to Dr. Nathan Myhrvold, the outlay for top-of-the-range pans may not be worth it. Myhrvold, who was the chief technology officer for Microsoft before turning to food, is the main author (along with Chris Young and Maxime Bilet) of Modernist Cuisine (2011), a six-volume, 2,438-page work that aspires to “reinvent cooking.” Working in a state-of-the-art cooking laboratory near Seattle at his company, Intellectual Ventures (which deals in patents and inventions), Myhrvold and his team of researchers questioned the thinking behind numerous cooking techniques that had previously been taken
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