Can Smart Automatic Cooking Machine Cook All Types of Dishes?

New technology is changing the world across all aspects,no exception for culinary and cooking equipment.

Some years back, cooking machine emerged in the market, but the designs were a bit of shabby and with limited function that’s why they didn’t catch much notice. They used to serve as labor replacements in central kitchens, processing raw ingredients—similar to food mixers.

In recent years, as technology developing,these auto cooking machine/robots have significantly improved, often described as “a smart cooking robot with memory.” This new situation has gradually challenged the human chefs.

However, these cooking machines still have their limitations.As a matter of fact,They can’t handle all types of dishes like complex & high-end recipes requiring cooking techniques.Moreover, they struggle with steaming, boiling, or dishes requiring manual seasoning adjustments. No doubt they are good at one-step recipes but still they need human to help on pre-processing for dishes requiring ‘pre-frying’ or ‘blanching’. The taste difference between machine-cooked and chef-cooked dishes also varies by individual, the key difference include:

Firstly,skillful chefs can adjust heat flexibly, using techniques like ‘wok tossing’ to ensure even cooking. They master high-temperature stir-frying, crucial for the “wok aroma” as spirit of Chinese cuisine. While cooking machine relies on preset programs with fixed temperatures & timers.In order to avoid burning, they are not able to simulate the intense heat bursts or the textures of stir-frying—often overcooking leafy vegetables.

Secondly,human chefs can adjust steps based on ingredient traits (e.g., cooking meat first, then vegetables) and monitor textures like meat tenderness and vegetable crispness.As for cooking Machines,you must pre-programme it for ingredient uniform cuts. In case of mixed-ingredient dishes may risk uneven cooking, for instance carrots and bell peppers may turn mushy.

Thirdly,skilled chefs can adjust flavors in the course of cooking in order to balance saltiness, sauce ratios, or even boosting aroma with added heat. However,you must add seasonings to the machine upfront , they also relies on programmed mixing, which may lead to uneven distribution.  

Based on above comparison,we can analyze the strength and weakness of each from the perspective of Dish-Specific Performance.Cooking machines do a perfect job for Braised/stewed dishes like beef stew with potatoes and precision-controlled recipes like scrambled eggs. While cooking machine has some flaws on processing quick-seared seafood for instance,stir-fried squid tend to excess water. There are also some strengths of machines we can’t deny,machines can ensure uniform taste, ideal for fast-food chains or bulk cooking.They are easy to use for beginners but require human intervention for advanced dishes. Some models use less oil and reduce smoke, appealing to health-conscious users.

Chefs and machines each have strength.

Thus, claims that automatic cooking machine/robot will fully replace chefs” are misguided. Chefs and machines each have strength. Skillful chefs remain essential for high-heat delicacies (e.g., Cantonese stir-fries) or banquet dishes demanding perfection. Meanwhile, smart cooking machine can free chefs from repetitive tasks, boosting efficiency. What would be a practical approach? Use machines for prep and base cooking, then let chefs add the finishing touches.