Hot Logic

The hot meal: reinvented

Introducing a revolutionary new way to slow cook & reheat food.

Sharing recipes, juicy tidbits & tips for eating healthy - wherever, whenever.

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    It’s like a slow cooker with a brain.

    Jake Wisner, Sales Manager for Haven Innovation
    • Posted 1 week ago
    • July 15th, 2014

    0 Likes & Reblogs

    4 storage containers that are perfect for Hot Logic, and where to buy them

    A friend using our product recently asked us to recommend a good lightweight container brand to use in the Hot Logic Mini during travels. We often ship containers along with the Mini, but these containers are Pyrex, and having something lighter while you’re traveling makes perfect sense!

    To answer his question, we did some digging, and found containers in a range of materials that are a perfect fit for Hot Logic. They’re glass, recycled plastic, stainless steel and, of course, Tupperware.

    Do you have a favorite container? If so, what is it?


    Anchor Hocking glass dish - $6.99 at K-Mart


    preserve recycled plastic, 25oz - $6.59 at K-Mart


    Stainless steel bento box - $23.95 at


    Plastic cookware portable breakfast maker - $20.000 from Tupperware

    • Posted 1 week ago
    • July 15th, 2014

    2 Likes & Reblogs

    Can Hot Logic really COOK??

    As brand new technology, Hot Logic requires a bit of a learning curve for new users. Like adjusting to electric stovetop burners rather than gas, or switching from a regular convection oven to a cast iron oven, Hot Logic’s slow cooking process takes a little getting used to.

    But make no mistake: Hot Logic is an oven - and a slow cooker. And yes, it does cook food, in addition to reheating. It does both really, really well, and without any extra effort from the cook (that’s you).

    So what, exactly does Hot Logic cook?

    Well, most things, with a few notable exceptions. But the more important question is how it cooks, which is conductively. In other words, transferring heat directly to the food, rather than through the air around it (convection)  or through microwaves. 

    The key to opening up a new way of cooking with this tech is to understand how conductive cooking works. Some dishes - like meat on the bone, or potatoes - need to be prepared a little differently to cook in Hot Logic’s ultra low heat technology.  To thoroughly cook, there needs to be contact with the bottom of the pan, which in turn has direct contact with the shelf (that’s why you need to use flat-bottomed pans). Hot Logic’s technology creates a thermal bond between the hot plate and the meal.

    When cooking raw food, that means food that needs to cook more - e.g. meat - should be on the bottom, with any veggies piled on top or around it. When cooking large, hard tubers, they should be cut up into smaller pieces and submerged in water or stock, to give them the most conductive heat to cook it. Similarly, meat on the bone usually needs to cook in liquid to cook all the way through.


    Here are a few notable examples of what it does cook, and how:

    Raw chicken & fish - chicken breasts are a simple no brainer in Hot Logic. They cook evenly, and don’t dry out. You can even layer veggies in with them for a complete one-dish meal. Chicken on the bone can also be cooked all the way through, but it’s done a little differently. Either cook only one or two pieces at a time, or submerge them in water or stock to thoroughly cook them. One piece by itself in a dish will typically cook all the way through. You can also toss a pile of drumsticks or wings in a container, and cook them most of the way through on the shelf as an alternative to parboiling them for grilling.

    Raw pork - pork, either in steaks or on the bone, cook exactly the same way chicken does. Parboiling ribs in broth or a marinate on the shelf is the perfect way to prep ribs for grilling.

    Beef - same rules apply here as for chicken and pork, with the qualifier that Hot Logic is a slow cooker. In other words, if your’e looking for a way to sear up a raw steak, you need to pull out the grill or skillet. Hamburger, hot dogs and small roasts are ideal walk-away-and-forget-about-it meals in hot Logic.

    Fresh veggies - raw veggies are Hot Logic’s specialty. Regular veggies, like peas, peppers, green beans, sweet corn and summer squash, cook to crisp perfection. Veggies that require a little more cook time - like carrots and potatoes - need to be cut up and submerged in water to cook all the way through.

    Eggs - frittata is one of my favorite things to make with Hot Logic. Add veggies, seasonings, whatever; it always turns out tender and delicious. You can hard boil eggs easily by submerging them in water, or you could slow poach them the same way. You could also slow-fry them by just cracking the eggs straight into the pan. The options are pretty much limitless.

    Breakfast grains - whether you’re a grits fan or love instant oatmeal, Hot Logic is the ultimate overnight breakfast machine. I have several recipes for  overnight oatmeal which use steel cut oats, powdered milk, fruit, flax seeds and whatever else I care to throw in. It’s the perfect power start to the day.

    So, what does Hot Logic NOT cook?

    It’s a pretty short list:

    Beans and rice - navy beans and the like are just too dense, and require high heat to be broken down. If you pre-boil beans on the stove, then finish a bean dish - such as baked beans - on the shelf once the beans are mostly cooked, you’re in business.

    Whole potatoes - for reasons mentioned above. Quarter them and toss them in water and they’re nice and tender.

    That’s all I’ve found so far. I still need to test cooking pasta and legumes - be sure to stay tuned.


    Buffalo Chicken Cheese Dip: Hot Logic Original Recipe

    You know the only thing better than buffalo chicken wings smothered in bleu cheese dip? Buffalo chicken dip smothered in its own cheesy goodness!

    This recipe was originally written for the crock pot, which does a great job - until it starts to burn and overcook the dip. Even on warm, the crock pot usually simmers this delicate cheese dip too high, creating a crust of burnt dip and altering the flavor.

    It goes without saying overcooking and burning isn’t a problem in Hot Logic. Quite the contrary - it’s the perfect temperature for blending and simmering these ingredients together, and keeping it at ideal serving temperature indefinitely.

    Since Hot Logic cooks cheese dishes so well, it looks like I’ll have to take a stab at homemade mac and cheese next week. I have a strong suspicion it’ll be a delicious cakewalk.

    As for the recipe, it’s as simple as tossing each of these ingredients into a container and setting it on the shelf. Once everything is all gooey, just mix it thoroughly and serve whenever you want.

    Buffalo Chicken Cheese Dip:

    - 1 lb shredded mozzarella

    - 8 oz Frank’s Red Hot

    - 1 stick (1/2 cup) butter

    - 1 8 oz package cream cheese

    - 2 chicken breasts, cubed and cooked

    Try it! It’s great with tortillas, or any other kind of chips.

    For dinner tonight: snow pea and chicken stir fry and steamed sweet corn. Stir fry was seared up til halfway cooked in the wok ahead of time, then finished on the Hot Logic shelf. Corn steamed up nicely half submerged in lightly salted water.

    For dinner tonight: snow pea and chicken stir fry and steamed sweet corn. Stir fry was seared up til halfway cooked in the wok ahead of time, then finished on the Hot Logic shelf. Corn steamed up nicely half submerged in lightly salted water.

    • Posted 1 week ago
    • July 15th, 2014

    0 Likes & Reblogs

    Here’s the Hot Logic 400 in Haven Innovation’s R&D facility. Currently, it’s being cycle stress tested, to determine the strengths and weaknesses of the shelving’s polycarbonate coating.

    Here’s the Hot Logic 400 in Haven Innovation’s R&D facility. Currently, it’s being cycle stress tested, to determine the strengths and weaknesses of the shelving’s polycarbonate coating.

    The Grill Helper: Prepping chicken in Hot Logic

    Parboiling or pre-baking whole chicken thighs ensures it won’t take all afternoon to grill lunch, but it’s also a hassle - and it can dry out the meat, or leave it flavorless.

    My husband loves any excuse to hang out with his electric grill outside, and he’s devised a system that’s pretty ingenious. Every week, we buy chicken thighs, and every week, he pulls them out a day in advance and seasons them and cooks them on the shelves. We have the Hot Logic 400, a countertop model, so he can do up to four at a time.

    Now, it’s important to note that cooking raw, full bone-in thighs without submerging them in liquid doesn’t cook them quite all the way through. They’re perfectly done for the grill without any liquid - and just a few minutes on the grill finishes them. 

    Boneless chicken cooks up beautifully without any liquid, but whenever cooking bone-in chicken, they need to be submerged in liquid to cook all the way through. My husband likes to submerge them in stock, or barbecue sauce to make them really rich.

    For this particular meal, he used a salted thyme rub and lemons before in Hot Logic before he slathered them in BBQ sauce and threw them on the grill.


    Hot Logic Original Recipe: Chia Cherry Cobbler

    I absolutely adore tart Michigan cherries. Last year, I pitted and froze a huge batch of them, so I decided to clean out the last bag with a Hot Logic experiment. Cherry pie and cherry cobbler are delicious, but who has the time to fuss? For the Hot Logic, I decided to keep it simple. Just cherries, some seasoning, sugar and a dusting of graham cracker crumbs. 

    Now, with normal cherry pie and cherry cobbler, I always use tapioca pearls to absorb the extra juice from the cherries. Using enough tapioca and flour to suck up the juice is important to getting your cobbler or pie to stand up, and not be soupy.

    Since Hot Logic’s shelves don’t need to cook as high as a regular oven, I decided a more healthful, lower heat solution to tapioca: chia seeds.

    These little seeds are packed with protein and good fatty acids, and they act like tapioca without any heat at all. When in liquid, they suck it up and turn into little balls very much like tapioca, but with a crunchy little center. They’re delicious, filling and relatively tasteless, so they’re great for desserts.

    Anyway, here’s the recipe:

    4 cups tart red cherries, frozen

    1/4 cup cane sugar

    1 tblsp corn starch

    3 tblsp chia seeds 

    1 tblsp lemon juice

    1 package graham crackers, finely crushed

    Toss the chia seeds, corn starch and sugar together, then toss them in with the cherries in the flat-bottomed container. Sprinkle the lemon juice and graham cracker crumbs over, and then FORGET ABOUT IT.

    It turned out delicious. And, considering  a little sugar and graham crackers were the only bad ingredients in it, super healthy, too!

    Lifehack: Skip the Campground & Try Backyard Camping

    Last week, my husband had the genius idea of popping our tent up in the backyard. We’ve been talking about going camping for weeks, but between work and life, who can find the time? Instead of missing out on dinners by the fire at the campsite, he decided to bring the campground to us. A little chiminea, a popup tent and a few essentials were all we needed to make our own home away from home.

    Our little house in the city has a postage stamp-sized backyard, and it’s not always easy to contain our rambunctious two-year-old inside it. She loves to unzip the tent and play inside - she’s even taken a few naps in there. 

    To create the full camping experience (well…almost), we brought out the stovetop percolator and Hot Logic Mini to make breakfast and coffee. Who needs a stove when you have an extension cord?

    What home away from home can you pitch in your backyard?

    5 Gadgets That Make Camping More Fun for Parents

    Camping is the highlight of the summer for many families, but it can also be a lot of work. Rustic life is a fun and welcome break from the everyday routine, but it also means taking a break from everyday conveniences. Preparing and tidying up after three square meals each day without a kitchen can sometimes make camping feel like more work than fun (for parents, anyway).

    Unless you’re a diehard rustic camper or are backpacking off the grid, chances are your tent - or camper - is pitched close to a power outlet. If not a power outlet, then at the very least, your car. With the right tools, and some very savvy cooler packing, a little electricity can go a long way towards taking the headache out of meal prep at the campsite.

    Let’s start with the basics: get that power!

    AC - DC car port converter

    If your camp site is nowhere near an outlet, not to worry - your car has got you covered. The power port is easily converted into 110-120 volts with an AC to DC car port converter, which can power any laptop or standard household device. While you’re at it, be sure to get a converter with USB ports, for cell phone and iPad charging. Bonus points for style.

    You can find a high quality, versatile converter for $20-30 online.

    A good extension cord

    You never know where you’re going to need a plug, so whether you’re pulling power from your car or from a campsite power outlet, you’ll need a rugged outdoor extension cord. A 25 foot extension cord is more than enough for most campsites, but if you’re camping more remotely, you might want one as long as 40 feet. Be sure to get an extension cord with more than one outlet on the end, so you don’t have to choose between coffee or breakfast. They usually run $15-20.

    Weatherproof cord connector

    Don’t bother unplugging your electronics and stowing the cords away each night - that’s just more hassle. A weatherproof cord connector or connection box will protect your cords and outlets from the weather, so you can walk away and not worry about them. If you’re using a multi-outlet extension cord, you’ll probably want to spring for the larger connection box, which runs $20-30 online.

    Portable electric percolator

    Just because you’re camping doesn’t mean your coffee has to be terrible. Farberware percolators make excellent coffee, and their linerless baskets make them easy to clean and prepare at the most rustic of campsites. Simply fill with water, coffee, and plug the cord into the carafe, and great coffee is brewed in minutes. All it needs is an outlet.

    Portable, personal oven (the Hot Logic Mini, of course)

    You knew we couldn’t resist! We hate to brag, but we know from personal experience that Hot Logic Mini can be a lifesaver at the campground. Make casseroles, lasagna, dips, and just about anything else in Hot Logic-sized containers, pack them in the cooler, and simply pop them in the Mini a few hours - or MANY hours - before you want to eat. There are a million ways to use the Mini to avoid meal prep - overnight oatmeal for breakfast, hot dogs or chicken wings for lunch, casserole for dinner - the possibilities are endless. 

    For larger families and reunions, you may decide you need more than one Hot Logic Mini - enough to eliminate meal prep for everyone, leaving more time for sitting and relaxing.

    Now that’s something all of us could use.