EPanDesign

Your mission is to:
 * 1) add what you find about this topic to this page.
 * 2) Please print interesting articles/web pages you find AFTER you put a link to them here. We need this to put in the research book.
 * 3) If you copy some content make sure to say "I found this " (where you replace  with the web address of your source).

Questions you need to be able to answer so you can explain to the judges why you looked at this topic:
 * 1) What qualities should the E-Pan have?
 * 2) What would happen to the epan if we didn't think about this?
 * 3) How does a cook use a normal pan? Can the E-pan be the same?
 * 4) Other for cooking what should you be considering in the design?
 * 5) Should the spikes be in the pan or could they be moved around?
 * 6) Could the device be adapted to a normal pan? for your on the BBQ?
 * 7) Please send an email to some of these folks for feedback on the design: []

=Design of the E-Pan=

====1. The E-Pan looks like a pan with 5-10 two inch “Spikes”. The spikes are like small meat thermometers that measure the heat of all the meat from top to bottom. If the lowest temperature is less than 160˚ F than it keeps cooking until it is. If the lowest temperature is 160˚ F or more, than a loud buzzer goes off and the meat is done cooking. ====

2. I have the "spikes" measure the whole height of the meat because if you only measure a small part of the meat than all of the rest of the hamburger may be contaminated. Since the spikes are measuring the whole height of the hamburger in 5- 10 different places, no part is left behind.

3. A cook uses a normal pan to conduct heat from the fire through the pan, to the food. The E-Pan does the same, but, it has spikes that detect the temperature of the meat

4. The "Spikes will be attached to a rubbery thing that conducts heat(Silicone?) so, you can take them off and use the pan like a regular pan.

5. The thermometers are attached to a rubber metal that can be lifted off the pan.

6. Yes, the device could be adapted to a normal pan because you would buy the rubber thing with the spikes on it and put that on the pan or BBQ