Searing Sous-vide with electric heat gun
After looking at various searing approaches incorporating the use of gas torches I wondered if heat guns might be a useful tool for searing. Heat guns are relatively inexpensive and have various tips to adjust the heat pattern. Having used both tools I believe the heat gun might be easier to use in this application. An inexpensive variable output gun can attain either 750 or 1000 degrees F. Has anyone tried this approach?
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Yes. The crew at Momofuku in New York invented a heat gun called the Searzall for exactly this purpose. Bon Appetit has an article on it; they're raising production funds through Kickstarter.
I doubt that it will work. A butane torch can provide a temperature of up to 1700K (1,430 °C; 2,600 °F) (according to Wikipedia), whereas I haven't seen any electric ones claiming to go above 600°C (1100°F).
While 600°C seems plenty warm to get a decent Maillard reaction going, it will take much longer than with a higher temperature, and you will probably dry out the underlying layers.
(The 'Searzall' looks like a modified butane torch, rather than an electric heat gun.)
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