Thermador’s ExtraLow simmer is often celebrated as a precision win, but rarely explained all the way through. In this episode of The Steel Codcast, Anthony and Jon unpack why praising how low the temperature goes without defining its boundaries can quietly undermine trust in the feature.

The conversation explains what ExtraLow was actually designed to do. It is built for process cooking like melting chocolate, reducing sauces, and maintaining texture during service, not for holding cooked proteins indefinitely. When that distinction is left out, customers are left to fill in the gaps themselves, which can turn a premium capability into an unfinished story.

This episode helps appliance professionals understand why ExtraLow becomes more valuable when it is explained honestly, including where responsibility shifts to proper food holding practices. If you sell gas cooking appliances or struggle to balance precision features with food safety conversations, this episode will change how you talk about Thermador ExtraLow.

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Who This Episode Is For

Appliance sales professionals, showroom managers, manufacturer reps, and anyone selling premium gas cooking appliances or professional style ranges.

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Timestamps

• 00:00 Why ExtraLow is framed as a simple precision win
• 00:40 When low temperature becomes an incomplete story
• 01:25 What ExtraLow was actually designed for
• 02:00 Why holding proteins indefinitely is the real risk
• 02:45 How misuse becomes normalized over time
• 03:30 Why problems rarely get traced back to the burner
• 04:10 Why sales teams avoid food safety conversations
• 04:45 How clarity actually increases credibility
• 05:30 Where ExtraLow fits in a complete cooking system