Commissioned from the Museum of Contemporary Art of Lissone in occasion of EXPO 2015, (H)eat investigates the value of a new cooking tool, inspired by recent studies about the potential of molten salts. Combining the thermal properties of Sodium Nitrate (NaNo3) and Potassium Nitrate (KNO3), (H)eat was designed to depend on the sun but at the same time work after the sunset, to be used as a cooking tool and together as a thermal battery.

Above 220 degrees, the salt’s mixture in fact begins to melt, reaching peaks of 400-500 degrees and maintaining them for several hours before downgrading to the solid state. Featuring a Fresnel lens, (H)eat opens exiting doors to new culinary opportunities and rituals related to food. The first tool that we designed investigates the thermal potential of this type of instrument and has been drawn to look like a couple of thermal stamps, under which stencils can be assembled to mark food with the logo of a “remote” form of heat.

(H)eat was designed in collaboration with Gionata Gatto and presented in occasion of EXPO 2015.

Photo Credit: Angelo Becci

                   Gionata Gatto



solar cooker with molten salt technology

alessia cadamuro