Everyone who sat at the counter in front of the steam kettles had questions. "How does it work?" "How much did it cost to install?" Chef Ritter (and that's what he goes by—no other name), partner of his namesake restaurant, is more than happy to answer. He tells me a big boiler in the back pumps the steam through a network of pipes. The metal tubing eventually ends up here, heating up the row of 12 stainless-steel kettles and what looks like exposed plumbing. Ritter then reveals to the couple sitting next to me that the units cost $3,000 each. Is it really that efficient? Is it really that much better than cooking on a regular... More >>>