Talk:Thermal cooking

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(Comment)

You will find thermal cookers in most kitchens in Asia and they due to the considerable fuel saving (up to 80%) they should be more widely know about in other parts of the world. There are many different makes including Thermos and therefore there is no direct advertising. I intend to expand on the whole eco-friendly use of the cookers with recipe ideas so readers can see how versatile the cookers are. Maybe I have posted the peice too early but if so it would be more helpful to give advice rather than pinpointing it for deletion. — Preceding unsigned comment added by TheThermalCook (talk • contribs) 04:59, 31 January 2010‎

Merge with Haybox

I recommend that both "Thermal cooking" (which some recommend renaming "Thermal cooker") and "Vacuum flask cooking" be merged with Haybox. These are all either pure synonyms for the same process or slight variations on the process based on particular cooker designs. I would further suggest that all of these synonymous page names to directed to a design-neutral page name, either "Insulation cooker" or "Retained-heat cooker". The term "thermal cooker" is also design neutral, however it is something of a misnomer as ALL cooking involves the application of heat to food, and so fails to express the uniqueness of this particular approach. "Insulation cooker" and "retained-heat cooker" succeed in expressing the unique feature of this method of cooking. "Haybox," "vacuum-flask," and other such names refer to specific design approaches to achieving insulation cooking. Jtellerelsberg (talk) 16:56, 5 March 2012 (UTC)[reply]

@Jtellerelsberg: if you're still around and still interested in this, I think there's some merit to merging both this article and Wonderbag with haybox. Ibadibam (talk) 02:47, 1 December 2015 (UTC)[reply]

I agree that this article and haybox need to be merged. Yet haybox has more articles in multiple languages. Also, I agree that "Thermal Cooker" may not quite be the most accurate name, but it seems to be the name used by today's products. Perhaps there is a contemporary cook book text that has a more accurate/scholarly name for this cooking approach? - MicahDCochran (talk) 02:46, 9 May 2018 (UTC)[reply]