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Ask HN: Any resources for finding non-smart appliances?

155 points everyone | 3 comments | 07 Jul 25 10:44 UTC | HN request time: 0.576s | source

My washing machine broke down. I need a replacement. I must avoid getting a "smart" one though. Are there any lists of products that arent "smart" so I can know which models are viable options to buy? Or other resources? I'm based in Ireland.
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bombcar ◴[07 Jul 25 14:08 UTC] No.44490542[source]▶
Commercial suppliers.

No motel microwave is “smart”. No commercial kitchen is going to have the line cooks installing “apps”.

BUT BE AWARE that commercial items have different requirements and tradeoffs! You need to research them before buying. Some may matter to you, some may be a safety issue, some may be technically or actually illegal to run at home.

For example, commercial ovens may look similar to your home oven, but have zero insulation anywhere and NOT be designed to be installed next to anything except solid metal.

But commercial and used commercial can be great. You can still get zero smarts devices, like microwaves with literally no computers in them, just a timer dial.

You can also import many from the USA, but you’d have to check power requirements very carefully. Commercial equipment is often available in 240v in the USA but it may not be self-switching.

But be aware that commercial dishwashers work - but even if you don’t get a massive Hobart machine that they’re designed for speed, not energy efficiency or silent operation.

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1. waste_monk ◴[08 Jul 25 07:42 UTC] No.44497945[source]▶
> but have zero insulation anywhere and NOT be designed to be installed next to anything except solid metal.

This seems odd, it seems intuitive that it would reduce running costs to have some insulation? To lower energy costs by not having the oven work harder to maintain a given temperature.

Is the ability to shed heat a priority? That is, being able to cook item A at 250 C and then cook item B at 150 C in rapid succession.

replies(2): >>44498189 #>>44499282 #
2. animuchan ◴[08 Jul 25 08:34 UTC] No.44498189[source]▶
In the restaurant kitchens I've been to (small sample size), it was HOT. We're talking AC running on full blast, and it's still very sauna-like.

I understand that the lack of insulation might be the cause of this, at least partially. But since it's already typically very hot in the kitchen, I can see why makers won't add external insulation: the unit passively losing heat might not be a real issue in production.

(Re: ability to shed heat: I know confectioners need high level of precision in temps, the rest of the industry likely doesn't have this as a hard requirement.)

3. bombcar ◴[08 Jul 25 12:18 UTC] No.44499282[source]▶
Because insulation doesn’t mean anything if you’re running full-blast all shift. It doesn’t remove heat, it holds it in, so there’s no real “point”.

Even a home oven will eventually get quite hot on the sides if you cook all day.