This article is from the archive of our partner .

Samsung is in your pocket, tracking your health, and now they really want to hang out in your kitchen. The tech giant is making a major push for the home appliance market. This week, they kicked off the Chef Collection.

These are some serious appliances, adding to the Internet of Things quite eloquently. President of Samsung Electronics America, Tim Baxter, made it clear that "Samsung is always thinking about what's next" and there are plans in the works for wi-fi enabled appliances with apps to match. 

The Chef Collection is already pretty high tech. The fridge features a "Chef Mode," which can minimize temperature fluctuations, and a Triple Cooling System that allows you to keep food in different parts of the fridge at different temperatures. This kind of technology doesn't come cheap: it starts at $5,699, and its $5,999 if you want to add a sparkling water dispenser. 

The stove they released can be equipped for gas, electric, and induction cooking, but it didn't do anything that wow-ed me, especially not for around $3,000. 

On the other hand, the microwave is extremely impressive. I am a major fan of microwave gourmet cooking (that's a thing in my kitchen) and the Chef Collection Over the Range microwave delivers. It comes enabled with sensors that heat up your food to the correct temperature and for a reasonable amount of time, so popcorn actually won't burn, and pizza won't turn into a molten lava cheese pile. It also has dish and weight recognition, so Samsung found out a way to make the easiest form of cooking even more fool proof. Unfortunately, the price hurts: $599 for a microwave. I might risk molten cheese when the competitors products are one-sixth the price. 

In order to design the collection, Samsung turned to some of the best chefs in world, including Michael Troisgros, and Éric Fréchon. Both are Michelin chefs, and apparently really particular about how they like their microwaves to work. 

This article is from the archive of our partner The Wire.

We want to hear what you think about this article. Submit a letter to the editor or write to letters@theatlantic.com.