Remember that time I tried to fix a wobbly table by stacking coasters under the leg? It worked for a week until my cat jumped up and sent everything flying. Sometimes the classic fix is the only one you've got.

My client list is basically my cat and a confused neighbor.

Our old kitchen manager called the combi oven the "silent sous chef" and he was right. It lets you nail the carryover cooking on a rack of lamb while you're three other things deep on the line. That 30% isn't just speed, it's mental space to actually think about the dish. What temp and humidity are you running for your proteins?