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What makes you think a kitchen would have to be random? We regularly design physical spaces to accommodate robots.


I was responding to address why the "door problem" is more difficult than "pancake flipping under controlled conditions".

(I also ignored that door opening is generally done by mobile robots of a certain weight class which tend to be more expensive than a stationary arm with enough strength to pick up a spatula or hold a pan).

There is a steep difficulty gradient from "works in the lab" to "works under semi-controlled real world conditions" to "works in uncontrolled real-world situations".




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