In their single-junction (1-J) implementation, initial PSCs were fabricated in the so-called n-i-p architecture, i.e. Perovskite-based solar cells (PSCs) are emerging high-efficiency photovoltaic (PV) technologies on the verge of commercialization 1, 2. These findings provide insights crucial for the advancement of perovskite photovoltaic technologies towards scaled production with high process yield. Notably, one of these cells achieved a certified power conversion efficiency of 30.9%. We verify the universality of this behavior on perovskite/silicon tandem solar cells by demonstrating their open-circuit voltages and fill factors to remain at 1950 mV and 81% respectively, over eight repeated processes using the same sublimed C 60 source material. However, further purification (through sublimation) of the C 60 to 99.95% before evaporation is found to hinder coalescence, with the associated solar cell performances being fully reproducible after repeated processing. We find that the coalescence is due to oxygen present in the initial source powder and leads to the formation of deep states within the perovskite bandgap, resulting in a systematic decrease in solar cell performance. Here, we show that commercial as-received (99.75% pure) C 60 source materials may coalesce during repeated thermal evaporation processes, jeopardizing such reproducibility. As perovskite photovoltaic technologies are moving toward industrialization, batch-to-batch reproducibility of device performances becomes crucial. Thermally evaporated C 60 is a near-ubiquitous electron transport layer in state-of-the-art p–i–n perovskite-based solar cells. Nature Communications volume 15, Article number: 708 ( 2024) Watch the full video to see more smoky dishes being prepped, tested, and completed over burning charcoal at Laser Wolf.Sublimed C 60 for efficient and repeatable perovskite-based solar cells “It’s basically just managing those coals and managing the fire, and as long as it’s a good temperature, your food is going to be amazing.” But the menu and the prep work is engineered very intentionally, he says, in order to achieve the flavors and textures of the food Israeli cooks have been creating for thousands of years, in a restaurant setting. Several times in the video, Henshaw acknowledges that cooking meat over fire is an extremely primitive process, and sometimes thought to be harder to do than, say, cooking over controllable temperatures or flame sizes on a modern-day grill. “Just blasting these on a gas grill, you’re not going to get the same effect as if you’re just suspending it over the heat and gently cooking it,” says Levenfeld. As it cooks, the fat from the meat drips down onto the hot coals, creating a plume of gray smoke that gives the kebabs flavor and aroma. After the meat for the kebab is mixed with spices and aromatic, and shaped onto a metal skewer, Levenfeld places it directly over the coals. In the video, executive sous chef Sam Levenfeld demonstrates how the restaurant’s brisket kebab absorbs all of the flavor from the charcoal, while its exterior caramelizes and the interior stays moist and tender. The burning charcoal sits extremely close to kebabs, eggplants, whole fish, and other meats and vegetables, in order to keep the smoke and the heat insulated.

Henshaw and his team use Marabu charcoal: once an invasive species of wood in Cuba, it’s now an integral part of their kitchen. “Everything that it touches, it just gives it that beautiful, smoky, grilled flavor.” “I tell people all of the time, the charcoal is our secret ingredient,” Henshaw says. At Laser Wolf in Williamsburg, Brooklyn - a Philly import from renowned chef Michael Solomonov - executive chef Andrew Henshaw and his team often talk about the “secret ingredient” that makes their smokey brisket kebabs, creamy baba ganoush, and crispy whole branzino stand out.

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