Energy Efficient Cooking

[Sunking]

Unlike the cylinder pots, pressure cookers or solar ovens would not affect the new equipment.

Sounds more like the rest of your post with SPAM. Mostly self serving and wrong.

If you are giving more energy then all know that water will boil faster and requires less energy, but how I have to stop it boiling, is pay attention to it, open it, either turn off or remove the lid once a period of time to reach temperature? Energy-saving technology in all of the cooking in the world, with tight-fitting lid must be one of the most simple. Unlike the cylinder pots, pressure cookers or solar ovens would not affect the new equipment.

[angelscrocher]

I Use microwave ovens,it use less energy and require shorter cooking times than conventional ovens,it is very heating to very high temperatures and burn off spilled or accumulated food.

[Sunking]

BLA BLA BLA Real men cook bring out the oxy cutting torch and cook with that.

Nah we just use fart gas after drinking beer.

[john p]

BLA BLA BLA Real men cook bring out the oxy cutting torch and cook with that.

[ionized]

Like I noted, as I have no idea about cooking (in my opinion - if it was meant to be eaten it either is good raw or comes in a can) so am not about to comment on that side.

Russ

That's funny

I cook a lot. Sometimes when I am talking with a particular colleague of mine about food, he stops me to say something like, you have to remember that I am on the eating team, not the cooking team.

[Sunking]

What are the problems with the electricity section?

Just about everything. For example they state the manufactures do not specify the circuit requirements. Pure BS for any product sold in the USA as it has to be UL listed which has the requirements for the electrician to calculate demand requirements. Feeder or branch circuit minimum sizing requirements are governed by the NEC code and local authority having jurisdiction. It cannot be determined by Joe Home Owner.

[russ]

What I am bitching about is that they included things like information on stainless steel that is not correct.

The electrical side is definitely overly complicated for 95% of the population - they seem to think everyone should take all that 'stuff' into consideration when buying a new stove. If that is correct then the wiring system was undersize to begin with.

Like I noted, as I have no idea about cooking (in my opinion - if it was meant to be eaten it either is good raw or comes in a can) so am not about to comment on that side.

Russ

[ionized]

What are the problems with the electricity section? The statement that aluminum cable is bad is a little over-reaching since large gauge cable for dedicated circuits and sub panels is fine. Be a hero and send the site admin some constructive criticism.

The article is more complicated than it needs to be, and not well-organized. The sections about boost and power-sharing are useful and informative and explain why you can get more or less power that rated under certain conditions. That will help you be a more cagy shopper when in the market for a cook-top. They should, however, be separated from the electrical hook-up information. The electrical should just say to use the manufacturer's recommendation unless the unit is a long way from the service panel or the power company chronically cheats on voltage. Then the advice should be to increase the ampacity of the cable.

[russ]

The problem with the site seems to be that they don't stop when their knowledge ends but keep on typing.

As I have zero idea about cooking I would have no idea if what they say is wrong so I have to accept it. There is a lot of information available there - no question.

Once I see something wrong on an 'expert' site like theirs it makes me suspect all.

Russ

[Sunking]

Cookware for induction hobs is not really so special. 18/10 stainless works and so does enameled iron. It is a great way to cook.

Goog site:

www.theinductionsite.com

Well I read over some of the sites subject matter and find some of the info quite dangerous and in accurate, especially Electric 101 is quite flawed and would lead a homeowner into thinking they can determine what circuit size the cooktops need.

[Mike90250]

Maybe their metallurgy is not the best, but let's focus on the positive: They explain induction cooking pretty well for non-physist as well as compare it to gas and resistance-electric cooking. They cover the useful features of induction applianced pretty darned well including the useful heating capacity compared to the most powerful gas ranges. They had a comprehensive survey of available appliances, at least when I studied it last. Now, more ranges are available so they might not be keeping up.

That Max Burton that you have is a great hob as shown by their survey. It has great power for the price.

Thanks for the info on the induction site - I had done my research via reviews on Amazon, and determined, that if the device arrived intact, without broken glass, it was going to be a good unit. Now I'm looking for some sort of thin silicone mat or shield to put over the glass, so that any stray grit on a pan, or clunking an iron skillet onto it, won't destroy the glass top, and all the EM magic that makes it work.

[ionized]

Maybe their metallurgy is not the best, but let's focus on the positive: They explain induction cooking pretty well for non-physist as well as compare it to gas and resistance-electric cooking. They cover the useful features of induction applianced pretty darned well including the useful heating capacity compared to the most powerful gas ranges. They had a comprehensive survey of available appliances, at least when I studied it last. Now, more ranges are available so they might not be keeping up.

That Max Burton that you have is a great hob as shown by their survey. It has great power for the price.

[russ]

Cookware for induction hobs is not really so special. 18/10 stainless works and so does enameled iron. It is a great way to cook.

Goog site:

www.theinductionsite.com

Looked at that site - hope they know more about cooking than they do about steel! Not much they said about stainless (SS) steel is correct.

Stainless steel is a rather large family of alloy steel with many different formulations.

Nickel is not added to make it shiny contrary to what the clown that wrote the article seems to think. SS was developed for industrial use and adopted by cooks as having suitable characteristics.

The common 18/8, also known as SS 321, is an austenitic stainless steel which means it contains substantial nickel and happens to be non magnetic. In 18/8 the 18 indicates percent chromium while the 8 indicates percent nickel. There are many other alloying elements used as well.

Ferritc stainless is magnetic and I expect this is the series used. Most better quality pans are composed of layers of different materials it seems.

Russ

[Aero]

When we remodeled our kitchen in 2008 we opted for a Viking induction cooktop to replace our old electric radiant cooktop. We don't have natural gas to our house. Induction is way better than radiant as it has the control of gas and heats up a pan super quick. I can boil water in less than a minute and was able to use our All-clad and Le Cruset cookware. Had to donate some old Revereware that didn't work with induction. If a magnet clings to the pan it generally can be used with induction.