451–460 of 528 posts
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I guess you could have a hot spot on the pan if the coils are ill-designed or you’re putting a large pan on a small burner? The pan will only heat up near the coil, so if the coil covers only the center third of the pan, only that will heat up (though some pans have a heat-spreading layer to mitigate this, and sometimes to add some more inertia depending on the pan’s purpose).
> I guess you could have a hot spot on the pan if the coils are ill-designed or you’re putting a large pan on a small burner? Yes, but then it’s hardly a problem with the technology if you put a large pan on a small burner. As for the rest, in all cookers I have seen, the coils cover the whole surface, except for a small spot in the centre. Besides, induced current does not happen only where the cookware is closest t…
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>Though induction stovetops can be faster yet, and just as clean. You have the mother of all hotspots on the pan (less relevant for boiling) where the induction ring itself is and getting simmer right is harder. Induction as implemented right now is on/off with full blast for the duration and just increased downtime. It is not the same as low constant output.
> You have the mother of all hotspots on the pan (less relevant for boiling) where the induction ring itself is and getting simmer right is harder. Not at all. There is no significant hot spot as heat is actually produced by the bottom of the pan and not the coils themselves. > Induction as implemented right now is on/off with full blast for the duration and just increased downtime. It is not the same as low constant…
I have never seen an induction cooktop that could generate low, constant heat. Even pretty pricy ones (eg. a 3000€ Bora hob with integrated extraction) showed a clear on/off cycle at the lowest heat settings. But maybe tech has improved in recent years, and there are hobs now that have constant low power output?
Maybe the effect also just depends on your cookware? On pots with a heavy bottom with aluminium or copper core you probably won't see the coil patterns and the on/off effect will be less pronounced. If you have a pot with a thin stainless steel bottom, you will definitely see uneven heat, the power from an induction coil is not completely homogenous.
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The gas end-to-end "efficiency" will not improve drastically ever, while for an electrical stove it is tied to energy production. Arguing with end-to-end efficiencies and power plants is misleading, as I can power my induction stove from my solar panels
That's true, but I power mine from the municipal grid that burns stuff to make steam and then electricity
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My microwave has a picture of a cup with a spoon in it, this stops superheating.
How?
I know in chem labs we used to use little chunks of ceramic for test tubes, but those aren't desirable in your tea.
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I always wanted some kind of "collar" that I could put around a burner to try to direct that excess heat back into the pan/pot.
The problem is you need airflow or you generate carbon monoxide instead of carbon dioxide. So simple solutions can get more heat but also kill you.
Seems to be the modern take on animated rainbow-color backgrounds from the geocities days...
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I'm a European who finds kettles stupid. I own one because someone didn't appreciate my house's lack of kettle and got one despite my protestations. I own (1) a induction stovetop, (2) a microwave… both will perfectly boil water just as fast. Why do I want to waste counter space on a kettle. My kitchen is tiny. I have the same complaint about a ricecooker. It's perfectly easy to cook rice in a pot. Sure it's convenie…
I've never owned a rice cooker but I'm led to believe the rice they make is superior to anything you can reasonably achieve in a simple pot.
And how much CO2 is going to be produced manufacturing and shipping the device they're selling you? Not to mention the batteries it needs.
Not to mention some fine marketing bs like how it runs on 2 "environmentally friendly AAA batteries"!