[Greenbuilding] Induction cooking

[Matt Dirksen]

As far as pots and pans, there are tons of good choices out there for
induction. There are high end choices and very affordable choices. Frankly,
we have been quite happy with the pots we got from Ikea (Ikea 360 series).
And for the "exceptions", we have a flat metal plate which we place in
between the burner and a non ferrous pot. We put away the electric tea
kettle because it takes two minutes to boil our coffee water in the morning
on the range when the electric tea kettle took six to seven. I figure that
particular daily routine adds up considerably over a year.

What is truly cool is to pick up a cast iron pan with boiling water in it,
and the handle hasn't even warmed up yet.. on those rare occasions that we
need to do some deep cleaning.

Matt


On Wed, Sep 28, 2011 at 7:57 AM, Clarke Olsen <colsen at fairpoint.net> wrote:

> Yes, kind of like congress's rejection of the metric system in 1852, on the
> grounds that it would be too expensive to re-tool!
> Clarke Olsen
>
>
>
> On Sep 28, 2011, at 2:57 AM, Leslie Moyer wrote:
>
> > ....If we wanted to make the switch (as a country), it wouldn't be
> difficult.  And thinking about this very small consumer change as a hurdle
> is one example of the ridiculous excuses we use not to make easy changes.
> Some environmental changes take behavior changes--this one only takes minor
> purchasing changes. Even Calphalon, for example--I know they would and could
> make changes to accommodate this consumer choice (induction) if there was a
> market for it.
> >
> > --Leslie
> >
> >>
> >>
> >
> >
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