[Greenbuilding] Induction cooking

[Steven Tjiang]

We have a induction cooktop and we wouldn't trade it for a gas one ever.
 Here are the reasons:

   - Very little heat goes outside of the pan.  This is why it's efficient.
   - For gas, i have heard about 60-75% of the heat energy goes up the
   exhaust vent.
   - It's just as controllable as gas.
   - When you spill things on the cooktop the clean-up is trivial compared
   to gas or convention electric because the cooktop surface doesn't get hot
   spilled food doesn't crust up.
   - Gas cooktops require venting to the outside.  This is bad for a
   well-sealed house.

True, you do have to use "special" cookware like cast iron and steel on
induction cooktops instead of cheap, crappy aluminum junk,

---- Steve (KZ6LSD)


On Sun, Sep 25, 2011 at 12:03 PM, Bruno M. <brunom1 at telenet.be> wrote:

> **
> hum,
> your off with your math by a factor thousand.
>
>
> 0,150 kWh
> 0,087 kWh
>
> There is hardly any energy efficiency benefit versus natural gas cooking.
>
> And for  induction cooking you need special pans .
>
>
> Grts
> Bruno M.
> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~
>
> Op 25-9-2011 18:54, Richard Garbary schreef:
>
> Electric stovetop versus induction:
>
>  .5 litre  water to a boil.
>
>  Kenmore electric stove:
>
>  1200 watt element/60 minute * 7.5 minute = 150kwh
>
>  Salton model 1081 induction cooker from Costco ($65) :
>
>  1310 watt / 60 minute * 4 minute = 87 kwh
>
>  A great way to help flatten the curve.
>
>  ================================================
>
>
>
>
>
>
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