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Old 08-15-2011, 04:41 PM   #1
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Default Induction cooker?

Since I can't use gas tanks at home, I was thinking of doing 2.5 gallon batches so I can brew on my stove.

But yesterday, while at my friend's apartment, he used what is called an induction cooker to boil a huge amount of water (some of my friends were eating corn for dinner).

Here's what it is :

http://en.wikipedia.org/wiki/Induction_cooker


I was wondering if this could be some sort of magical brewing device I could use instead of a stove or a burner to bring a full 5 gallon batch using stainless steel kettles.

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Old 08-15-2011, 04:43 PM   #2
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I've heard of them, I think you need special pots. I didn't know you could boil a large volume of water with them. But if you can that's awesome.

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Old 08-15-2011, 04:47 PM   #3
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Quote:
Originally Posted by Seb View Post
Since I can't use gas tanks at home, I was thinking of doing 2.5 gallon batches so I can brew on my stove.

But yesterday, while at my friend's apartment, he used what is called an induction cooker to boil a huge amount of water (some of my friends were eating corn for dinner).

Here's what it is :

http://en.wikipedia.org/wiki/Induction_cooker


I was wondering if this could be some sort of magical brewing device I could use instead of a stove or a burner to bring a full 5 gallon batch using stainless steel kettles.

If you find out, let me know, that would be a PERFECT solution for me and a lot of other people with space issues.
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Old 08-15-2011, 04:55 PM   #4
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That should work for you, I use one at work sometimes. They only work with pots containing iron, so you can't use aluminum pans, but SS works fine.
If it's a 120v plug then it will likely draw 10 amps or less which is really not that much power compared to your kitchen stove. I think they are quite a bit more efficient, but it may take a long time to bring 5gal (or 2.5) to a boil. They are also quite pricy compared to a standard one burner pug in.

They are a cool toy, but I don't know if it would be better than the stove top... there is only one way to find out.

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Old 08-15-2011, 04:55 PM   #5
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Quote:
Originally Posted by Revvy View Post
I've heard of them, I think you need special pots. I didn't know you could boil a large volume of water with them. But if you can that's awesome.
from the wiki... "To be used on an induction cooker, a cooking vessel must be made of a ferromagnetic metal."

i dont know if it could boil a huge pot of water, it says its more efficient then gas flame or other cookers though so maybe it can. Maybe someone with one will chime in.
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Old 08-15-2011, 05:05 PM   #6
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The more I read about it, the more I'm getting excited.

If what I'm reading's true, then :

  • Boil water as fast (or faster) than gas burner
  • Very responsive temperature control
  • Works with stainless steel
  • Uses less energy than a stove

Looks promising

We should find out if we can boil 5 gallon of water with this.
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Old 08-15-2011, 05:23 PM   #7
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Quote:
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We should find out if we can boil 5 gallon of water with this.
With out a doubt you can. I can't say if it will be faster or slower than with your stove top, but it will work.
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Old 08-15-2011, 05:24 PM   #8
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well searching google i found this:
"Q. Is induction cooking faster than other types of surface cooking?
A. Yes. GE Profile™ induction cooktops heat faster than gas or radiant cooktops. Compared to a radiant cooktop (12 minutes) or gas cooktop (13 3/4 minutes), induction cooktops offer the fastest time to boil; 1.5 gallons of water will boil in as little as 8 1/2 minutes.** "

the two ** at the end go to this though:
"**3700 watt induction element; 3000 watt radiant element; 17,000 BTU gas burner"

so they are comparing this GE induction cooker to a 17,000 btu gas burner. I dont know squat about gas burners, but that doesnt seem very big, which makes me think that there are limits to how much water these cookers can bring to a boil. Remember they dont heat the water, the make the water vibrate really fast and the friction of the water molecules is what makes heat and makes the water boil.

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Old 08-15-2011, 05:25 PM   #9
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http://culinaryarts.about.com/od/cul.../induction.htm
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Old 08-15-2011, 05:26 PM   #10
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Also it should be noted that putting that much weight on one may be a little hairy, but that all depends on the make and model

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