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Old 01-21-2013, 07:34 PM   #11
FuzzeWuzze
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Quote:
Originally Posted by WyomingBrewer View Post
Mine was not induction, But I have heard good things about them. As long as a magnet will stick easily to the bottom of your pot then it will work with induction. Least thats what I have read. Im looking for a single induction burner to start doing brewing classes at my shop so I have researched them a bit. Wal-Mart has a single for $58'ish I believe.
They can be, but ive also heard stories about people who have pots that have bottoms that dome inwards, or even outwards..this prevents everything but a small portion of the pot from touching the induction coils, then it cant even heat 1 gallon of water.

 
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Old 01-21-2013, 07:47 PM   #12
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The induction coil is under the glass top so the pot never touches it. I have a graniteware steel pot that is slightly domed. It works well.

I think the OP might have a Radiant cooktop. It may not be as good as WyomingBrewers cooktop.

 
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Old 01-21-2013, 07:54 PM   #13
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I used a basic 10 gallon SS stock pot. Recently bought a heavier duty pot and a turkey frier. While the glasstop sufficed the turkey fryer does an amazing job.
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Old 01-21-2013, 10:19 PM   #14
lespaul23
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I have a glass cooktop stove and I use a alum 8gal pot. I do full boils, it takes a little bit to heat up but it beats brewing outside in the winter in new england.
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Old 01-22-2013, 02:23 AM   #15
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I use my glasstop when I'm doing extract partial boils, but anything more than 4 gallons and it has a hard time. I use my burner and 8.5 gallon pot for my full boils.

 
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Old 01-22-2013, 02:30 AM   #16
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Quote:
Originally Posted by WyomingBrewer View Post
did full boils using a Stainless Steel 16'ish gallon stock pot I got on ebay for $60.
16 gallons? That must be a b*tch to haul on and off the stove!

 
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Old 01-22-2013, 02:50 AM   #17
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I have a 21 quart S.S. flat-bottomed 'canner' that I use when I'm canning salsa and jelly.
I'm only doing partials, but my glass top has no problem with 3 gallons of wort...
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Old 01-22-2013, 03:39 AM   #18
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Quote:
Originally Posted by lespaul23 View Post
I have a glass cooktop stove and I use a alum 8gal pot. I do full boils, it takes a little bit to heat up but it beats brewing outside in the winter in new england.
Same here. I use an 11 gallon turkey fryer stainless pot on a regular maytag glass-top stove and do full boils (7-8 gallon preboil volume) with no problems. The pot usually gets on the stove at about 162F and takes about 20 minutes to reach boil which gives me time to clean up the mash equipment. Once the hotbreak is over, I maintain the boil at about 8.5 (dial goes to 10).

 
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Old 01-22-2013, 03:47 AM   #19
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I have a glass top stove and use an aluminum 20qt tamale pot. I only do partial mash/extract brewing so I haven't had any issues.

 
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Old 01-22-2013, 11:01 PM   #20
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Quote:
Originally Posted by DoctorMemory View Post
16 gallons? That must be a b*tch to haul on and off the stove!
The pot is capable of 16'ish gallons. I do 5 gallon batches and boil 6 1/2 to 7 gallons. It is still a lot to get up there and back down. Brew buddy to the rescue.
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