Has anyone tried something like the Max Burton 6530 ProChef 3000-Watt Commercial Induction Cooktop???
At 3000 Watts it sounds substantially more powerful than most available cooktops. But is it enough power for a rolling boil? I do mainly 5 gallon batches (currently utilizing 2 separate pots per batch) and I use stainless steel brewpots.
Right now I have a ceramic top electric stove which takes a very long time to reach boiling even for 3.5 gallons. I'm looking into cooktops because I have no knowledge or skills for DIY electrical projects with regard to heatsticks. I'm also trying to avoid buying a new brewpot but I've seen commercial varieties of heatsticks (midwest supply) that are slightly too long for my current brewpot. Also, I only have 110 volt outlets (I live in a highrise) and I'm not sure if it is important but ALL outlets in my kitchen are on the same fuse. Please excuse my ignorance, electrical issues are all new to me.
I guess my other concern is Maillard reactions. I know that currently my recipes result in darker than expected beers as a result of my electric stovetop setup. Would this be an issue with any of the above?
At 3000 Watts it sounds substantially more powerful than most available cooktops. But is it enough power for a rolling boil? I do mainly 5 gallon batches (currently utilizing 2 separate pots per batch) and I use stainless steel brewpots.
Right now I have a ceramic top electric stove which takes a very long time to reach boiling even for 3.5 gallons. I'm looking into cooktops because I have no knowledge or skills for DIY electrical projects with regard to heatsticks. I'm also trying to avoid buying a new brewpot but I've seen commercial varieties of heatsticks (midwest supply) that are slightly too long for my current brewpot. Also, I only have 110 volt outlets (I live in a highrise) and I'm not sure if it is important but ALL outlets in my kitchen are on the same fuse. Please excuse my ignorance, electrical issues are all new to me.
I guess my other concern is Maillard reactions. I know that currently my recipes result in darker than expected beers as a result of my electric stovetop setup. Would this be an issue with any of the above?