3000 Watt Induction for the electrically challenged?

[SankePankey]

No I haven't. I can imagine that if these units happen to hit the temp you want them to hit, they would be pretty good at maintaining temps, but I think for larger volumes, there isn't much comparison to an immersed element especially from a cost standpoint. I would really like to try an induction unit for sour mashing, though. The low settings on the temperature scale for these are usually marketed as being good for the chocolatier, so they'll hold an appropriate temp to keep chocolate melted without burning it (~105*) which is, from what I know, a good sour mash temperature.

A dedicated breaker for your brew gear is nice. If you use high high gauge wire all around, it shouldn't be a problem. My brew gear runs off a 30A 220V (aka a washer/dryer plug) GFCI protected circuit.

Another plus for the induction. No need for a GFCI.

 

[AnOldUR]

 

[Bsquared]

AnOldUR,

How is your 3500W Avantco Induction cook top with the lower temps? does it step from 140 to 160 or can you set it at 156?

What size kettle, and what brand do you have in this picture?

Im looking to set up a 3-4 gallon system I can use in my kitchen for test batches.

 

[AnOldUR]

I've never tried to mash with it. I only use it for my boil. I does have temperature control, but the heat is isolated to above the induction coil, so I'd guess it would take a lot of stirring to spread out the heat.

To pot I boil in is a 62 quart Bayou Classic. With the KegKoozy insulation, I've boiled 12 gallons.