idkwat2namme
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- Jun 22, 2015
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Any experience and insights would be greatly appreciated.
I have been looking around here and other sites to get a sense what induction heater would be good to buy. There general drift I get is that the 1800W (a typical 110V induction heater) puts out is just enough to boil a 6 gallon batch. And from what I can gather this is a gentle boil. I hear that the 220V models generally put out more than enough power (3000+ Watts), but I have no measure of what that means in terms of a boil. Logic says that if 1800W was just enough, doubling that is plenty.
I hear that it takes around 1 hour or more to boil on the 1800W models. This is roughly the same time it takes me now with my conventional electric oven top. Does anyone have a time to boil with a 3000W model?
The problem I face is that the 220V 3200W models I am finding are in the $400 range and the 110V 1800W are in the $50 range. I am new to brewing and I have only used a conventional electric oven (with a resistive element). Is it necessary to get a large/rolling boil?
What are the benefits you have seen if you have used the 3000W unit? I am looking for input since the cost between the two is so great and I wouldn't want to drop the $50 for a heater that barely worked for this application.
These are the pros and cons of the 3000W unit as I see them. Please correct me if I am wrong or inform me of things I am missing.
Pros:
Time saving
Potentially better construction since the $400 models are restaurant grade equipment
Boil more water at one time
Achieve a "better/bigger" boil
Cons:
Costly (compared to 110V)
Need to install 220V service in my house
I have been looking around here and other sites to get a sense what induction heater would be good to buy. There general drift I get is that the 1800W (a typical 110V induction heater) puts out is just enough to boil a 6 gallon batch. And from what I can gather this is a gentle boil. I hear that the 220V models generally put out more than enough power (3000+ Watts), but I have no measure of what that means in terms of a boil. Logic says that if 1800W was just enough, doubling that is plenty.
I hear that it takes around 1 hour or more to boil on the 1800W models. This is roughly the same time it takes me now with my conventional electric oven top. Does anyone have a time to boil with a 3000W model?
The problem I face is that the 220V 3200W models I am finding are in the $400 range and the 110V 1800W are in the $50 range. I am new to brewing and I have only used a conventional electric oven (with a resistive element). Is it necessary to get a large/rolling boil?
What are the benefits you have seen if you have used the 3000W unit? I am looking for input since the cost between the two is so great and I wouldn't want to drop the $50 for a heater that barely worked for this application.
These are the pros and cons of the 3000W unit as I see them. Please correct me if I am wrong or inform me of things I am missing.
Pros:
Time saving
Potentially better construction since the $400 models are restaurant grade equipment
Boil more water at one time
Achieve a "better/bigger" boil
Cons:
Costly (compared to 110V)
Need to install 220V service in my house