sorry bout that. usually the slabs they use on jobs are 3/4" but 1" is seen here and there. I can't recall the specific instances at the induction locations. My job was to make sure we engineered the cabinets correctly so the units fit and operated properly.
I never knew that was possible. Sounds kind of cool.
and a note to the foodie crowd saying "only gas", I found several references to Micheline star restaurants switching to induction. Among the reasons are better control, speed to heat, less heat in the kitchen, and no gas fumes. One article noted it as 'rich people literally breath better air than the rest of us', which I found amusing, but also largely true.
sorry bout that. usually the slabs they use on jobs are 3/4" but 1" is seen here and there. I can't recall the specific instances at the induction locations. My job was to make sure we engineered the cabinets correctly so the units fit and operated properly.
Location: No longer in a hovel in effluent Damnville, VA Gender:
Posted:
Jan 25, 2024 - 3:33am
miamizsun wrote:
got directions?
available dates?
There was already an apartment there from around the 1930's that needed to go so we completely gutted the cellar. We put in all new plumbing, electrical etc. Then when we removed the old ceiling we found 5 of the huge main oak support beams that go into pockets in the stone walls and support the upper floor grids were totted off at the ends and had settled. So 3 have to be replaced and we reused the 2 longer ones by cutting the ends off. The hold up is the longest beam is longer than what the saw mill stocks so it had to be custom ordered and has to sit at least a month to dry out as its still green.
I hope to have it completed by May. It is about 700sf, 1 bedroom, full bathroom, full kitchen, its own washer/ dryer, 2 TV's and of course high speed internet.
Povoacao is one of the only villages on the island that has a real beach and marina. Only 1 hotel and it fills up fast in season. Only a few airB&B's also and they are usually booked months in advance. I mainly wanted to do this apartment so friends would always have a nice place to stay and then rent it short term otherwise. I am right on the main road that circles the island mostly near the ocean. The 2 nearest bigger towns are Furnas and Nordesta.
induction is really cool. lots of benefits all around.
The best thing about induction is when you spill something out of the pan onto the cooktop, you can just grab it with your fingers and flip it back into the pan
Even though I prefer gas cooking I will be putting an induction stove in the apartment I am about half done building in the cellar. You are not allowed to put any gas appliances in rental units here. Hopefully this apartment will make me a little extra income and may even airB&B it in the tourist season. Ir will also be a nice place for friends to stay when visiting here.
Location: No longer in a hovel in effluent Damnville, VA Gender:
Posted:
Jan 24, 2024 - 2:29pm
Even though I prefer gas cooking I will be putting an induction stove in the apartment I am about half done building in the cellar. You are not allowed to put any gas appliances in rental units here. Hopefully this apartment will make me a little extra income and may even airB&B it in the tourist season. Ir will also be a nice place for friends to stay when visiting here.
As much as I prefer gas over electric (coils or the ceramic cooktop like my 90-year-old dad has), I'm sure I'd like induction even more. We do have a lot of mostly-aluminum All-Clad so the investment in induction isn't going to be just the appliance. Also, I'd have to completely rewire the house because we only have 100A service and it's maxed out.
About 1/2 of our old stuff worked when we first converted - a lot of the aluminum clad had a steel plate in it. Try a magnet on them to see if it will work. Mine is on a 30 amp 2 pole breaker, but that's because there was an old school cooktop there before. I think it requires a 20amp in the instructions, but I've never seen it pull more than about 11 amps.
and a note to the foodie crowd saying "only gas", I found several references to Micheline star restaurants switching to induction. Among the reasons are better control, speed to heat, less heat in the kitchen, and no gas fumes. One article noted it as 'rich people literally breath better air than the rest of us', which I found amusing, but also largely true.
As much as I prefer gas over electric (coils or the ceramic cooktop like my 90-year-old dad has), I'm sure I'd like induction even more. We do have a lot of mostly-aluminum All-Clad so the investment in induction isn't going to be just the appliance. Also, I'd have to completely rewire the house because we only have 100A service and it's maxed out.
And yes, there's always a Weber on the patio. Solar array should start tomorrow (was Tuesday, but someone got sick). So far, morning coffee takes about 1% of battery power, a full dinner takes 3-10% depending on what we are doing. Overnight is mostly the fridge and water heater and all the little things in the house, but 9pm-7am takes about 20%. We do need more battery, but we can easily handle the evening/overnights for now. Air Conditioning season will change that though.
That's pretty cool. we don't do aircon here. Most houses here have such thermal inertia you'd need a few weeks of really high temperature for it to get unpleasant indoors. We just drop the blinds and it stays pretty comfortable.
tbh. I haven't actually installed a solar array yet though all my neighbours are in the middle of it. The numbers are actually adding up which is crazy given our latitude.
ha. My last kitchen had an expensive Italian gas hob that I loved. It was a buggar to clean but it did what I wanted, when I wanted. Air quality? just opened the door or a window. This new induction number works fine. Just, how can I put it, it's like a glove between me and the experience. Continuously interfering. Turning on the fan based on some predefined logic and not what is needed. (like turning on after I've turned the entire stove off). I am still kind of waiting for it to tell me to start doing more exercise to burn calories and put less oil in the pan. It's that kind of thing.
Best cooking experience of all is still over an open fire IMO. whatever. Solar array and induction it is.
Mine is pretty straightforward. I did have to get used to the way it cycles on/off at low settings - sometimes a simmer is bubble, bubble, nothing, nothing and you have to give it a few minutes to stabilize at a steady temp. Mostly it's just hot=hot, right now. Power boost= gonna be boiling in a few seconds, and it's better to swipe the power bar than to try and poke at wherever 6 might be.
And yes, there's always a Weber on the patio. Solar array should start tomorrow (was Tuesday, but someone got sick). So far, morning coffee takes about 1% of battery power, a full dinner takes 3-10% depending on what we are doing. Overnight is mostly the fridge and water heater and all the little things in the house, but 9pm-7am takes about 20%. We do need more battery, but we can easily handle the evening/overnights for now. Air Conditioning season will change that though.
and a note to the foodie crowd saying "only gas", I found several references to Micheline star restaurants switching to induction. Among the reasons are better control, speed to heat, less heat in the kitchen, and no gas fumes. One article noted it as 'rich people literally breath better air than the rest of us', which I found amusing, but also largely true.
ha. My last kitchen had an expensive Italian gas hob that I loved. It was a buggar to clean but it did what I wanted, when I wanted. Air quality? just opened the door or a window. This new induction number works fine. Just, how can I put it, it's like a glove between me and the experience. Continuously interfering. Turning on the fan based on some predefined logic and not what is needed. (like turning on after I've turned the entire stove off). I am still kind of waiting for it to tell me to start doing more exercise to burn calories and put less oil in the pan. It's that kind of thing.
Best cooking experience of all is still over an open fire IMO. whatever. Solar array and induction it is.
and a note to the foodie crowd saying "only gas", I found several references to Micheline star restaurants switching to induction. Among the reasons are better control, speed to heat, less heat in the kitchen, and no gas fumes. One article noted it as 'rich people literally breath better air than the rest of us', which I found amusing, but also largely true.
You mean the magnetism transfers through?
I wonder about the increased energy cost to get it to penetrate to the pan at the energy level required.
I'm sure it's not a 1 inch slab, looking at mine the glass is ~ 1/4 inch and the induction... elements (inducers?) sit ~ 1/8+ inch below that. Magnetic field strength varies by distance and I can lift the pan about 1/4 inch or a little more before it alerts me that I've moved the pan. So I think if you flush mounted the element (I'm now going with inducer because it sounds much cooler), you could use a 3/8 piece of any non conductive material that would handle the heat of a hot pan directly on it.
I've worked on many a commercial project where they installed the induction units under the stone/quartz countertops. The heat will transfer thru that material. The controls were usually mounted on a panel inside the cabinet doors.
You mean the magnetism transfers through?
I wonder about the increased energy cost to get it to penetrate to the pan at the energy level required.
I've worked on many a commercial project where they installed the induction units under the stone/quartz countertops. The heat will transfer thru that material. The controls were usually mounted on a panel inside the cabinet doors.
Now I'm looking at the frame/screws and wondering.... I already pulled half the ducting off the bottom to make it fit...
I would like an induction top that's not glass. Every glass top I've ever cooked on made me uncomfortable. Plus if you scorch something on it it's marred forever (probably a bigger problem on the old type of electric glass whatever cooktops that aren't induction.
Our new place has an induction stove top. We purchased a silicon mat for the top which protects the glass from scratches, is easy to clean, and, as a bonus allows us to use to cooktop as a prep area (when not in use). We went to a local appliance store and they had no idea these things existed. Looked on Amazon and there were lots of options. We went with one that was about $40. We really like the induction stove and like the mat too.
I would like an induction top that's not glass. Every glass top I've ever cooked on made me uncomfortable. Plus if you scorch something on it it's marred forever (probably a bigger problem on the old type of electric glass whatever cooktops that aren't induction.
I've worked on many a commercial project where they installed the induction units under the stone/quartz countertops. The heat will transfer thru that material. The controls were usually mounted on a panel inside the cabinet doors.
Location: No longer in a hovel in effluent Damnville, VA Gender:
Posted:
Jan 24, 2024 - 7:00am
rgio wrote:
Nice. I especially like the Indy 500 logo on the oven door!
Induction seems like a viable option if necessary, but a gas stove and an electric oven are the current mix/preference.
The brand name is "Germania", the model name is "Americana" and its made in Italy and the manual is in Portuguese. Truly a multicultural stove. It has gas burners and the over is both gas OR electric with the flick of a switch. It also has 2 fans for convection cooking. I also like it because it has no electronics except for the igniters to fail. Has analog temp gauge. One of these months my kitchen will be done and will show the rest. Behind the stove is the original bread oven that is still in usable condition. Its temping to try a pizza in it. I have to keep the bucket in it as the cat thinks its her luxury litter box.
This is what that alcove looked like when I bought the place:
