4* 6KW (20500 btu) burners and 2* 10KW (34000 btu).
Yeah, I'd be burning everything with an unquenchable fire with that kind of oomph, too. 😀
@Kaffiman: Thanks for finding the links. No reason not to experiment now as long as I can find some good lemons in the shops.
As regards ovens and burners, current rental has the cheapest landlord special electric hob and oven. It's a challenge to get anything to work on it. I'm considering getting a standalone induction hob if I can work out where to put is.
dept of kicking myself. Work threw out the induction wok hob as they didn't use it. It sat outside for a few weeks before someone took it. Only then did I realise they go for £500 used on ebay 🙁 Was way too big for my kitchen sadly.
As regards ovens and burners, current rental has the cheapest landlord special electric hob and oven. It's a challenge to get anything to work on it. I'm considering getting a standalone induction hob if I can work out where to put is.
dept of kicking myself. Work threw out the induction wok hob as they didn't use it. It sat outside for a few weeks before someone took it. Only then did I realise they go for £500 used on ebay 🙁 Was way too big for my kitchen sadly.
But Bill, single induction hobs go for c. £50 and are well worth it!
I have a 5 burner gas top including a central Wok atomic rated thing, but still us the induction hotplate 'cos I can plant it elsewhere and get a grandchild to stir a sauce!
I have a 5 burner gas top including a central Wok atomic rated thing, but still us the induction hotplate 'cos I can plant it elsewhere and get a grandchild to stir a sauce!
Lidl did a double induction hob last year for £40. That's not the issue. The problem is somewhere to put it. There are only 2 sockets in the kitchen, neither well placed. Oh and a toddler who spends most of her time being a cross between Edmund Hillary and Godzilla!
Using one for cooking in the garden in the summer is tempting...
Using one for cooking in the garden in the summer is tempting...
I've never even ventured on a wok. And gas only, I imagine, given the need for conformal heating. I like induction for certain applications (and in a dream world 2 gas burners and 2 induction coils would be ideal), but any of the nicely curve-bottomed pans just stink on flat heaters. E.g. a curved sauteuse.
The great advantage of an induction heater is that you can not just set power level on many you can also set temperature. Of course it is nice to bring a pot of water to a full boil rather quickly. I can of course make steel adapters to fit pots that otherwise would not fit.
Nice to have an oven with a temperature probe that let's you know when the desired internal temperature has been reached.
Half of all the AC power circuits in my house are in the kitchen. All but two dedicated circuits have local GFIs.
Another handy gizmo is an automatic stirrer.
My expectation is that home cooking should be better than most restaurants.
Nice to have an oven with a temperature probe that let's you know when the desired internal temperature has been reached.
Half of all the AC power circuits in my house are in the kitchen. All but two dedicated circuits have local GFIs.
Another handy gizmo is an automatic stirrer.
My expectation is that home cooking should be better than most restaurants.
I'm surprised you don't have a 240-30 amp circuit to the garage, Ed! You're high on the list of folks I'd expect to have a welder at home.
My wife is semi-secretely dreaming of one of those Smeg thingys.
Komfur TR4110IP - Smeg | Smeg NO
1. Not enough room for it.
2. Max consumption is 19 500w.
3. Price is somewhat prohibitive.
Maybe if we get a large house at some point, one can always dream.
I just had to replace the stove a few weeks back, because it was malfunctioning, I decided we should go for both induction top as well as pyrolyse for the oven. So now we have the Gram EKIP 12654-92.
Komfur TR4110IP - Smeg | Smeg NO
1. Not enough room for it.
2. Max consumption is 19 500w.
3. Price is somewhat prohibitive.
Maybe if we get a large house at some point, one can always dream.
I just had to replace the stove a few weeks back, because it was malfunctioning, I decided we should go for both induction top as well as pyrolyse for the oven. So now we have the Gram EKIP 12654-92.
At work my shop is not that big, it is only 1/2 an acre. But I do find room for it there.
At my house I tore down the existing back porch/garage. The top was a flat slab that tilted back into the house. Rain water drained into the kitchen and had completely rotted the floor. I had to replace all the floor joists.
The garage was added in the 50's and I expected it to collapse. The driveway was unpaved. You may be unfamiliar with the concept of snow. Just didn't see clearing 150' of driveway. That is more a George thing. (Just in case you didn't pick up on it he doesn't just have muscles on top of muscles but even more on top of those.)
I did have to patch a hole in the foundation of the house where the garage door was originally smashed through.
So although I do keep some tools at home, my shop being 6 miles away, a large collection ain't needed.
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Some restaurants are packed with more gadgets than an EE lab there are also a few that are 100% bespoke. We also are ignoring a large number of cuisines where ovens are rarely involved. It also happens to be that cooking is a skill and most restaurants are mediocre at best anyway.
Some commercial stuff not made for the home (ugly) can be better priced unfortunately I found some required 3 phase industrial electrical service.
Everything is 230v single phase or higher here.
Around 20kw however, requires a proper new TN grid ~400v 3 phase 30A setup or better.
Not possible in our current home as I think the max adviseable would be the ancient standard IT grid ~380v setup 3 phase 20A.
That Smeg unit is for home use btw, they have industrial versions as well. Not cheap.
Around 20kw however, requires a proper new TN grid ~400v 3 phase 30A setup or better.
Not possible in our current home as I think the max adviseable would be the ancient standard IT grid ~380v setup 3 phase 20A.
That Smeg unit is for home use btw, they have industrial versions as well. Not cheap.
Three phase may be required for motors, but for heating use I just don't see why it is required. It may be a nicer way to get power to the load, but single phase should be adequate.
Scott,
Have you ever gone to the annual "The New England Food Show?" Attending a show intended for restaurant owners gives a glimpse as to how much of what they serve is really not different from the stuff in a large grocery store.
Yes there are a few top end restaurants that make everything fresh on site, very few.
One of the benefits of doing large sound systems used to be the trade show meals. The guys from xxx would invite me to dinner at the restaurants they wanted to try, with someone else paying the bill.
I don't recall anything better than what my great-grandfather's cook Katherine made. (Later my grandfathers.) Yes the Asian and a few others offered food she never made. I recall on two occasions going into highly regarded restaurants and getting their specialties only to find it was a dish Katherine did at least as well.
And to be really scary "It also happens to be that cooking is a skill and most restaurants are mediocre at best anyway." we agree on this!!!
Scott,
Have you ever gone to the annual "The New England Food Show?" Attending a show intended for restaurant owners gives a glimpse as to how much of what they serve is really not different from the stuff in a large grocery store.
Yes there are a few top end restaurants that make everything fresh on site, very few.
One of the benefits of doing large sound systems used to be the trade show meals. The guys from xxx would invite me to dinner at the restaurants they wanted to try, with someone else paying the bill.
I don't recall anything better than what my great-grandfather's cook Katherine made. (Later my grandfathers.) Yes the Asian and a few others offered food she never made. I recall on two occasions going into highly regarded restaurants and getting their specialties only to find it was a dish Katherine did at least as well.
And to be really scary "It also happens to be that cooking is a skill and most restaurants are mediocre at best anyway." we agree on this!!!
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Those are the only one's I take seriously other than the fact I prefer several Asian cuisines cooked by ex-pats for ex-pats. I spent 10yr. where 90% of my friends were in the wine/food trade and I went to many shows/tastings public and trade only.
Smeg stuff is cheap but badly designed, why do they place the biggest burner in the center, so that with a large wok you can't use the other burners?
I bought a 5 burner Boretti with the big burner left front, more practical.
I bought a 5 burner Boretti with the big burner left front, more practical.
There are a lot like that. Maybe they think that a Wok (stir fry) user doesn't need another burner?
Which is stupid.
Which is stupid.
Something like this but with a gas oven.
*Boretti VPS-83 AN Fornuis 80 cm Mat Antraciet - Het Fornuizenplaza
*Boretti VPS-83 AN Fornuis 80 cm Mat Antraciet - Het Fornuizenplaza