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mapper
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Read this article..
http://www.exn.ca/dailyplanet/story.asp?id=2005041952
http://www.exn.ca/dailyplanet/story.asp?id=2005041952
Monique said:Isn't induction cooking an old thing already? :uhh:
Induction heating is, but this is for sure the first time that I've ever seen a stove based upon it.Monique said:Isn't induction cooking an old thing already? :uhh:
It truly frightens me to say it, but I think that I know where you're going with this...mapper said:Oh, just had a fascinating idea. Have too look into a patent and a working model quick then i will tell.
Okay, I see what the problem is. I just checked, and they're only available through restaurant supply houses in this area.DocToxyn said:Induction cooktops have been around for years, especially in Europe.
The remaining drawback to induction cooking is not inherent in the process but is a consequence of the present state of the market, at least in the United States. That drawback is simple unavailability: there are virtually no--repeat, no--residential induction cookers available any more here ("any more" because Sears, GE, JennAir, and possibly others had them but no longer do, GE only dropping out in 1999 and JennAir, which only made a "half-and-half" unit anyway, even more recently).
DocToxyn said:Induction cooktops have been around for years, especially in Europe.
GE introduced the Biax fluorescent bulb in 1987. I've been using fluorescent bulbs for years.stoned said:i'm not kidding, few years ago fluorescent bulbs were unknown here, they are introducing them slowly here, like everything else.electricity is just too cheap here to, there are more important thinghs to think about: like what is on TV tonight.
I got all excited when I first heard about fluorescent bulbs, and bought a bunch. The frost must have got 'em, though, because not one of the damned things ever sprouted.Evo said:GE introduced the Biax fluorescent bulb in 1987. I've been using fluorescent bulbs for years.
Danger said:Seriously... how backward are you people really? We've had them here for as long as I can remember, back to the 50's.
Not fluorescent lamps, fluorescent compact bulbs, these thingsDanger said:I got all excited when I first heard about fluorescent bulbs, and bought a bunch. The frost must have got 'em, though, because not one of the damned things ever sprouted.
Seriously... how backward are you people really? We've had them here for as long as I can remember, back to the 50's.
Oh... Okay, then. I've only seen them for the past dozen years or so.stoned said:I'm talking about fluorescent bulbs who look like incadescent bulbs, not long fluorescent tubes usually seen in office buildings :yuck:
admit it, you have only seen them when traveling abroadDanger said:Oh... Okay, then. I've only seen them for the past dozen years or so.
cronxeh said:Edit: got to point something out.. I'm not sure what everyone thought about this, but is that woman crazy for putting her hand on top of an induction stove?
cronxeh said:point being, the EM field is not exactly harmless to you
...ranged from 15-25 kHz generating a magnetic field of 4-25 microT on the saucepan's base, of 2-6 microT at a distance of 20 cm and <2 microT 50 cm in front of the induction oven.
blenders 3-10, electric ranges 2-20, microwave ovens 10-30, can openers 50-150
Ever had an MRI scan done? I don't think an EM field is harmful.cronxeh said:point being, the EM field is not exactly harmless to you
A cool stove with induction heating is a type of cooking appliance that uses electromagnetic induction to heat up the cookware directly, rather than heating up the surface of the stove. This results in faster and more efficient cooking, as well as a cooler surface of the stove.
Induction heating works by using an alternating electric current to create a magnetic field. When a compatible cookware is placed on the stove, the magnetic field induces an electric current in the cookware, which then heats up the cookware and its contents.
There are several advantages to using a cool stove with induction heating. These include faster cooking times, energy efficiency, precise temperature control, and a cooler surface of the stove, which reduces the risk of burns and makes cleaning easier.
Yes, induction heating is generally considered safe. Since the heat is generated directly in the cookware, the surface of the stove remains relatively cool and reduces the risk of burns. However, it is important to use compatible cookware and follow safety precautions, such as not touching the surface of the stove while it is in use.
One potential disadvantage of using a cool stove with induction heating is that it requires compatible cookware, which can be more expensive than traditional cookware. Additionally, the initial cost of the stove itself may be higher compared to traditional stoves. However, the energy efficiency and other benefits may offset these costs in the long run.