|Re: common house kitchen stove||<– Date –> <– Thread –>|
|From: Rodney Elin (hen3ryeasternvillage.org)|
|Date: Thu, 21 Mar 2013 06:34:46 -0700 (PDT)|
On Wed 20 Mar 13 20 Mar 13 2:0208, Mariana Almeida wrote:
One more point: this stove requires cast iron, which is heavy. Some of our older members can't lift the cast iron pans and refuse to use them. By requiring cast iron, you may be causing some problems down the road for cooks.MarianaBerkeley, CA While Mike was mostly correct in his explaination, he missed a major point. Cooking equipment must indeed be ferrous to function on an induction surface, but almost all cookware theses days is manufactured to conform to the EU requirements that are eliminating gas heating and cooking. Almost any kitchenware, hardware or department store offers induction ready pots, pans and equipment. and most of this equipment is no heavier than current pots and pans. While cast iron and porcelain-enameled cookware will work on an induction stove, it is not necessary to use only iron. I think that just about ank pot, pan, or skillet on the market today you will find to be induction ready.
And Mariana, if you have induction stoves or induction elements in your kitchen, your community will quickly learn how to use them.
~Rodney Elin Eastern Village cohousing, Silver Spring, MDWhere we were required to purchase a very noisy self circulating stove for our common house kitchen, but we get around the noise issue by cooking on individual induction cook plates.
________________________________ From: Mike Mariano <mike [at] schemataworkshop.com> To: "cohousing-l [at] cohousing.org" <cohousing-l [at] cohousing.org> Sent: Wednesday, March 20, 2013 8:41 AM Subject: Re: [C-L]_ common house kitchen stove I was asked to explain induction cooking, and honestly, the Wikipedia entry appears to be quite complete: http://en.wikipedia.org/wiki/Induction_cooking In short, with an induction stove, you need to use ferrous metal cookware (think old school cast-iron, or the expensive, brightly colored porcelain-enameled versions). Unless the cookware is on the stove top, there is no heat generated on the surface of the stove when it is on, energy is transferred directly to the cookware which generates the heat in the cookware material only. This translates into very little wasted energy, and the really good part: no combustion gases in your home or common house. Date: Tue, 19 Mar 2013 11:30:28 -0700 From: Mike Mariano <mike [at] schemataworkshop.com><mailto:mike [at] schemataworkshop.com%3e> Subject: Re: [C-L]_ common house kitchen stove Mike Capitol Hill Urban Cohousing <http://www.capitolhillurbancohousing.org><http://www.capitolhillurbancohousing.org%3e> Seattle
- Re: common house kitchen stove, (continued)
Re: common house kitchen stove Mike Mariano, March 19 2013
- Re: common house kitchen stove R Philip Dowds, March 20 2013
Re: common house kitchen stove Mike Mariano, March 20 2013
- Re: common house kitchen stove Mariana Almeida, March 20 2013
- Re: common house kitchen stove Mike Mariano, March 19 2013
- Re: common house kitchen stove Wayne Tyson, March 21 2013
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