Cohousing-L Mailing List: Re: common house kitchen stove

[Rodney Elin (hen3ry]

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.
>   
> Mariana
> Berkeley, 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, MD

Where 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