Induction Cooking Kills the Competition with Richard Young, Frontier Energy - Shared screen with speaker view
Has the sound started yet?
compute sound not working. I'll call in
Yes, sound is on.
hope everyones sound is now working?
Loud and clear.
“Todays menu”! Love it. Totally my sense of humor
Any comment on Panasonic Met-All system which works with non ferrous metals?
are the metallic transfer plates that convert induction to non ferrous pans effective?
Does the surface scratch easily? Thinking of cast iron.
Is energy consumption less/the same when nothing is on the stove (therefore nothing being heated) even if the stove is on?
Homeowners have expressed concern over EMF radiation and also Pacemaker issues.
you can cook through a silicon mat to reduce risk of scratching surface
So is that higher kW in induction responsible for the quicker rise to temp?
Seems a correlation between time to temp and kW ratings.
wayter boils at 212 degrees near sea level (your lab). why are you using 200 degrees in these graphs?
it's hard to measure an endpoint as you approach the phase change
Any data about gas impacts on IAQ vs. induction?
Are there induction cooktops that have a setting that enables a low simmer/boil/rolling boil? I have a single induction cooktop that has settings at 210 and 240 and I couldn't simmer well. The precision would be a great selling point, similar to sous vide circulators.
Can people who are accustomed to cooking with a wok use an induction range?
What features are existing induction stoves lacking?
Is the power boost a standard feature in all induction ranges now or one you need to shop for. That is such an important sales point that I think we shoudl be clear about this in our promolit
Sorry if I missed this but how many amp breaker in the panel is generally required for induction stove?
40 or 50 amps, depending on model
On the IAQ point, here's the study Berkeley referenced in their adoption analysis: “Pollution in the Home: Kitchens Can Produce Hazardous Levels of Indoor Pollutants,” Julie Chao, Lawrence Berkeley National Laboratory, July 23, 2013
Are induction grills a thing?
Do you have any water savings estimates for induction woks?
does that cost analysis include any changes to commercial hood ventilation rates and downsizing of hood vis a vis the reduced waste heat to kitchen
oops, nevermind... you're talking abou it now
Wow, that idle waste heat factor is very interesting
As we look to fuel switch from gas to electric cooktops in apartments, is there electric cooking equipment that could run on a single 20amp -120v circuit?
I experience a high whine or whistle at high power settings. How do you handle this when advocating for induction?
Look forward to reviewing the presentation again. Can you quickly review energy consumption of induction vs conventional electric per unit of cooked food?
Frigidaire makes a slide in induction unit sold by HD and Lowes' for less than $900. Why would this unit be so much lower than others? Any experience with it?
Does induction let you reduce the equipment required to go under the exhaust hood in some applications?
Are there any all-electric commercial food service kitchens that you’re aware of? Any case studies?
Could you quickly review the energy savings that residential induction stoves can bring to residents in need of lowering their energy bills? Also, what is the lifetime guarantee of residential induction stoves?
Ken Johnson, I have the cheap Frigidaire slide-in induction range and I love it.
Thanks Panama for setting this up!!!
Thank you, Richard!
Where, how to see/hear the recording?
Will you share the slides? Can you please share the answer to the exhaust hood question? Thank you so much!!!!!
Excellent info, thanks!