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Induction Cooking Kills the Competition with Richard Young, Frontier Energy - Shared screen with speaker view
Tom Lent
36:00
Has the sound started yet?
LORI HENDRIX
36:10
yes
Tom Lent
36:51
compute sound not working. I'll call in
Brian Ward
37:59
Yes, sound is on.
Panama Bartholomy
40:18
hope everyones sound is now working?
Gabriel Taylor
41:50
Loud and clear.
Panama Bartholomy
42:11
“Todays menu”! Love it. Totally my sense of humor
Brian Ward
46:27
Any comment on Panasonic Met-All system which works with non ferrous metals?
Darin Schrum
48:54
are the metallic transfer plates that convert induction to non ferrous pans effective?
Ken Johnson
50:39
Does the surface scratch easily? Thinking of cast iron.
khalil johnson
51:01
Is energy consumption less/the same when nothing is on the stove (therefore nothing being heated) even if the stove is on?
Christine Condon
52:57
Homeowners have expressed concern over EMF radiation and also Pacemaker issues.
Nic Dunfee
53:29
you can cook through a silicon mat to reduce risk of scratching surface
Kevin Wood
57:46
LOL!
Brian Ward
01:02:53
So is that higher kW in induction responsible for the quicker rise to temp?
Brian Ward
01:03:39
Seems a correlation between time to temp and kW ratings.
Nehemiah Stone
01:07:54
wayter boils at 212 degrees near sea level (your lab). why are you using 200 degrees in these graphs?
Stet Sanborn
01:08:39
it's hard to measure an endpoint as you approach the phase change
Dawn Pillsbury
01:12:10
Any data about gas impacts on IAQ vs. induction?
Jeffery Liang
01:12:18
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.
Amy Kiser
01:13:19
Can people who are accustomed to cooking with a wok use an induction range?
Malini Kannan
01:13:41
What features are existing induction stoves lacking?
Tom Lent
01:14:07
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
Tom Lent
01:14:34
(residential market)
Ken Johnson
01:14:39
Sorry if I missed this but how many amp breaker in the panel is generally required for induction stove?
Panama Bartholomy
01:14:58
40 or 50 amps, depending on model
Gabriel Taylor
01:16:30
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
Malini Kannan
01:20:29
Are induction grills a thing?
Adam Spitz
01:22:00
Do you have any water savings estimates for induction woks?
Stet Sanborn
01:22:36
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
Stet Sanborn
01:22:54
oops, nevermind... you're talking abou it now
Gabriel Taylor
01:24:36
Wow, that idle waste heat factor is very interesting
Michael Hicks
01:28:45
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?
Amy Kiser
01:29:26
I experience a high whine or whistle at high power settings. How do you handle this when advocating for induction?
Brian Ward
01:29:31
Look forward to reviewing the presentation again. Can you quickly review energy consumption of induction vs conventional electric per unit of cooked food?
Ken Johnson
01:30:03
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?
scott shell
01:30:37
Does induction let you reduce the equipment required to go under the exhaust hood in some applications?
Malini Kannan
01:31:48
Are there any all-electric commercial food service kitchens that you’re aware of? Any case studies?
Angela Islas
01:32:11
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?
Amy Kiser
01:32:36
Ken Johnson, I have the cheap Frigidaire slide-in induction range and I love it.
connor cunningham
01:33:14
great presentation
JP Ross
01:33:18
Thanks Panama for setting this up!!!
Tanja Crk
01:33:23
Thank you, Richard!
Brian Ward
01:33:31
Where, how to see/hear the recording?
Christine Condon
01:33:33
Will you share the slides? Can you please share the answer to the exhaust hood question? Thank you so much!!!!!
scott shell
01:33:36
Yea!!!
Gabriel Taylor
01:33:38
Excellent info, thanks!