[Sca-cooks] induction cooktops

[Stefan li Rous]

There is currently a thread on the Rialto (rec.org.sca newsgroup)  
about induction cooktops. the original inquiry was about the  
possibility of using one of these for metal working, but since these  
look useful for cooking I thought I'd forward some of this here.

Has anyone here cooked on one of these induction stove tops?

Stefan
(Since this posters signature was food related, I've decided to leave  
it in as well.:-) )

=========
Ewan Andor Graham <admin.westernesse at gmail.com> wrote:

 >On Tue, 30 Jan 2007 22:25:19 +0100, Christophe Bachmann wrote:
 >
 >> Firstthese indeed only heat ferro-magnetic utensils, I had no luck
 >> with an aluminium pot I brought.
 >
 >part of the reason may be because aluminum is very, very bad at  
retaining
 >heat.  This is normally a useful property - until you want to solder,
 >weld, join, or otherwise apply heat to a block of the stuff.

	It hast to do with the fact that Aluminum is
non-magnetic.

	Current induction cook tops use fluctuating magnetic
fields at house current (60hz) to generate the heat.

	The next generation will use VERY high frequencies, which
will induce eddy currents, which will heat stuff like copper,
aluminum, and non-magnetic stainless.

	They are a few years from market right now.
--
--Sfi Mordehai ben Yosef Yitzhak, Aka Matthew G. Saroff

This is not the Dream.  This is what I do on weekends to have
some fun.

The Dream involves 4 sets of identical twins, 2 gallons of Cool
Whip, 5 quarts of chocolate syrup, 2-1/4 pounds of strawberries,
satin sheets, a magnum of champagne, a trapeze, and a python.
==========
--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris           Austin, Texas           
StefanliRous at austin.rr.com
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