3 ms·
> A large reason electric (restive and induction) are seen as inferior to gas is that portable units are limited to 120v/15a (few are 20a) so the total possible
by stcredzero 4y ago
> A large reason electric (restive and induction) are seen as inferior to gas is that portable units are limited to 120v/15a (few are 20a) so the total possible power is technically less than a gas stove; <1800w vs >2800w effective. However, gas stoves are very inefficient so in reality it's not a huge problem and 240v electric stoves could even be hotter (~4000w) than a gas stove.
Could a combination of induction heating and heat pumps be developed to be hyper-efficient for cooking? Such a system would have to include the vent hood as well, and require the cooks to don insulated gloves. The idea would be to also recover heat going up the vent hood, then concentrate the heat in a stream of hot air which would hit the pans/woks again. Is this even feasible or desirable?
- HPsquared 4y agoSimply switching to induction would be a big win. That and keeping the lid on while cooking.
- hn_go_brrrrr 4y agoYou don't need a heat pump to recover large amounts of heat from the vent - just look at an HRV. The problem is the reliability of the system. The air going up the vent is incredibly oily. The oil in the air will gum up your heat pump or your HRV core or whatever you use. At a minimum, you destroy your efficiency. More likely, you destroy your equipment.