You know, I’m not sure.

But “range” anxiety gave me a giggle so thanks for that.

https://copperhome.com/products/charlie

This one, as an example, has a 5 kWh battery. Having seen it in action it'll run itself for several hours unplugged. Pretty much indefinitely if charging.

Remember, while induction ranges typically have high power ratings (10+ kW), they aren't actually running the whole time. They use a decent amount of power for the initial heat up, or if youre running all of the burners on high trying to boil several large pots of water, but realistically that's not how you use a range.

Once the oven is up to temperature, it just kinda oscillates on and off, using comparatively little energy. Induction burners rarely run on full power because if you've ever cooked with induction you know you'll burn...everything... on high - they can really dump heat into a pan.

Actively cooking a big dinner with multiple burners, you may average about 2 kW. With 1 kW coming in from the wall, that gives you about 5 hours of sustained peak cook time.

however capacity and wear they have? Battery science is pretty curved.

How long can you run them before they run out of juice, though?

They run by either an electrical outlet or by battery. Another article stated the battery backup for its induction oven was one hour. Hardly worth being a feature.

Also some newer ones have temp sensors so you can keep a thing at the exact temp you need.

I swear by induction cooking (for both soapmaking and food) for this reason - precise temperature control, even low temperatures that aren't even possible to get on a gas stove.

• Setting the heater to exactly 40C means you can melt chocolate reliably, without the hassle of a bain marie
• At 60C you can combine cetostearyl alcohol and vegetable oil for moisturizer without boiling off your glycerine
• At 80C you can cook soap to trace without overcooking it and making it lumpy
• At 100C you can evaporate moisture and reduce a sauce with minimal effect on other ingredients
• At 100-160C you can cook a sugar syrup to a precisely desired level of concentration (as the boiling point goes up as the concentration increases) for making different types of candy

Induction oven? How does that work? Is it better than a classic electric oven, does it 'just' heat up faster?

Still probably cheaper than retrofitting a building with gas pipes 🤷‍♂️

I think this is the new section?

The winning submission came from Copper, a California-based company which designed a battery-equipped induction stove that plugs into a standard 120-volt outlet. That means the units can be used in existing NYCHA kitchens without the need for major electrical upgrades.

Seems to be LFP pack. Safe and long-lasting.

For new construction, nothing.

For existing construction, it requires you to run a new circuit.

Not sure but maybe, thicker insulation?

Don't forget about the electric ventilation being out if theres a power outage. You don't want to cook with a gas stove indoors with that off.

For me, enough for it to be a problem.

You are #3 on the "your power sucks" roster for this thread!

I would just use my camping stove or BBQ if I had to due to an extended power outage. Runs on anything that will burn pretty much.

Multi-day power outages are a yearly occurrence where I live (North Carolina), typically caused either by a hurricane, a tornado or an ice storm.

Or just use a camping stove/BBQ if you ever have a power outage for more than 5 minutes and want to cook

I'm seeing a lot of derogatory comments exactly like this shitting on the power grid. Either there's a bunch of southwestern kids on here who never sat through a storm in their lives and can't imagine weather which impacts infrastructure, or the mockery bots are in play.

It’s winter in the northeast, and it’s been pretty brutal, so power has gone out repeatedly. I’m not planning around them, I just want to cook in the event there’s a multi day outage. And there’s been two this year.

I don't know what you're trying to convey with this.

Also, very unlikely. You need a source of ignition to start a fire. So unless someone is letting grease get so hot that it is ignitable, then lighting a cigarette within inches of the, again, very hot grease. Then the likelihood of starting a grease fire with an induction cooktop is near zero.

I picked up a used/open-box Duxtop induction burner to avoid using my gas stove, and it works amazingly well. The only downside is that most countertop induction burners have relatively small coil sizes, so with bigger pans, like my 12" cast iron frying pan, the outer part of the pan doesn't get hot enough to brown things.

As a solution, I'm planning to pair the induction cooktop with a separate standard glasstop coil burner that has a much larger burner size for my bigger pans (and for my older pots that aren't compatible with the induction).

Yeah, test cases to feel out doing shit at scale is good cautious practice for not fucking upat scale

Sadly, a lot of things only make it to the pilot stage, regardless of how great the results might look.

Yeah I'm using homeassistant first thing I do with devices is change firmware or change their phone home server address so they don't leak data.