Induction hobs I think are still less efficient than an electric kettle, right? Correct me if I’m wrong. (I have both but I don’t have the know-how to measure the effect of either. Just what I’ve heard.)
Every thermal machine is technically ~100% efficient at producing heat, but then how much heat is spent usefully is another metric, depending on materials used (and subsequent thermal dissipation), loss in cables, etc.
Right. The hob needs to heat up entire surface of your cookware, and kettle transfers heat directly from the element below to water - only then some of that heat is dissipated.
Induction directly heats the bottom of the cookware (as opposed to regular hop heating the surface which then heats the bottom of the cookware), and from that bottom the heat is transferred through the entire volume of your utensils. And then food is heated off that.
Right. The hob need to heat up entire surface of your cookware, and kettle transfers heat directly from the element below to water - only then some of that heat is dissipated.
If you have both, and a timer on your phone, should be easy enough to check. Put the same measured amount of water in both and see how long it takes to boil.
Induction hobs I think are still less efficient than an electric kettle, right? Correct me if I’m wrong. (I have both but I don’t have the know-how to measure the effect of either. Just what I’ve heard.)
It would be interesting to test. quick, someone poke Technology Connections.
He already did this one, iirc induction was better for Americans without access to 240v connections.
I think it’s this one?
https://www.youtube.com/watch?v=_yMMTVVJI4c
afaik electric kettles are the most efficient machines around. something like 95% efficiency
Every thermal machine is technically ~100% efficient at producing heat, but then how much heat is spent usefully is another metric, depending on materials used (and subsequent thermal dissipation), loss in cables, etc.
Right. The hob needs to heat up entire surface of your cookware, and kettle transfers heat directly from the element below to water - only then some of that heat is dissipated.
Not how induction works.
Induction directly heats the bottom of the cookware (as opposed to regular hop heating the surface which then heats the bottom of the cookware), and from that bottom the heat is transferred through the entire volume of your utensils. And then food is heated off that.
Right. The hob need to heat up entire surface of your cookware, and kettle transfers heat directly from the element below to water - only then some of that heat is dissipated.
If you have both, and a timer on your phone, should be easy enough to check. Put the same measured amount of water in both and see how long it takes to boil.
Yeah I meant efficiency, not effectiveness. Like power consumption vs time.