Elmo P. Shagnasty wrote:
"Joshua Beall" wrote:

Can anyone point me in the right direction? Thanks for any help! It
would save me a bundle to not have to put in a 240v outlet.

Ummm....it would save you even more of a bundle to walk upstairs and do
your cooking...

He didn't say so, but there could be other reasons he wants a
kitchenette in his basement (for example, a mother-in-law setup?).
When my home theater was in my basement, I often wanted a microwave
and/or toaster oven down there to heat snacks...

Donald

Yes, sorry I didn't clarify, but part of the reason for this setup is
that we would like to have a guest area that would allow people staying
for extended periods to have a small and virtually complete
kitchenette. There is also a distinct possibility that it wind up a
"mother-in-law/grandparent" setup at some point in the future. Time
will tell.

On Tue 01 Nov 2005 06:29:33p, Joshua Beall wrote in rec.food.equipment:

Yes, sorry I didn't clarify, but part of the reason for this setup is
that we would like to have a guest area that would allow people staying
for extended periods to have a small and virtually complete
kitchenette. There is also a distinct possibility that it wind up a
"mother-in-law/grandparent" setup at some point in the future. Time
will tell.

Given all considerations, you might just be better off having a 220 volt line
run in and install standard appliances.

A 110-120 volt cooktop, if it were available, would be sorely disappointing
to cook on, especially if someone has to do it long-term.

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/eikz78.jpg

Meet Mr. Bailey

Wayne Boatwright wrote:
Yes, sorry I didn't clarify, but part of the reason for this setup is
that we would like to have a guest area that would allow people staying
for extended periods to have a small and virtually complete
kitchenette. There is also a distinct possibility that it wind up a
"mother-in-law/grandparent" setup at some point in the future. Time
will tell.

Given all considerations, you might just be better off having a 220 volt line
run in and install standard appliances.

A 110-120 volt cooktop, if it were available, would be sorely disappointing
to cook on, especially if someone has to do it long-term.

I would have to disagree: in my opinion, two 120V induction burners
will generally outperform four 240V halogen "radiant cooktop" burners
in day-to-day cooking tasks, as well as being a lot safer and heating
up the room at lot less.

Donald

On Wed, 2 Nov 2005 20:14:31 +0000 (UTC),
(Donald Tsang) wrote:

I would have to disagree: in my opinion, two 120V induction burners
will generally outperform four 240V halogen "radiant cooktop" burners
in day-to-day cooking tasks, as well as being a lot safer and heating
up the room at lot less.

Wow! Those things are expensive!!

http://www.selectappliance.com/exec/...uct/ck_mw-1800


For that amount of money, I would consider a rewire job and buy
ordinary appliances at a fraction of the cost. Seven Hundred for a
single burner when you could buy an ordinary 30" range for 400.

Ward Abbott wrote:
(Donald Tsang) wrote:
I would have to disagree: in my opinion, two 120V induction burners
will generally outperform four 240V halogen "radiant cooktop" burners
in day-to-day cooking tasks, as well as being a lot safer and heating
up the room at lot less.

Wow! Those things are expensive!!
http://www.selectappliance.com/exec/...uct/ck_mw-1800

For that amount of money, I would consider a rewire job and buy
ordinary appliances at a fraction of the cost. Seven Hundred for a
single burner when you could buy an ordinary 30" range for 400.

Bah. http://www.amazon.com/exec/obidos/tg.../-/B0007W1AB4/
$119 plus shipping, even comes with a compatible pan.

Donald

On Wed 02 Nov 2005 02:43:50p, Donald Tsang wrote in rec.food.equipment:

Ward Abbott wrote:
(Donald Tsang) wrote:
I would have to disagree: in my opinion, two 120V induction burners
will generally outperform four 240V halogen "radiant cooktop" burners
in day-to-day cooking tasks, as well as being a lot safer and heating
up the room at lot less.

Wow! Those things are expensive!!
http://www.selectappliance.com/exec/...uct/ck_mw-1800

For that amount of money, I would consider a rewire job and buy
ordinary appliances at a fraction of the cost. Seven Hundred for a
single burner when you could buy an ordinary 30" range for 400.

Bah. http://www.amazon.com/exec/obidos/tg.../-/B0007W1AB4/
$119 plus shipping, even comes with a compatible pan.

Donald


Yes, but how does the cooking power compare to resistance heating at 120
volts and at 240 volts?

I have to admit that I've never used an induction unit at either voltage,
but resistance heating at 120 volts isn't even worth the bother.

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/eikz78.jpg

Meet Mr. Bailey

Wayne Boatwright wrote:
I would have to disagree: in my opinion, two 120V induction burners
will generally outperform four 240V halogen "radiant cooktop" burners
in day-to-day cooking tasks, as well as being a lot safer and heating
up the room at lot less.

[...]

Yes, but how does the cooking power compare to resistance heating at 120
volts and at 240 volts?

I have to admit that I've never used an induction unit at either voltage,
but resistance heating at 120 volts isn't even worth the bother.

Certainly. Try induction at 120V sometime. They say induction heats
at something like 85% efficiency, while resistance is in the low 30%
range...

Donald

Can someone explain the difference between the "regular" induction
model from Sunpentown and the ones with the ceramic glass? What's the
advantage of the glass?

-jb

On Wed 02 Nov 2005 06:32:47p, Joshua Beall wrote in rec.food.equipment:

Can someone explain the difference between the "regular" induction
model from Sunpentown and the ones with the ceramic glass? What's the
advantage of the glass?


I don't see a description of what the "regular" top is made of. However,
ceramic glass will probably be more durable and more cleanable.

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/eikz78.jpg

Meet Mr. Bailey

"Donald Tsang" wrote in message
I would have to disagree: in my opinion, two 120V induction burners
will generally outperform four 240V halogen "radiant cooktop" burners
in day-to-day cooking tasks, as well as being a lot safer and heating
up the room at lot less.

Donald

Perhaps, but you need two circuits to run them. If you are going to do
that ,just run the 240 and put in a cooktop.

The thing is we already have 2 120v/20amps circuits right there. It
would cost us a penny or two to have to rip out drywall and run a new
line from the breaker box (which is on the far side of the house).

Incidentally, any thoughts on the difference between the regular Mr.
Induction and the ones with the ceramic glass tops?

http://www.sunpentown.com/sr1881.htm - ceramic glass
http://www.sunpentown.com/sr1851.htm - regular

On Thu 03 Nov 2005 06:21:20a, Joshua Beall wrote in rec.food.equipment:

The thing is we already have 2 120v/20amps circuits right there. It
would cost us a penny or two to have to rip out drywall and run a new
line from the breaker box (which is on the far side of the house).

I understand your reasoning, but I believe you have already made up your
mind to stay with 120 volt cooking units, and only want someone here to
validate your decision. Sorry, but I can't validate that.

If this were just a short term solution, then I would probably go with
something that runs on 120. However, for anything more permanent I
wouldn't hestitate to go through the expense and work of putting in the
220. That's just me, and I like having things done right.

IIRC, you said that at some point in time this area might become a
permanent or semi-permanent inlaw suite. Picture yourself having to use
these portable 120 volt units day-in and day-out for all your surface
cooking needs. If I were faced with that, I wouldn't move in.

Incidentally, any thoughts on the difference between the regular Mr.
Induction and the ones with the ceramic glass tops?

http://www.sunpentown.com/sr1881.htm - ceramic glass
http://www.sunpentown.com/sr1851.htm - regular

I posted before that a ceramic glass surface will be more cleanable and
more durable. I still haven't seen a description of the "regular" top.

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

"Wayne Boatwright" wrote:
IIRC, you said that at some point in time this area might become a
permanent or semi-permanent inlaw suite. Picture yourself having to use
these portable 120 volt units day-in and day-out for all your surface
cooking needs. If I were faced with that, I wouldn't move in.

But maybe those who might use it aren't cooks to begin with and they don't
plan on eating a lot of meals there. Then there's the new "kitchen
triangle", consisting of the refrigerator, the microwave, and the trash can.
Take a dinner out of the freezer, pop it in the microwave, and toss the box
in the trash. With paper plates and plastic forks, even the sink is
optional.

There's a broad range of lifestyles, and having a cooktop available might
not be all that important. I had neighbors who had this beautiful pot rack
hanging from their kitchen ceiling full of nice cookware. But not once did I
see a pot ever come down from that rack. Their trash, which unfortunately
they didn't bag that securely (the squirrels and such got to it), confirmed
my suspicions of what they ate. It was almost all microwave and take out
food boxes.

A hotplate for the occassional fried egg might be enough.

--
( #wff_ng_7# at #verizon# period #net# )

On Thu 03 Nov 2005 01:16:38p, wff_ng_7 wrote in rec.food.equipment:

"Wayne Boatwright" wrote:
IIRC, you said that at some point in time this area might become a
permanent or semi-permanent inlaw suite. Picture yourself having to
use these portable 120 volt units day-in and day-out for all your
surface cooking needs. If I were faced with that, I wouldn't move in.

But maybe those who might use it aren't cooks to begin with and they
don't plan on eating a lot of meals there. Then there's the new "kitchen
triangle", consisting of the refrigerator, the microwave, and the trash
can. Take a dinner out of the freezer, pop it in the microwave, and toss
the box in the trash. With paper plates and plastic forks, even the sink
is optional.

There's a broad range of lifestyles, and having a cooktop available
might not be all that important. I had neighbors who had this beautiful
pot rack hanging from their kitchen ceiling full of nice cookware. But
not once did I see a pot ever come down from that rack. Their trash,
which unfortunately they didn't bag that securely (the squirrels and
such got to it), confirmed my suspicions of what they ate. It was almost
all microwave and take out food boxes.

A hotplate for the occassional fried egg might be enough.


If all that were true (and maybe it is), then it hardly begged such
prolonged bantering between the OP an everyone else. It should/could have
been a decision easily reached.

There are *no* 120 volt cooktops, in the sense of a traditionally styled
cooktop.

The options are clearly either a "hotplate" style coil unit or a more
expensive induction unit. How difficult can that be?

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!