On Wed, 16 Feb 2011 21:10:53 -0800, David Harmon >
wrote:
>On Wed, 16 Feb 2011 14:46:44 -0800 (PST) in rec.food.cooking,
>ImStillMags > wrote,
>>On Feb 16, 1:27*pm, horusprim > wrote:
>>> I am thinking on a buying a induction hot plate from Amazon.com
>>> (http://www.amazon.com/Max-Burton-600...-Induction/dp/
>>> B000MVN1M6/ref=cm_cr_pr_product_top).
>>>
>>> I wanted know if there was any reason I could not use it as a
>>> makeshift heat in a slow cooker application? In other words, place a
>>> cast iron dutch oven, with the slow cooking food, on the induction hot
>>> plate. Next, leave and go to work. Then come back to a hot meal.
>>
>>I checked and you can get one of these fancy schmancy programable
>>cookers for way less than the indudction top
>
>But the induction hob will do a lot more; it's 1800 Watts! I want
>one, and I already have the slow cooker. Nobody is buying it *just*
>for that!
>
>> and it will cost you way less to use.
>
>How did you check that part?
Physics class?<g> Once you have them both [because you *will* own
them both] you can prove the theory with one of these;
http://www.newegg.com/Product/Produc...82E16882715001
P3 Kill-a-watt meter.
It's a handy $20 gadget to have around anyway.
Jim