On Sunday, December 2, 2018 at 8:52:54 PM UTC-6, Sqwertz wrote:
> On Sun, 2 Dec 2018 11:59:39 -0800 (PST), John Kuthe wrote:
>
> > Business expense for KutheChocolates.com!
> >
> > https://www.pastrychef.com/CHOCOLATE...CE_p_2888.html
> >
> > Now my bowls of dipping chocolate will not cool off nearly as much while I hand dip everything!
>
> A fool and his money are soon separated. In this case it's not even
> meant for what he wants to do. A $60 induction burner would have
> sufficed.
>
> -sw

You didn't LOOK at this Chocolate Melting Surface, did you? No, no induction or other conventional burner would do what this one does! This one controls the temp between 40F-140F (5c-60c):

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Designed with the ability to lightly melt chocolate pieces and decorations with a consistent "in-temper" temperature.
The stainless steel melting surface is perfectly flat and level, which assures a uniform melting across the entire chocolate piece can be achieved.
The slightly melted decorative pieces are then assembled, or attached to complete a finished chocolate showpieces.

Dry Heat
Secure and slow melting at low temperature is critical for the quality of the final product. Therefore, electronic induction heating device is used.
No water is used, reducing the risk of contaminating high quality couverture with water.

Accurate Temperature Control
The heating device is mounted on top for gentle and even heating.
Temperature can easily be set, ranging from 40 to 140 degrees Fahrenheit (5-60C).
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DUH! this one is MADE FOR CHOCOLATE specifically!!! My dream warming surface! :-)

John Kuthe, KutheChocolates.com...