On Sat, 01 Apr 2006 08:01:48 GMT, "Ophelia"
Au Contraire, I am known as a safety fanatic.
It is extremely rare to burn yourself in the normal (or even careless) use of an induction hob since utensils, the upper sides of the pan (above the level of the contents), the lid, and the handle all stay relatively cool.
There is virtually no fire hazard since only the bottom of the pan gets hot and it is only slightly hotter than the contents, this presents no source of ignition even if grease is being vaporized.
Cooking with an Aga 602We have a range. Not an Aga, a Nobel; AIUI made by a company when Aga patents ran out. About a thousand cheaper when new and many parts interchangeable. Like the Aga...
There is a thermal sensor under the glbutt to shutdown operation if a pan (empty or charred food) is getting unreasonably hot.
I have a routine for visitors who have never seen an induction Hob. First I place a 1-4" thick newspaper or magazine on the HOB. Then I place a pan with a 1-2" of cold water on top of the paper. Next, I set the control to high. The visitor is very confused when the water begins to boil in about minute.
Once the water is at a full boil I ask the visitor if they trust me, If they answer in the affirmative, I then ask them to extend their hand, I then slip the pan of boiling water and the paper off the hob and place their palm on the cold hob.
in praise of electromagnetism.... 601On Sun, 2 Apr 2006, graham Ah, this must be rot-13; hang on a sec, i'll decode it ... Qvf oevyyvt ra qvr tylzr yvxxrqvf Qebby ra qevaqry va qvr jrvo Ovoorexbyvrf vf...
Once their power of speech returns, I am forced to give the WHOLE explanation of induction heating.
Note: The paper prevents the heat from the pan from warming the glbutt surface. Remove SPAMX from email address
