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Interest in boiling water faster...

post #1 of 12
Thread Starter 

Greetings culinary colleagues,

 

I am relatively new to cooking (fresh out of college) and am always thinking of ways to improve efficiency. I am thinking about engineering this cookware that heats water at a very fast rate, but I guess I want to know if there is interest in a product like this? In short I want to know if professionals and even at-home cooks would find value in bringing a full 5 qt pot to a boil within a minute?

 

Thanks for any input!

post #2 of 12

It isn't the pot that makes that happen; it's the burner. The more BTUs, the faster the water boils.

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post #3 of 12

Welcome to Cheftalk Eternalist,

 

I can see you are Proficient, that being said ......

Have you ever concidered an induction burner ? Seen what it can do ?  If you go to the search bar at the top and type this in you will find so much information on it. maybe this is what you are looking for maybe not ? Phatch wrote a great article on it as well.

 

But if you are looking to cook something in very fast time, that is the way to go.

 

Just a thought.....

Petals.

Petals
Réalisé avec un soupçon d'amour.

Served Up
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Wine and Cheese
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Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
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post #4 of 12
Thread Starter 

Thanks for the welcome :) 

 

I can see I've been a little vague in my discussion....sorry. Although I am familiar with induction burners and understand they have the ability to heat very quickly, I really want to know if everyday chefs/cooks see value in speeding up that time even more? If a few extra minutes difference doesn't mean much than I probably won't pursue this gizmo i've been planning to make.

 

I know I sound a little crazy haha, but I've been getting into heat conduction and electronics and have a fairly novel approach to heating water. That being said I'm really trying to see if something like this even appeals to culinarians....before I go wasting my time :)

 

Eternalist

 

post #5 of 12
Thread Starter 

Sidenote: my girlfriend is a personal chef and was complaining that her water wasn't heating up fast enough one day.....so I've been doing some research ever since.

 

 

post #6 of 12

LOL. I love this idea. But still ..... it reminds me of this scene: 

 

Vinny Gambini: Is it possible the 2 defendants... 
[looks at judge
Vinny Gambini: went into the Sac-O-Suds, picked 22 specific items off of the shelf, had the clerk take the money, make change, then leave. Then 2 different men, drive up... 
[Seeing Mr. Tipton shake his head no
Vinny Gambini: Don't shake your head I'm not finished yet. Wait until you hear the whole thing you can understand what it is that I'm askin'. Then, two different men drive up in a similar looking car, go into the store, shoot the clerk, rob him, then leave? 
Mr. Tipton: No. They didn't have enough time. 
Vinny Gambini: Why not? How long was they in the store for? 
Mr. Tipton: 5 minutes. 
Vinny Gambini: 5 minutes? How do you know? Did you look at your watch? 
Mr. Tipton: No. 
Vinny Gambini: Oh, oh, oh, you tesitfied earlier that you saw the boys go into the store, and you had just begun to cook your breakfast and you were just getting ready to eat when you heard the shot. 
Mr. Tipton: That's right. 
Vinny Gambini: So obviously it takes you 5 minutes to cook your breakfast. 
Mr. Tipton: That's right. 
Vinny Gambini: That's right, so you knew that. You remember what you had? 
Mr. Tipton: Eggs and grits. 
Vinny Gambini: Eggs and grits. I like grits, too. How do you cook your grits? Do you like them regular, creamy or al dente? 
Mr. Tipton: Just regular I guess. 
Vinny Gambini: Regular. Instant grits? 
Mr. Tipton: No self respectin' Southerner uses instant grits. I take pride in my grits. 
Vinny Gambini: So, Mr. Tipton, how could it take you 5 minutes to cook your grits when it takes the entire grit eating world 20 minutes? 
Mr. Tipton: I don't know, I'm a fast cook I guess. 
Vinny Gambini: I'm sorry I was all the way over here I couldn't hear you did you say you were a fast cook, that's it? 
Mr. Tipton: Yeah. 
Vinny Gambini: Are we to believe that boiling water soaks into a grit faster in your kitchen than anywhere else on the face of the earth? 
Mr. Tipton: I don't know. 
Vinny Gambini: Well, I guess the laws of physics cease to exist on top of your stove. Were these magic grits? Did you buy them from the same guy who sold Jack his beanstalk beans? 

 

post #7 of 12

eternalist

I definately see a market for this. Heck, society is moving faster and faster.

I see it more attractive for home use.

Funny, I have run this very thought by some scientific buddies a few years ago. They had no time.

I might even be financially interest. As long as we're talking about taking the  water to the temperature of boiling. Not bubbling like under vacuum.

If you are going sound, mechanical,light  chemical etc. Way Cool

PM me anytime,

I see HSN in you futurewink.gif

FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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post #8 of 12

Being that the hot water at work seems to be 10x hotter than what I have at home, I don't see the need. The water is near boiling when it comes out of the faucet already.  Even for home use, there are 1 gallon electric kettles than can boil water in a minute. I'm sorry to sayI see little use for such a product.

post #9 of 12

Its the amount of BTU S behind the burner. They make a heater that instantly boils water and is part of a household sink. I have used them and the coil burns out in a year or less. It's similar to the contraption you used to put in a coffee cup and plug in. If water came out of tap boiling, you most likely would go thru 4  hot water heaters a year or more. Simply . for safety sake I can't see the use of this

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #10 of 12

pcieluck,

I'm curious about the gallon kettle. There are some in the UK that are 220

 

Ok, Let's put aside the normal thermal conductivity. and take a step outside the box.

There are other ways of getting those molocules dancing.

 

Develope a pot with a pasta insert and lid that will safely bring water to a boil almost instantly.

Throw in a spaghetti laddle that also extends out with a grabber to get things from the top shelf

and I will bet that I could push  25,000 units an hour on HSN.peace.gif

  

FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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post #11 of 12

Gas stoves are only about 30% efficient in transferring energy into the pot. That's the biggest factor in slow boiling. Electric burners are a little more efficient.


Induction burners with compatible pots run over 80% efficient. 

 

Pots aren't the big difference in the equation.

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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #12 of 12

1 gallon was an exaduration on my part. Chef's Choice makes 2 quart models. still a lot of liquid for home use. Most of my recipes call for 2 to 4 cups of water, unless im cooking pasta, in which i have plenty of time while i'm doing prep work to get the water boiling.  Don't get me wrong, though.  I believe that the home user with a lot of money tends to spend a lot of money on kitchenware.  Take for example the people who will go out and buy a $3000 set of 18 Shun knives, when all a person honestly needs is maybe 3 knives. Not to change the subject, just an example.

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