Do You Need This Almost 2000, High Tech Hot Plate? You Can Do This
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Date: 2020-05-20
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Comments and reviews: 10
Christopher
There's really no reason that this burner couldn't be 100 eventually. I have a cheap 40 induction burner, and a separate 40 digital bluetooth thermometer that will alert me at the proper temperature. The only missing component is connecting the thermometer to the power controller inside the induction burner, and while it does take a significant effort to accomplish that task when assembling two distinctly separate components post engineering and manufacture, it would not significantly increase the effort on the initial design and manufacture. It would take a lot of money to create new tooling for mass manufacture though. So, the only reason this is 1, 800 is because Breville is trying to get into the market and they need there initial offering to recoup their costs of research, development and mass manufacture. If the manufacturer of the current cheap induction burners spent an extra 10 per unit they could add a thermometer port and tie it in to a more precise power controller, with bluetooth and wifi compatibility even, but they would have to invest in new tooling.
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There's really no reason that this burner couldn't be 100 eventually. I have a cheap 40 induction burner, and a separate 40 digital bluetooth thermometer that will alert me at the proper temperature. The only missing component is connecting the thermometer to the power controller inside the induction burner, and while it does take a significant effort to accomplish that task when assembling two distinctly separate components post engineering and manufacture, it would not significantly increase the effort on the initial design and manufacture. It would take a lot of money to create new tooling for mass manufacture though. So, the only reason this is 1, 800 is because Breville is trying to get into the market and they need there initial offering to recoup their costs of research, development and mass manufacture. If the manufacturer of the current cheap induction burners spent an extra 10 per unit they could add a thermometer port and tie it in to a more precise power controller, with bluetooth and wifi compatibility even, but they would have to invest in new tooling.
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Tanuki
Induction is the way to go. Induction combines the best of electric (steady heat and easy cleanup) and gas (fast heat with quick on and off, but the cost of this single burner is outrageous and unforgivable. You can buy a five burner induction cooktop for a little bit more than the cost of this single burner. Also, there is no way I would risk dragging around a 1800 burner I could easily drop on the ground. This burner seems made for confectioners and chocolatiers who need that level of temperature control, but everyday cooks don't need that much control and that dial required too many turns to adjust. With induction, water boils so fast, you better not leave the kitchen or get too involved in other things. You can keep rice warm without burning it. I think the water in their building must be pretty cold and that is why it took both pots so long to boil, but induction is much, much faster.
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Induction is the way to go. Induction combines the best of electric (steady heat and easy cleanup) and gas (fast heat with quick on and off, but the cost of this single burner is outrageous and unforgivable. You can buy a five burner induction cooktop for a little bit more than the cost of this single burner. Also, there is no way I would risk dragging around a 1800 burner I could easily drop on the ground. This burner seems made for confectioners and chocolatiers who need that level of temperature control, but everyday cooks don't need that much control and that dial required too many turns to adjust. With induction, water boils so fast, you better not leave the kitchen or get too involved in other things. You can keep rice warm without burning it. I think the water in their building must be pretty cold and that is why it took both pots so long to boil, but induction is much, much faster.
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gungriffin
The boil time makes sense given the limitation of a 120v plug on this device. That is a HUGE disadvantage. Given that Breville has to design around a 15 amp breaker, this means that the max watts is (probably) about 1800 watts that can be put into creating heat. That is just disappointing. It has the precision, but lacks the raw power. My Kenmore stove has an induction burner that can deliver 4100 watts in a boost mode. I have tested it for boiling water. I live in Denver so the boiling point of water is 203 degrees. With that in mind, the stove heated water from 60 degrees to a rolling boil at 203 degrees in just under 7 minutes. While my stove may not have the finesse of this burner, it has the power. Kinda sucks to not be able to have both!
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The boil time makes sense given the limitation of a 120v plug on this device. That is a HUGE disadvantage. Given that Breville has to design around a 15 amp breaker, this means that the max watts is (probably) about 1800 watts that can be put into creating heat. That is just disappointing. It has the precision, but lacks the raw power. My Kenmore stove has an induction burner that can deliver 4100 watts in a boost mode. I have tested it for boiling water. I live in Denver so the boiling point of water is 203 degrees. With that in mind, the stove heated water from 60 degrees to a rolling boil at 203 degrees in just under 7 minutes. While my stove may not have the finesse of this burner, it has the power. Kinda sucks to not be able to have both!
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Richard
Boiling water is hardly the reason to buy a Control Freak. BTW, they cost about 1450 not 2000. 1400 on Amazon. This is not a hot plate. It's a high precision induction burner with NONE of the crap the cheap ones pester you with. You set this at 150 degrees, probe monitor, slow acceleration and you have control just as exact as a sous vide unit. 150 F and not 1 degree above or below. It uses a PID temperature regulator like a good SV unit does. To discuss this unit in comparison with other induction burners is like talking about a Porsche in comparison to a Kia. Yes, the Porsche costs more. To discuss this unit in terms of how fast it can boil water is like discussing the Porsche's stereo system.
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Boiling water is hardly the reason to buy a Control Freak. BTW, they cost about 1450 not 2000. 1400 on Amazon. This is not a hot plate. It's a high precision induction burner with NONE of the crap the cheap ones pester you with. You set this at 150 degrees, probe monitor, slow acceleration and you have control just as exact as a sous vide unit. 150 F and not 1 degree above or below. It uses a PID temperature regulator like a good SV unit does. To discuss this unit in comparison with other induction burners is like talking about a Porsche in comparison to a Kia. Yes, the Porsche costs more. To discuss this unit in terms of how fast it can boil water is like discussing the Porsche's stereo system.
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Scan
All of these gadgets are irrelevant if you have an AGA cooker that heats with radiant heat. Its shocking to me that your country has never caught on to Aga cooking. I know Martha Stewart tried for introduce it in the 1970s but it never happened. Now youre always trying to make appliances that replicate the kind of food you get with one. Induction heating incidentally needs precision control because as you say the pan becomes the element so its as thought youre exposing the food to a direct flame.
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All of these gadgets are irrelevant if you have an AGA cooker that heats with radiant heat. Its shocking to me that your country has never caught on to Aga cooking. I know Martha Stewart tried for introduce it in the 1970s but it never happened. Now youre always trying to make appliances that replicate the kind of food you get with one. Induction heating incidentally needs precision control because as you say the pan becomes the element so its as thought youre exposing the food to a direct flame.
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Zsolt
The problem with you guys is that you are old school. First you try to explain that the advantage of induction is that you get instant control over the pot but on the other hand you put a cast iron on it what is heating up slowly. So use the right dish and you will get the result that you need. None of the induction cooker will work for you. However I do not argue with the fact that is way too expencive.
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The problem with you guys is that you are old school. First you try to explain that the advantage of induction is that you get instant control over the pot but on the other hand you put a cast iron on it what is heating up slowly. So use the right dish and you will get the result that you need. None of the induction cooker will work for you. However I do not argue with the fact that is way too expencive.
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Lordith
I wish you would perform non-biased reviews of the products. I know it's for entertainment value, but it's concerning you are entering these things with the mindset of I'M GOING TO CRUSH YOU. yes the end result is more impactful when you end up being proven wrong, but it doesn't feel like a honest result. Are you just doing it for views? Otherwise I enjoy your videos, thanks!
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I wish you would perform non-biased reviews of the products. I know it's for entertainment value, but it's concerning you are entering these things with the mindset of I'M GOING TO CRUSH YOU. yes the end result is more impactful when you end up being proven wrong, but it doesn't feel like a honest result. Are you just doing it for views? Otherwise I enjoy your videos, thanks!
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Guest
4: 08 as it's getting up close to the boiling point, its taking more and more energy to heat it up no your wrong waters actually a pretty cool liquid, one of its properties is that it takes the same amount of energy to go from 0c - 10c as it would take to go from 80c-90c. waters pretty cool
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4: 08 as it's getting up close to the boiling point, its taking more and more energy to heat it up no your wrong waters actually a pretty cool liquid, one of its properties is that it takes the same amount of energy to go from 0c - 10c as it would take to go from 80c-90c. waters pretty cool
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Heidi
Hey Clifford, you're producing some awesome material! Love your approach and quick wit. I'm a big fan. Just a heads-up, the Maillard reaction is pronounced MY-YARD, cause it's French n' shit. My milkshakes bring all the boys to my yard; )
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Hey Clifford, you're producing some awesome material! Love your approach and quick wit. I'm a big fan. Just a heads-up, the Maillard reaction is pronounced MY-YARD, cause it's French n' shit. My milkshakes bring all the boys to my yard; )
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Dan
somethings not right with this. The numbers are unrealistic. get you pans together and do the test again. with lids with a normal induction stove and if it takes 10 minutes for an indruction to boil water. somethings wrong.
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somethings not right with this. The numbers are unrealistic. get you pans together and do the test again. with lids with a normal induction stove and if it takes 10 minutes for an indruction to boil water. somethings wrong.
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