Author Topic: induction cookers?  (Read 1514 times)

Offline ldzeller

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induction cookers?
« on: February 04, 2015, 03:32:16 PM »
I'm toying with the idea of using induction cookers when I build my brew stand. Has anyone used these to brew? I'm hoping to get some pros and cons before I shell out 200.00 a piece on them. I will be using Jarhill 24 gallon pots.  Any help would be appreciated.

S. cerevisiae

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Re: induction cookers?
« Reply #1 on: February 04, 2015, 04:40:05 PM »
I brew 3.5-gallon batches with an induction range. First off, you need to use kettles that are induction ready.  Not all kettles (stockpots) are induction ready, and they have to be high-quality induction ready stock pots to make the most of the technology.  Secondly, an induction range that is powerful enough to bring 10+ gallons of wort up to boil at less than glacial speed will set you back much more than $200.00, more like $3K+.  You will also need 3-phase power.

Offline Stevie

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Re: induction cookers?
« Reply #2 on: February 04, 2015, 04:42:19 PM »
This has been discussed in the past. For pots that large, you will likely need to opt for the 220V variety as the 110V may no have the wattage needed to get you to a boil.


Edit - What Marc said.

Offline ldzeller

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Re: induction cookers?
« Reply #3 on: February 04, 2015, 05:20:42 PM »
So based on that info, I'm guessing it would be a wiser move to use the cook tops to for mashing and then use a element in my brew pot?

Offline garyg

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Re: induction cookers?
« Reply #4 on: February 04, 2015, 05:38:32 PM »
We have a presentation from the 2013 AHA National Homebrewers Conference on brewing with induction available for AHA members to download.

Go to http://www.homebrewersassociation.org/how-to-brew/resources/conference-seminars/

Click the 2013 tab and look for "Brewing with Induction Josh Weikert."
Gary Glass
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Boulder, Colorado

Offline ldzeller

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Re: induction cookers?
« Reply #5 on: February 04, 2015, 05:41:40 PM »
Thank you!

S. cerevisiae

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Re: induction cookers?
« Reply #6 on: February 04, 2015, 07:17:57 PM »
Edit - What Marc said.

Mark with a "K," as in "The Gospel According to Mark."   ;D

Offline Stevie

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Re: induction cookers?
« Reply #7 on: February 04, 2015, 07:25:02 PM »
Edit - What Marc said.

Mark with a "K," as in "The Gospel According to Mark."   ;D
So humble.

S. cerevisiae

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Re: induction cookers?
« Reply #8 on: February 04, 2015, 08:16:50 PM »
Click the 2013 tab and look for "Brewing with Induction Josh Weikert."

Like me, Josh is brewing on a sub-5-gallon after boil scale.  I disagree with Josh's assertion that stockpot quality has no bearing on heating efficiency.  I use the same induction range that Josh uses to brew beer.  I own a Chinese-made induction-ready Vollrath stockpot and an American-made induction-ready Vollrath stockpot.  Guess which one heats faster?  Just like transformer cores, the actual metal alloy used in the construction of a stockpot makes a difference in the amount of magnetic flux that can be induced into it.



One of the major problems with the portable 120 and 240 VAC induction ranges is the diameter of the hob, which is smaller than the diameter claimed by Josh in the presentation.  The induction hob is more like 6" in diameter, and both the 120V and 240VAC portable induction ranges share the same diameter hob.   This design results in the magnetic field being concentrated in a small area of the base of the kettle.  One can see the outline of the hob on the bottom of the stockpot after it has been emptied.

Finally, the boil off rate is much slower with an induction range than it is with a propane stove.  I am averaging a boil-off rate of roughly 0.65 gallons per hour.   It is not uncommon to have to boil for an hour before starting one's hopping schedule.  Induction brewing with less than a true restaurant-level stockpot induction stove is not for time constrained brewers.

In the end, a portable induction range is better than nothing, but it does not beat a well-built low-pressure propane stove like a Camp Chef Pro 30 by any stretch of the imagination.  My 30K Camp Chef Pro 30 outperforms my Update International IC1800 by a large margin, and I can get 13 to 15 batches out a standard 20lb propane cylinder that costs $12.00 to fill.   The IC 1800's major advantages are that it is nearly silent in operation and it does not present as much of a fire hazard as a low-pressure outdoor propane stove.  However, it struggles to boil 5-gallons with the lid off, even with a couple of layers of Reflectix.

S. cerevisiae

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Re: induction cookers?
« Reply #9 on: February 04, 2015, 08:25:36 PM »
So humble.

Actually, I was merely attempting to point out that Mark with a "k" is the Christian form of the name.  Marc with a "c" is the Jewish form of the name.



Offline Stevie

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Re: induction cookers?
« Reply #10 on: February 04, 2015, 08:34:33 PM »
So humble.

Actually, I was merely attempting to point out that Mark with a "k" is the Christian form of the name.  Marc with a "c" is the Jewish form of the name.
I forgot the emoticon ;)

Offline pete b

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Re: induction cookers?
« Reply #11 on: February 05, 2015, 01:19:42 PM »
So humble.

Actually, I was merely attempting to point out that Mark with a "k" is the Christian form of the name.  Marc with a "c" is the Jewish form of the name.
To continue off topic the French spell it with a "c" no matter the religion. I have a friend of french heritage who was a Trappist monk for 12 years who spells it with a "c".
Don't let the bastards cheer you up.

Offline Stevie

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Re: induction cookers?
« Reply #12 on: February 05, 2015, 01:32:38 PM »
I wish U.S. operated on 220 power as standard. It would make electric brewing more attainable for so many brewers. We're like cavemen with our fire rituals.

Offline AmandaK

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Re: induction cookers?
« Reply #13 on: February 05, 2015, 03:54:01 PM »
I wish U.S. operated on 220 power as standard. It would make electric brewing more attainable for so many brewers. We're like cavemen with our fire rituals.
Seriously. It's one of my main deterrents. Running 220 across the house to the garage is gonna be a huge PITA.
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Offline Stevie

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Re: induction cookers?
« Reply #14 on: February 05, 2015, 04:20:36 PM »
I wish U.S. operated on 220 power as standard. It would make electric brewing more attainable for so many brewers. We're like cavemen with our fire rituals.
Seriously. It's one of my main deterrents. Running 220 across the house to the garage is gonna be a huge PITA.
You could use a cable run from your clothes dryer or electric cooktop, but there are safety considerations with that.


1 - The cable should be as close to the exact length you need as possible. You do not want the cable to coil at all or else it can overheat
2 - Extension cords are a big no-no
3 - Can't operate the other appliances at the same time
4 - Major tripping hazard!