Its an 8 gal mega pot. Maybe its too wide but the 1800w burner just didn't cut it. I'm very happy with the 3500w burner. I always read maintain a good rolling boil?
That's a less than spectacular pot from an induction point of view. The Vollrath Optio line is basically the same construction. The difference in performance between a made in China Vollrath Optio stockpot and a made in the U.S.A. Vollrath Tri-Ply stockpot is noticeable.
The thing that I have noticed about the Chinese induction-ready stockpots is that they sing and/or buzz at a high frequency when used on an induction range. That's due to less than complete bonding between the layers in the bottom. My children would squawk about a high-pitched ringing sound when I used the Chinese-made Vollrath stockpot. I could hear a lower-pitched singing sound until the stockpot heated up and expanded, but they said that it was like listening to a loud mosquito. The Vollrath Tri-Ply sounds like it has been placed on a gas range when placed atop an induction range.
Most home brewers boil too aggressively (I am guilty too). The generally accepted evaporation rate is six to ten percent per hour. Six to ten percent per hour on a 4-gallon boil is 0.24 to 0.4 gallons per hour. I was averaging roughly 0.65 gallons per hour on my induction range, which was an evaporation rate of roughly 14% when spread over the entire boil. If you are boiling down to 2.5 gallons from 4 gallons in a hour, then your evaporation rate is 37.5%.
https://byo.com/hops/item/2816-better-boils-adding-body-mr-wizardAs a very general rule, it takes anywhere from 60–90 minutes of boiling accompanied by 6–10% reduction in wort volume to accomplish the basic goals of wort boiling. Evaporation rate is really an indicator of the fact that the wort indeed boiled as expected and is also an indicator of how much DMS removal occurred during the boil. The removal of DMS has really become the single largest topic about boiling because DMS is such a distinctive and potentially objectionable aroma. During the boil, S-methyl methionine from malt is converted to the aromatic and volatile dimethyl sulfide. If the boil is not sufficiently vigorous, the boil wort may contain enough residual DMS to be detected in the beer. Many brewers judge the intensity of the boil by how much the surface appears to roll and the term “rolling boil” is applied to wort that is properly boiling. Since wort boiling is so energy intensive there are very real economic reasons to reduce evaporation and the obsession with DMS removal goes hand-in-hand with this pursuit. Excessive evaporation, over about 15%, is also an indicator of excess thermal stress and can lead to problems with beer foam, flavor stability and development of wort flavors undesirable to some beer styles.
Topic: induction cookers (Read 3641 times)
