• 16 Posts
  • 56 Comments
Joined 2 年前
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Cake day: 2023年12月27日

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  • I appreciate the research and references.

    For the greenhouse gas emissions, the electric kettle should pull ahead in the future as renewables take over

    Perhaps in most regions outside of populist-rightwing-controlled regions, that will be the case. ATM I am not in the US but still they are tearing down the nuclear power plants and building 3 new natural gas fired plants. So progress is moving backwards where I am.

    Centralised gas burning would be more efficient than burning it on a domestic stove, but hard to grasp that the difference would be enough to exceed conversion and transmission losses. Worth noting that there are a couple ways to get hot water from gas:

    • simple pot on stovetop
    • water runs through a coil of fire-heated pipe inside an insulated box – aka a tankless combi boiler

    The 2nd option would not give boiling water, as I would not want boiling water to run through the domestic pipework, but I wonder how a small tankless gas-fired tea water appliance might do as far as increasing the gas efficiency, should it be invented.

    In any case, if electric-fueled heat were generally efficient, I would expect the gas-fired combi boilers to be much less popular. Though note as well that economy is not closely tied to efficiency. Natural gas cost per kWh is much cheaper in my area than electric cost per kWh (by a factor of 2 I think).



  • Gas has a conversion efficiency of 100% but not all of it every the kettle. That leads to efficiencies lower than the electric ones.

    Yes but you’re only talking wall to water. From energy source to water gas is the most efficient because it does not have the lossiness of generation and transmission that electric does.

    With good induction it is also faster than every other method so that would be my choice if I had an induction cooker.

    You’re purely talking boil times. But the end game is brewed tea, in which case it cannot be faster because after boiling the water you still need ~1—3 min to brew it. That’s why the inline heating elements in dispensors are interesting. It starts brewing immediately so the 1m50s it takes to boil all the water can be neglected.



  • I struggle to believe water pooled up enough to carry stuff. Condensation is possible perhaps to the extent of having some invisible amount of sweat. Unless there were puddles that formed and evaporated before I saw it. Though it’s a short fridge. The top of it is at eye level so I see the top every day.

    Here’s another pic:










  • I just downloaded the manual and skimmed through pages of safety info. This was the only relevant statement about that:

    “Limit the length of use and check the skin’s reaction.”
    “Overly prolonged radiation may lead to the skin being burned.”

    Since they don’t mention a duration of exposure, I get the impression this is just pointing out the obvious for liability purposes in case someone does something foolish.

    The 15 min seems to be more about protecting the device itself from over-heating. Which I suppose means it’s not well designed… overly fragile. And I guess the lack of fan would enable the device itself to take on lots of heat. (edit: sorry, just read that it has a fan… though it could be fragile nonetheless)

    update: I also see that the bulb lasts 2000 hours. I’ve seen 250 watt bulbs claimed to last 6000 hours for like ~$20. So I guess this thing is garbage.



  • It’s a good approach. But the aluminum I have is part of a whole. A rice cooker inner pot and a wok lid. Maybe I can find a replacement wok lid.

    But what about knives? Dishwashers are said to dull knives. So far I only buy middle of the spectrum chef’s knives (~<$60) so abusing them isn’t a big deal. But that means I give up the benefit of a sharp knife that keeps a long-lasting edge. If I buy high-end (which likely runs a few hundred $), then it’s a bit wasteful to abuse it in the dishwasher. I suppose there are some things that I have to accept as high-maintenance. I wonder what pro chefs do.