Hello All,
Last weekend while brewing a batch of Sierra Nevada Pale Ale clone in the garage with the wife she asked me why we don't brew inside the house? I went on to explain the whole propane burner, carbon monoxide issue all the while she is intently looking at me but I can see the wheels turning inside her head. She then asks what would we need to be able to brew inside? To which I replied "I guess we could use an induction burner". Then she told me we should get one!! I tried to explain the potential cost etc but she wouldn't hear it!! Anything so that we can brew inside. Gotta love it!
I looked through some of the older threads here and found some useful information but was wondering if anyone is actively using induction burners and how they like them?
So the question I pose to everyone here is: What do I need to look for in an induction cook top and does anyone have any recommendations? I am looking at 220 volt models as I brew 5 gal batches and running electrical is not an issue for me.
Are there any other issues when using an induction cook top? My Spike Brewing kettle is supposedly induction compatible already but don't know if I am overlooking something.
Here is one I was looking at online. Not sure of the longevity but I like the price.
http://www.webstaurantstore.com/avantco ... 8*240.html
Thanks in advance!
James
Induction Cook Tops. Need advice please
Post #1 made 7 years ago
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