Summers And Boiling Hot Galley Cooking
Yeah it's hot and I need to light a fire which burning propane adds both heat and humidity. 14 days of straight salads, vegetable and fruit are tiresome and shortwave cookery leaves a lot to be desire...
Forum Discussion
Calicajun wrote:
Be careful which induction cooker you buy they are not all the same.
Bought the wife one, not the brand she wanted, for the TT. First thing we found out was the off brand induction cooker did not stay cool to the touch. Good thing we keep a first aid kit in the TT. Next one we buy will be the one that doesn't get hot to the touch.
Do they exist?
The bottom of the pot gets hot and some of that heat transfers to the glass surface of the induction hotplate. Maybe a different surface material would absrob less heat from the pot.
Guess this "secondary" heat can be a potential problem for the hotplate electronics as ours has a pretty noisy fan to keep things cooler inside.
EDIT: Ours is a DuxTop 1800W Induction hotplate (8100MC)
Overall, however it seems quite a bit cooler than our propane burner. Perfect for bacon and eggs which take no time to heat up. Heating up a couple of litres of water will take a lot longer though and the noise may get irritating. A hot water kettle with its own element might be just as efficient for that.
