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It is a neat idea. I don't think you need the foil and I guess you dont either. What is the downside? |
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The downside is that it needs to be steel foil, not aluminum. |
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(Steel has higher resistance than aluminum. Under the influence of the induced magnetic field [induced by a copper coil, normally] the high-resistance steel produces lots of heat, while the inducing coils produce only a little. Aluminum, having low resistance, will not produce much more waste heat than the inducing coils - meaning that the inducing coils also heat up.) |
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With no metal in your induction zone, it doesn't work at all. |
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I'm holding a bun "in potentia" here, because I think if you used one of those stainless-steel cable mesh gizmos, you could cook that hot dog quite well - and leave an amazing "grill grid" on it. |
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what's a //stainless-steel cable mesh gizmos,// lurch? |
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and I realize it would have to be a ferrous metal foil such as steel for it to work |
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and it I were cooking a food high in iron there would be no need for foil at all (I assert this based on zero actual information) |
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They sell induction stove tops, but I've never heard of an oven. All I could think of would be that it needed an assortment of skewers, to cook the inside, but browning would need either SS foil and that sounds expensive and annoying, so this would seem to cook some things slowly and some not at all. |
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Steel rods arranged cylindrically around a food cooking plate would heat up, and their hotness in turn would radiate out, cooking the food. |
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Isn't there a chance that any food cooked this way might launch itself out of the coil and into the wall at supersonic velocity? |
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Bun for launching things at supersonic velocity. |
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Convection ovens heat an element (or more) and the hot air circulates through the oven. Thermofan ovens heat an element behind the oven and the hot air is blown into the oven. Impingement ovens blow super-hot air through directional nozzles. I suppose you could heat the air in any of these by induction. Not sure there would be any benefit. This would prevent doping the food with ferrous metals. |
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[Later], I would suggest a container (a metal version of those microwave steamers) with a ferrous base and aluminium lid. The hot air would be contained, and so would the moisture. Would work quite well, but a bit similar to a pot roast on an induction stove. The obvious advantage is the even heat across the metal that induction brings. i.e. no hot spots. |
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