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Revolving kettle

 Make it boil quicker
 
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Ever spent what seems an age for the kettle to boil? With the new revolving kettle from talen industries you needn’t wait so long. Our new kettle features your standard heating element in the base, but in old kettles this was never enough to get it to boil quickly as you were at the mercy of the water’s convection currents and most of the water wasn’t heated ALL AT THE SAME TIME! This kettle has a revolving element on the wall the element covers at least 80% of the wall and as the kettle boils it slowly rotates around the inside constantly heating a greater body of water meaning extra quick boiling time.

Note: the inner element rotates slowly so that a water funnel is not created in the kettle.

Comes in chrome or white finishes, also stationary wall elements available

—talen, Jan 20 2003

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       I'll take one in whit.
—HowardMarks, Jan 20 2003
   

       Oops.
—talen, Jan 20 2003
   

       Would this actually work? I would have thought that as the water heats, it naturally cycles itself around the container. Warm water rises and cold water stays at the bottom, keeping it near the element.
—waugsqueke, Jan 20 2003
   

       I thought maybe the kettle itself was going to spin so fast so it would become a blur. Since you can no longer watch it, boiling occurs faster through a process known as "adage adherence".
—krelnik, Jan 20 2003
   

       Perhaps you shouldn't watch it while it's heating up. You know what they say...
—snarfyguy, Jan 20 2003
   

       Presumably there is some slight loss of heat in a boiling kettle as some water evaporates before the bulk of the water boils.   

       However, given waugs' point, simply slowly stirring the water (the net result of your rotation) is not going to make a significant difference. Gets my "give-a-fish-a-bicycle" fishbone.
—DrCurry, Jan 20 2003
   

       For electrically-heated kettles, forced circulation will make virtually no difference to the rate at which the water starts to boil. A 700 watt kettle will heat 1.4L of water by 0.5C per second (or twice that much water by 0.25C per second, or half that much by 1C per second), independent of nearly any other factor.   

       For gas-heated kettles, convection is important, and the coolest part of the liquid should be the part most-directly heated. Adding forced circulation probably wouldn't improve things, but could make things worse.
—supercat, Jan 20 2003
   

       And yet, advection is useful when heating, say, baked beans or soup. If you leave it up to convection it takes a lot longer.
—Zircon, Jan 20 2003
   

       This idea is not to create more circulation there are extra "rotating" heating elements on the walls of the kettle.
—talen, Jan 21 2003
   

       Conductivity and fluid convestion do a wonderful job of heating. Example: Put your left index finger in a conventional oven heated to 120C for 2 secs. Put your right index finger in a beaker of 120C superheated water for 2 secs and observe the difference in flesh-peeling. {Actually don't do either, but I'm sure you get my point.)   

       There is, however a lot of wasted energy in water heating. Immersion heaters are better than indirect (stove) heating, but energy is still list through vessel convection and radiation. Also the energy released as steam bubbles is lost (through phase change; release of hot vapour may not be in itself a big factor)   

       My ideal heater would be an immersion heated, insulated pressure vessel, with multiple heating elements, fuzzy temperature/current control and a pressure safety-valve. Max efficiency, max efficacy, min cost, existing technology only.   

       Nevertheless, I'll give you a croissant for the style-aspect if you have a clear kettle body so we can watch the elements revolve.
—FloridaManatee, Feb 14 2003
   

       What if the kettle was somewhat like a Bundt cake pan?
—thumbwax, May 31 2003
   


 

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