Rules and Guidelines
Want to participate in the discussions? Please read our Community Rules and Guidelines. Need some help? Visit Support and Answers.

  • State Not Answered
  • Locked Locked
  • Replies 41 replies
  • Subscribers 32 subscribers
  • Views 11057 views
  • Users 0 members are here
Options
You may also be interested in
This discussion has been locked.
You can no longer post new replies to this discussion. If you have a question you can start a new discussion

Induction Hob again

Former Community Member
Former Community Member
I hope that you don’t find me impudent but I am having difficulty finding an electrician to explain why they will not install the induction hob and double oven that we are looking to fit in our new kitchen.
We have chosen a hob 7.4 kW and oven 6.3 kW. The cooker radial circuit has 6mm2 cable with 40A MCB. The run is some 12 m. The house was built (converted) in 2002 and inspected last year (DPN18C). We cannot run an extra cable because the CU is separated from the kitchen without a horizontal floor or roof space and presumably runs the existing cable through the stud walls.
The kitchen fitting company electrician has visited but won’t carry out the work unless we sign an indemnity as it would invalidate our insurance and the appliance guarantee. He suggested instead two plug-in ovens which we could add to the ring main. I have contacted four other local electricians but they all use 13.7 kW means 59.7 A which means 10 mm cable and ignore my request to consider diversity.
Should I give up and accept the two oven solution or perhaps a gas oven?
Do you know of a way of finding someone who understands diversity?
Am I simply wrong?

Parents
  • 0
    There is no question that less energy is used in an induction cooker than either a gas ring or a traditional electrically heated one, mainly as you are not heating a load of metalwork and losing as much energy to the air that is not going into the food.


    Actually you do better still with microwaves and HF dielectric heating, though the latter is not really practical for the home (though a 10kW 27MHz transmitter in every home would be interesting and allow for all sorts of things you cannot do with an ordinary cooker, like very large meringues and bread loaves that are crust all the way through - ideal for making croutons)


    For any given household, if you could manage to meet your catering needs on a given KW of supply with thermal rings, then cooking the same with induction will use no more electricity overall, and probably quite a lot less at peak as well.


    When you get to places in the world with poorer supplies, the  induction cooker that plugs into the normal socket comes into its own -  often with stacked multi-level steaming pans to make the best possible use of the energy.

    Mike
Reply
  • 0
    There is no question that less energy is used in an induction cooker than either a gas ring or a traditional electrically heated one, mainly as you are not heating a load of metalwork and losing as much energy to the air that is not going into the food.


    Actually you do better still with microwaves and HF dielectric heating, though the latter is not really practical for the home (though a 10kW 27MHz transmitter in every home would be interesting and allow for all sorts of things you cannot do with an ordinary cooker, like very large meringues and bread loaves that are crust all the way through - ideal for making croutons)


    For any given household, if you could manage to meet your catering needs on a given KW of supply with thermal rings, then cooking the same with induction will use no more electricity overall, and probably quite a lot less at peak as well.


    When you get to places in the world with poorer supplies, the  induction cooker that plugs into the normal socket comes into its own -  often with stacked multi-level steaming pans to make the best possible use of the energy.

    Mike
Children
No Data

Community Rules & Guidelines