Not Usonian but I’ve never understood the electrical kettle, I just use the microwave for infusions and the like. And for everything else cooking related the stove.
Am I missing something?
I prefer kettle as a microwave is slower, and turns ceramic cups into lava.
Yes, kettles are more efficient at boiling water vs a microwave. On top of that, you don’t need to guess the time it’s going to take, it just goes until the internal temperature sensor reads 100degs and it shuts itself off with a little ‘clunk’.
Thanks for the enlightening, now I understand.
Still microwave for me since while I do enjoy infusions I don’t make them that much to justify the expense and the extra stuff laying around.
I just use boiling water for so much dehydrated shit in addition to making French press coffee or iced tea. Stuffing, instant noodles, oatmeal, whatever. Sometimes I also kickstart boiling water and then pour it into a pot. They’re just so much faster than regular stoves because of the way the heating element is placed.
No worries, thanks for listening! As with all these things the efficiency bonus is slight, so unless you’re a heavy user it likely won’t represent a saving vs. the energy taken to make the kettle in the first place. If it ain’t broke don’t fix it.
Out of my own curiosity… what’s an infusion?
Interjecting with some slight pedantry, but only because I think it’s interesting.
There may be some kettles that just switch off at 100C, but those would be pretty terrible kettles, as they could only boil water at sea level. Go up to 10,000 ft. of elevation, or put something in them that boils at a lower temp than water, and that kettle would just keep running until all the liquid is evaporated.
Most kettles (I think, this is totally based purely on anecdotal evidence, I haven’t actually gone out and examined most kettles) detect the presence of boiling in general, rather than a particular temperature. This allows them to work on a variety of liquids at a variety of pressures (or elevations). They do this with some clever piping and a bi-metallic strip. Basically some of the vapor of whatever liquid you’re boiling is directed through some piping down to the bottom of the kettle, where it passes over a bi-metallic strip and heats it up. Once the strip heats up enough (to a temp much less than the boiling point of water or most other household liquids you find yourself in need of boiling), it buckles, and does electrical circuitry things that end up turning off the heating element.
There’s a Steve Mould video on the topic with a much better explanation that’s super interesting, for those of you into nerdy sciency type stuff: https://youtu.be/VzqN4Cn8r3U
Oh neat, how do those kettles that have a temperature selection thingy for different kinds of tea work then?
