Laurentius

Good choice. People often also consider getting a rectangular one that straddles two hobs.

Yes, it's been done. But not any 'ol heat pipe will do. I'm barred by NDAs from saying much more.

This is good information, and an especially good price for a round--normally shops charge more because they can't just shear those.

Diffuser plates serve two possible purposes: moderating head and/or spreading it. It sounds like your intended purpose is the latter. Having said that, electric hobs are often the most even choice. Are you finding yours to be uneven? If there's unevenness within the footprint of the hob, the element probably needs replacing. Unfortunately, coils do develop dead spots, and if you have hobs with two nested coils, one can fail entirely. If this is the situation, a conductive diffuser (and/or very thick bottoms) can help, but not a lot. However, if what you're trying to accomplish is to even out larger cookware on a smaller hob--mismatched--then a diffuser might be helpful. As far as I know, there aren't specialized diffuser plates for electrics. I think the rec of Bella Copper or similar is a good one for several reasons, not the least of which is that high heat can soften and delaminate aluminum ones. But they do not have handles, so you need to be careful wrangling the flat sheets. I have a VonChef clad (3mm aluminum core) plate marketed as an induction converter that functions ok as a spreader on small hobs on lower heat. Inexpensive.

It's vernacular. Used to distinguish fruit woods from other hardwoods.

You are correct, I think. However, there are a lot of other variables that affect smoke levels in the finished product--probably too many for the hard-vs-fruit to be very useful in buying. My preference is for a light hand with smoke.

This doesn't exactly refute the argument for wirelessness, but it doesn't help much, either. I would take Porthos's suggestion for Smoke (or Signals), and deal with the cable. What you wouldn't be getting is the predictive features, but those aren't important to you anyway. I have a 4-channel base (ThermaQ2), but I've never run more than 2 probes at a time in an oven or BBQ. Having both a penetration probe and an air probe is usually a good idea, and two cables snaking out I find manageable. Have fun and report back.

According to my SIL, the Meater struggles to extend beyond a couple feet beyond her oven.

Must it be wireless? Predictive? What's your range requirement? Personally, I don't mind cables. True wireless would be nice for rotisserie, and for other things if the range is long enough. Unfortunately, the first gen wireless units have range issues. My SIL likes her Meatr, but range has been a problem. Thermoworks' RFX is what I will buy, but I think I'll wait until the price comes down a bit.

No problem. You should also know that there's a stackable coupon for an additional 10% off items in the Christmas Sale. Use coupon code TWGYW4RA9Z.

I've not measured exactly, but the One is very, very close to the Mk. 3 in size. But I'll note that Thermoworks warns that the silicone boot for Mk. 3 will not fit the One.

I dislike silicone for this reason. I would scrub them (scour, really) with a strong citrus cleaner and a blue scrubbie, and then run through the DW for several cycles. Then, if they still smell nasty, bury them in unscented kitty litter or bentonite clay.

Most times, if I'm timing just one thing, I use an old Kodak mechanical timer. If I need countdown capability, I use a phone app. Which Thermoworks timer crapped out on you?

Yeah, I'm with you. We can disputate on daily doses and calculation errors, but why? Black plastic utensils and food storage items aren't essential, or even important, to me to start with, and (whatever) the risk just isn't worth taking.

I'm generally so late to the home automation party that, by the time I get there, it's moved. But I was drug into installing security cameras, and chose Wyze on the recommendation of a techie friend. Anyway, as an early Xmas present to myself, I bought Wyze's outdoor smart plug. It's a pigtail, really, with two receptacles that can be switched by the Wyze app or automations. I bit because I have a corner outlet that powers a string of cafe lights, and in freezing weather, a hummingbird feeder heater. If this works as advertised, I can automate the lights and power the heater remotely. Hummers will be happy.

Not according to this: https://www.epicurious.com/expert-advice/how-baking-soda-makes-your-fridge-smell-better

Absolutely. Another, neater option is unscented kitty litter. I use that to remove the nasty smells that invade silicone ice cube trays.

Good score.

So was I. I have a unique 2-gallon copper saucepan that came to me with no lining. It had been used, supported only by rocks, at campsites for decades. Over time the riveted bottom had sagged.

No, you're inducing the ferromagnetic enclosure, which heats the air to convect into the food, and the heated enclosure also radiates to the food and vessel. What has been missing is a way past the limited size of the coils. With a high enough conductivity, even very small coils will work. And it would heat all 6 surfaces rather than 1 or 2.

I have one. But yeah, 6Q seems to be the smallest made now.

Not really. The heat is mostly confined--yet temporarily and only partially--by the enclosure. But that's different from efficiently making it into the food. Small corner-mounted induction coils on oven enclosures that are both hyperconductive and well-insulated could be more efficient in terms radiant and convective oven heating.

Huh. Then you all should check out the roasters, which have more settings, from 200-450. My Nesco 4Q roaster has the old bayonet-style thermostat, with a continuously adjustable range of 200-400F. It can be used as a slow cooker at the low end.

https://www.nesco.com/product-category/cooking/slow-cookers/

Nesco is the brand of tabletop roasters. Calrod is the type of resistive electric element that heats them. https://www.nesco.com/product-category/cooking/roaster-ovens/