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hummingbirdkiss

DIYing a small kitchen from the subfloor up to the sky

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I know I should start with photos of the kitchen but I can not find the "before " I promise I will post them when I do but the hole I am living with will be more profound with some before photos LOL…oh well this is the best I have for now ….and the best I have is what I was so excited and anxious about ..it is my brand new concrete countertops! wow they are done and I am so grateful and happy with the results my husband and his partner did a fantastic job! … as of now Both of the concrete countertops have been poured…. I could scream with joy! ..for a grand total of  $200 I now have custom concrete countertops that anyone would be very proud of !  they look just  beautiful and will out live me for sure :) very happy with this ..once they are cured and cleaned up and installed  they will be a nice  slate gray

here is the sink side the other side is the same but the cooktop will go in instead of the sink 

/22890055921_97245fc7c3.jpgpenny tiles in progress with a nickel boarder 

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why am I always at the bottom and why is everything so high? 

why must there be so little me and so much sky?

Piglet 

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Very cool. Thanks for starting this forum; I'm looking forward to seeing more.

 

Maybe I shouldn't have rolled up and cashed in all of the pennies in our penny jar.

 

I like your dog. It looks like he has one white ear and one black ear. BTW, I tried looking at a larger version of the picture but was told it was a private Flickr account.

 

How's the oven decision/search going?

  • Like 1

Gene Weingarten, writing in the Washington Post about online news stories and the accompanying readers' comments: "I basically like 'comments,' though they can seem a little jarring: spit-flecked rants that are appended to a product that at least tries for a measure of objectivity and dignity. It's as though when you order a sirloin steak, it comes with a side of maggots."

 

-The mosque is too far from home, so let's do this / Let's make a weeping child laugh.

    Nida Fazli, poet, 1938-2016 (translated, from the Urdu, by Anu Garg, wordsmith.org)

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Very cool indeed! I think the countertops are going to look wonderful, and I'm impressed by your ingenuity on ways to save money! How will your penny/nickel tiles be sealed? Are you going to encase them in acrylic?

Yes, do please keep posting on this topic!

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Nancy Smith, aka "Smithy"
HosteG Forumsnsmith@egstaff.org

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)

"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

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hummingbirdkiss,  I admire your fearlessness in taking on such a big project and your creativity in making it so personal.  The countertops look beautiful and I love, love the real coin backsplash.

Your enthusiasm is contagious and makes me look forward to more posts please do continue to share when you have time.

Thank you so much for posting!

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Of course, the first I had to do was to go back and look at your dog.  (It's a dog person thing...as all dog persons know.) 

You and your gang are doing one incredible job and I am so impressed with your hard work and ingenuity.  :wub:

We do have some points in common in our kitchen living:  galley kitchen (would never have another kind), diy (Ed built the entire thing from what was an apiary), done on the cheap/inexpensive, big fridge in the garage...however big one in the kitchen too.  But then DH has remodeled/renovated the ENTIRE house.  Don't ask.

I have some extras which you might consider at some point:  very shallow cupboard built into the wall interior, perfect for spices.  A wood floor...I'd die before I ever had anything else in my kitchen again.  But then we have a 'Century' farmhouse and all the floors are original and/or new pine planking.  Distressed the natural way...large dogs and careless humans.   White ceiling, cupboards, counter and walls with colorful accents.  Huge windows.  Lots of light.  I am obsessed with light...always have been.

Again, well done so far and all best in the rest. 

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Darienne

learn, learn, learn...

Cheers & Chocolates

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Love the coin tiles! I want to hear more about the procedure in making them, please.

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Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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Check out "Title 18, Chapter 17 of the U.S. Code"

 

dcarch :-)


Edited by dcarch (log)
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I agree! Very cool!

I love the penny tile idea.  :smile:


Edited by DiggingDogFarm (log)
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~Martin :)

"Unsupervised, rebellious, radical agrarian experimenter, minimalist penny-pincher, self-reliant homesteader, and adventurous cook. Crotchety, cantankerous, terse, curmudgeon, non-conformist, and contrarian who questions everything!"

The best thing about a vegetable garden is all the meat you can hunt and trap out of it! 

 

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Check out "Title 18, Chapter 17 of the U.S. Code"

 

dcarch :-)

 

 

...anyone who “alters, defaces, mutilates, impairs, diminishes, falsifies, scales, or lightens” coins can face fines or prison time.

 

Nope, don't see any of those. She's safe. :laugh:  In fact, if money gets really, really, really tight, she can just crack open those tiles.

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Gene Weingarten, writing in the Washington Post about online news stories and the accompanying readers' comments: "I basically like 'comments,' though they can seem a little jarring: spit-flecked rants that are appended to a product that at least tries for a measure of objectivity and dignity. It's as though when you order a sirloin steak, it comes with a side of maggots."

 

-The mosque is too far from home, so let's do this / Let's make a weeping child laugh.

    Nida Fazli, poet, 1938-2016 (translated, from the Urdu, by Anu Garg, wordsmith.org)

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HBK could use Canadian pennies.  They are no longer in circulation.  Hmmm...I might think that one over. 

  • Like 1

Darienne

learn, learn, learn...

Cheers & Chocolates

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Actually, it is very patriotic to destroy money.

 

Every dollar you destroy, the government is one dollar richer.

 

For those of you who are interested in making penny tiles. Google penny tile template.

 

dcarch 


Edited by dcarch (log)
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This is awesome!  Love what you're doing and how you're doing it, so creative and resourceful.  It's easy to have a fabulous design with unlimited budget -- but your kitchen will be much more interesting and personal.  Can't wait for more pictures!

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thanks you guys sorry for the delay in getting back but the time spent doing all this ..well it takes time

 

the penny tiles are legal you guys are so funny and yup I can crack open the tiles anytime and reclaim them because they are not at all damaged by the process ..lets just say I am holding them on the wall until needed LOL and I have lot's of Canadian pennies in there and other coins that look like pennies and some that don't for added interest I threw some giant Chinese coins in a few tiles …

 

I am using a heavy duty glue glueing them to mats the templates are a waste pennies are all the same size so they sit on top of each other you do not need an extra thing .. and then putting them up like regular tiles because there is no way I would attempt a wall epoxy..how pretty it would be though ..oy but scary as nice as that would look I can barely seal a table with out dust and crap flying on it ..I have all these animals and live on a dirt road ….old school just going to put them up with mortar and grout them in then seal them as usual . I bought the mats but will buy no more the rest of the pennies i will just mortar them up around the tiles so i do not have to cut them 

 

 

Alex the oven is going to be the Bosch convection actually i think you posted about it  thank yo..u…we have opted out of what we really wanted and are donating money to sponsor a Syrian family so we are cutting back on the budget we never had LOLOL .." we are pulling money out of our asses " is what my husband calls this project 

 

thanks for the interest, comments,  complements it is slow going but as soon as i finish stripping and priming the skeleton (today I am going to take the hardware off and try my new sprayer inside the cabinets…wish me luck LOLOL every project needs a new tool and I am the toolbox queen I got me some good tools :) and they are MINE! anyone touches them …well I will not post what will happen because no one will ..LOL…i will post more 

 

my husband and I are bit different in our DIY styles ..he works a mess flings tools and never cleans his areas …land et's just say I do none of that. 

 

so when we do DIY I patiently wait for him to go in with his OWN tools do his work and then bitch at him to pick his shit up for three days..when he does and the areas is spotless .(.37 years this month we have been together )  I take my tools and go in and do my work behind him ..he does all the electrical ..plumbing and structural things I to all the painting tile work and small structural things like hemming the cabinet doors and if I mess them up he can fix them so we do work well together if we don't work together. 

 

 

there is also a solar tube installed not sure if I mentioned that but wow did it bring me some light even on the gray days i rarely turn the light on in what once was very dark  hole ..how a room can actually "suck light" is beyond me… but my house has lots of windows is well lit but somehow and someway the way the little kitchen located? it literally sucks light ..if that makes sense so lots of things are "light" oriented except the counters they are going to be dark and that makes me nervous a bit but wow they do look good ..they are buffing a little each day both of the guys between their regular work it is going to take a LOT of buffing before they can be installed 

 

yeah that dog is a cutie pie but a spoiled brat and  betrayer he will move in with anyone given the chance if they have better food and a softer sofa ….shameless hussy boy! ..we got a call from a neighbor one day he snuck out and walked two blocks into someones open house drank and ate out of their dogs bowls then hauled his but onto their sofa when they called us to come he did not want to leave? oy silly beast 

 

I believe I answered any questions asked if not I will reread this again when I have a bit more coffee and my eyes focus

 

OH speaking of coffee! I am so excited  have a roaster and it is an albatross but in cleaning the basement I found an 1950s typing table that works perfectly for a mobile stand for the roaster ..so very excited ..fun shopping the basement! also found a qual egg pan and my pancake ball pan (do not ask me to spell that pancakes name LOL ) I am excited It was my sons favorite breakfast it will be fun to make them for my grand's now ) 

 

ok do I give up the cookbooks  now? ..YES!!!!! exempt for the heirlooms …they are all going to be gifted and donated 

digital is the way for me now ..still love to read them and just finished the Suffrage cookbook but then they go out the door like a novel wound not keeping cookbook or buying them if I can help it . wow I could only post that hear and people would understand how HUGE that was for me to do and say…


Edited by hummingbirdkiss (log)
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why am I always at the bottom and why is everything so high? 

why must there be so little me and so much sky?

Piglet 

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I forgot to add I have my flicker act to public so you should be able to see the whole album I only use it to post here and on another board? I wonder what is wrong ? anyone know? you should be able to just go look at the photos all of them I thought? 

 

I hate I can not edit …my mind doesnt work that fast and I edit too much and talk to much through my fingers 

 

here is the typing table how cool is this and it fits right into the pantry YAY! paint and tile the top with some left over tiles from another project and a coffee roasting cart it will be 

 

I love up cycling ..have done it all my life and glad it is something that interests folks 

 

would like to show the bender that is a very cool tool I will bend some hooks and post it when I do them next 

 

 

 

you can make handles nobs and hooks out of silverware or anything flat that bends 

 

 

 

 

/22597983778_e20efe7606.jpgtfits perfectly YAY! problem solved I am tired of moving this roaster around 

 

 


Edited by hummingbirdkiss (log)
  • Like 5

why am I always at the bottom and why is everything so high? 

why must there be so little me and so much sky?

Piglet 

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Can you provide a URL to your Flikr page?


Darienne

learn, learn, learn...

Cheers & Chocolates

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Darienne thanks for the help I am fixing it and will post the link to the entire album once i am sure 

 

 

ok so here is the reason why (except waiting for my husband to clean his messes) …DIYs are not for the folks who can not stand to divert here and there ..see who the hell would put particle board under and sink? whomever did this sink to begin with ..OYYYYY I had it covered with crap for so long and kept all my cleaning stuff under hear so pardon the filth but …well you are looking under my sink during a full on remodel ….so you get what you see LOL ! 

 

fortunately this is the only board at the bottom of the cabinets i have to replace other than that they are super sound and I am going to prime and paint them 

I am thinking of tiling the board under the sink as well? why not I have tiles ? and time? but do I have the energy? SURE I DO!!!!  MIND OVER MATTER!!!!

we bailed on the day and went out for soup so I think that showing food is important as well since nourishment makes strong workers and honestly I have eaten like crap lately and need more food in bowls .perfer soup form since the weather turned butt ass cold out! 

first food pic 

23147094176_6a9e37b2cc.jpg

so under the sink tiles it is 

 

22544694024_dd537e97a6.jpg

 

this could have been so much worse underneath and believe it or not this is a HUGE relief I have pulled some pretty disgusting things from under things in this house as we have progressed

ok the flooring isn't that that awful stuff it rips and ..argh I can not wait for the satisfaction of pulling that shit up ..I ADORE demolition it is the best part of doing this 

 

getting ready to cut the holes in the walls for windows to the living room ..I am cutting them out and husband will come in and do the framing and make it look good 

 

 

short history of our house?  ..we inherited it from our landlord ..we were going to buy a condo and move to Seattle proper when I retired but the plans changed when she died and we were in her will 

 

so long story short ..we are here the house was started in 3500sf of brick home ..old school rambler built on bluff with views out every window…daylight basement with views out the side that is not built into the bluff..we are bult into a solid dry bluff and have a super dry basement ..that was a shock to both my husband and I coming from places that had dehumidifiers and sump pumps in basements LOL …it was started in 1960 by a shop teach of a High school and he had a little ADD I am thinking because wow …frankly ..it was never finished at all …..lots of starts and not finishes …. the bones are solid the electric and plumbing to die for …outlasts everywhere !!! the floors are solid oak upstairs and some flagstone in the entry ..I am torn about but will leave because my landlord "Mary Kay " adored them and I adored her ….the house had NO central heating at all so we had to do that with a contractor that and the roof where the only things we had to "hire out" for 

we have two beautiful gas fireplaces that were here when we came but never use them because they cost a fortune to run! 

we built 3 bathrooms literally from the subfloor to the ceiling and I myself proudly have built two sunning showers (little brag inserted the tiles are so damn tight in my bathrooms you can hose them down

have remodeled four bedrooms and built myself a yoga room it is a lovely home and neighborhood and I am so grateful !!! what a gift huh? one we had to work our asses off but it is just so nice living here i will never move 

(eta THIS huge to me house was hers ours we rented was a cute cottage in a lovely little town nearby and she actually left that two our kids..no we did not have any idea this would happen and were in literal shock for six months because "who does this" ..Mary Kay did!) 

so the last thing we needed to do was the kitchen (best for last right? ) 

 

and so it goes here we are and here I share 

 

I am gong to get off my ass now and go cut that board tile it and get the kitchen primed today ..yes I am that is the plan …ok one more cup of coffee 

 

not eating for me is not good an I am the only cook in the house do not like fast food and am seriously having problems with eating now …help???? 

 

the weather has turned and I am trying to cook outside but yuk :( the instant pot is fine but you know what? all my food is spread in bins so are all my cookings supplies because now the kitchen is officially out of service for a while I have to cook in pots around the house or whatever ..argh I am just hungry and tired ..

I put a really nice mixed grain in the Instant pot that  I bought at Hmart 

I can eat that and an egg ..often… the next few days but when you are exhausted have no kitchen and gross all day what do you eat? my husband is grouchy too he is used to my cooking and a seriously spoiled man! 


Edited by hummingbirdkiss (log)
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why am I always at the bottom and why is everything so high? 

why must there be so little me and so much sky?

Piglet 

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Grab a rotisserie chicken from the nearest grocery store and throw some taters in the IP.  Chicken, mashed taters, veg of some kind. BOOM fast dinner :)

 

Leftover chicken, shred it and make enchiladas or chicken soup (in the IP).

 

You know I live in the boonies, so I can't hop to the store to get a chicken all the time, but when I'm in the big city I grab one and they are always good.  

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    • By boilsover
      I. Introduction
       
      This article reviews the 3500W all-metal commercial induction single-hob hotplate by Panasonic, which I believe is the first “all-metal” unit to hit the U.S. market. Where appropriate, it is also compared with another commercial single-hob, the 1800W Vollrath Mirage Pro Model 59500P.
       
      Some background is in order. Heretofore, induction appliances would only “work” with cookware which is ferromagnetic. Bare and enameled cast iron, carbon steel, enameled steel and some stainless steels were semi-dependable for choices, and the cookware industry has worked hard to make most of its lines induction compatible. But alas, not all cookware, past and present, has worked; copper and aluminum don’t, at least without a separate interface disk or it’s own ferromagnetic base layer.
       
      The reason why non-ferromagnetic cookware hasn’t worked on induction is technical, but it relates to the magnetic field and what’s called the “skin depth” of the pan’s outermost material. With copper or aluminum, the field will not excite the metals’ molecules to the extent that their friction will generate useful heat to cook food. And the way the appliances come equipped, unless the appliance detects something sufficiently large and ferromagnetic, they will not produce any field at all. Therefore, to the consternation of many cooks, pro and amateur, older (and in the opinion of some, better) cookware needs to be retired and replaced if/when they wish to switch to an induction appliance. Some cooks don’t mind, but others who, like me, have invested heavily in copper and are habituated to it and aluminum, would forego induction altogether rather than discard our cookware.
       
      But what we’ve really meant—all along--when we say or write that only ferromagnetic cookware will “work” on induction is that the frequency chosen for our appliances (20-24kHz) will not usefully excite other metals. If that frequency is increased to, say, 90-110kHz , then suddenly the impossible happens: aluminum and copper, with absolutely no ferromagnetic content, will heat in a way that is eminently useful in the kitchen.
      While Panasonic has made dual-frequency induction hotplates available in Japan for several years now, they didn’t make it available here until recently (My unit indicates it was manufactured in early 2016!). I speculate the reason for the delay relates to the detection circuitry and the switches that determine the frequency at which the field will operate.

      The introduction of all-metal induction in USA is especially interesting because it allows a direct comparison of cookware of all (metal) types. For instance, cookware nerds have long debated how copper cookware on a gas compares with disk-based stainless on induction. While the veil has not completely lifted (for that we would need extremely precise gas energy metering), we now have the ability to measure and compare copper, aluminum, clad and disk-based on the same induction hob.
       
      II. Dimensions, Weight & Clearances
       
      The Panasonic, being a true commercial appliance, is considerably larger than most consumer and crossover hotplates. It stands 6 inches tall overall, and on relatively tall (1.25”) feet, so that there is space for ample air circulation under the unit. It is 20.25 inches deep overall, including a standoff ventilation panel in back, and the angled control panel in front. It is 15” wide, and weighs in at a hefty 30.25 pounds. Suffice it to say, the Panasonic is not practically portable.

      The KY-MK3500’s Ceran pan surface is 14.25 inches wide by 14.5 inches deep, almost 43% larger in area than the VMP’s glass. Panasonic tells me they have no recommended maximum pan diameter or weight, but the tape tells me that a 15” diameter pan would not overhang the unit’s top (Compare the VMP, which can accept a maximum pan base of 10 7/8”). Common sense tells me that—unless the glass is well-braced underneath in many places, 25-30 pounds of total weight might be pushing it.
       
      For those who might consider outfitting their home kitchens with one or more of these units, in addition to having 20 amp 240v (NEMA #6-20R receptacles) electrical circuits for each appliance, 39 1/2 inches of overhead clearance is required to combustible material (31 ½” to incombustibles) and 2 inches to the back and sides (0” to incombustibles). The overhead clearance requirement and the tall 6” unit height call for no (or only very high) cabinetry and careful design of a “well” or lower countertop/table that will lower the Ceran surface to a comfortable cooking height. In other words, a tall pot on this unit on a regular-height counter might be a problem for a lot of cooks.
      III. Features

      A. Display
       
      The KY-Mk3500 has an angled 8-key spillproof keypad and red LED numerical display. The keys are large, raised and their markings are legible. All but the four Up/Down keys have their own inset indicator lights, which indicate power, mode and memory operation.
       
      The numerical display is large and bright. The numerical display area is divided between time (XX:XX) to the user’s left and power/temp to the user’s right. If the timer or program features are activated, the numerical display shows both the set time and the power/temperature. There is also a small “Hot Surface” LED icon on the panel.
      The Panasonic also actually uses the Ceran surface as a display of sorts. That is, there is a lighted circle just outside the faint positioning circle, which glows red whenever the unit is operating, awaiting a pan, or the Ceran is hot. Panasonic also claims that this display also changes brightness with the set power level, implying that the operator can judge the heat setting by a glance. Thus this display serves three purposes: (a) pan positioning; (b) burn safety; and (c) intensity.

      B. Safety Features
       
      As one would expect, there are a variety of safety features built into this appliance. In most cases, these features are controlled by detection circuits, some fixed, some defeatable/variable. This being a commercial unit, Panasonic has set the unit’s defaults with commercial users’ convenience in mind. If consumers want the full spectrum of safety settings, they need to vary these defaults. For instance, if a home cook wants to make sure the unit powers off if the pan is removed and not replaced within 3 minutes, they have to manually vary a default. Likewise if the operator wants the power to automatically shut off after 2 hours of no changes. But others, like the basic “Is there a pan there?” detection and overheat shutoff, are there no matter what and cannot be defeated.
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      The KY-MK3500 features both power and temperature settings. For “regular” induction, there are 20 power settings, which range from 50 watts to 3500 watts. For non-ferromagnetic pans, there are 18 power settings, which range from 60 watts to 2400 watts. The display shows these settings in numerals 1-20 and 1-18 respectively. When the power is toggled on, the unit defaults to Setting 14 in both frequencies.

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      The timer operation is fast and intuitive. Once the power or temperature is set and operating, the operator merely keys the timer’s dedicated up/down buttons, and the timer display area activates. Timer settings are in any 30-second interval between 30 seconds and 9 ½ hours, and the display will show remaining time. The beeps at the end of cooking are loud.
       
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      V. Evaluation in Use

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      A. Temperature Settings
       
      Unfortunately, with every pan I tried, the temperature settings were wildly inaccurate for measuring the temperature of the food. I heated 2 liters of peanut oil in a variety of pots, disk-base, enameled cast iron enameled steel, and copper. I thought it might be useful to see how close to 350F and 375F the settings were for deep frying. The oil in a Le Creuset 5.5Q Dutch oven set to 350F never made it past 285F, and it took 40:00 to get there. I kept bumping up the setting until I found that the setting for 420F will hold the oil at 346F. A disk-based pot didn’t hit 365F until the temperature setting was boosted to 400F. The only pan which came remotely close to being true to the settings was a 2mm silvered copper oven, which heated its oil to 327F when the Panasonic was set for 350F, and 380F when set for 410F.
       
      The temperature function was a lot closer to true when simply preheating an empty pan. With a setting of 350F, all the shiny stainless pans heated to just a few degrees higher (about 353-357F) and held there. This is useful for judging the Leidenfrost Point (which is the heat at which you can oil your SS and have it cook relatively nonstick) and potentially for “seasoning” carbon steel, SS and aluminum, but not much else, since it doesn’t translate to actual food temperature. There’s also the issue of the temperature settings *starting* at 285F, so holding a lower temperature for, e.g., tempering chocolate or a sous vide bath, or even a simmer would be by-guess-by-golly just like any other hob—your only resort is lots of experience with lower *power* settings.
       
      With heat-tarnished copper, a 350F setting resulted in a wide swinging between 353F and 365F, which I attribute to the copper shedding heat far faster than the other constructions, once the circuit stops the power at temperature. Then, when the circuit cycles the power back on, the copper is so responsive that it quickly overshoots the setting. Aluminum, on the other hand, *undershot*, the 350F setting, registering a cycle of 332-340F.

      I conclude that the IR sensor is set for some particular emissivity, probably for that of stainless steel. If true, the Panasonic, even though it automatically switches frequencies, does not compensate for the different emissivities of copper and aluminum. And even if Panasonic added dedicated aluminum and copper IR sensors, there is enough difference between dirty and polished that the added cost would be wasted. Bottom line here: the temperature setting mode is of extremely low utility, and should not be trusted.
       
      B. Power Mode – Pan Material Comparisons
       
      Given the differences in power setting granularity and maximum power between the two frequencies, it is difficult to assess what X watts into the pot means in, say, a copper-versus-clad or –disk showdown. What is clear, however, is that Setting X under disk and clad seems “hotter” than the same setting under copper and aluminum.

      I will need to precisely calibrate the Panasonic for wattage anyway for the hyperconductivity project, so I will obtain a higher-powered watt meter to determine the wattage of every power setting for both frequencies. Until then, however, the only way I can fairly handicap a race is to apply a reduction figure to the ferromagnetic setting (2400W being 69% of 3500W). Given that we know the wattage at the maximum settings, we can infer that Setting 14 (actually 13.8) on the 20-step ferromagnetic range iis approximately the same heat output as the maximum setting (18) for copper/aluminum.

      The boil times for 4 liters of 50F water in 10” diameter pots shocked me. The 10” x 3mm tinned copper pot’s water reached 211F in 36:41. Not an especially fast time at 2400 watts. The 10” disk-based pressure cooker bottom? Well, it didn’t make it—it took an hour to get to 208F and then hung there. So that left me wondering if the Panasonic engineers simply decided that 2400 watts was enough for copper and aluminum. I have a theory why the copper pot boiled and the SS one didn’t under the same power, but getting into that’s for another time.

      C. Evenness Comparisons
       
      The wires which generate the induction field are wound in a circular pattern; when energized, they create a torus-shaped magnetic field. The wound coil is constructed with an empty hole at its center. As matters of physics, the magnetic field’s intensity drops off extremely fast as a function of the distance from the coil; a few millimeters above the Ceran, the field is so weak no meaningful heat will be generated. This means that most induction cooktops heat *only* the very bottom of pans, and in a distinct 2-dimensional “doughnut” shape.

      All of the above can result in a pan having a cooler central spot, a hotter ring directly over the coil, and a cooler periphery outside the coil. It is left to the cookware to try to even out these thermal discontinuities when cooking. Some materials and pan constructions are better at this than others: the successful constructions utilize more highly-conductive metals such as aluminum and copper, but unless the material is very thick, there can be a ring-shaped hotspot that can scorch food.
      Until the Panasonic arrived to market, hotspot comparisons between ferromagnetic and aluminum/copper pans depended largely on comparing induction’s flat, more discrete heat ring with gas’s more diffuse, 3-dimensional one. Dodgeball-style debate ensued, with few clear conclusions. But now, for the first time, equally-powered flat heat rings in two different frequencies allow us to directly compare evenness in ferromagnetic and aluminum/copper cookware.

      The simplest and easiest way to assess cookware evenness is the “scorchprint”, which does not require infrared or other advanced thermal imaging equipment. I’ve posted on how to conduct scorchprinting elsewhere, but basically a pan is evenly dusted with flour; heat is applied to the pan bottom. As the flour is toasted, any hotspots visually emerge, giving the viewer a useful general idea of evenness.
       
      I will later post the photos of scorchprints I made of 4 different pans run using the Panasonic KY-MK3500: (1) a Demeyere 28cm Proline 5* clad frypan; (2) a Fissler Original Profi disk-base 28cm frypan; a 6mm aluminum omelet pan; and (4) a 32cm x 3.2mm Dehillerin sauté. To make it a fair race, I heated all the pans at 2400W until they reached 450F, and then backed off the power setting to maintain 450F. I did this in order not to compromise my saute’s tin lining. As you will see, both the clad Demeyere and the disk-based Fissler did print the typical brown doughnut, with a cooler center and periphery. By far the most even was the thick, all-aluminum pan, which actually was even over its entirety—even including the walls. The copper sauté was also quite even, although its larger size and mass really dissipated heat; once 450F was dialed in, no more browning happened, even after 30 minutes.
       
      I conclude that the straightgauge pans were far more effective at shunting heat to their peripheries and walls (and also to some extent into the air) than the clad and disk-based pans. The latter accumulated their heat with most of it staying in the center of the pans. Eventually, even the “doughnut hole” blended into the scorch ring because the walls were not bleeding sufficient heat away from the floor. This was especially pronounced in the Fissler, the high wall and rim areas of which never exceeded 125F. The aluminum pan, in contrast varied less than 30F everywhere on the pan.

      D. Other Considerations

      The Panasonic’s fan noise at the cook’s position was noticeable at 63 dBA, higher than with the VMP’s 57 dBA. These levels are characterized as “normal conversation” and “quiet street”, respectively. Interestingly, I found two other, potentially more important differences. First, the Panasonic’s fan stays on, even after the unit is powered off, whereas the VMP’s fan shuts off immediately when the hob is turned off. Second, the Panasonic’s fan steps down from the louder speed to a much quieter (47 dBA, characterized as “quiet home”) level until the Ceran is cool to sustained touch, at which point it shuts off completely. I think the Panasonic’s ability to continue to vent and cool itself is a great feature, especially since a cook could leave a large, full, hot pan on the glass.

      The glowing circle is useless for gauging heat setting or intensity. And while it works to indicate a hot surface, it remains lit long after you can hold your hand in place dead center.
       
      VI. Summary and Lessons
       
      The Panasonic KY-MK3500 is a solid unit, well-conceived and rugged. It is extremely easy to use. It works well with both the common 24kHz frequency used with ferromagnetic cookware, and the 90kHz frequency chosen here for copper and aluminum. It effectively and automatically switches between the two.

      In my opinion, it points the way to expanding the worldwide induction appliance market to include dual frequencies. It also obviates the need to: (a) junk otherwise excellent cookware merely to have induction; and (b) retrofit designs to bond on ferromagnetic outer layers. In fact, in my opinion, my tests indicate that, in a dual-frequency world, adding ferromagnetic bottoms may well be a drag on pans’ performance.
       
      I also consider the Panasonic Met-All to be ground-breaking in what it can tell us about *pans*, because all metallic pans are now commensurable on induction. Clearly (to me anyway), watt-for-watt, the copper and aluminum pans performed better than did the clad and disk-based pans on this unit. Boil times were faster, there was less propensity to scorch, and the conductive-sidewall pans definitely added more heat to the pans’ contents. We may ultimately find that 90kHz fields save energy compared to 24kHz fields, much as copper and aluminum require less heat on gas and electric coil.
      In terms of heat transfer, the copper and aluminum pans came close to emulating the same pans on gas. And at 2400W/3500W it has the power of a full size appliance in a relatively small tabletop package.
       
      The Panasonic is far from perfect, however. It can’t really be considered portable. There are far too few temperature settings, and what few it has are not accurate or consistent in terms of judging pan contents and attaining the same temperature in different pans (and even the same pan unless clean). The luminous ring could easily have been made a useful indicator of intensity, but wasn’t. And it lacks things that should be obvious, including a through-the-glass “button” contact thermocouple, more power granularity, an analog-style control knob, and capacity to accept an external thermocouple probe for PID control.
       
      Most importantly for me, the Panasonic KY-MK3500 portends more good things to come. Retail price remains $1,700-$2,400, but I jumped on it at $611, and I’ve seen it elsewhere for as low as $1,200.
       
      The manual can be found here: ftp://ftp.panasonic.com/commercialfoo...
       
      Photo Credit:  Panasonic Corporation

    • By haresfur
      We have started into fixing the kitchen after starting planning several years ago - almost as long as the dishwasher has been dead and the oven barely functional. And don't get me started on the non-exhaust fan.
       
      Before the destruction but after removing all the crap:
       

       
       
       

       
      The fridge was replaced not too long ago and is staying where it is. We had to have its alcove expanded. Perhaps not the best ergonomic location but it fits. We aren't moving the other appliances or sink very far so are hoping the plumbing and electric are no big deal.
       
      End of first day. We caught a couple of things in time. The fume hood and cupboards over the cook-top were set too low. They were going to set the sink as an over-mount when we had bought and under-mount. Apparently it could be done either way but silly us for not making it clear that the sink described as an undermount should be under the counter top. We decide the cupboard to the right of the oven should open the other way so we can get in there when cooking. Our mistake but I hope we can keep the oil, salt, pepper, etc. there rather than cluttering up the counter. The cabinet guy insisted that the cook-top couldn't be centred over the oven. I still don't understand why but not a big deal. It will be easier to get around the island when someone else is cooking but harder to squeeze past into the pantry.
       
      It seems to me that the walls should have been re-done before the cabinets went up. I think this was easier on the cabinet guy who is doing most of the coordination but probably will be a pain for the plasterer. And we have some trim issues to work out.
       

       

       

       
      Day 2 fixing things, electrical work, and measuring for the countertops. Now we wait for them to be finished before much else can happen.
       

       
      Spock is not impressed.
       
       
    • By &roid
      We’ve lived in our house for about twelve years and did a small extension not long after we moved in. With our growing family (son number two arrived this July) we wanted to get a bit more living space so started looking at options about a year ago. We have a late Victorian house with a separate dining room, as nice as this is it’s been a big waste of space - we probably used it two or three times a year. So the plan was to extend the kitchen to add a decent sized dining area and free up the dining room for something better. 
       
      The kitchen we had is under ten years old so we’ve decided to keep some parts of it, adding new worktops, a large rangetop and a breakfast cabinet with pocket doors to hide away the toaster and coffee machine. 
       
      We’re about halfway through the build at the moment so thought I’d post up some pictures of our progress. Hopefully we’ll be finished this side of Christmas... hopefully!
    • By chocoera
      Hi guys!  So...as we all know hindsight is 20/20....so i'm sure we ALLLLLLLLLLLL  have things we'd do differently if setting up our home or professional workplaces.  I'm working with a space that's approximately 850 sq ft.  If you could create your ideal space, what would you do?  The kicker is, i'm a mixed media kitchen, i dont do straight chocolate work.  I do baking so i'll have a double vertical convection oven, i'm getting rid of my 6 burner range and switching to table top induction burners. I have a dishwasher and big sink for rinsing vs 3 compartment sink (hand sink of course) and mop sink....and i have multiple 7 ft and 8 ft stainless tables. I currently have a "cooling room" set up with 4 speed racks, but thought maybe i should switch to a fridge turned up to 40 or 50F? I freeze things for bulk production, so will still have some chest freezers set higher than normal....but yeah. i'm just at a loss of how to capitalize on space, and keep things organized and storage of bon bons, turtles, barks, chocolate caramel apples (things that need to be stored for packaging by employees before they hit the retail floor)  i know jin from vegas had a fridge set at 50F for cooling molds once sprayed and shelled, then once she filled them, moved to a 40F fridge to set filling, then she sealed them...but i didn't remember where she kept bon bons for her bar (where customers pick and choose) or the ones out ready to be boxed?  i know she and jean marie were freezing for bulk orders etc...but yeah.  my mind is just overwhelmed with possibilities, and i just dont want to mess up this new kitchen layout. i think its harder because i make so many things in my kitchen, so i have pots, pans, sheet pans, springforms, cookie cutters, muffin tins, kitchen aid mixers, a floor mixer,  mol d'arts, baking liners, molds, colors, EZ temper, brushes, kitchen utensils, transfer sheets, bulk chocolate and ingredients blah blah blah.   so. if you guys could make an ideal workflow....would you do a walk-in fridge for confection storage? a few fridges set higher (but would humidity be an issue if stored for multiple days before packaging), build another cooling room (it was a room with drywall/insulation/a door/speedracks and portable AC set to keep that room cooler...), or yeah.  thoughts?  oh yeah. and  i need to fit an enrober in there too.  sooooo, ideal workspace. what's in it?  and go!  :0)
    • By weinoo
      I've started a few topics about various renovation related subjects (here and here), but figured I'd put the overall project in its own. Pix often tell the story even better...
       
      It helps to have these. Well, you need to have these if you expect to get anything done in your coop.
       

       
      Then stuff can start...
       

       

       

       
      And then start getting rebuilt.
       

       

       
      A little better electrical system.
       

       

       
      New pipes have to be done in the walls.
       

       

       

       

       
      This Started on September 8th. They've had approximately 25 days on which work was done.
       
      Proceeding along nicely, I'd say.
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