john zeiss wrote:
> We are thinking of buying one of those table 'induction' heaters to cook a
> Japanese type of vegetable meal actually on the dining table.
>
> The cast iron pot traditionally used for this is one that we already have.
> It is though designed for use over a *gas* burner and it does not have a
> *flat* bottom. So the surface area in contact with the induction heater
> would be much reduced.
>
> The pot looks like a miniature witches cauldron with a curved bottom and
> three tiny little stumpy legs to rest on. The fact that the pot surface
> area in contact with the induction heater surface is reduced to three little
> legs, would that mean that electricity is actually being wasted in heating
> such a pot or is it that it just would not heat up very much using an
> induction heater ? Thanks for any advice.
>
>
I am guessing shabu-shabu? Its not so much that you are wasting
electricity its that it won't work as well or maybe not at all because
the energy is coupled magnetically.

What we have been using for years for shabu shabu and sukiyaki is a deep
electric skillet. It has a thermostatic control. My Japanese friends
though it was a great idea because the thermostat eliminates fiddling
with the gas burner.