I just received a BergHoff Induction unit that has these words on the top of
the unit. "Surface remains hot, after use, do not touch."
I think that is odd.

I noticed yesterday after boiling a large pot of water on a radiant burner
when I moved the pot full of water to the front burner that after about 15
minutes, I touched the pot and it seemed like it was almost to the boiling
point, but it was 168º. BUT, that un-used burner it was setting on was
about 125º (it was abt 72º room temperature).

I'm wondering if it is this type of transferrence that the induction stove
is warning about.
Any comments accepted.
Dee

Dee Randall > wrote:
>I just received a BergHoff Induction unit that has these words on the top of
>the unit. "Surface remains hot, after use, do not touch."
>I think that is odd.

Basically, if you boil a big pot of water, the pot will get to 212F,
and, since the pot is touching the burner, the burner will also be
at something close to 212F. If you fry something, presumably the oil
will be at something like 370F, and the burner will be similarly hot.

If your induction burner surface is ceramic, the heat transfer will be
relatively slow, so even if it's 370F, you're unlikely to burn your
fingers badly before you remove them (unlike, say, steel or copper).

Donald

Oh pshaw, on Tue 03 Oct 2006 02:18:55p, Dee Randall meant to say...

> I just received a BergHoff Induction unit that has these words on the
> top of the unit. "Surface remains hot, after use, do not touch."
> I think that is odd.
>
> I noticed yesterday after boiling a large pot of water on a radiant
> burner when I moved the pot full of water to the front burner that
> after about 15 minutes, I touched the pot and it seemed like it was
> almost to the boiling point, but it was 168º. BUT, that un-used burner
> it was setting on was about 125º (it was abt 72º room temperature).
>
> I'm wondering if it is this type of transferrence that the induction
> stove is warning about.
> Any comments accepted.
> Dee

Yes. Even with induction, you cannot expect the cooking surface to remain
at room temperature when in contact with a pot containing boiling water.
Although the cooking surface does not itself become hot from the induction,
heat will definitely be transferred from the vessel sitting on it.

--
Wayne Boatwright
__________________________________________________

You can fly, but that cocoon has to go.