ᐅ Planning kitchen appliances: How to approach it. The market is overwhelming.
Created on: 11 Sep 2017 12:34
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G-Star1988
Hello everyone,
I have an appointment at the kitchen studio next Saturday and I’m preparing for it. Specifically, I’m looking for the appliances I want to have later in the kitchen. I’ve been researching a lot from brands like Neff / Siemens, Miele, Bora, etc., but I’m not making much progress.
For example, the current selection at Siemens looks like this:
Dishwasher IQ300 SN636X03MD
Oven IQ700 HB634GBS1
Microwave IQ500 HF15M264
Cooktop with integrated downdraft extractor EX801LX34E
or
2 x Cooktop IQ700 EX375FXB1E with extractor IQ700 LF16VA570
(The cooktop with integrated downdraft is the only fixed requirement, unfortunately I don’t have any influence on that ^^)
I actually value quality, energy efficiency, and a balanced price-performance ratio. But how can I find out if what you pick is really good? Or if there are possibly cheaper but equally high-quality products from other manufacturers. For example, the cooktop with integrated downdraft extractor from Miele—according to the catalog, it’s cheaper but just as good or even better?
How do you approach this?
I have an appointment at the kitchen studio next Saturday and I’m preparing for it. Specifically, I’m looking for the appliances I want to have later in the kitchen. I’ve been researching a lot from brands like Neff / Siemens, Miele, Bora, etc., but I’m not making much progress.
For example, the current selection at Siemens looks like this:
Dishwasher IQ300 SN636X03MD
Oven IQ700 HB634GBS1
Microwave IQ500 HF15M264
Cooktop with integrated downdraft extractor EX801LX34E
or
2 x Cooktop IQ700 EX375FXB1E with extractor IQ700 LF16VA570
(The cooktop with integrated downdraft is the only fixed requirement, unfortunately I don’t have any influence on that ^^)
I actually value quality, energy efficiency, and a balanced price-performance ratio. But how can I find out if what you pick is really good? Or if there are possibly cheaper but equally high-quality products from other manufacturers. For example, the cooktop with integrated downdraft extractor from Miele—according to the catalog, it’s cheaper but just as good or even better?
How do you approach this?
D
daniels874 Dec 2017 02:07Respect! So your cooktop has a boost of about 13,000 watts! Not bad!
daniels87 schrieb:
Respect! So your cooktop has a boost of about 13,000 watts! Not bad! Respect! So a typical electric kettle with 2 kW (2,000 watts) would then take 18 minutes to boil 1 liter (1 kg) of water?
Is it perhaps possible to at least turn on some common sense before posting something like this? Even without much knowledge, it should be obvious that the value is way off.
Otherwise: Water has a specific heat capacity of 4.182 kJ per kg per degree Celsius, so to heat 1 kg (about 1 liter) of water from 20°C (68°F) to 100°C (212°F) you need 334.56 kJ.
A cooktop with 13 kW (your suggestion) provides 13 kJ per second, so (without considering that the pot also heats up) the water would boil in 25 seconds. The specific heat capacity of iron/steel is about 0.46 kJ/(kg·K), so a 2 kg pot at the same temperature increases this by about 20%, making it 30 seconds.
On my boost setting with over 3 kW, the water boils in roughly 2 minutes including the pot.
The large evaporation energy does not really matter here for me, because once the boiling point is reached and the power is over 3 kW, the water rarely stays in the pot...
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daniels874 Dec 2017 07:57You wrote "weg." You can’t back out of that now.
But yes, you’re right, of course. Enthalpy of vaporization aside, as soon as the water boils, it leaps out of the pot in a high arc! Because your boost at 3.x kW obviously behaves quite differently from mine!
But thankfully, I now have the frying sensor—at least the water no longer burns on me!
But yes, you’re right, of course. Enthalpy of vaporization aside, as soon as the water boils, it leaps out of the pot in a high arc! Because your boost at 3.x kW obviously behaves quite differently from mine!
But thankfully, I now have the frying sensor—at least the water no longer burns on me!
You are partly right about pure evaporation (sorry). However, the fact that water gas itself is invisible, but there is a lot of steam directly above the water, shows that a significant amount of unsimmered water is carried into the air. Otherwise, it would take considerably longer to reduce something while cooking. In the Lidl pan, it might also take a while on Boost mode. I also notice clear differences with my cookware.
For example, the boil or reboil function only works with certain pots.
For example, the boil or reboil function only works with certain pots.
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chand19864 Dec 2017 08:35Saruss schrieb:
But just by the fact that you cannot see water gas, while there is already a lot of visible steam above the water alone, you can tell that a significant amount of unsaturated water is being carried into the air.Um, are there any figures on that?
As a rule, the visible steam is condensation in the surrounding air. Before that, a completely normal phase change has taken place.