I think some brand the control/dial are more lasting. My colleague unit, the burner (induction coil) itself damage. Maybe he use it too long for soup boiling and the copper get damage.

The design to some extend already robust for house electrical but component failure is not predictable. The design of power supply is not like you imagine. Let say the power is 3kW. It will be shared among all 4 hobs. If you use one hob at one time, maximum designed power for that hob is supplied but if you use 2 hobs at same time the power might be reduced to share. So each hob might not operate at maximum design capacity. Even for branded one I believe all like this.

Just like aircon, you might not want to share wiring with other appliances. For my house I pulled separate cable, same size as incoming from TNB to kitchen and has separate DB (Distribution Box). So part of the kitchen and room at the back of my house go through separate DB than the original from constructors.

I save a lot of money because I did this together with my friend , Necessary or not? Can't really tell because depends on actual house wiring. Mostly wiring contractor not really honest on wire they use

I saw toyda or cornell induction cooker only rm 100. they are good right? any brand also good

Don't ask me on this, I never bother to such cooker. Too expensive for me.

rm 100 also expensive meh?

The bill that come later on

if you truely want to consider the cost you should not cost-average the electricity. you would be using units on and above you current consumption. so you need to check the marginal costs i.e. how much will an *additional* unit of power cost me. this makes it even less cost-effective.

The 50-100 burners you referred to is the one with 3 distrubtion rings as those used in CKT stall or Tai Chow? The ones that need a high pressure regulator types or some other units? Love those. When it's hot, it's very hot. On high burn mode, it gives a satisfying 'whrrr' sound.

This post has been edited by halcyon27: Oct 2 2014, 10:15 AM

Nope, 1 grade lower, but still the firing is good
Those type need lots of air, else will result to yellow fire.

The burner have breather hole. I use all the restaurant type, from "coke can" type to "mui fa lou" silver color type where fried kueh teow always use.

Yellow fire only happen when there is blockage or the burner are dirty, a full blast of fire will solve the problem.

This post has been edited by weikee: Oct 2 2014, 11:34 AM

Emmm, not enough also, as coming to the end of life, the firing are very pure and leaving black residue on the wok's bottom.

That is the gas, any gas tank going to be empty soon will have some yellowish.

Not really, mine when reach 50% already start giving yellow fire. The gas quality matters.

Last time, I used to repair this 'jet engine'. Scary.

Possible, but i use red tank so far so good when reach around 20% or 1+month balance only have slight yellowish.

Blocked burner head will cause this also
But again, how much such burner cost? My side only rm65, still way cheaper than induction cooker

This post has been edited by supersound: Oct 2 2014, 12:32 PM

Induction cookers is good for cooking which requires minimal movement of wok from the heat souce such as Boiling soups, stew, etc

But things like stir firing which requires some movements, when the wok is lifted from the induction for too long, the alarm will ring or power is cut off

thus if we watch Hell Kitchen, its usually Gas that I see is being used

Wah...how so?

The fire burn strong and like jet engine sound. If you slow flame up the burner after open the valve, the bom sound scary. And you need skill to control open the valve how big. Nowadays all have pilot flame beside for easy fire up. Beginning time, no such pilot flame. If you use matchstick, prepare get burn your hand. So people light up a newspaper , put on the burner and than open the valve.

Ah... ok I get it. Yes, did here an ocassional 'bom' sound when they operate it during my school years.