And there's 25 minutes I spent fascinated on kettles. I also genuinely appreciate that he addressed the whole of Europe and not just the UK, as if they are the only tea drinkers. I'm surprised that the transparent ones aren't that much worse than the submerged electrode ones, though. I'd assume they'd bleed more energy down into the counter-top/base. I have a small note/suggestion though, which I think /u/TechConnectify would find interesting if he reads it: whenever you're talking stating large numbers out loud, try to keep them displayed on video. I consider myself fluent in spoken English, but extracting meaning from spoken numbers is traditionally very hard for foreign speakers, even fluent ones. I suspect it's the same thing with reading analogue/digital clocks when you're used to the other. I understand the words, but I do not derive meaning from them immediately, so it's particularly hard to follow comparisons between two numbers spoken one after the other, where I have to keep 6 or seven digits in my lexical thought, as opposed to two numbers in my numerical one. You did very well on most of them, and I did just turn on subtitles, which essentially solve that problem, but it took me a while to remember them, and it's just a different experience in general. Perfectly fine for you not to do it, of course, but I thought you'd find this at least interesting.


I believe he adds subtitles to his videos. That might help. And yes, I also struggle with spoken numbers despite being at native-level fluency. One hundred seventy-seven thousand thirteen is not understandable. 177013 is very easy to understand.


Did you intentionally choose that number...


Perhaps ( ͡° ͜ʖ ͡°)


Why is it significant?


It's the numerical code for an infamous hentai doujin as hosted on nhentai... It's common for people to share the sauce (source) for a doujin as six digit numbers, since you can just plug it in at the end of the address on nhentai. The format goes http://nhentai.net/g/177013. #In case you don't know, hentai doujin are NSFW. Hentai is basically drawn (rarely 3D) porn, often based on an existing anime or manga. Sometimes they're original, but still in the typical anime/manga style. Go in at your own risk. Also, the tags alone should tell you that this isn't a story with a happy ending. Mind break, drugs, blackmail, vomit, moral degradation... #And ***snuff!*** Don't say you haven't been warned. Also, the reason it's infamous, besides it's contents, is that it's often given as a joke-sauce for shock humor.


Wow. That link is staying blue


Yeah, I don't have any other sauces memorized, but I do have that one from just seeing it so often and seeing people fall for it. I've had a glance at it, but I don't think I could ever read it through, let alone fap to it...


I would recommend staying ignorant. Ignorance is bliss.


The fact people are out here memorizing 6 digit numbers that correspond to hentai is enough for me


Even as a native English speaker, the way Americans talk about numbers is confusing. ​ |US|Everyone else| |:-|:-| |Twenty Two Hundred|Two Thousand Two Hundred| |Fifteen Hundred and Forty Two|One Thousand, Five Hundred and Forty Two|


You think that's confusing? The French never invented words for numbers above 69. The way you say 70 in French is literally "sixty-ten". And 80 is "four 20s"! Numberphile did a great video about it: https://www.youtube.com/watch?v=WM1FFhaWj9w




French-speaking Swiss have proper seventies, eighties, and nineties and for some of them *it's a point of pride* (amongst other). Belgian as well.


And how do you define "billion"? Is it a thousand million, or is it a million million?


Let me Wikipedia that for you: https://en.wikipedia.org/wiki/Long_and_short_scale


Yeah, the subtitles help, but then they don't always break at the correct time to keep both numbers on screen at once. It's not impossible to follow by any means. I was just suggesting it because Alec seems to care about these sort of details, since he puts so much effort into subtitles as well. I wouldn't mention it otherwise, and I'm glad if it's just too much work.


177,013 is even better.


But to some people, a comma means a decimal point and a decimal point means a comma.


This is true, but since he's an American, I would expect his writing to use American conventions, in which case the thousands separator is a comma.


177 013 is even better.


What a Chad.


u/TechConnectify, You mentioned a couple of times being uncertain of actual efficiency with things like the induction hotplate. I've done a fair bit of efficiency testing with camp stoves that spilled over into kitchen appliances, and the results have been fascinating. My methodology was to rase the water to boiling on a burner I wasn't testing, then weigh and immediately transfer the pot to the test burner. With the water starting at boiling point, all of the joules that went into the water contributed to vaporizing it at a known rate--specifically, 333.7J/g. So, if the mass of the water goes down by 50g during the boiling process, however long that may be, then you know (50\*333.7) joules made it into the water. Using a Kill-a-Watt, you can measure the joules that came out of the plug, and get an efficiency ratio from the difference between the two values. Using a hydrocarbon-fueled camp stove, you can use cited values for the chemical energy density of the fuel (weighed before and after) to figure out how many joules of, for example, N-butane you burned and the efficiency at which that energy made it into the water. The results were fascinating. For camp stoves that most closely resembled a home gas stove, efficiency hovered around 50%. More efficient camp stove systems with heat exchangers could get up toward 70%. My electric kettle--with the auto-shutoff disabled to get a reasonable measurement on volume of water boiled--was between 95 and 97% efficient. My induction hot plate was between 80 and 90% efficient, with the biggest factor seeming to be the pot used. My microwave ran at 45%, meaning a gas stove puts less heat into the room than a microwave when it comes to boiling water! Interestingly, the microwave's efficiency was fairly consistent from 4 cups down to 1 cup, and only at the 1/4 cup range was a substantial decrease in efficiency measured. I would've expected more water to be more efficient, but the radar range seems pretty good at getting its max energy into the water even at relatively small volumes. Sadly, I didn't get the chance to test any resistive electric stoves, but the differences would be fascinating. I've definitely found over the years that if you're going to subject yourself to a resistive stove, the curly burners are better from a functionality perspective, if not in terms of efficiency; the near-perfect flatness of glass stoves means they tend to make contact with pans over only a small area of the bottom of a pan that isn't perfectly flat. And the bottoms of pans are almost never perfectly flat, because of differential thermals expansion--so only a tiny area of the pan receives the burner's full conductive heat...which causes more differential thermal expansion, in a positive feedback loop. Glass top stoves permanently warp pans rather quickly, and those pans suffer from scorching-prone hot spots when cooking. Coil-type stoves seem to have enough flex in the burners to accommodate unevenness in pans and aren't as bad in that regard. I'd be very interested to see your video on the dangers of gas stoves, because induction's expensive and kind of the only electric type of stove that I've found is remotely comparable to gas in terms of actual cooking usability. Resistive stoves change heat output much more slowly and generally just kind of suck, in my experience.


> My microwave ran at 45%, meaning a gas stove puts less heat into the room than a microwave when it comes to boiling water! 45% is a bit lower than I'd have expected, but almost all that loss is still from the magnetron itself. They're ~65% efficient, which is unsurprising given that they're fairly similar to vacuum tube diodes. You inject a really high voltage, which generates a bunch of ballistic electrons, which create random electromagnetic noise, and then you filter out 2.45 GHz. Microwaves are cost-optimized over all else. I'd be careful spilling liquid in a microwave, because even that little motor at the bottom is probably running at 120 volts. If you used solid state electronics to generate the microwaves, microwave ovens would be completely silent; that fan is only there to cool down the magnetron and the buzzing is from the high voltage transformer. > Interestingly, the microwave's efficiency was fairly consistent from 4 cups down to 1 cup, and only at the 1/4 cup range was a substantial decrease in efficiency measured. I would've expected more water to be more efficient, but the radar range seems pretty good at getting its max energy into the water even at relatively small volumes. Oil and fat are even better than water and would probably work well down to a thimbleful. The walls and window of the oven are quite efficient, which you can tell easily by how cool they feel (unless your food is steaming). They also let <99.99% of the energy out, or your wifi would blow out every time you made hot pockets. All that energy just bounces around inside and has no other choice than to go into the food. Even if the food is bad at absorbing microwaves, it just heats up more evenly.


What about an electrode boiler, like the incredibly unsafe one Big Clive did a video about? Wouldn't those be 100% efficient? You're literally just sticking the hot and neutral AC lines directly into the water. The downside, besides the complete lack of safety, is that it won't work with distilled water.


It may be ~100% efficient in the sense that (essentially) all the energy *entering the water* is transformed into heat, but that disregards the existence of the rest of the system providing the power, like the wires in the walls. To minimize power loss in the wall wiring you want to maximize the resistance of the heating element, and the water may not do that. Using a heating element means that you also heat up the element alongside the water, but in certain situations it also reduces losses in the wall wiring at a given power.


Another solution you kinda mentioned but not completely is a boiling water reservoir. It requires a special faucet(or separate one) but it dispenses boiling water straight away. I have one in my kitchen from the brand Quooker. It basically replaces the kettle completely and now I can get boiling water whenever I want it. I use it not only for tea but also for cooking/cleaning and even just quick rinsing of cups. For me it was a very worthwhile investment when we installed the new kitchen. It is connected to a separate circuit and pulls ~2200 watts when heating. Sidenote: I am based in the EU with a 230 volt supply. (Specifically I have 3-phase (3x25A 230 volt) power in my house)


Combine this with a heat pump and circulating water plumbing and you get the water up to 50°C with a heatpump and the rest with resistive heat.


Or use a special high-heat heat pump and have tap-hot water from the heat pump! But quite new.


Next heat pump video incoming… 😃


European with an induction cook plate in the kitchen here: I still use the electric kettle, just for the convenience that it shuts off when it boils.


Because I don’t have room in my pantry for another appliance. I have 72 panini makers to look after.


It seems you've been shopping at "Too Many Small Kitchen Appliances" again. I'm a card carrying member.


Through the magic of buying 72 of them...


FYI, the 'keeps-water-hot-all-the-time' thing is commonly called an [urn](https://www.harveynorman.com.au/catalogsearch/result/?q=urn) in Commonwealth countries. Urn was in fact buried in the Amazon word vomit title. Of course 'urn' is not used like that in America, so understandably you'd go with 'hot water urn' to contextualise it.


It seems that your comment contains 1 or more links that are hard to tap for mobile users. I will extend those so they're easier for our sausage fingers to click! [Here is link number 1 - Previous text "urn"](https://www.harveynorman.com.au/catalogsearch/result/?q=urn) ---- ^Please ^PM ^[\/u\/eganwall](http://reddit.com/user/eganwall) ^with ^issues ^or ^feedback! ^| ^[Code](https://github.com/eganwall/FatFingerHelperBot) ^| ^[Delete](https://reddit.com/message/compose/?to=FatFingerHelperBot&subject=delete&message=delete%20iavxsw3)




>Zojirushi Micom water heater/boiler from Japan a few years ag I can buy one at my local Costco along with a fancy electric kettle that can regulate to an exact temperature. In Canada most people have kettles despite tea not being a prefered beverage and using the same 120V electrical system. I guess Canadians must like tea better. I was going to make myself some tea when arriving at an American's house after driving across the border. I was shocked to find out that they didn't have a kettle either electric or stovetop. They used a pot filled with water. I then went out with them to go purchase an electric kettle and show them the wonders of it I was shocked I couldn't find one at 3 different Walmart stores.


This is how we do it at my house. I’ll boil a kettle for coffee, but I like to have a nice cup of tea after work and being able to just immediately pour has been so nice


My wife and I picked up a [Zojirushi Zutto](https://www.zojirushi.com/app/product/ecdac) coffeemaker, and it is *fantastic*. Simple, and makes wonderful coffee.


I feel like making an entire pot of coffee is wasteful, so I often use a kettle for single cups of pour-overs to feed my caffeine addiction.


Yeah I got a kettle when I became a coffee nerd and wanted a gooseneck to do pour over. I’ll never go back now. I always had a French press but heated water on the stove for it. Now any time I need boiling water for anything it starts in the kettle including cooking. But all my coffee methods are very manual so kettle works out very well. Got a lever espresso maker cuz it was by far the cheapest way to get into espressso in a way that lets me upgrade in a piecemeal way rather than replacing the entire machine. I do pour over and French press. So kettle is now indispensable for me. And he’s right it’s way better for getting pasta water going or making stock from bouillon


I used to use a french press after my coffee maker broke down, but after my parents left a proper coffee pot once after visiting, I've been using it. Way easier to clean than the (admittedly plastic) press. And it produces basically the same coffee. And takes up less vertical space.


I’m interested what you mean by proper coffee pot. Like a moka pot, a pour over carafe?


[I mean this thing](https://img.karkkainen.com/images/e_trim:4/f_auto,q_auto/v1/tuotekuvat/6412450129158/opa-kahvipannu-1-5l.jpg). I don't know what else to call it but coffee pot, since that's the literal translation of kahvipannu from Finnish. Kahvi > coffee, pannu > pan. English wikipedia doesn't even have an article for it. It works just like the kettle Alec showed in the video, ours just lack the whistle cover that british tea kettles have. Once the water is boiling or about to boil, you throw in your coffee grounds, let it boil a bit more so that the grounds begin to release their goods, then you pour a bit of cold water over it so that the grounds begin to sink to the bottom, you let it steep for about five minutes and then pour. it's recommended that you have a small sieve or strainer to put over your cup so you don't get grounds in it.


Oh interesting.


I personally prefer the taste of this steeped (don't know what else to call it) coffee, it tends to have a softer flavor than coffee that's been run through a filter, since the filter tends to catch the fat that is released from the grounds during the process.


Interesting. Yeah when roasters are testing their roasts it’s generally just grounds in hot water in a cup and you let it settle, called cupping the coffee. Same idea of no filtration but not in the kettle itself. That’s how formal coffee tasting is done. And yeah immersion methods like that or French press definitely produce a different taste to a drip method like pour over or a traditional American coffee machine. I like both styles, but that’s an interesting pot


Also, since you have a regular stovetop kettle, it should work for the steeped coffee, which I recommend over any filtered coffee. And I think it might have a slightly higher (like 10-15%) caffeine concentration than the same amount of coffee made by filtering. IMO it tastes way better at least, and I'm not sure if I'll ever go back to using a regular coffee machine.


I enjoy my pour over, it’s definitely a different taste but the clean taste is nice. It’s also nice for making iced coffee cuz you basically add ice to your brew vessel and subtract that water from the amount of hot water you’d normally add and just grind more finely than you usually would. Then you get a nice strong cup of refreshing iced coffee on a summer day without all the time involved in cold brew. Also cold brew is so much mellower in flavor I actually end up missing some of the stronger coffee flavors. But I still French press all the time which is also an immersion method


I only ever make a single cup of coffee for myself, so I use an Aeropress. It does a nice, strong cup in about 5 minutes.


Would be fun to see a video on water carbonisation. Are there only sodastream looking ones or are there some larger scale things?


I carbonate 5 gallons of beer on a regular basis so I guess you could do that?


Isnt beer carbonised with some powder or am i wrong? How does it work?


Your might be thinking of bottle conditioned beer. With that you put more sugar (usually a fine grained sugar) in before you cap the bottle and let the yeast eat the sugar and make CO2 to carbonate it in the bottle. I just throw it in a keg and pressurize it with CO2 at 30 psi (that's as high as my regulator goes and the keg can go much higher) then wait a few days. Supposedly shaking helps. But you can just wait about 3 days at 30 psi and it will be carbonated


You can naturally carbonate in the keg too but it adds a bunch of extra steps.


> Supposedly shaking helps. Fraternity days flashback: hand pumps will leave unfinished kegs flat, since they pump in plain air. We used to recarbonate them in the kegerator using the purge valve to get the air out. Can confirm that swirling every once in a while does speed up the process significantly


> Supposedly shaking helps If the beer is cold and you crank it to 30psi and give it a shake you'll hear/feel the CO2 flowing in. It's actually pretty surprising how fast it dissolves. You'd also run the risk of overcarbing at 30psi and fridge temps so I'd not shake it long at that pressure, haha. I think I usually set mine around 8 psi, but my kegs and beer were already cold when I started carbonating so I just put it at serving pressure. Still dissolved in quick if I gave it a shake.


BWT has some for office use. My previous job had BWT water dispensers that plugged into the tap, filtered the water and gave you a selection of still water, carbonated water and hot water.


Mines got 2800 watts and takes more than 2.2L, I couldn't survive without one. Instant coffee, cleaning, noodles - I need hot water all the time and thought this was the norm throughout the world. The cheap ones are almost indestructable, too.


Yeah I'm one of those people Alec mentioned who got a 240 V circuit in his kitchen (a 20 A one, FWIW) so I could use a kettle with a decent speed. Those little 1500 W kettles are annoyingly slow, especially when you have to make multiple kettles' worth of boiling water (for example, when you're hosting a large group and need multiple pots for tea/coffee, or when you're making a big soup).


I've considered this but have decided that (for now at least) it's not worth the hassle. I assume you had to import a European market kettle and use a plug adapter or replace the cord?


Yeah, we bought a UK kettle on eBay and an adaptor plug on Amazon. We had an electrician adding an EV charging plug for us so we just had him run a 240 V 20 A circuit to the kitchen too and got a NEMA 6-20 plug. I think the total cost including the extra cost for the new circuit (given that he was already there) and the equipment was like $200. Worth it considering that our kettle is hands down the most used appliance in our kitchen.


I've also done this to my US home. I had a phone outlet at the kitchen backsplash. I used it as a way pull the NM cable up from the crawlspace into the kitchen. Getting the other end from the crawlspace to the garage was dead easy...following everything else. Now, the one question I had was whether I really needed to follow the 'kitchen outlet must be 20A rule'? I think clearly not as that is a Power rule expressed in Amperage (really a heat/fire/breaker tripping rule). Would love to hear opinions on this. However, I did it anyway in case someone wants to convert it back to 120V. It's just a simple job at the panel and outlet. So, with 4.8kW of power, I easily run my 3kW kettle. We do canning, cooking, daily manual coffee makers, tea, randomness. The kettle is equivalent to an oven or microwave. Definitely don't want to live without it.


Most 240V kettles are 13 A (or slightly less - that's the 3 kW), which should be fine for kettle-length loads on a 15 A circuit. As long as you aren't constantly boiling it and changing the water you should be fine. We got a 20 A circuit because we have a couple of other (lower power) 240 V small appliances I inherited and this meant I could use them while using the kettle without having to keep the transformer we had.


I'm totally comfortable with doing the power calc. I was just curious if you thought an inspector would make a fuss seeing a 15A circuit go to the kitchen. I think they shouldn't but you know inspectors... If the kettle is 13A fused in the plug, pretty sure 15A circuit is fine. No one is making hot water for hours on end.


If it's near water, it needs to be GFCI'd - that's all I can think of from an inspection standpoint. I don't know of any 240 V GFCI outlets easily available in the US, but you can definitely get 240 V GFCI breakers.


I have s glass-ceramic cooktop and have noticed a problem with my pots and pans. Many of them are silvery and even somewhat shiny on the bottom. The cooktop transmits almost all the energy as thermal radiation but the pots with their shiny bottoms aren't very good at absorbing the energy. I have one pan with a black bottom. I should test how much faster it heats up.


Right as I'm about to purchase a nice electric kettle, this shows up. Perfect! It's going to be incredibly useful for tea, ramen, mac n cheese, oatmeal, and so much more. And quicker than boiling in a pot over propane!


American here, I use one. Mostly for ramen and coffee, but also to heat up sake. I don't even really care about the energy efficiency, it's just the quickest way to boil water. You can do other... creative cooking things with them too, but it's not worth the mess. Liquids only. You do have to keep an eye on it with sake though; anything above 173^o and you're losing sweet precious ethanol to evaporation.


A long time ago, I had a tech job with a bunch of other nerds. We wanted to make hotdogs but didn't have a stove. We filled the kettle with water and dumped a bunch of hotdog sausages in there, then put a grill over the top of the kettle to steam the buns. Worked like a charm.


That's fantastic! I made eggs in a coffee maker one time. Emphasis on *one time*. But it was a similar situation where no appropriate cooking method was at hand, and it did work, albeit poorly.


Almost how we do it in Norway. We boil the water in the kettle, then pour the hot water over the hot dogs that are in a pot. Wait 5 minutes and they're done.


173 °F is 87.3 °C (repeating, of course).


I asked my SIL why she doesn't have a kettle, not even a stovetop kettle, she said she just boils water for tea in a pot on the stove... In. a. pot.


I used to do that too. Now I use the coffeemaker, without coffee


Haven’t watched yet but I’m gonna guess: 1. We don’t drink tea 2. We either buy coffee on the go or we use disgusting Keurig pods That being said, I’m an idiot that bought a $160 Fellow kettle.


I’m an American that has one but mostly because I’m a weird coffee person that goes hard on pour overs and the like. But it really is wonderful to have whenever I need to boil water. More people should have them.


What about using a pressure cooker?


It's interesting that American tea culture really did end with the Tea Act of 1773. Besides ~~the Sons of Liberty~~, some Mohawks dumping chests of the stuff into Boston Harbor one cold December night, most Americans just stopped drinking the stuff. It also gained a bad reputation as being a sort of effeminate drink. So by and large most Americans don't drink the stuff. I hope to see a video about gas stoves in the future. They really are the past and should be left there. I'm still on a coiltop and they are probably the best for the price (induction is better but much more expensive.)


Seconding that hope for a video about stoves. I use a portable induction cooktop for hotpot at home but would love to replace our gas stove with an induction one, though (besides the higher amperage wiring) if like to know what else is involved.


I'd like one too, cause I always hear that chefs prefer gas. For what reason I do not know.


Decades of 'now you're cooking with gas' marketing probably


Chefs prefer gas to regular electric (non-induction) stoves because the electric coils have a lot of heat capacity and can't respond quickly to temperature changes. This is *not* true of induction stoves and an induction stove can go from high to simmer just as quickly as gas can. If chefs still prefer gas to induction, I'd bet a lot of it is just unfamiliarity with induction since it's still a relatively new technology.


With a gas burner you can also see the flame. So at a glance you can see what's simmering and what's running full blast, without needing to examine each knob to see what number it's set to, and then remember which knob controls which burner.


Good point, but it seems like this would be an easy problem to solve if induction ranges would have some form of visual indicator right next to the burner which would tell you approximately how high it’s turned up. I wonder why this isn’t a thing


Gas stoves are much more precise and quicker to react, so they are easier to cook with. They also cost less to use. In most of the world, peak power consumption and peak dining hours overlap heavily, and marginal peak electrical power is usually supplied from burning natural gas, on <50% thermal efficiency turbines, so the cost (both economical and ecological) of an electric stove in a restaurant are double that of a gas one.


Not sure why gas would be more precise for cooking, wouldn't induction heat the sides and bottom of a pan evenly, instead of a localized area being heated? Unless you mean temperature control, which I would think would be more accurate with electric sources too since you can control the current (instead of opening a valve with vague high/medium/low settings with gas). On the economics/environmental front, there might be something there. Faster cooking times with induction might make a difference for some restaurants though.


Induction is a relatively recent innovation in the world of cooking. Gas stoves were a huge step up from the wood and coal ones which predated them. I use an electric coil top and honestly, it works just fine for my purposes. The only problem is that if I want to turn the heat down it's going to take a while for the temperature to change. Electric coiltop stoves aren't super complicated and basically just go full on and then off in cycles to regulate temperature. The downside is that they aren't quick to respond to heat changes. The upside to coiltop is that they are stupid simple to repair and mine has lasted me over a decade with only a couple of minor repairs that were done with a 6 in 1 screwdriver. All parts are easy to get online or even at home hardware stores. Gas stoves generally require a qualified tech to repair since you're dealing with natural gas (check your local codes and ordinances.) Some commercial kitchens are changing over to induction for one big reason: heat. That is, heat in the kitchen that isn't being used to cook the food. Commercial kitchens are sweltering and when switching to induction you cut out a ton of the heat.


With gas cooking you can also stay in business during a power failure. There's no way you can run an electric stove on a generator.


BTW, it's a misnomer that all the tea at the Boston Tea Party was dumped in the harbor and destroyed. Some of it was salvaged and later sold and drank. And Americans do love tea -- we just prefer it to be iced. About 80% of the tea sold in the U.S. is iced tea.


One man at the Tea Party was caught trying to steal it for his own use the rest of the protesters and he was summarily stripped and sent home naked (in a New England December!) as punishment. I know that there are people who love tea and I forget that iced tea, particularly bottled ice tea exists because I find the stuff almost completely undrinkable in any form (hot, cold or otherwise.) To me tea is so extremely bitter, even with large amounts of sugar, that I always associate it with being medicine. I don't drink coffee but can admit it smells nice. Tea doesn't even smell good to me.


I don’t either. My tap gives boiling water. It’s amazing! https://en.wikipedia.org/wiki/Quooker


This caused me to look up the [Quooker installation requirements video](https://youtu.be/X2FsWlhTR-c). From this I would say you basically have an electric kettle under your sink and hooked up to your tap.


My dad installed my kitchen after doing my sister's a year earlier and he said: "I gladly install your kitchen but if you get a Quooker like your sister, I won't." Apparently it was quite the hassle. Luckily I didn't want to shell out €1300 when out 10 year old €7 electric kettle does a fine job cooking water.


That is correct.


I’ll save you guys some time: 1295€ for the cheapest one. 3790€ if you go crazy (without extras like filters) on the configuratior. Oh yeah, they have a tap configurator. Prices are in Germany and include 19% Tax.


There are cheaper ones from other brands. Grohe Red. Hornbach has their own model too.


What's a tap configurator?


Like a car builder but for sink sluts.


sink sluts Congratulations, that's good shit


Yes, 100% worth it.


Never knew this was a thing. Very cool. Or should I say very uncool?


They also have a cool one wit carbonated water if you have the money.


Sounds like a very dangerous thing to have if you have kids.


You have to do a couple of maneuvers to get to dispense boiling water so it's safe.


Ahh, I see. I've never seen one here in the States except in a commercial kitchen so it kind of made me a little worried about burns.


My wife managed to scald herself on one of those by accident when we were staying in a rental property that had a Quooker. While they can't be activated just by turning the tap, they can be very dangerous if you're not careful.


Thats good to hear. The one I had growing up burned the shit out of my best friend lol


Isn't this one of the 'hot water dispensers' but permanently installed?


It has thee modes. Cold water. Warm water. As a typical faucet. Boiling water by pressing and turning the ring at the base. It is filtered and safe to drink, as traditional water heaters are not safe to drink.


I own one, it's... very annoying. 1500w is faster than a stovetop kettle, but not significantly, and the cord gets worryingly warm.


Not surprising if you're running it at 110V. 1500W are over 90% of the maximum a circuit is commonly designed for in the US. Meanwhile in Europe it would only saturate 40%-50%. You could hook up a microwave in addition to the kettle, running both at the same time through the same cord, and it would still push fewer amps.


That's sort of my point. 15A 120V is just not enough oomph considering a 10A 240V circuit is standard elsewhere. My espresso machine kicking on makes my kitchen lights flicker. For shame.


> 10A 240V circuit is standard elsewhere Actually, SchuKo, most plugs in Europe are designed after, is rated for 230V, 16A, 3680W. But yeah, for safety reasons alone, devices that run this much constant power should be required to use NEMA 14 plugs, and 240V split phase outlets should become more common in households.


3680W is peak, not continuous draw though. You should only draw around 2500W from a 16A circuit, if you put constant load on the circuit.


> and the cord gets worryingly warm. ehh... I'm infinitely more comfortable with that, given I'm going to check on it in <3 minutes. The cord on my Dyson on the other hand will get so hot that the plastic feels softer, which I hate. American electricity just sucks.


What about boiling water in a microwave? I always thought that was the fastest.


Most microwaves are ~1 kW. A 3 kW (240 V) kettle is much faster.


In the USA we don't have 3 kW kettles though :/ But our puny 1.5 kW kettles are still faster than our microwaves, since the kettle is more efficient at delivering the energy to the water.


It's fast and should be quite efficient but there is always a chance of superheating the water and hurting yourself.


Typically around 50% efficiency vs >80% for an electric kettle. But kettles have minimum fill requirements, so a microwave can be faster if you only need to heat a small quantity.


I just use my coffee maker to heat up water 🤷‍♂️


You may very well be the only person that can make boiling water interesting. Bravo.


I see you and I share a penchant for red tea kettles.


You keep mentioning the 230V vs 120V thing as the main difference between Europe and the US. But as you say, the US is also 240V in the few places where it matters, like cooktops or electric car chargers. The split phases are a useful safety feature that I wish we also had in Europe. What I think is the real difference is that 3x400V in residential properties doesn't seem to be a thing in the US, which is a real shame. It wouldn't even require a huge change to the electrical system, just some regulatory changes I guess because I assume it's simply not allowed now? Also you'd probably need to do the phase-splitting inside the house, and three times instead of once. Where I live, some houses are 1x230V, some are 3x230V (so 230V phase-to-phase), and some are 3x400V (so 230V phase-to-neutral). And all the people in the 1x230V houses are now looking to upgrade to 3x400V. Getting more electric power to houses is becoming extremely useful now that people are trying to phase out gas for heating and cooking and the other kind of gas for driving.


US has 240V in residential homes but only on specific circuits limited to the large, 'permanent' appliances like electric ranges and water heaters. You're definitely correct that the 120V split-phase is a good safety feature, *but* it might be nice if US homes had at least one 240V outlet in kitchens (e.g. NEMA 6-20r) to enable high-powered 'small' appliances like electric kettles that could use more than 1500W.


> US has 240V in residential homes but only on specific circuits limited to the large, 'permanent' appliances like electric ranges and water heaters. Those are exactly the types of appliance that often get 3x400V here, when available. We used to have [these wall sockets](https://gigatek.be/assets/shared/filestore/67279f2c48660941137310e1345548fe.jpg) for non-permanently installed three-phase appliances, but I haven't seen one in twenty years now, I think they might have become illegal in new installations... Three-phase power is only still regularly used for permanent appliances now. > You're definitely correct that the 120V split-phase is a good safety feature, but it might be nice if US homes had at least one 240V outlet in kitchens I guess that's just uncommon though, not illegal or anything? I'd say the default in kitchens should be combination outlets which have two sets of holes, one set for 120V and one set for 240V. I guess it's a chicken and egg problem though. Judging from what's said in Technology Connections videos I get the idea that finding 240V appliances isn't easy either?


240V small appliances pretty much don't exist in the US. Even for specialized things like electric power tools (table saws, etc) there are very few 240V options. If you wanted a 240V kettle your only choice would be importing one for the European market. I don't think it's illegal to install a 240V outlet for non-permanent appliances in a residential kitchen as long as it has GFCI protection, but I've certainly never seen one before. Electric (whole-house) water heaters and stoves/ranges are usually hard-wired to the circuit, rather than plugged in. Though in some cases the slide-in electric range might be plugged into a NEMA 14-50 socket behind it. Electric dryers are usually plugged in, rather than hardwired, into a NEMA 14-30 socket. The 14-50 and 14-30 receptacles are huge though, like double the size of our regular 120V sockets. If someone were to install a 240V plug in a kitchen for a portable appliances the NEMA 6-20 (elivers up to 20A at 240V; same size as the normal receptacles but with different pin shapes) would make the most sense. I've only ever seen these installed in hotels/motels though for the heat pump/AC unit.


Since you mentioned stuff that people from 240V countries wonder about the American power grid: a conversation that has come up a few times in my friend group is how no one seems to have access to 3 phase power in residential settings. With this in mind: how does hobbyist welding work? Are there special mechanisms for that in the welders themselves, or do the enthusiasts just go to shared commercial spaces or whatever?


Single-phase 120V and 240V arc welders are definitely available here. Many are switchable between 120V and 240V.


Can you set a timer on the induction plate? Then it will automatically shutoff.


It only took 5 minutes of the video to make me pause it and go prepare a cup of tea.


I don't have a kettle, but I do have an electric stove, and I can only say that it gets much hotter much faster than any gas stove I've used.


We do in my house.


As a Canadian I've noticed they're much more common here than in the US.


I’m also Canadian and I wondered about that. They seem to be basically a household standard here, I’m guessing due to our colder winters than our southern neighbours.


And the fact that we drink a lot more tea.


In Europe electric kettles aren't even used for preparing tea primarily – everytime a recipe uses boiling water (which is quite often), people use their kettle. It is common to see kettles in households where nobody drinks tea. So the explanation that Americans don't use electric kettles because they don't drink tea doesn't really hold up. They still cook, right?


When the vast majority of Americans need to boil water they will pour it into a pot and throw it on a stove or the microwave. The most common things Americans cook at home which involve boiling water also involve keeping the water boiling during cooking (such as pasta) so a kettle just isn’t part of the mental equation. Americans also just don’t eat a lot of boiled foods other than pasta, hot dogs and occasionally vegetables (though nowadays veggies are more frequently steamed or roasted in an oven.) I think it may also just be a cultural thing—many Americans just equate kettles with tea. I own one but its primary purpose in my kitchen is to heat water for my French press and the occasional ramen packet.


When I need hot water for tea I just heat the water in the microwave.


'microwave tea' is the code phrase if you ever need to invade the UK.


*Cue several British people looking down their nose at you*


I was actually a little hesitant to post that because I figured I’d get some backlash. I’m a thin skinned Redditor.


Well it’s the middle of the night right now over there; you’re not out of the woods yet.


I always find it funny how this will cause so many Brits to clutch their pearls. What's wrong with microwaving water so long as you do it safely?


Boiled water is boiled water, I don't understand why its bad either. I have an electric kettle and I can;t tell the difference with using wither method.


Microwaving water, no problem (assuming you avoid superheating it). Microwaving tea on the other hand...




Aw man I see you with the new video... looks like I know what I'm watching during the 1st intermission in the lightning game.


05:00 that one was funny :P


I bought a house and the previous owner took his stove, so for the first couple of years I was using a two-burner hot plate (that sucked) and a vava electric kettle (is awesome) before I got a grill top dual fuel convection oven from the 90s. Mostly because I had a 220 line and a gas line accessible in the same spot and it already had a very ample hood system.


I'm 5 minutes in the vid and I just wanted to point out that induction cooktops are the most efficient, then comes the electric one's and then gas/stove burners Edit after 24 mins: Oh wow so my original premise was a lil bit off but I think there were tests done to prove induction is better. Guess they were funded by "big induction" *** Coincidentally I've actually done the air quality test before and after using the stove tops for cooking. The quality was measured using the Ikea vindriktning sensor which uses esp8266 to broadcast the data. It isn't as accurate as scientific research equipment but the cheapest [fairly accurate](https://www.airgradient.com/resources/ikea-vindriktning-accuracy/) product. The normal 2.5 pm rating in my room is 20-30 but as soon as you start cooking it climbs up (this isn't being measured in the kitchen, my room is 20 feet away from there). I've never done it with boiling water but the Indian style of cooking causes a lot of pollution. I've sometimes seen a pm2.5 concentration of around 600ug when we roast veggies inside our home. This was with the chimney/exhaust system turned on.


The whole energy efficiency talk reminded me more about this interesting article about cooking in general, as opposed to boiling water - and it describes (I guess) forgotten tech that would be really useful to bring back - [insulated cookpots](https://www.lowtechmagazine.com/2014/07/cooking-pot-insulation-key-to-sustainable-cooking.html)!


Sorry, I'm a little late to the game. I work at a lab where we specialize in efficiency testing (think Energy Star). As a matter of fact, we've been testing a bunch of counter-top and commercial electric range units in the last week, including the Duxtop unit featured in this video. The methodology and technical accuracy of this video is excellent. There's some improvements that could be made in the test methodology (i.e. controlling starting water temp and stopping the test at 200F), but it is otherwise very close to how things are tested in the industry, right down to the math and unit conversions. One easy thing that could have been improved upon would be to calculate efficiency as a percentage, which is easy enough to do. E(theoretical)/E(consumed) = efficiency. Instead of saying "the gas burner consumed 355.86Wh of heat energy," it would be easier to say "25% of the heat went into the water," and go on to talk about how the other 75% went to heating the kitchen. As a general matter, we've found that gas stoves are about 20-30% efficiency, ceramic coils are about 40%, and induction is about 80%. The numbers reported in this video are pretty close to that. We haven't tested electric kettles, but I suspect the submerged resistance coil would have the highest efficiency out of all of them.


Hey, remember the best ever (Sharp) microwave oven? I wonder if it had a preset for boiling water.


Americans don't use kettles because they boil their water in a blender. Oh so the Action lab would lead me to believe.


Four kilowatts is your induction stove maximum? Laughs in 11 kilowatt 3-phase 400Volt European! (and no, that's not some fancy industrial professional cooking appliance, it's a quite common ordinary household cooking plate from Siemens on a standard domestic fuse box)


On a more serious note, about that rattling noise in the succeeding Connextras video: you've probably put those pots on the gas stove first, causing some degree of anomaly to the normally flat bottom. This is a known issue for anyone switching from traditional gas stoves. Never put pre-used pots on induction, as they might be deformed.


Wait, does no one else use kettles to pre-heat water for cooking before pouring it in a pan on the stove? We have always had a gas stove, and as far as I remember, this is something we've always done. I mention the gas stove because now that I think about it, it really makes no sense to do this on an electric or induction stove, but helps save on gas for the much less efficient gas stoves. Edit: Oh, I should also not forget to mention that I live in Europe. 240V and all that. Edit 2: I'm an idiot. I guess I should have waited for 20:35 of the video :)


I do this for small amounts of water, since the 1500W kettle is faster than the small burner on our electric stove that only puts out 1100 watts and even on "high" cycles on and off a bit. But for large amounts of water for pasta or whatnot, the turbo boil burner is much faster. We also cook a lot of rice using the [parboiling with absorption](https://www.finedininglovers.com/article/best-way-to-cook-rice) method to reduce arsenic while retaining nutrients, and I always measure out the second amount of water and bring it to a near-boil in the kettle while the 5 minute parboil is going on on the stove. That way, when the parboil is done I can dump the water and refresh with already hot water and turn the stove down to simmer right away.


Even with a theoretical 100% efficient resistive electric heater, during peak hours a gas stove will burn less hydrocarbon fuel than an electric one, because marginal power usage from peaking power plants is well under 50% efficient. In the morning, boiling water with an electric heat source will likely burn less fuel, but for tea time or dinner or supper or whatever you want to call it, the gas pre-heating would have the lowest environmental impact.


That's assuming peaking power has to comes from hydrocarbons. For the vast majority of the population of Canada, our peaking power is renewable, typically hydro.


The argument that kettles aren't popular because people drink coffee over tea seems absurd to me, you need to heat water for coffee too?


Most Americans drink coffee from dedicated coffee making appliances that heat their own water. Either drip coffee makers that fill a pot in a few minutes or single serve options like Keurig that heat 1 cup of water at a time. Yes you can make coffee from a kettle but it's way less convenient.


*Aeropress has entered the chat*


Once we got a 240 V kettle (specifically a 3 kW one), my wife gave up her Keurig because she found it less convenient than our reusable pourover.


I see, thank you for explaining, I hadn't considered that people would be using those awful coffee makers at home, I associate them with offices


#Team Pixel! If you don't get it, you either haven't watched the video or aren't observant enough.


I'm surprised his gas stove was slower than his electric. That's never been my experience. (Agree on the efficiency, though)


I do.


We went from a 4L water boiler to an under-sink on-demand boiler. Much more convenient: the 4L took a while to boil, and if you forget to fill it up, you wait a bit to get hot water. However, if we’re in a hurry, our induction stove has a “Boost” mode that boils water even faster. It’s so much better at everything than the old electric flat-top it replaced. Well, except for “heating aluminum pans.” However, the new cookware set is much nicer too.


I just use the electric kettle when I need at least the minimum that I need to fill it. Since the minimal amount of water is usually 0.5l, I feel that thar is inefficient boiling the minimal for a cup of hot water for my coffee and throwing the rest away.


I use one, best thing ever!


I'm one of the lucky people living in a house with a 3x400V connection. It's typical here to connect your cooktop to all three phases, if you have them. So that's 11 kW of power, boiling a liter of water in 30 seconds. I also have a Quooker tap for some reason... I think the previous owners *really* liked tea.


European here. Actually I'm from the most hated country in the world rn but let's say it's somewhat european in terms of geography. I prefer to heat up the whole kettle so in case if I would want one more cup of tea/coffee I would get it and wouldn't need to wait for kettle to be done. But if I'm lazy to heat up the kettle or the water is warm but not too hot, I just heat up the cup of water (with tea bag) in a microwave for around a minute.


I may have missed something, but he mentioned losing heat around the sides of the kettle and showed the burner on max. Would the kettle absorb more heat (or more efficiently absorb heat) if the burner was lower so that more of the flame was in direct contact with the kettle?


Excellent video as usual. When/if a follow-up occurs, perhaps a word about the efficiencies of electrical generation and transmission? My local grid is fed mostly by coal and gas plants. How efficient are those plants, and the wires between there and here? Once it gets to the kettle it's very efficient, but how so relative to burning gas at my stovetop? Obviously this is a local concern that doesn't apply to power from renewables. But I was once amused by the thought that if I had an electric car it would technically be coal powered - and also that perhaps someday it might be nuclear powered. I'm such a nerd.


I get Americans aren't big tea drinkers, but here in Australia the electronic kettle is primarily used for instant coffee and 2-minute noodles. Well in my house anyway.


Maybe this video had an impact with someone at New York Times? https://www.ladbible.com/entertainment/tv-and-film-americans-just-discovering-these-tv-shows-are-actually-british-20211008


Does anyone know the name of the song in this video from 8:05 to 8:20?


This one kind of lost me. Early on, my thought was "eh, who cares about boiling water two minutes faster?". Especially when it costs counterspace and another hunk of cheap plastic in my kitchen. Then, midway through, the video even says, to hypothetical Europeans talking about how their kettles are faster, that it's silly and they can just be patient. So when it concludes that we ought to use electric kettles anyway after continuing to talk about the boiling speed, it seems pretty weird. Why can't we just be patient too? Stove vs electric kettle is a very similar difference to America vs European kettle. It's weird to dismiss the one and suggest people ought to buy a new product to address the other. I guess the efficiency is a point in the favor of electric kettles (if you discount the energy involved in making and buying a whole separate device), but even after talking about efficiency, the video keeps returning to boiling speed despite the differences being pretty meaningless and despite *making fun of people who care about a minute or two of boiling speed*.


Best part of a kettle is that it turns itself off. How many dishes require boiling water? If you use a pot, even on an induction cook top, it doesn't know when to stop.


While it may be more efficient, better for the environment and your health, the cost of a unit of electricity is many times higher than for gas. (I don't have exact numbers but Google around on a joul to joul cost)


> Environment If the electricity powering the kettle is generated by burning coal, probably burning hydrocarbons at home for the common kettle will be more efficient and polute less, if one accounts the whole system. It is like the problem with electric cars.


Now I am waiting for the follow-up: why electric shower heads are great! It has been almost two years since the classic [Electroboom](https://www.youtube.com/watch?v=06w3-l1AzFk) video, and it would be interesting to get /u/TechConnectify view on it as well.


I am an American and I’ve used an electric kettle for decades 🤷🏻‍♂️