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Impulse is now taking pre-orders for battery-backed induction stoves; estimated delivery in 2024Q4 (www.impulselabs.com)

submitted 10 months ago* (last edited 10 months ago) by silence7 to c/technology

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Our battery completely changes that equation. Whether it's hooked up to a 120V or 240V connection, our battery charges gradually while you're not using it. Then, when you're ready to cook, it can quickly release the power it's stored up to achieve astoundingly high performance. We're talking 72,000 BTU/h. Compare that to 18,000 for the best gas stoves.

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[–] Fiivemacs@lemmy.ca 5 points 10 months ago (1 children)

Induction ranges don't exist there?

They do not need battery in it. This is just a gimmick to make you need to pay for battery service or replacement. I would never buy an appliance like this that's dependant on a battery. It's frankly disgusting and terrible as shit for the environment.

[–] virku@lemmy.world 1 points 10 months ago* (last edited 10 months ago) (1 children)

Not sure what an induction range is. But we have two types of cooking solutions: The combined oven and cooktop. Here you have knobs. And then you have integrated stovetops and standalone ovens. You get combinations og classic metal coils that stick out or ceramic tops with coils or induction in the combined ones. Are these ranges? The integrated ones are usually induction, but I think you can get the other ceramic ones as well.

But with regards to batteries what I was trying to say was that there are no reasons for them in Norwegian kitchens. We are used to having huge breakers for the stovetops alone. Our stovetop has 240v 25A and the oven has 240v 15A.

[–] sushibowl@feddit.nl 1 points 10 months ago (2 children)

240V at 15A power draw gives 6000 watts power available. Because this thing has an internal battery it can supply 10 kW of power at peak. That's a fairly substantial increase.

Do you need that kind of power for your stove? Well, I would say usually no, unless you are serious about your wok. Stir frying in a wok is just about the only type of cooking where most home stove tops are clearly inadequate (restaurant grade setups go up to 150000 BTU). If you don't have enough heat output you are basically just sauteing the food, not stir frying.

[–] Pretzilla@lemmy.world 1 points 10 months ago* (last edited 10 months ago)

Still waiting on that induction wok

The heat needs to travel up the sides for it to wok right

[–] virku@lemmy.world 1 points 10 months ago

Well I guess that extra peak is cool if you are into stir frys then. But I've never thought our cooking top wasn't powerful enough. I guess sometimes when I've cooked something sous vide and needed a quick sear at as hot as possible, but then I've just used our barbequeue.

Also the battery makes it so deep. I would have to sacrifice a whole drawer for it. And I don't have enough storage space as it is.