I understand the concept and am game to try it. What I don't get is timing the water as it cools. That is largely going to be a factor of the environmental temp and the airflow around the cooking surface and will be highly dependent upon the radiant and convecting properties of the vessels we select for the test. If we are going to go high/low, I think we ought to race to a boil and have that as one target, a timed affair, starting with the same volume of water at an agreed upon temperature.

For the low portion, I think we might be better off going for the lowest possible temperature delta over a set amount of time. Say, take the same volume of water we boiled in the same pan, at room temperature again, but this time put it on the lowest dialable heat setting until the temp stabilizes, say 1 hour, then take the temp of the water. You are looking for the lowest gain in temperature over the course of an hour. Use the same pans for both tests, the same starting water temperature in both tests, too.

How does that sound? Or am I missing a crucial aspect of your proposed test?

That sounds fine to me, one reason I suggested that test, how fast it cools down, is to show the responsiveness of the units, but as you mentioned, room temp and cookware would definitely influence the test--ie You used cast iron and I the emeril-ware, naturally the cast iron would take longer! I can demonstrate that anyway, by just turning the unit down to lowest setting and aim camera at the boiling water.
Sounds Great!!!

Gary

Due to differences in altitude the speed to boil could be different. The higher the altitude the lower the boiling point.
Using the same stove, pot, amount and temp of water, a person living in Denver will have the water boiling before a person in Los Angeles.

A better timing test is to measure a 100 degree temperature rise and then fall back to original temp.

Okay, I propose using 8 cups of water in the pan of your choice, covers are optional for both tests. Start at 66º or below for the beginning temp and time it until a full boil is achieved. A full boil is defined as obvious full boil AND no further increases in temperature. I happen to know that at my particular pressure-altitude, my thermometer will read 208º and will not climb above that so long as it remains covered by water. So I will time it until the the temp reads 208 and the water is boiling at its maximum. There is a pressure altitude boiling point converter on the web that you can use to figure what your temp will be by inputting your elevation on the page. Click here to visit the site.

Once that time is obtained and recorded suitably on video, cool the pan back down, refill it with 8 cups of water at 66º and set it on the lowest heat setting you have for 1 hour. Stir it and measure the temp at that time. Lowest temp wins that one.

I have a multipurpose cooking thermometer and timer that anyone who watched the speed oven video has seen. I will use that to time and take my measurements. Thermometers like this are readily available at most kitchen retailers and discount stores if anyone wants to repeat the experiments with their own gear.

So basically, 66º start, same pan for both tests, record the video and have fun doing it. Is everybody onboard?

Yes, Gary will have to heat his water up a little hotter than I will, but that should not be a problem for the mighty induction! Besides, the test is BOIL. Everybody knows boil varies with altitude, but boil is still a cooking technique regardless of where you live unless it's Alabama where everything they serve is fried except for the peanuts!

I do see the point of the responsiveness thing though. So lets video how long it takes for the boiling to cease when the heat is shut off. This is kind of hard to time, but people can get the idea of how the two cookers behave when you want to shut the heat off quickly. Just keep the video on the pan while you shut off the power and let people observe the instantaneousness of the quietude!

OK sounds great. I think my Radio shack digital tops out at 187 but I dont think anybody will have problems telling it's boiling. I copied the rules, so we're all aboard.
Have to pick up a new cmptr today, this one is gonna get connected to my 52" Sharp Aquos down stairs--replacing an LG DVD Player/recorder that has never worked well.

Do you think we should stick to the same burner for boiling and simmering? I see a lotta folks asking about Blue Star Simmer, especially with the 22K Burners.

Gary

Oh cool!
I have neither Bluestar nor induction cooktop but I'm excited for this race. LOL!

Although, it seems to me that really the ultimate measure of success or failure may be the bills ya'll see due to the race. Or the number of carbon/enviro points you stacked up. Or ...
;-)

Alright ... Allez Cuisine!

Good luck with the new computer, Gary.

I am not going to use the same burners, unfortunately for you! I do not have the 22k burner on my stove. It is the RCS model and the biggest burner on it is 18k. I will use that to do the boil. But I would not be selecting that burner for delicate sauces or chocolates or anything I was trying to keep from burning. For those tasks I use the simmer burner, so that is what I will use for the delicate test. Sorry, but nice try!
Best,
Scott

NP Scott. I'll probably just use the same hob for everything (Unless it looks like I gonna lose) LOL.

Gary

1. can I whip mine out for comparison?

2. what does the winner get?

3. can microwaves be next?

1. I don't see why not. Video the test and put it on youtube.

2. Pride. And beer if you go buy some.

3. We already did a partial test of speed ovens that included use of the microwave feature. What, specifically do you have in mind?

"What, specifically do you have in mind?"

Nothing, I was taking a stab at humor with some between the lines innuendo. Guess it was lost on this crowd or maybe you guys are just too clever to swallow the bait.

Antss, please don't video the results of THAT for Youtube. ;)

Make sure y'all use distilled water.

OK got the videos done, How's yours comin', Mojavean?
Now no fair using "Nitrous" (LOL)!!!
Should have the videos up on Utube later, I did two separate videos due to the length.
Will post the URL's here as soon as they are loaded on UTube.

Gary

OK here are the URL's I will post twice to make it easy for you.
This one is how long it took to boil 8 cups of water from 67F on the Elux Icon Induction cooktop

Here is a link that might be useful: Elux Icon Water Boiling time

OK This is the 2nd video which shows the minimun temp the largest hub (10 inches) can maintain

Here is a link that might be useful: Elux Icon Induction Keep Warm Temp

Hi Gary,
I'll try to get the videos done tomorrow or this weekend. So what was the time for the boil, by the way? I couldn't quite understand what the finished time for that was. And it was 121 for the simmer, right?

BTW, why don't you go down to Bed Bath and Beyond or Target and pick up a digital kitchen thermometer? They are only about 15 bucks and they may save you a case of trichinosis! ;-)

Boiling time was 4 mins and 30 seconds. Simmer was 119 degrees.

Gary

Howdy folks. I am pleased to announce that my entry in the "Great Race" is now up on youtube. I asked a friend to video the boil test so I could narrate, wave my arms around alot, oh, and actually boil the water. I also included the cooks tour of our kitchen so that curious individuals could nose around the place a bit and see how we did things with the remodel. The boil video is in two parts
Part One
Part Two

And here is the video, quite a bit shorter and edited, showing the Bluestar's low simmer/keep warm performance.

The Simmer

If I have tabulated correctly, I lost the boil performance test (not unexpectedly!) but I won the low temp test. Thank you, Gary, for a fine challenge. It was fun and educational.

You're Welcome Scott Just managed to log back in with my new computer.--I'm gonna watch it now!

Gary

Those were GREAT, Scott. Many Innovative ideas in your kitchen!!!. That sure was a puny flame for the simmer on the BS, the pilot lite on my gas fireplace is bigger than That!!!!
Well, I don't think folks could ask for much more as far as info goes on the Blue Star's Capabilities.
The race was great Scott, enjoyed it a lot and it kept me off GW for a while, running the test, doing the videos---Now Now Now, You ladies don't cheer all at once--Ya Hear???
(LOL)

Gary

LOL! Well, okay then, Gary. We have done our part in the service of contention, I reckon. Miele v Electrolux, gas v induction, cast Iron v ceramic, potatoes v, er, potatoes. Hopefully we can retire from the frenetic pace of all this testing and get back to loafing! Best wishes!
Scott

I was curious to see how my wonderful 48" Viking rangetop compared. I didn't have the thermometer or as official as the both of you. When I saw the BS was 18BTU like mine I thought I would give it a try purely out of curiosity.
I boiled 8 cups of tap water on my 18btu burner in a Emeril pot and it only took me 19 min 48sec. Yeah Viking what a deal! LOL
Loved the videos

I am a real fan of modern digital thermometers. For me, they make it a lot easier to get roasts and poultry done perfectly without overcooking. And they used to be fairly convenient for me when I could use the magnets in the base to stick them to the oven door. Can't do that anymore; there isn't enough iron in the stainless they use to make the Bluestar to hold a magnet.

Bummer about the long boil time with the Viking, Faith. Pasta night must be a real nail-biter over at your place! ;-)

Oldtimers here might remember the "People's Cooktop Test" over at Appliance Advisor. That was 90 degrees to boiling, no simmer.

Here is a link that might be useful: People's Cooktop