True induction kettle

I'm in the process of searching for a new kettle and began looking into induction. What I have discovered in both the brewing and culinary market is that there is no surprise that induction hasn't really taken off since the proper pots are rarely available. The best I have found are pots with a cladded bottom containing an inner layer of 400 grade stainless (ferritic steel). This is probably more efficient than a propane burner but doesn't contribute to a larger surface area which is the whole advantage to induction. I want a vessel with 400 cladding throughout, but best I can tell, this doesn't exist. Does anyone know why?

Topic stainless induction-heating kettle homebrew

Category Mac

1
answered at

The good pots I've seen have a ferrious plate integrated into the base, with food grade stainless for food contact areas.

I was looking at 20 liter+ pots which are about $500 us. For commercial pots. However the stove top for that large a pot is about $5,000. So I abandoned the search there.

1
answered at

The magnetic field drops off rapidly with distance from the stove top. You could clad the sides of the kettle, but it wouldn't add any heat and would just be a waste of money. To heat the sides you would need a concave stove surface with a coil that wraps up the sides of the pot.

--GF

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