Sunday, April 28, 2013

Induction


     Now that I am no longer gainfully employed in the mail order retail industry, on a Sunday, I find myself glued to the television, which provides a choice between informational programming and a number of televised church services, some of which are conducive to foot tapping, and others of which appear to be wholly allied to some sort of frightening Nuremberg experience.  My own Sunday morning devotion, however, requires me to sit through  the hour or so that addresses the technical innovation of "induction cooking."  Which is up to twelve percent more efficient in its use of grid electricity than one of those glass radiant cook tops that can so suddenly  burn a person's hand when he is trying to make a point that has nothing whatsoever to do with cooking, and which can suddenly make him look rather inept, which thoroughly destroys any point he was trying to make, which in turn and for some reason, causes merriment in an observer.

      While there's no chance of burning a hand on an induction cook top, one of the issues with Induction Cooking is that you need pots and pans made from what's called ferromagnetic metal.  Otherwise a magnetic field will not be converted to heat by the pot, and the pot will just sit there looking shiny.  And I remember last year becoming enthralled by a battery operated weed eater that you could with just the two fingers throw from a fourth floor window onto pavement, and it would still do up to four hours of work without ever having to pause for tinkering.  All the same, this'll be the fourth year I've been  trimming the Vegetable Garden edges with the same pair of craft scissors. The blades are steel and coated with something called titanium nitride, which is a 'ceramic material' that  must have given the scissors a supernatural durability, because I can still cleanly cut my fingernails with them..

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