120/240 Electric Cook Top Hook-Up question

TomC · February 28, 2007, 08:05:47 AM

I wrestled with the idea of going completely electric from the start since I don't like propane. I've seen what a leaky propane line can do to gutting a motorhome. Once I looked at the prices of the Princess elec stoves (used primarily on boats), the gigantic price of the Aqua Hot, and that you'd either have to have 50 amp service, run the generator, or have enormous banks of batteries, I chose to go the propane route using an Atwood 3 burner stove with oven. The front burner is larger for boiling, which is nice.
I mounted the 20 gal propane tank directly under the floor of the stove and also used the Atwood 35,000btu propane furnace that is right next to the stove. So my propane lines are very short and also have a 12v solenoid valve on the tank where I can turn on the propane only when I need it. In the nearly 7 years that my bus has become usable, and over 20,000 miles worth, the propane stove and furnace has had zero problems. I only have to refill the propane tank once a year. Then with the propane, can cook without massive amounts of electricity or the maintenance of the Aqua Hot. Good Luck, TomC

Dave Siegel · February 28, 2007, 08:31:16 AM

Tom,
I also had a 20# propane tank directly below the stove area. The line was only 5 feet or so long, and was run in a very protected area. I guess my main reason for making this change is the amount of heat transmitted from the cook top during the cooking process. I tried several ways of venting the stove and nothing seemed to work well in our coach. We are set up to where we either have to run the generator or plug in somewhere, so electric seemed like a natural way to go. I would love to be able to afford a dual burner induction cook top but the price puts it out of our league, so a ceramic top is the next best choice. But I have to tell you, the more I keep talking about this, I am starting to become inclined to put in a solid counter top and just go with two of these plug in induction table top cook burners. Just put them away after dinner. Then we would have clear counter top to mix drinks on.

Thanks for you ideas,

Dave Siegel

Len Silva · February 28, 2007, 09:18:34 AM

Dave,

I haven't actually seen the portable induction units you are talking about but we are all fabricators here of one sort or another. How about making a built in from the portables? Hey, if it doesn't work, it's just one more expensive screw up to add to the list

. You might even be able to put them under a glass or ceramic top. Try it with a piece of glass between the element and pot, see if it affects the heating time.

Chaz · February 28, 2007, 10:03:29 AM

Tom,
Do you cook allot in your coach?? I think that may be one of the determining factors for me. I won't. I actually think one of the portable table top models would be adequete for me! At least I THINK so! Time will tell. And for one of those, I don't need to worry too much about the 50 amp service..... do I?

??
But I probably still will have propane on board, for the fridge, etc.
I went to: http://theinductionsite.com/proandcon.shtml and got TONS of info on induction stoves - very cool.

Always cookin somethin up,
Chaz

Dave Siegel · February 28, 2007, 10:36:54 AM

Wow Chaz, I especially like the link that you provided. If you scroll down where they show cut away pans, it really shows you just how convenient this type of cooking is. That's a really cool website. Even tho' I use Induction this is good to have for reference.

Unfortunately, there is no way to built these units into something. And by put a sheet of glass in between would make the cook top not work. The cooking surface must stay in contact with the cooking pan.

Dave Siegel

Chaz · February 28, 2007, 10:43:38 AM

Your welcome Dave. I'm glad I could contribute something.

I think Len may have been suggesting that if you would build a recess in the counter top, put the cook tops in it, and then have a piece of glass or ceramic to go over it when not in use. That seems like it could be the best of both worlds. I may even look at that idea. A cutting board top would be cool and have yet another function. (cutting your limes for Marguarita's!!!)

A thought by a non-cooker,
Chaz

H3Jim · February 28, 2007, 10:51:52 AM

I left the cooktop exposed, although it is a smooth glass one at counter height, but I did put an insert in above the sink. I really like it. It covers up any dishes I may have in the sink. I leave a dish drainer in the sink, so they can dry there too, out of sight.

I also have a section of the counter top material that I use as a cutting board - seen between the sink and the stovetop.

Dave Siegel · February 28, 2007, 10:57:37 AM

Nice job Jim. How did you get the cover for the sink to fit so well?

If we go with a ceramic top I plan to do the same as you did. Leave the cook top exposed, but cover the sink, with an under mount sink.

Dave Siegel

H3Jim · February 28, 2007, 11:07:30 AM

The edge of the cover and the sink hole are beveled just a little. The cover is not the same piece that was cut out to make the hole as the saw kerf was wider than the tolerances needed to make this fit properly. I had had in mind to create a small shelf that the cover could sit on, but the guys that made the sink and countertop wanted to do the bevel.

This was one of the things I paid someone to do - make the counter top. Corian installers and matieral selllers keep such a tight rein on who they sell to. It sure was easy to write the check.

If there is any downside, its that the corian top is quite heavy, so for the women around, moving it on and off the sink takes a little effort. The hole cut in the middle was an afterthought, but works very well. Both as a handle, to lift and replace, and as a slot to stuff the sponge when I'm done wiping everything else. And presto, the sponge is out of sight as well.