2y ago

Impulse is now taking pre-orders for battery-backed induction stoves; estimated delivery in 2024Q4

www.impulselabs.com

Our First Step Towards the Home of the Future - Impulse Blog

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.

21 comments

I wish this existed without the battery. Here in Norway most of us use electric. Gas is exotic.
But this top looks so damn good! I've longed for knobs and raised zones since I got my first induction stove top.
I have a hard time conceptualizing using a stove that puts out 4 times the energy of the best gas stoves. It's not like we need pans to get even hotter. I guess maybe that level of power would be only really used to heat up water to a boil? I guess it could be pretty hard on the cookware. I think it would be more efficient to have a insulated water boiler that just keeps water just below boiling all day long.
I don't think I've ever cooked on induction, though, so maybe I'm missing something. Either way, though, I'm glad this technology seems to be coming along
- Yeah, it's an instant-boil capability.
  If they made a wok version of the stove, it would allow something equivalent to commercial-kitchen stir-fries.
  The big deals for most people are:
  the battery means you can run the stove off a 120v connection and avoid the expense of rewiring a kitchen built for gas
  You get the ability to cook ~~for a week or so~~ during power outages
  
  Apparently the battery is only good for "three meals". But the idea is not bad, just overpriced a lot.
  
  Don't know about the costs, but isn't rewiring cheaper in the long run?
  
  I don't know how induction will ever be compatible with wok cooking. A huge part of it is keeping food moving by tossing it, and you would loose most of the heating by pulling the wok off the element
- Seems perfect for the home metallurgist.
A stove is probably the last thing I'd try to put batteries in, but being able to make wok hei stir-fry without a propane burner is going to be uniquely appealing to some people.

21 comments