The People's Cooktop Test

Submitted by webmaster on Mon, 09/08/2008 - 4:06pm.

Have a kitchen thermometer, a large pot, and 10 minutes to kill?
For years, we've been told that:
        - sealed burners improve your sex lives
        - that glass electric tops are the closest thing to Godliness
        - that real cooking performance only comes at high-cost, clad in a stainless steel box
        - and to shun and/or ridicule our neighbors with open burners or using propane.
Are these truisms true? Have we ridiculed our neighbors in error? Can we handle the truth?
Take 10 minutes and help us discover how your cooktop performs and if it lives up to the high powered advertising.
A bunch of results are already in (see below).

What we are trying to accomplish:
What if all of our readers tested their cooktop burners using a specific test procedure and we compared the many many thousands (maybe millions) (OK a hundred) of the resulting data points?  We could then compare Wolf and Hotpoint, open burners and sealed burners, pro-style burners or standard, coil or radiant or induction, hell let's include the ancient KitchenAid daisy burner......let's test everything including antiques, and see who's still wearing pants when its all done. The data might be a little ugly, but let's see.

Sure we're not all trained scientists, sure mistakes will be made, sure your range, pots and temperature gauges are not calibrated laboratory equipments, but so what, preparation and planning are not the stuff that built this country (or destroyed Iraq for that matter).
No sir, we are a "Damn the Torpedoes, Full Speed Ahead!" kind of people. A "Test with the kitchens we got, not the kitchens we want" kind of people. And we are proud to lead you blindly up the next hill in our continued battle for truth.

Test Procedures:
      A) Measure 1 gallon = 4 quarts = 128 oz of tap water in large pot (uncovered)

      B) Using cooking thermometer, take temp reading of tap water. This is the START TEMP
            NOTE: If possible, try to keep START TEMP between 55°F and 70°F, with 60°F to 65°F being optimal.

      C) Place pot "centered" on largest burner, turn burner to maximum, start timer. Thermometer remains in pot.

      D) Calculate the end of test temperature, END TEMP:
                  END TEMP = START TEMP + 90F

      E) Record the time it takes to raise the water temperature to the END TEMP temperature
           NOTE 1: Don't fudge the numbers, measure water, temperature and time carefully.
           NOTE 2: Feel free to repeat test on your other burners, or with other pots, BUT allow cooktop and pots to cool before repeating

DISCLAIMER: Attempt these tests at your own risk. Fire burns. Hot water scalds. Must be over 18 years of age. Do not attempt if under the influence of alcohol, drugs or while operating heavy equipment.

Test Data to send us:
Send to:   advisor@applianceadvisor.com
    Appliance:         Brand, Model and Age (years)
    Temperature:     Start Temp. and End Temp.
    Time:                 Minutes and Seconds
    Burner Type:      See Footnotes, 1, 2, and 4
    Cook Pot:           Brand, Diameter and Material (ex: Stainless, Aluminum, etc)
    Thermometer:    Digital or Analog
    Test Dude:          Name, handle, or middle school nickname
Can't find all the information, Fine, Send what you have.

Test Conclusions:
SOME CONCLUSIONS (SEE BOTTOM)

ApplianceAdvisor.com's Donovan Stove Chart

Test

Appliance

Test Results

Notes

Burner

Cook Pot

Temp

Dude

Brand

Model

Age

Temp (°F)

Heat up

Rating/hr⁴

^Units

^{Fuel 1}

^{Type 2}

^{Donovan's Calculations}

^Brand

^Material

^Diameter

^Gauge

^Name

^(yrs)

^Start

^End

Delta

^Min

^Sec

^{Energy used (in theory)
in BTUs ⁵}

^{BTU Actual = 8.345BTU X}^DT

^{Effncy %}

^{Type 3}

^Advisor

^Bosch

^HGS255UC

^{3 yr}

⁶⁰

¹⁵⁰

^{90.0 F°}

⁹

⁵

^15,000

^BTU

^{Nat. Gas}

^Sealed

^2270.8

^751.1

^33.1%

^Circulon

^Aluminum

^10-1/2"

^Digital

^Advisor

^Bosch

^HGS255UC

^{3 yr}

⁶²

¹⁵²

^{90.0 F°}

⁹

⁰

^15,000

^BTU

^{Nat. Gas}

^Sealed

^2250.0

^751.1

^33.4%

^Farberware

^Stainless

^10-1/4"

^Digital

^Advisor

^Bosch

^HGS255UC

^{3 yr}

⁶⁰

¹⁵⁰

^{90.0 F°}

⁹

⁵

^15,000

^BTU

^{Nat. Gas}

^Sealed

^2270.8

^751.1

^33.1%

^Polish

^{Enameled steel}

^10-1/8"

^Digital

⁴

^Advisor

^Bosch

^HGS255UC

^{3 yr}

⁵⁹

¹⁴⁹

^{90.0 F°}

¹¹

²⁵

^9,100

^BTU

^{Nat. Gas}

^Sealed

^1731.5

^751.1

^43.4%

^Faberware

^Stainless

^10-1/4"

^Digital

⁵

^Advisor

^Bosch

^HGS255UC

^{3 yr}

⁵⁷

¹⁴⁷

^{90.0 F°}

²²

⁸

^5,500

^BTU

^{Nat. Gas}

^Sealed

^2028.9

^751.1

^37.0%

^Faberware

^Stainless

^10-1/4"

^Digital

⁶

^Cookie

^Jennair

^SVD8310S

^{10 yr}

⁷⁰

¹⁶⁰

^{90.0 F°}

⁹

³⁰

^10,000

^BTU

^{Nat. Gas}

^Open

^1583.3

^751.1

^47.4%

^Arcosteel

^Stainless

^9-1/4"

^Analog

⁷

^Mike

^Thermador

^SGCS304R

^{9 yr}

^{Incomplete:burned finger, chucked gauge, broke gauge}

^12,500

^BTU

^{Nat. Gas}

^Sealed

^n/a

^Stainless

^10-1/4"

^{Analog/ finger}

⁸

^Reddart

^Monogram

^ZGU36N4RHSS

^{1 yr}

⁶⁷

¹⁵⁷

^{90.0 F°}

⁸

⁵⁶

^{by DCS}

^17,000

^BTU

^{Nat. Gas}

^Sealed

^2531.1

^751.1

^29.7%

^All-Clad

^Stainless

^11"

^Digital

⁹

^Sonny

^{De Dietrich}

^308XE1

^{1 mo}

⁷³

¹⁶⁴

^{91.0 F°}

⁶

²⁷

^3.2

^Kwatt

^Electric

^Induction

^1,174

^759.4

^64.7%

^All-Clad

^{Stainless+alum}

^10"

^Digital

¹⁰

^Marya

^{Blue Star}

^{RGTNB484GCBSS}

^{8 mo}

⁶⁵

¹⁵⁵

^{90.0 F°}

⁶

²³

^22,000

^BTU

^LP

^Open

^2340.6

^751.1

^32.1%

^All-Clad

^Stainless

^10-1/2"

^Digital

¹¹

^asolo

^KitchenAid

^KECS100SBC-3

^{14 yr}

⁷²

¹⁶²

^{90.0 F°}

⁸

³⁵

^{power burner}

^KW

^Electric

^{7.5" Coil}

^751.1

^Chantal

^iron/enamel

^8-1/2"

^Analog

¹²

^asolo

^KitchenAid

^KECS100SBC-3

^{14 yr}

⁶⁸

¹⁵⁸

^{90.0 F°}

¹⁰

¹⁴

^{reg burner}

^KW

^Electric

^{7.5" Coil}

^751.1

^Chantal

^iron/enamel

^8-1/2"

^Analog

¹³

^Anne

^Dacor

^PGM304

^{2 yr}

⁶²

¹⁵²

^{90.0 F°}

⁸

⁴⁸

^15,000

^BTU

^LP

^Sealed

^2200.0

^751.1

^34.1%

^All-Clad

^Stainless

^8"

^Analog

¹⁴

^Charles

^Dynasty

^{DGRSC-48-5G-W}

^{4 yr}

⁶⁵

¹⁵⁵

^{90.0 F°}

⁶

⁵¹

^20,000

^BTU

^{Nat. Gas}

^Open

^2283.3

^751.1

^32.9%

^All-Clad

^Stainless

^8-1/2"

^Digital

¹⁵

^Charles

^Dynasty

^{DGRSC-48-5G-W}

^{4 yr}

⁶⁵

¹⁵⁵

^{90.0 F°}

⁸

²³

^15,000

^BTU

^{Nat. Gas}

^Open

^2095.8

^751.1

^35.8%

^All-Clad

^Stainless

^8-1/2"

^Digital

¹⁶

^Charles

^Dynasty

^{DGRSC-48-5G-W}

^{4 yr}

⁶⁵

¹⁵⁵

^{90.0 F°}

¹²

²⁰

^10,000

^BTU

^{Nat. Gas}

^Open

^2055.6

^751.1

^36.5%

^All-Clad

^Stainless

^8-1/2"

^Digital

¹⁷

^Ken

^Wolf

^RT366

^{1 yr}

⁶⁶

¹⁵⁶

^{90.0 F°}

⁷

³⁴

^16,000

^BTU

^{Nat. Gas}

^Open

^2017.8

^751.1

^37.2%

^All-Clad

^Stainless

^10"

^Digital

¹⁸

^Peter

^Glenwood

^{Model C}

^{90 yr}

⁶⁰

¹⁵⁰

^{90.0 F°}

¹⁷

³⁰

^{moderate fire}

^Wood

^Sealed

^751.1

^Farberware

^{Stainless+alum}

^10"

^Analog

¹⁹

^Peter

^{Blue Star}

^RCS30

^{2 yr}

⁵⁵

¹⁴⁵

^{90.0 F°}

⁷

⁰

^15,000

^BTU

^LP

^Open

^1750.0

^751.1

^42.9%

^Farberware

^{Stainless+alum}

^10"

^Analog

²⁰

^Andy

^{Magic Chef}

^31HN-92DKX

^{17 yr}

⁶¹

¹⁵¹

^{90.0 F°}

¹⁰

⁴⁸

^9,000

^BTU

^{Nat. Gas}

^Open

^1620.0

^751.1

^46.4%

^Farberware

^Stainless

^10-1/4"

^Digital

²¹

^Susan

^Jennair

^{???? 30"}

^{11 yr}

⁶¹

¹⁵¹

^{90.0 F°}

¹²

⁴⁰

^{front rt single}

^KW

^Electric

^Radiant

^751.1

^Farberware

^Stainless

^10-1/4"

^Digital

²²

^DH

^{Diva de Provence}

^DDP5

^{3 mo}

⁶⁹

¹⁶⁰

^{91.0 F°}

⁶

¹⁰

^3.6

^KW

^Electric

^Induction

^1,262

^759.4

^60.2%

^Volrath

^Stainless

^12"

^TBD

²³

^Steve

^Thermador

^SGCS304R

^{5 yr}

⁶⁶

¹⁵⁶

^{90.0 F°}

¹¹

¹⁰

^9,100

^BTU

^{Nat. Gas}

^Sealed

^1693.6

^751.1

^44.3%

^Ekco

^Stainless

^10-1/4"

^Digital

²⁴

^Steve

^Thermador

^SGCS304R

^{5 yr}

⁶⁰

¹⁵⁰

^{90.0 F°}

⁸

⁴⁰

^12,500

^BTU

^{Nat. Gas}

^Sealed

^1805.6

^751.1

^41.6%

^Ekco

^Stainless

^10-1/4"

^Digital

²⁵

^Diane

^{Diva de Provence}

^DDP-5

^{4 yr}

⁶³

¹⁵³

^{90.0 F°}

⁸

¹⁶

^2.8

^KW

^Electric

^Induction

^1,316

^751.1

^57.1%

^All-Clad

^{Stainless+alum}

^10-1/4"

^Digital

²⁶

^{Test Error}

^Removed

²⁷

^{Test Error}

^Removed

²⁸

^{Test Error}

^Removed

²⁹

^{Test Error}

^Removed

³⁰

^Molteni

^P120

^{1 yr}

⁵⁶

¹⁴⁶

^{90.0 F°}

⁶

⁵

^19,790

^BTU

^{Nat. Gas}

^Open

^2006.5

^751.1

^37.4%

^{Le Creuset}

^{Enameled steel}

^8-1/2"

^Digital

³¹

^Molteni

^P120

^{1 yr}

⁵⁸

¹⁴⁸

^{90.0 F°}

⁵

²¹

^19,790

^BTU

^{Nat. Gas}

^Open

^1764.6

^751.1

^42.6%

^Anodized

^Aluminum

^12"

^Digital

³²

^Molteni

^P120

^{1 yr}

⁶⁰

¹⁵⁰

^{90.0 F°}

⁶

¹⁷

^19,790

^BTU

^{Nat. Gas}

^Open

^2072.5

^751.1

^36.2%

^{Heavy bottom}

^Stainless

^11"

^Digital

³³

^Jacques

^Dacor

^PMG365

^{0 yr}

⁶⁸

¹⁵⁸

^{90.0 F°}

⁷

³⁷

^18,000

^BTU

^{Nat. Gas}

^Sealed

^2285.0

^751.1

^32.9%

^Circulon

^Aluminum

^9-1/2"

^Digital

³⁴

^Tom

^Viking

^VICU

^{1 yr}

⁶⁰

¹⁶⁰

^{100.0 F°}

⁵

⁴⁵

^3.3

^KW

^Electric

^Induction

^1,079

^834.5

^77.3%

^All-Clad

^{Stainless+alum}

^10"

^Digital

³⁵

^Stam

^Caldera

^SSK-365

^{2 yr}

⁶⁰

¹⁵⁰

^{90.0 F°}

⁶

²⁹

^18,000

^BTU

^LP

^Sealed

^1945.0

^751.1

^38.6%

^Revere

^{Stainless+copper}

^9-3/4"

^Digital

³⁶

^Stephen

^Bluestar

^{RPB30 Modified}

^{2 yr}

⁶⁶

¹⁵⁶

^{90.0 F°}

⁶

⁵³

^22,000

^BTU

^LP

^Open

^2523.9

^751.1

^29.8%

^Tools/Trade

^{Stainless+alum}

^{10 1/2"}

^Digital

³⁷

^Stephen

^Bluestar

^{RPB30 Modified}

^{2 yr}

⁶⁸

¹⁵⁸

^{90.0 F°}

⁷

⁴³

^18,000

^BTU

^LP

^Open

^2315.0

^751.1

^32.4%

^Tools/Trade

^{Stainless+alum}

^{10 1/2"}

^Digital

³⁸

^Stephen

^Bluestar

^{RPB30 Modified}

^{2 yr}

⁶⁰

¹⁵⁰

^{90.0 F°}

¹¹

^15,000

^BTU

^LP

^Open

^2758.3

^751.1

^27.2%

^Tools/Trade

^{Stainless+alum}

^{10 1/2"}

^Digital

³⁹

^Stephen

^Bluestar

^{RPB30 Modified}

^{2 yr}

⁶⁰

¹⁵⁰

^{90.0 F°}

¹⁵

⁵⁵

^10,000

^BTU

^LP

^Open

^2652.8

^751.1

^28.3%

^Tools/Trade

^{Stainless+alum}

^{10 1/2"}

^Digital

⁴⁰

^Carol

^DeDietrich

^DTI309X

^{1 yr}

⁷⁰

¹⁶⁰

^{90.0 F°}

¹¹

²⁵

^3.6

^KW

^Electric

^Induction

^2,337

^751.1

^32.1%

^All-Clad

^Stainless

^11"

^Analog

⁴¹

^Julia

^Miele

^{KM 342G}

^{5 yr}

⁷³

¹⁶³

^{90.0 F°}

⁶

²⁷

^15,000

^BTU

^LP

^Sealed

^1612.5

^751.1

^46.6%

^Cuisinart

^{stainless+copper}

^11"

^Analog

⁴²

^Steve

^{Caloric Ultramatic}

^RSR-663

^{25 yr}

⁶⁴

¹⁵⁴

^{90.0 F°}

¹⁰

³⁶

^9,000

^BTU

^{Nat. Gas}

^Open

^1590.0

^751.1

^47.2%

^{Revereware Dutch}

^{stainless+copper}

^10"

^Digital

⁴³

^Mac

^Frigidaire

^FGFL66ASC

⁴

⁵⁹

¹⁴⁹

^{90.0 F°}

¹⁰

¹⁷

^12,000

^BTU

^{Nat. Gas}

^Sealed

^2056.7

^751.1

^36.5%

^Calphalon

^Aluminum

^8-1/2"

^Digital

⁴⁴

^Mac

^Frigidaire

^FGFL66ASC

⁴

⁶³

¹⁵³

^{90.0 F°}

¹¹

⁵²

^9,500

^BTU

^{Nat. Gas}

^Sealed

^1878.9

^751.1

^40.0%

^Calphalon

^Aluminum

^8-1/2"

^Digital

⁴⁵

^Garycook

^Viking

^{VICU 36}

^{1 yr}

⁶⁰

¹⁶⁰

^{100.0 F°}

⁵

⁵⁰

^3.3

^KW

^Electric

^Induction

^1,095

^834.5

^76.2%

^{Le Crueset}

^{Enameled steel}

^9"

^Analog

⁴⁶

^Garycook

^Viking

^{VICU 36}

^{1 yr}

⁶⁰

²⁰⁵

^{145.0 F°}

⁸

⁴⁵

^boiling

^3.3

^KW

^Electric

^Induction

^1,642

^1,210.0

^73.7%

^{Le Crueset}

^{Enameled steel}

^9"

^Analog

⁴⁷

^Garycook

^Viking

^{VICU 36}

^{1 yr}

⁶⁰

¹⁵⁰

^{90.0 F°}

⁵

²⁰

^3.3

^KW

^Electric

^Induction

^1,001

^751.1

^75.0%

^{Le Crueset}

^{Enameled steel}

^9"

^Analog

⁴⁸

^Jim

^{Kenmore Elite}

^790.99129

^{9 mo}

⁶⁴

¹⁵⁴

^{90.0 F°}

⁹

⁵³

^{(only 2 of 3 element)}

^KW

^Electric

^Radiant

^1,124

^751.1

^66.8%

^Cuisinart

^{stainless+copper}

^10"

^Digital

⁴⁹

^Jim

^{Kenmore Elite}

^790.99129

^{9 mo}

⁶²

¹⁵²

^{90.0 F°}

¹⁰

²³

^{(only 2 of 3 element)}

^KW

^Electric

^Radiant

^1,181

^751.1

^63.6%

^{Le Crueset}

^{Enamel Cast Iron}

^9-1/2"

^Digital

⁵⁰

^Dave

^Wolf

^R364C

^{2 yr}

⁵⁶

¹⁴⁶

^{90.0 F°}

⁹

⁴

^16,000

^BTU

^{Nat. Gas}

^Open

^2417.8

^751.1

^31.1%

^All-Clad

^{Stainless+alum}

^8"

^Digital

⁵¹

^Dave

^Wolf

^R364C

^{2 yr}

⁵⁵

¹⁴⁵

^{90.0 F°}

⁸

³¹

^16,000

^BTU

^{Nat. Gas}

^Open

^2271.1

^751.1

^33.1%

^Cuisinart

^Stainless

^11-1/2"

^Digital

⁵²

^Mom4kids

^{Five Star}

^TTN330GW

^{1 yr}

⁶⁷

¹⁵⁷

^{90.0 F°}

⁹

¹⁵

^14,000

^BTU

^{Nat. Gas}

^Open

^2158.3

^751.1

^34.8%

^Anolon

^Stainless

^11"

^Digital

⁵³

^Marie

^Viking

^VGSC305-4BD

^{10 yr}

⁷¹

¹⁶¹

^{90.0 F°}

⁹

¹⁴

^15,000

^BTU

^{Nat. Gas}

^Open

^2308.3

^751.1

^32.5%

^{Le Crueset}

^{Enameled steel}

^8-5/8"

^Digital

⁵⁴

^Brent

^KitchenAid

^KECC508GBL3

^{4 yr}

⁶²

¹⁵²

^{90.0 F°}

⁹

^2.4

^KW

^Electric

^Radiant

^1,233

^751.1

^60.9%

^Farberware

^Stainless

^12"

^Digital

⁵⁵

^Ginsberg

^Wolf

^R304SS/L

^{4 yr}

⁶²

¹⁵²

^{90.0 F°}

⁸

³¹

^16,000

^BTU

^LP

^Open

^2271.1

^751.1

^33.1%

^Revereware

^{stainless+copper}

^{10 1/2"}

^Digital

⁵⁶

^Dave

^Jennair

^8850ADS

^{4 yr}

⁵⁷

¹⁴⁷

^{90.0 F°}

¹⁰

⁰

^12,000

^BTU

^{Nat. Gas}

^Sealed

^2000.0

^751.1

^37.6%

^WolfgangP.

^{Stainless+alum}

^10"

^Digital

⁵⁷

^{Radio Dist}

^Thermador

^CIT365DS

^new

⁶⁴

¹⁵⁴

^{90.0 F°}

⁵

³²

^3.6

^KW

^Electric

^Induction

^1,133

^751.1

^66.3%

^{Le Crueset}

^{Enameled steel}

^10-1/4"

^Digital

⁵⁸

^{Radio Dist}

^Thermador

^CIT365DS

^new

⁶⁹

¹⁵⁹

^{90.0 F°}

⁵

²²

^3.6

^KW

^Electric

^Induction

^1,099

^751.1

^68.4%

^{Le Crueset}

^{Enameled steel}

^10-1/4"

^Digital

⁵⁹

^{Radio Dist}

^Gaggenau

^VI411610

^new

⁶⁴

¹⁵⁴

^{90.0 F°}

⁵

⁹

^3.5

^KW

^Electric

^Induction

^1,025

^751.1

^73.3%

^{Le Crueset}

^{Enameled steel}

^10-1/4"

^Digital

⁶⁰

^Colin

^Cooktek

^MCD-3500

^{1 yr}

⁷²

¹⁶²

^{90.0 F°}

⁴

³⁵

^3.5

^KW

^Electric

^Induction

⁹¹²

^751.1

^82.3%

^All-Clad

^{Stainless+alum}

^8-1/4"

^Digital

⁶¹

^Colin

^{Blue Star}

^RNB36

^{1 yr}

⁷²

¹⁶²

^{90.0 F°}

⁸

³⁰

^{non-spec burner}

^22,000

^BTU

^LP

^Open

^3116.7

^751.1

^24.1%

^All-Clad

^{Stainless+alum}

^8-1/4"

^Digital

⁶²

^Colin

^{Blue Star}

^RNB36

^{1 yr}

⁷²

¹⁶²

^{90.0 F°}

¹⁴

^15,000

^BTU

^LP

^Open

^3508.3

^751.1

^21.4%

^All-Clad

^{Stainless+alum}

^8-1/4"

^Digital

⁶³

^Colin

^{Blue Star}

^RNB36

^{1 yr}

⁷²

¹⁶²

^{90.0 F°}

²⁰

^9,000

^BTU

^LP

^Open

^3007.5

^751.1

^25.0%

^All-Clad

^{Stainless+alum}

^8-1/4"

^Digital

⁶⁴

^RB-N-SD

^Jennair

^PRG3010NP

^{1.5 yr}

⁶²

¹⁵²

^{90.0 F°}

⁹

²⁸

^{by DCS}

^15,000

^BTU

^{Nat. Gas}

^Sealed

^2366.7

^751.1

^31.7%

^KitchenAid

^Aluminum

^9-1/2"

^Analog

⁶⁵

^RB-N-SD

^Jennair

^PRG3010NP

^{1.5 yr}

⁶²

¹⁵²

^{90.0 F°}

¹¹

⁵⁴

^{by DCS}

^15,000

^BTU

^{Nat. Gas}

^Sealed

^2975.0

^751.1

^25.2%

^KitchenAid

^Aluminum

^9-1/2"

^Analog

⁶⁶

^Steve

^Bluestar

^RPB48

^{3 yr}

⁶³

¹⁵³

^{90.0 F°}

¹⁰

⁴⁷

pot comparison

^18,000

^BTU

^{Nat. Gas}

^Open

^3235.0

^751.1

^23.2%

^Calphalon

^Aluminum

^Digital

⁶⁷

^Steve

^Bluestar

^RPB48

^{3 yr}

⁶¹

¹⁵¹

^{90.0 F°}

⁹

⁴⁰

pot comparison

^18,000

^BTU

^{Nat. Gas}

^Open

2900.0

^751.1

25.9%

^Faberware

^Stainless

10-1/4"

^Digital

⁶⁸

^Steve

^Bluestar

^RPB48

^{3 yr}

⁶³

¹⁵³

^{90.0 F°}

⁷

³⁰

^22,000

^BTU

^{Nat. Gas}

^Open

^2750.0

^751.1

^27.3%

^Faberware

^Stainless

10-1/4"

^Digital

⁶⁸

Bob

JP651002HA

^{48 yr}

⁶²

¹⁵²

^{90.0 F°}

⁷

^2.3

^KW

^Electric

Coil

985

751.1

76.2%

Kirkland

Stainless+alum

Analog

⁶⁹

Patsy

Magic Chef

38FK-6TXW

19 yr

155

^{90.0 F°}

^Electric

Radiant

751.1

Cheap

^Stainless

^9-1/2"

Analog

Tampopo

Kenmore Elite

790.9642

1 yr

147

^{90.0 F°}

^Electric

Radiant

1,544

751.1

48.6%

^{Le Crueset}

^{Enamel Cast Iron}

^9-1/2"

Analog

⁷¹

David

Thermador

SGSX365CS

2 yr

160

90.0 F°

Star burner

15,000

BTU

Nat. Gas

Sealed

2229.2

751.1

33.7%

All Clad

Stainless+alum

10 1/2"

Analog

Sully

Blue Star

RGTPB36

2 yr

156

90.0 F°

^18,000

BTU

^{Nat. Gas}

^Open

2925.0

751.1

25.7%

Mauviel

Copper

10"

Digital

Gaarder

Maytag

CRG9300CAW

10 yr

152

90.0 F°

12,000

BTU

Nat. Gas

Sealed

2450.0

751.1

30.7%

Revereware

Stainless+copper

Analog

Niko

Blue Star

RNB304BSS

0 yr

168

90.0 F°

^22,000

^BTU

^{Nat. Gas}

^Open

2640.0

751.1

28.4%

Calphalon

Aluminum

8-3/4"

Analog

Capital

Power-FLO™

0 yr

158

90.0 F°

⁶

⁴⁶

19,170

^BTU

Sealed

2162.0

751.1

34.7%

All Clad

Aluminum

9-1/2"

Digital

Capital

Power-FLO™

0 yr

158

90.0 F°

⁶

³⁸

19,673

^BTU

Sealed

2175.0

751.1

34.5%

All Clad

Aluminum

10 1/2"

Digital

Capital

Power-FLO™

0 yr

160

90.0 F°

⁵³

25,750

^BTU

Sealed

2524.9

751.1

29.7%

All Clad

Aluminum

9-1/2"

Digital

Capital

Power-FLO™

0 yr

159

90.0 F°

³⁸

25,562

^BTU

Sealed

2400.0

751.1

31.3%

All Clad

Aluminum

10 1/2"

Digital

Capital

Culinarian Series

0 yr

155

90.0F

20,000

BTU

Open

2061

751.1

36.44

Aluminum

10 1/2

Digital

Bermuda

Capital

Maestro MCS-365-GS 36

0 yr

153

90.0F

20,000

BTU

Nat. Gas

Open

1889

751.1

39.8

Belgique

SS+copper

10 1/2

Analogue

Jont

Capital

Culinarian Series

0 yr

152

90.0F

23,000

BTU

Nat. Gas

Open

2440

751.1

30.8

Chantel

Enameled Steel

10"

Digital

Trixie

NXR

DRGB3001

0 yr

153

90.0F

15,000

BTU

2567

751.1

29.3

Tramontina

SS dutch oven

10"

Digital

Other Burner Test Submissions: Not done to the ApplianceAdvisor.com Procedure
     WARNING: Different procedures means results cannot be directly compared with results above!!!
     Departures Magazine Article: Courtesy of Blue Star parent Prizer-Painter

Note 1: Burner Fuel: Electric, Natural Gas, Propane Gas, Wood
Note 2: Burner Type
                       Electric burners can be Coil Element, Halogen Glass, Radiant Glass, Induction Glass, or those old Solid Plates the name of which escapes us
                       Gas burners can be Sealed or Open
                       Wood: hmmmm, you tell us.
Note 3: Temp Gauge Type: Digital or Analog. Gauge must be cooking safe
Note 4: Burner Power: Burner's maximum power output can be found in the Owner's Manual or possibly on a data-plate on the unit itself.
Note 5: Calculating KW theoretically used and converting to BTU: = ((3412 BTU/hr) per KW X KW X Hrs
            Calculating BTU theoretically used = rating X Hrs

A Few Conclusions   (More as the data allows)
1) The lack of electric results tells us that most people with electric burners have low self-esteem. Only two results so far (of 42) are radiant or coil, of which one was done by us.

2) All-Clad has quite the market penetration among cooking enthusiasts.....or at least among the early testers.....but now it looks like Le Crueset has the ball and is running down the field. What an upset!

2) For gas burners, there seems to be a maximum efficiency reached at around 9000 BTU's. More BTU than this increases the speed of heating, but reduces the efficiency.
The highest gas heating efficiencies are reached by the old and cheap ranges with open burners, found in millions of American homes. They are just not fast. (See result, 4, 6, 16, 20, 23, 39, 42, though 39, and 16 are outliers)

3) Induction is unbelievably fantastic, and perhaps one of the few things in life better than the marketing. Why don't they tell us that Induction is both the fastest AND the most efficient burners available using any fuel type? Great, but very expensive. Just look at those results (see results: 9, 22, 25, 34, and 40, though 40 is an outlier)

4) Open Burner vs Sealed Burner: We expect that Open will be better than Sealed. Those in the know inform us that Open is better than Sealed, but we don't have enough results to jump to that conclusion yet.

5) Brands: Don't have enough information to recommend any particular brand

6) Outlier Data: There are several results which are a surprise to us, but we do not have enough data to eliminate them as outliers. Outliers might be caused by user error, equipment malfunction or other local test conditions.

7) It would be nice, but beyond this test to know how the largest burners would do at reduced power. For example a 15K BTU burner turned down to 9K BTU, but there is no way to measure the BTU's.

The People's Cooktop Test

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