I seem to recall that one as a two-part challenge, Gary.

Allow me to refresh your memory as to who won the second part of the competition, the simmer:

Hint: It was not Mr. Mopar.

This was great. You both crack me up.I did love the contest but this is way too cool Thanks for the laugh.

Too funny. Great contest and great pictures.

Love the contest of old school vs new school. It's very fitting that each of you won 1 of the 2 tests. Love the pictorial results! But can you please post your data. How long did each of the 2 cooktops take to reach boiling point? And how did you determine the winner of the simmer test? Inquiring minds need to know.

Results are as follows:

Time to boil half gallon of water
Blue Star 18 Burner, 8 Minutes and 22 seconds.
Elux Icon Induction, 4 minutes and 30 seconds.

Minimun simmer temp
Blue Star (simmer burner) 114 degrees F
Elux Icon Induction (Largest burner) 119 Degress F

I will post The 5 Url's for the Contest below
I will post each in a separate post So all you
have to do it click on "Here is a Link that may be Helpful"
I will label each link.

Gary

Blue Star Boiling time 18K burner as demonstrated by Mojavean

Here is a link that might be useful: Blue Star Boiling time

Here is the video of the Elux Icon Induction boiling water as demonstrated by dodge59

Here is a link that might be useful: boiling water Elux Icon Induction

Simmer Temp on The Elux Icon Induction (Largest Hob) 10"

Here is a link that might be useful: Simmer temp Elux Icon Induction

Boiling water Blue Star 18K burner as demonstrated by Mojavean Part 2

Here is a link that might be useful: Boiling Water Blue Star part 2

Blue Star Simmer Temp using Simmer burner as demonstrated by Mojavean

Here is a link that might be useful: Blue Star Simmer Temperature Simmer burner

Have you tried this same test using the BlueStar RNB model with 22k BTU Burners?

Mojavean's hottest burner was 18K, maybe somebody with a 22K can "Give it a Go" or when the Cullinarian comes out they can try the 23K burner.

Gary

Gary thanks for posting all the links. I enjoyed watching them. The induction is really tempting, but I still like cooking with fire. There is some primordial satisfaction with it. I feel like an ancient witch boiling a magic potion when Im cooking berries down for jam. (at least I'm ancient) I want to do induction. It just makes so much sense: fast clean, efficient. But I'm not sure I can give up my inner cave woman.

Not sure how much room you have in your kitchen, but a couple of folks have installed both gas and induction, Usually just a 2 Hob induction unit.
We are fortunate to live in S Calif, so we have a natural gas bbq outside and a DCS 2 burner cooktop out there.
Some things, like "Charring Chillis" or stir frying--(If your a pan shaker) or Woking, probably is still better on gas. If you are in an area where it gets hot in summer, It;s hard to beat the Induction, but in Winter the gas flame might feel good?
We like the speed an the easy cleanup as we are both "Card Carrying Giezers---ooops wife is a Card Carrying "Nice Vintaged Lady"
Good luck on your decisions!

Gary

I also live in So Cal, very close to the coast. We rarely have days above 90 degrees here, and even on the hottest day you still need a sweater or jacket in the morning and evening. DH is looking forward to being a Giezer so he can stop working for a living. But we started our family very late, so I'm past 50 with kids 13, 10 and 7. The boy is a burgeoning engineer, so I best keep knobs on the top instead of along the front.
I have looked at the Wolf modular system. But 2 pods at 30" seems too small, and 3 at 45" seems too big. I guess I could fit it in, but I'd lose some cabinet space. 45" also would require a huge hood. Maybe 2 is enough?
I love reading your posts. Thanks

Dodge..... I ran a very quick test today Electrolux Icon Induction vs Capital Culinarian.

The Culinairan beat the Induction by just under 1 minute. But my times for the induction were longer than mojavean, I will run the test again and post the video to the website.

Dear Gary and Mojavean, Thanks so much for the fun contest. You are both very graceful. Nice kitchens!!!!

Westsider

Thanks for the Nice Comments, Westsider.
Trevor I look forward to seeing the results of that race.
I have the Induction not Mojavean--I can understand your "Mixup" as that "Crying Towell" (LOL) was covering up quite a bit of Mojavean's face!
I'm working on "Something Special" for you, Trevor, but I'm off to a car show now, so it'll hafta wait!!!!
Man does not live by "GW" alone!!!!

Gary

Dear Westsider, thank you for the kind words. No one has ever called me graceful. They usually call me something else.

Well ya doing some "Fancy dancin" in those videos--whilst ya waiting for a "Watched Pot to Boil"!!!! ????

Gary

Mohavean. I didn't think aBlue Star could be on an Island. Due to ventilation needs I thought it should be up against an exterior wall. What kind of hood are you using?

The hood is a Monogram that we have had for about five years. It used to reside above our Jennair slide-in 30" range that the Bluestar replaced.

You can put a Bluestar in an island fine, at least according to me, who has done it without problems. That is why the Bluestar is available with "island trim" I guess, which is what we have.

Our hood is a 350cfm job we bought because we liked the style the most back when we bought it, not for a specific cfm to match anything. We had already planned to reuse the hood (repositioned) in our new layout well before I found the Bluestar. In any case, the 350cfm 36" hood mounted above a 36" Bluestar is a little sketchy, in my estimation. But it does work fine for most chores. When I decide to blacken fish indoors then things can get a little exciting, but most of the time it works okay. The thing is I don't have room for a bigger hood while retaining the wall cabinets to the right of it. The doors wouldn't open if the hood were wider. This is one of the side benefits of having a relatively small house, I guess.

But here's the thing. I live in the desert. I have a 6800cfm rated evaporative cooler that will, in theory, completely replace all the air in the house in less than 2 minutes. So this is not as big a deal for me as it might be for somebody living in a pressurized condo in Minneapolis. If things get smoky, I turn on the big boy (at least from about Mar. 1 to Nov. 15 or so) and all my problems go out in smoke.

But to distill this reply, I would recommend getting at least a 42" hood to go over the 36" range and I would get as many cfms as you can get. I think they recommend 800 and that would not suck in my estimation, or would suck better, rather. But if you are in a pinch and don't mind the odd waft of smoke in the air from time to time and the occasional fire alarm going off, you can definitely make do with less.

Thanks for letting me know. There's a Zephyr hood i like, in 36" or 42" with 715 CFM. But I honestly thought I'd need one with 900 - 1000 to properly ventilate a Blue Star I guess I was being overly cautious. . We live near the ocean, so no AC or cooler like you. But we can open all the windows and doors if needed. With 3 kids to distract me from my cooking, I've smoked things a couple times too. But my current vent is utterly useless; it doesn't even help when the kids burn toast.

I just thought of something that I had forgotten. We did pizza night over here not too long after i got the stove hooked up. The big swamp cooler was shut down for the winter, and I had a bunch of half-drunk amateur pizza makers over here dropping pounds of stray toppings onto my extremely hot pizza stones or the floor of my big oven. That one was bad. I had the hood going full blast but it would not keep up with a pound of Mozzarella being actively cremated in the big Bluestar.

That was one time I really wanted an 800 cfm hood, not to mention a smoke-ejector and a rack of Scott Air-Packs. I am surprised no one called the fire brigade over that one. We still, on pizza night, have everyone construct their own pizzas as they wish, but I keep everyone away from my oven and do the baking myself.

It should be mentioned that I bake pizza at max temp, 500+, and that certainly contributed to the amazing smoky pall we generated, but if you bake a lot and spill a lot in the oven, keep it real with the range hood.

Ok, now I want to test out my own stove using this challenge -- what was the starting temp of the water you used?
Emily

You can watch the video so see the start temp Emily, Nowever , I will-------OK it was 67 degrees F.
What kind of "Horse" do you have in this race?

Gary

1/2 gallon of water at 67º, Emily.

Love that name, btw. Our oldest daughter is named Emily.

Good luck with the challenge and for god's sake beat Gary so he quits this infernal crowing.