OMG! Help!!!
kathyg_in_mi
8 years ago
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omg help!!
Comments (20)Leafwatcher, no problem with a whiskey barrel drainage if it has no bottom, for whatever reason. Oh yeah, termites subterranean and Formosan are issues here, big time. Having pretreatment of the home site is a requirement before construction. Did not know they were a problem up in zone 5, since my DH (from MA) really knew nothing about them. Treated wood is all that can take ground contact here in south Alabama, and that for only a relatively short period of time. Some wood, however, is more resistant than others. Such as cypress, cedar, and redwood--although I've never had anything redwood. My favorite is cypress. But fence posts traditionally were cedar before modern treatments were available. Don't know if creosote was used on the farm for posts or not, do you? I can still remember the smell of it. Naval stores was a big part of the pine forests industry for centuries, but I'm not that close to the Carolinas where it was a big part of the economy. Jan, after five years in the whiskey barrel, I suspect even in your climate there is "good drainage" due to rotting wood if not insect damage. Surely you freeze more solidly than we do (no ground freeze at all here). Was this a milder winter than most you have?...See Moreomg! ge profile induction hum! somebody help.
Comments (18)It would be the unit, but the cookware makes a difference. Induction cooking works by creating a very strong alternating electromagnetic field in a coil under the ceramic glass top (the Hob). When you put a ferrous (iron/magnetic) material in this field its properties change (you can't see this as its at an atom level). This change creates a current in the material, this in known as induction. Because the field in the coil is alternating, it creates an alternating current in your cookware. As with any metal that has a current running through it, depending on its resistance, it will generate heat. The more resistance, the more heat it will generate. Whenever you send a strong alternating electric current through a coil, creating a magnetic field, it will hum. Period. This is because the material in the core that the coil is wrapped around expands and contracts with the cycle (frequency) of the magnetic field. This is called magnetostriction. Depending on the quality of the components and the engineering of the cooktop, you may hear this hum more pronounced with one cooktop than another. As a matter of fact, you may get a different result even between the same make and model. A perfect example of this is between Cushy and me. We both have the same unit and I am fortunate to not have a pronounced hum. This also explains why you may also get a hum depending on the setting the unit is placed. Different strength current, different expansion and contraction, hum or no hum. When you place cookware (ferrous material) on the ceramic glass top it changes the intensity of the magnetic field in the coil and thereby changes the amount of magnetostriction going on. This would be the reason why the hum may disappear when you place cookware on the hob, or it may actually create a hum. Depending on the quality of the ferrous material (cookware), the interaction will be different....See MoreWhat do you think of this color combo for walls?
Comments (37)Here are some pictures of Gossamer blue and wedgewood blue next to Pallaidian blue They really don't show the true color and I tried everything. Don't have a picture of the PR since it is not done and there is no light fixture in there. I took a picture anyhow from outside the PR and had to focus on the ceiling fan,otherwise my camera will not focus on a blank wall. From left to right looking at bottom colors gossamer blue, palladian blue, wedgewood blue picture od PW gossamer blue on wall seafoam on ceiling These colors look a little gray on my monitor but I promise you they are not. Gossamer blue is from the Color Preview and is number 2123-40 The 2 colors on top right and middle are something else...See Moreomg! ge profile induction hum! somebody help.
Comments (3)Thank you fori! Well, I tried the paper towel and it made absolutely no difference. Hum city! Get this, I tried my parents 40+ year old cookware and there was absolutely no hum. Then, when the water got close to boiling, there was this loud, different kind of noise. But, it was similar to water boiling on a normal cooktop. I can handle that, of course. The Cook's Essentials cookware is nonstick and my parents' cookware is not. Don't know if that makes any difference. Maybe there is some hope. Sadly, I have a ton of this CE cookware from QVC. It's been okay cookware for my old coil cooktop, but guess it may not work with my induction. I cringe to think of how much All Clad or Demeyere will cost. I was hoping to avoid that. Anyone out there have this same 36" GE induction cooktop? If so, what pans do you use? TIA....See Morekathyg_in_mi
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