Re: Some actual electronic design work

On a sunny day (Sun, 12 Nov 2017 11:11:13 -0800) it happened John Larkin wrote in :

I have this one:

On a sunny day (Mon, 13 Nov 2017 12:32:11 GMT) it happened Jan Panteltje wrote in :

And this 2000 W induction one:

We leave the heat on at home all year. There is hardly a more efficient heater than an unvented gas flame, so our cooking heat is better than free.

And electricity is expensive here. If the power fails, we can still cook!

So can we but the manly way. Get outside, start a Manzanita fire in the old Weber kettle, open a beer, let it burn down to almost coals, put on the tri-tip, sausages, potatoes, bean dish (in a cast iron skillet), some bread, open another beer, start cooking.

As for heating, right now we are burning a large digger pine a neighbor had to get rid off. Yes, it was free but that stuff is tough to split because it's so stringy.

haven't burning tree carcasses been banned yet?

No, the local socialists haven't gone that far yet. Down towards the city they have but out here people would march up with rifles and pitch forks.

Key is to burn it right and most people, especially older "know-it-alls", more or less smolder the wood and that stinks (and causes chimney fires). We have a very mdern stove that emits only one gram of soot per hour. There is no smoke or smell. In fact, it is so extreme that I burned my arm when I accidentally touched the hot chimney cap up on the roof while cleaning the pellet stove vent. Standing right next to it I couldn't smell anything and forgot that the wood stove was going.

it the city is makes sense, a quiet residential area with a few using wood burning stoves have worse air quality that a busy city street with diesel cars and all

hopefully not that hot, heat going out the chimney is just wasted

Romantic, and messy, but our PG&E bill at home, gas+electricity, averages $100 a month.

We have a tiny push-button Weber gas BBQ (The Brat makes fun of me for that) for burgers and salmon teriyaki and such. That would work after an earthquake too.

Beans? We love beans. Red beans, borlotti/cranberry, refried, all that beany stuff.

The best thing about Thanksgiving is making quarts of turkey broth.

A proper wood stove doesn't make any smoke at all. They're quite clean, actually. Fireplaces are a different kettle altogether.

By definition.

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d burning stoves have worse air quality that a busy city street with

Sensible fire-places have a heat-exchanger in the chimney to capture most o f that. We've never gone to that trouble, but an originally Canadian friend in Cambridge had exactly that kind of fire-place - real flames and real wo od but efficient combustion and heat capture. He's the guy who identified a dozen different conifers in a our garden in Nijmegen, and grew (and occasi onally harvested) a rather wider selection in his - even bigger - garden ne ar Cambridge (parts of which got submerged if the Cam flooded).

I've never had a proper wood stove then. (lots of smoke, at least some of the time.) My fireplace is not so bad. I mostly sealed off the air ingress from the room. When it's closed as much as possible most of the air is coming from the basement. (I think.)

George H.