Let's start a new topic with close-up photos of things on Lamma.
You'll have to guess what they are. Sounds easy? Let me start with an unusual photo of something I've never ever seen before, but it should be quite easy nevertheless. What is this?

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Young Peter spit up on the ferry?

The latest craze in abstract art?

Gecko throwup?

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Publish and be damn'd

Spinoza's EEG scan?

Your brain on drugs?

Your brain on Lamma?

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Publish and be damn'd

Well its obvious - its chicken droppings in the frying pan used as fat to saute onions and chicken livers - latest in haute cuisine.

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Age. Fac ut gaudeam

Well, all wrong so far, even though somebody came pretty close.

All I can say is that it takes quite a while for this to happen and it's irreversible.

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Hmmmm ... something that's been fired in a kiln, a piece of abstract pottery art perhaps?

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Lead me not into temptation;
I can find it myself, thank you.

A melted Aluminium Saucepan

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Well, that's close enough. Congratulations, nobby!

It was a regular Teflon-coated sauce pan boiling with salt water (see the white sprinkles in the picture.)
I forgot about it while working on the Lamma-zine. As the kitchen fan was running I couldn't smell the destruction till it was too late. The pan's outside was intact and not even deformed, but the inside coating melted and formed this pattern.

So, who's got another close-up shot of something on Lamma?
And who's got a good but cheap sauce pan for me to buy?

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try stainless steel they last longer

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Stainless steel on induction cooker is even better. Such accident would not have happened.

The accident might not have happened, but then I wouldn't have had a mysterious photo for you to guess!

It might have been the pre-ordained DESTINY of this pot to be destroyed in an "accident"! Who am I to stand in the way of destiny by NOT using a dangerous gas cooker to melt the surface of this pot?!

But I'll be using an egg timer from now on to prevent this kind of embarrassing accidents...

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i don't understand why more people don't use the counter top induction cookers. We chucked out the shitty old twin gas ring that came with our flat along with the gas canister. Not only did it clear much needed space in a Lamma kitchen with no gas canister but they look better, easier to clean and if you're not using it you can stow it away.
Some are quite expensive but there are other China made ones which are very cost-efficient.

Induction cookers is the most energy efficient way to cook as there is less heat loss due to radiation.

If you are thinking to upgrade your kitchen, you should seriously consider it.

And no, HEC didn't pay me to say that. </cynical>

I think microwave might be more efficient. Only heats the food, not the container.

But neither are much good for frying, I don't think induction can give you the blast of heat a gas cooker can.

I disagree for the average western cooking but if you're looking for the superhot Asian wok effect they aren't as good. I have done blackened tuna on a convection cooker and that takes a very hot pan.

Microwave is a good way to re-heat food. Cooking? Maybe not.

The way induction cookers heat up doesn't give you a "blast", but they can certainly heat up quicker than hot plates.

We've been using electricity for cooking for 20+ years and we're happy with it. Depends how you cook really.

The criterion was "efficiency".

Pressure cookers are probably even more so, not so common in cookng here though.

Pressure cooking is also very efficient. It is suitable for making Indian dishes (daal for example) and soup. This is how good Chinese red/green soup is made.

However I haven't seen any suitable Pressure cookers for Induction cookers yet. They all have copper base or aluminium.

OK, so it's not pan-fried miracle whip then.