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Is it wrong to spend 70 quid on an electric kettle.

That's too close to call when we don't have a wall meter reading for both and controlled for input temperature.

And again, a steel kettle on a gas hob is quite a lot cheaper, albeit not more efficient.
The reason why this one is more efficient is because it produces the exact amount I need for a cuppa. My previous kettle insisted on a more-than-I-needed minimum water level, hence was more wasteful. Plus it's a lot less hassle and looks mighty purdy too.
 
That's too close to call when we don't have a wall meter reading for both and controlled for input temperature.
I ran the test again, and added a little more water, just for the sake of fairness. The water temperature was 3 degrees C (from a jug in the fridge).
0.02636KWh to boiling point.

View attachment VID_20250117_154009.mp4



I found another video of the Breville Hot Cup doing its thing



Roughly 55 seconds @3000W for half a cup of water at room temperature. That's approximately 0.0458 KWh, which is about half as efficient as a standard kettle. :eek:

Of course these figures are only approximate, but going off their 3000W power specification, they're as near as damn it correct.
 
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I've got a gooseneck kettle that cost me £100, it's about one year old.
Pros: boils to the precise temperature so I could become the tea wanker I was always destined to be; thin long spout allows me to make dripper/V60 coffee.
Cons: because of the spout and only 750ml capacity, it's not great for other jobs, such as filling the pot

Prior to that I had the cheapest plastic kettle from Argos. It lasted 5 years in my hands and then only a little bit longer in my friend's house. Maybe it felt abandoned by me and died of homesickness, or maybe my friend was cack-handed with it. I'll never know.
 
Yeah I needed the version with the built in water filter because the water around these parts is Chuck Norris hard.
Water filters do not remove hard water (calcium and magnesium).
For that you need a water softener or a reverse osmosis filter.
Filters remove chemicals such as pesticides and herbicides.
 
Water filters do not remove hard water (calcium and magnesium).
For that you need a water softener or a reverse osmosis filter.
Filters remove chemicals such as pesticides and herbicides.
And softeners need to be used sparingly, because they don't taste nice. Or at least I hate the mild saltiness. They actually lightly soften the water where I am, but only to medium on the hardness scale so it still tastes alright.
 
Water filters do not remove hard water (calcium and magnesium).
For that you need a water softener or a reverse osmosis filter.
Filters remove chemicals such as pesticides and herbicides.
It tastes a shitload better and offers limescale reduction so that's good enough for me, squire,
 
It tastes a shitload better and offers limescale reduction so that's good enough for me, squire,
Minerals such as calcium and magnesium are actually beneficial so you don't really want to remove them completely from your water.
Where I am in East Anglia we have very hard water.
I use a stainless steel stovetop kettle and just scrub the inside with a metal scourer occasionally to stop limescale building up.
 
I just spent £66 on this one and I'm really loving it!

View attachment 459887


Pre Breville BRITA HotCup Hot Water Dispenser:
Pour water into filtered water jig. Wait. Pour into kettle. Wait. Pour into cup.

Post Breville BRITA HotCup Hot Water Dispenser:
Press start and watch in admiration as the correct amount of hot water is near-instantly dispensed into your cup.

It's more efficient too as it only heats up the water you need.

Sorry, but I refuse to use that shitty link, but, can that heat to a specific temperature which is so important when making tea?
 
Minerals such as calcium and magnesium are actually beneficial so you don't really want to remove them completely from your water.
Where I am in East Anglia we have very hard water.
I use a stainless steel stovetop kettle and just scrub the inside with a metal scourer occasionally to stop limescale building up.
It won't do that. Brita use a lot of weasel words around water hardness because they're not actually allowed to claim that it softens water. The effect is far too mild, it wouldn't even move one whole number on the Clark scale.
 
Sorry, but I refuse to use that shitty link, but, can that heat to a specific temperature which is so important when making tea?
Nope. it's just a quick, easy and super simple way to get a tasty cup of tea (with filtered) war in one click.
If you want to get all Tea Boffin it's not for you.
 
It won't do that. Brita use a lot of weasel words around water hardness because they're not actually allowed to claim that it softens water. The effect is far too mild, it wouldn't even move one whole number on the Clark scale.
The difference in taste between unfiltered and filtered water in my rooftop Brixton mansion is absolutely worth the cost of the filters.
 
It won't do that. Brita use a lot of weasel words around water hardness because they're not actually allowed to claim that it softens water. The effect is far too mild, it wouldn't even move one whole number on the Clark scale.
Yes I know, I was trying to assure Ed that his filter's failure to remove limescale was actually a good thing.
 
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The difference in taste between unfiltered and filtered water in my rooftop Brixton mansion is absolutely worth the cost of the filters.
Wasn't suggesting it wasn't! I quite like the taste of them myself, but I'm cheap and the tap water is Good Enough.
 
A boffin speaks!

TDS, which stands for total dissolved solids, is measured in parts per million (ppm) and is highly relevant to the taste of water. “You can taste any minerals that are dissolved in the water,” Milin says. “That’ll be calcium, magnesium, potassium, bicarbonate, silica, iron, zinc. This is what gives water its character: the creaminess, the saltiness, the oiliness, the bite. If you drink an 8,000 year-old, mineral-rich glacier water with a TDS of 7,500ppm, that’s a meal in itself.”

Many water filters remove these solids from the water, lowering the TDS. But is that a good thing? Magnus Jern, from filter-makers Tapp Water, believes not. “High TDS is definitely not a measure of poor water quality,’’ he says. “TDS primarily consist of healthy minerals, such as calcium, magnesium and bicarbonate.”

These minerals, however, can clog up your kettle, so you might want to remove them for that reason. Ultimately, it’s up to you.

 
Sorry, but I refuse to use that shitty link, but, can that heat to a specific temperature which is so important when making tea?
Surely you have a thermometer if the temp is so important to you?
If it is too hot for your green tea you can either add cold water or wait the appropriate time for it to cool down.
Nothing looks more boffin than using a scientific instrument to mash a cup of char.
 
Surely you have a thermometer if the temp is so important to you?
If it is too hot for your green tea you can either add cold water or wait the appropriate time for it to cool down.
Nothing looks more boffin than using a scientific instrument to mash a cup of char.
Plus you'd need a white coat with a load of pens in the top pocket when you're making your tea for Ultimate Boffiness.
 
Surely you have a thermometer if the temp is so important to you?
If it is too hot for your green tea you can either add cold water or wait the appropriate time for it to cool down.
Nothing looks more boffin than using a scientific instrument to mash a cup of char.

You don't even need a thermometer, you can use volume ratio of boiling to cold water to achieve a particular temperature.
Something I've done many times when either tube feeding or giving subcutaneous fluids to cats (it gives them a start if it's too cold, and needs to be at around cat body temp), so a 40:60 boiling to cold ratio worked out in a measuring jug gives you 40C water, similar can apply for if you want 90C, use a ratio of 9:1 boiling to cold)
 
If you start off with an empty kettle and pour a cup of water into it you will have exactly enough boiling water for one cup of tea
You seem to be turning into the new Tobyjug of these boards, making bold claims that bear no relation to reality.

My last kettle had 0.5L as its minimum level. Typically, a mug holds approximately 250–350 of liquid. So I'd have to pour in and heat more water than was necessary.
 
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Wasn't suggesting it wasn't! I quite like the taste of them myself, but I'm cheap and the tap water is Good Enough.
In Wales, the water is bloomin' lush - it tastes sweet compared to the Cockney roughness that comes out of my tap in London.

No wonder the Englisch are always stealing the stuff.
 
Minerals such as calcium and magnesium are actually beneficial so you don't really want to remove them completely from your water.
Where I am in East Anglia we have very hard water.
I use a stainless steel stovetop kettle and just scrub the inside with a metal scourer occasionally to stop limescale building up.
Google "Kettle descaler ball". They're excellent. You just pop one in your kettle and give it a rinse off under the tap occasionally. You still get a tiny bit of lime on the bottom of the kettle but it's much easier to remove.
Sorry, but I refuse to use that shitty link, but, can that heat to a specific temperature which is so important when making tea?
It can... 100 degrees C :D
It won't do that. Brita use a lot of weasel words around water hardness because they're not actually allowed to claim that it softens water. The effect is far too mild, it wouldn't even move one whole number on the Clark scale.
If reducing the hardness of your water is your goal, they're pretty much useless.
 
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