Well it may seem so, but for us at least not really in the same category as an ice cream machine!
As mentioned we had a problem with hot water for the kitchen sink having to come from a hot water tank at the other end of the bungalow. It could easily take a minute or more for the “hot” water to reach a usable temperature for the sink, and meanwhile it was wasting energy heating up a lot of copper pipe (and yes the feed pipe is insulated).
And boiling a kettle repeatedly throughout the day costs more than you might think.
Relocating the hot water tank would have cost more than the Quooker did.
But if you don’t boil a kettle very often for tea or coffee and your hot water tank is in the kitchen or nearby, then yes a Quooker is a luxury item.
Takes about 3 mins for a 6 cup pot on a Miele induction top. ~Less time for the Brikka version. (I really recommend the Bialetti Brikka because somehow the coffee seems richer.)
We had 4 old Bialetti pots used on the Aga in UK, so added a Bialetti induction plate to use on induction. Presto!
Yes, I like kettles . But I wouldn’t be without an insinkerator, we imstalled our first one twenty five years ago and it never gave a trouble. Unfortunately we have a fosse in france so there was no point in putting one in here.
I had a look. I don’t think I’d want one (nor a Quooker, which I looked at and rejected years ago). It feels like there’s something vulgar about filling a teacup from a tap Might be good in office and industrial situation, but I prefer a nice kettle in the kitchen. .
…with respect, Chris I can vouch from personal experience that a steam scald (in effect a pressurized water droplet source), is actually worse than a boiling water splash because it donates its latent heat faster to the skin. But set against that you can usually get your hand (or whatever) clear of a flow of steam faster too.
Meanwhile back at the quooker tap…
Yes, I concede the water temperature in the Duwar flask is 110 or 108 degrees (depends on which of their handbooks you read), but the fact remains that once the water leaves the tap - at atmospheric pressure - it can be no hotter than 100 degrees (if you’re at sea level - less if you’re halfway up a mountain !). That’s just physics. Having said that, it’s a clever design and provides a far more controllable source of hot water than that which comes spluttering out of a kettle ! I love mine and value the extra space on the worktop, Though I confess it was a bugger to fit under the sink.
My information on that came from Quooker’s website - they’d be laying themselves one to law-suits if the claim that Quooker is less likely to burn you wasn’t true to some extent…
So it may depend on how the steam is being generated. Either way I’m not going to test it personally.
But it’s connected, everything needs to be connected. Even our new chauffe-eau has an app.
There you are, sitting there watching an episode of Midsomer Murders for the eighteenth time when you fancy a cup of tea. All you have to do is get up and get the phone from the study where it’s charging, switch on the kettle with the app, put the phone back in the study and by the time you get to the kitchen the water is ready. What’s not to like?
. But I wouldn’t be without an insinkerator, we imstalled our first one twenty five years ago and it never gave a trouble. Unfortunately we have a fosse in france so there was no point in putting one in here.
Might be good in office and industrial situation, but I prefer a nice kettle in the kitchen. .
John.