I found the need to boil off multiple cans of butane quickly during my recent butane residue tests, here's how I do it. This is not what you should be doing unless you need to, and you're damn careful.
The silicone mat has it's energy sunk to the evaporating dish, otherwise it would immediately burn out at these power levels. The mat should be smaller than the bottom of the dish so full contact is ensured at all times. I don't power up the mat until I'm done extracting, as I don't want a large temperature shift breaking the dish, or have the dish get nudged off the mat, or have the dish break from dropping an extractor on it, etc., etc., etc.....
Notice the bottom surface of glass and ceramic cookware is uneven, three washcloths are used to insulate the mat from the surface under it, and to keep the pressure against the bottom of the dish even.
I have a mark on my dimmer that corresponds to ~200F without the dish on top, when doing a boil off I start at that mark and then take it up slowly up until I get a rapid boil and hold it there, dialing it down towards the end of the boil off. It goes quickly, I don't leave it unattended.
Not much in stock at Omega, it's order and wait as usual. http://www.omega.com/pptst/SRFR_SRFG.html
You don't need more than 5 watts per square inch, but I have a 10 watt per square inch because it happened to be in stock.
DIY dimmer,
https://www.icmag.com/ic/showpost.php?p=6063043&postcount=14
or a commonly available lamp dimmer,
http://www.amazon.com/Leviton-TBI03...81942416&sr=8-7&keywords=levitron+lamp+dimmer
Hit me up here or backchannel if you have any questions, if not implemented correctly this is extremely dangerous.
This will transfer much more energy than a griddle, which I absolutely don't endorse for a number of reasons... the mechanical thermostat being a possible source of ignition, poor contact with the bottom of the dish, etc...
The silicone mat has it's energy sunk to the evaporating dish, otherwise it would immediately burn out at these power levels. The mat should be smaller than the bottom of the dish so full contact is ensured at all times. I don't power up the mat until I'm done extracting, as I don't want a large temperature shift breaking the dish, or have the dish get nudged off the mat, or have the dish break from dropping an extractor on it, etc., etc., etc.....
Notice the bottom surface of glass and ceramic cookware is uneven, three washcloths are used to insulate the mat from the surface under it, and to keep the pressure against the bottom of the dish even.
I have a mark on my dimmer that corresponds to ~200F without the dish on top, when doing a boil off I start at that mark and then take it up slowly up until I get a rapid boil and hold it there, dialing it down towards the end of the boil off. It goes quickly, I don't leave it unattended.
Not much in stock at Omega, it's order and wait as usual. http://www.omega.com/pptst/SRFR_SRFG.html
You don't need more than 5 watts per square inch, but I have a 10 watt per square inch because it happened to be in stock.
DIY dimmer,
https://www.icmag.com/ic/showpost.php?p=6063043&postcount=14
or a commonly available lamp dimmer,
http://www.amazon.com/Leviton-TBI03...81942416&sr=8-7&keywords=levitron+lamp+dimmer
Hit me up here or backchannel if you have any questions, if not implemented correctly this is extremely dangerous.
This will transfer much more energy than a griddle, which I absolutely don't endorse for a number of reasons... the mechanical thermostat being a possible source of ignition, poor contact with the bottom of the dish, etc...
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