Building a new house. The kitchen sink is over 30 feet away from the water heater. Do I put in a recirculating pump or is there some other solution so that we do not have to wait a long time for hot water to arrive in the sink?
I have a brochure from Taco Pumps that proposes a D’MAND system where the circulator is under the sink and no need for a additional pipe loop. Has anyone used this system? I don’t really understand how it works – it does require an electrical outlet under the sink, but this is easy to do.
Thanks for any suggestions.
Bob
Replies
this is a good article on how they work... there are also ones under sink that do hot water for tea etc. that just heat on teh spot... use eletric element so not efficient
http://www.toolbase.org/tertiaryT.asp?DocumentID=2130&CategoryID=1402
there are also ones under sink that do hot water for tea etc
They are nice. But you need to be needing 6-12 cups of near boiling water a day, though. The elements will howl if there is any air in the holding tank, too. The heating element is pretty much "on" all of the time, for all practical purposes, too.
I've taken out almost as many as I have put in (but only 4 from where I also installed). I have to wonder how many are just unplugged. 2 cup pyrex measureing cup with water & wooden skewer for 2 minutes in the mw will give plenty of water for tea or cocoa.Occupational hazard of my occupation not being around (sorry Bubba)
What's the skewer for?
SamT
maybe he watches for a color change in the wood when the water gets to the right temp?Christmas is coming..... should I buy the wife that new tablesaw ....hmmmm
What's the skewer for?
Yeah, what they said.
The wood skewer has cracks & crevises which promot creation of bubbles, which can prevent a steam eruption on MW'ed water. Side effect is that the skewer is now saturated, so you can stir your cocoa, and it will not stick to the skewer, and it wipes clean afterward. Chopstick works, too.
Running your wood utensils under hot water helps them from staining from food while cooking. Helps in the clean up afterward, too.
Occupational hazard of my occupation not being around (sorry Bubba)
Edited 12/19/2003 6:24:45 PM ET by CapnMac
2 cup pyrex measureing cup with water & wooden skewer for 2 minutes in the mw
We shaping wood kitchen utensils?
Who ever invented work didn't know how to fish....
I think the skewer is to prevent the sometimes phenomenon of surface tension building which doesn't allow release of the air bubbles that would normally escape when boiling takes palce. Trapped under that surface tension, you would suffer a violent "explosion" when you touched the surface with a spoon or whatever. Serious burns can result.
Knowledge is power, but only if applied in a timely fashion.
Not argueing that ..recently had a discussion about that phenom. Distilled water actually can get above 212 and not be at a boil. The physics in a Micro Wave scenario is that the waves excite the molecules to rapidly bounce around and heat up. If the water is "PURE" the temp can exceed 212 or boiling pt. Adding a substance (inst. coffee, coca, etc.) WILL boil at 212..hence the explosion or boilover...so if ya put the stuff in the water FIRST yo know when it has reached 212, cuz it is frothing. We actually tried it on the stove with distilled but by introducing the thermomerter it ruined our observation..like the wooden stirrer would do.
That explains it.
Although I use tap water for my coffee, I like to let the water come to a nice boil before I pour it into to cup (already have the instant waiting,) and I would get that wonderful frothing action that stirs without a spoon.
SamT
also, elevation messes everything up. Our experement was at 4,000 ft.
Here it's 178*F to boiling point. Alot of stuff won't cook without a pressure cooker.
Who ever invented work didn't know how to fish....
I flew P3A Orions at that alt.and above. Never tried to cook anything in the pit tho,<G>.