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I am building a Boka Reflux still on this pot:

http://www.webstaurantstore.com/20-qt-h ... rce=Amazon" onclick="window.open(this.href);return false;" rel="nofollow

And from what I have read the most practical and safe way to heat it is with an induction burner. Never have bought or used one, and would like to keep it cheap but decent quality (...just like everyone else) could you make any recommendations? Here's what I am looking at for now:

http://www.amazon.com/CASO-Germany-Indu ... 27&sr=1-13" onclick="window.open(this.href);return false;" rel="nofollow

Also - would this be able to handle a 5 gallon bucket full of mash? Or do you think I would have to split my low wine runs up into 2?
As always any and every reccomendation is appreciated. Thanks

Santa Cruzin wrote:I am building a Boka Reflux still on this pot:

http://www.webstaurantstore.com/20-qt-h ... rce=Amazon" onclick="window.open(this.href);return false;" rel="nofollow

And from what I have read the most practical and safe way to heat it is with an induction burner. Never have bought or used one, and would like to keep it cheap but decent quality (...just like everyone else) could you make any recommendations? Here's what I am looking at for now:

http://www.amazon.com/CASO-Germany-Indu ... 27&sr=1-13" onclick="window.open(this.href);return false;" rel="nofollow

Also - would this be able to handle a 5 gallon bucket full of mash? Or do you think I would have to split my low wine runs up into 2?
As always any and every reccomendation is appreciated. Thanks

There's probably more experienced people here who can speak to the suitability of the stock pot you plan to use. It's the same size I have for a pot still build with a ss mixing bowl for a lid. You'll need to leave a little head space, so 3.5 to 4 gallons is about the limit you can run in it. If I had it to do over again, I would go with something around 8 to 10 gallons.

Not sure the hotplate is a good idea. First, 1500W may not be enough power for a reflux still. Hotplates are also not very efficient, so you probably won't even get the full rated power level. Another problem is - they are thermostatically controlled and will cycle on and off to regulate the temp setting. The one in your link also says it has over-temp protection which means that it could shut off while you're making a run. It's not meant to run at full temp for a prolonged amount of time. I would recommend an internal heating element - that is, a water heater element with the addition of a power controller. There's lots of threads here on the forum about controllers and heating elements. A controller and internal heating element would also be a lot cheaper than the hotplate. An internal element is also 100% energy efficient.

I hope some of this helps.
S-C

I've posted in another thread that I used 2 kettle elements, and just use 2 different plugs. Heat up time on 25 liters is 45 min or so. A little longer on my new reflux column. I don't think 1500w is enough. Just my opinion

I searched for a long time for a suitable hob. Never found it. I went with a 5500 w internal element and a controller. I am very glad I did. An internal element gives you a lot of control and it is the most efficient method of heating. The only draw back is that you don't have the flexibility of putting in a dirty charge.

Induction burners deliver heat directly into the special pot with a magnetic base. The burner doesn't get hot except from the heated pot sitting upon it. They have very good heat control. 1500 Watts is the heating energy same as a hot plate, but the heat is dlivered into the pot much like a gas burner with instant response to changes in the heat setting. Induction burners are very efficient, but can boil over or scorch the contents same as other burners.