Planning kitchen appliances. How to proceed. Market is not clear

That's the difference between us: I wouldn't have used a boost for that.

Liquids do reduce faster, but as soon as they're involved, the cabbage doesn't experience more than the boiling temperature. So it hardly cooks any faster. 1.5kg of food for one pan is definitely a statement.

I would have set it to 9 entirely. If the cabbage should be a bit roasted, sear with boost but simmer at 9.

I don't want to stand there constantly either.
Just different usage behavior.

I also think I might be a bit generous with the boost.

The cabbage turned a nice golden brown despite the wine, which is why I had to stand by and stir occasionally. You could probably do that on a lower setting beforehand, with a bit more patience.

But I also think that we often have above-average quantities. We like to cook large amounts in advance and freeze them in portions, so we usually have 20-30+ meals in the freezer. It's really convenient for work or just when you don't have much time. Plus, we both do a lot of endurance sports, so 500g of pasta is just enough for 2 people and one meal, tends to be rather too little.

You need bigger pots and fields. Patience you must learn. Too much boost the path to the dark side is.

Seductively, the dark side is!

The new cooktop was put into operation today! I like it very much. The frying automatic is worth its weight in gold!

The installation was successful as well, but as expected, the side walls of the bodies had to be adjusted. However, it was done without dismantling the worktop. The quality multitool from Lidl almost glowed!

That describes the efficiency in the pot. But that was not my question, see above! The original heating only occurs at the pot/stove interface – what reaches the food depends on many other factors like material thickness.

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You only get an efficiency if you compare the calculated value after the temperature measurement with a measurement of the energy consumed...

The measurement as I described works extremely well. It gives you a lower bound for the power consumption of your cooktop. Heat losses to the environment are of course present, but due to the poor capacity of air, they are very low. That’s also why you only measure up to 95 degrees, so that no losses from the boiling process are included.

This way you can also compare the efficiency of different pots.

And again, the energy that does not reach the pot is not converted at all, so it is not “taken” from the grid.

You only get an efficiency if you compare the calculated value after the temperature measurement with a measurement of the energy absorbed...

Correct. When I wrote my reply to this your method, I was still mistakenly assuming a constant power consumption of the resonant circuit (aka "primary coil" in my conceptual framework). In this case, your method could not have said anything enlightening about this absolute value of the heater I assumed.

With the better knowledge now, it looks different.

So it works as a "rough" method. Of course, direct power measurement at the power supply would be better.