Mushrooms are quite divisive when it comes to eating them as food. People either love them or hate them. People that love mushrooms, rave about the endless recipe possibilities, citing the thousands of varieties and spend a lifetime trying to convert family and friends.
A simple button mushroom or even a shitake may not pique the interest of a taste denier, but there is much more to mushrooms than pleasing your taste buds. Mushrooms (or more widely fungus mycelial networks) are the subject of many scientific interests and discoveries.
We’ve collated an illustrated guide to the myriad of uses – everyday, and spectacular – of mushrooms. Read and learn about their different uses so that you can preach at the dinner table the next time you’re chomping on that wild mushroom risotto…
Psilocybin (Magic Mushrooms)
Ok, so let’s get a controversial one out of the way. Magic mushrooms (mushrooms containing varying strains of psilocybin) have hallucinogenic properties – psychedelics which can alter perception, mood and thought. Psilocybin is thought to boost the brain’s connectivity, syncing areas of the brain that would not normally communicate.
There are reservations about the safety of using these mushrooms and they are now considered a controlled substance in many countries, but there is also evidence of them having been used over centuries in multiple cultures, especially in religious ceremonies in Central America.
According to anthropologist John Rush, magic mushrooms may even explain Santa! He states that Shamans in Siberia used to bring gifts of mushrooms to households during winter. The ‘Spirit animals’ of these Shaman were – wait for it – reindeer.
The mushrooms in question were the classic white and red of Santa’s outfit, and ingesting these could possibly make you think the reindeer were flying…this may be a bit far fetched, but we love a tenuous link.
Complementary Cancer Therapy and Immunity Boosters
Mushrooms have been used in medicinal form for thousands of years, prized for their antimicrobial, anti-inflammatory, cardio-vascular-protective, antidiabetic and hepatoprotective properties.
In recent years, varieties of mushroom such as Turkey Tail have been found to have immune boosting properties that give some hope of them being effective in the fight against some cancers.
The research is still in question, but according to one 2014 review, it would appear that compounds called polysaccharopeptide (PSP) and polysaccharide-K (PSK) have potential to inhibit the growth of cancer cells.
Encouraging findings indeed. Who knows where the next decade or so of research might lead us?
Fertiliser and Fuel
Not mushrooms themselves, but rather the spent mushroom substrate. The mycelial and surrounding organic matter left after growing mushrooms, can be used as a good fertiliser!
Spent substrate can be used to feed and grow worms, which in turn are great for composting and general soil health. Japanese scientists have also discovered a way to produce a liquid hormone from this substrate, which helps to promote cucumber, tomato and soybean growth.
Again, polysaccharides pop up as the important ingredient, coveted for their derma-protective and healing properties.
Clothing and Leather Substitute
“Would you like a new bag?”
“Oh, I don’t have MUSHROOM left for anything else in my closet”…
Ok, so terrible jokes aside, you really can make bags and shoes and other garments out of mushrooms!
You may have heard of pineapple leather, and now there is mushroom leather, or muskin leather as it’s known. This eco-friendly alternative to animal derived leather is made from the mycelium of reishi and pearl oyster mushrooms, or the giant caps of Phellinus ellipsoideus, a variety of mushroom that feeds off trees in subtropical forests.
Mushroom fibre based textiles offer a super soft material, which also has the additional benefits of being antimicrobial, vegan and carbon neutral. An increasingly viable alternative garment material, mushroom leather has attracted the attention of fashion powerhouses such as Stella McCartney and Adidas.
It is impossible to ignore the growing concern worldwide, for the amount of single use plastic waste and unwanted surplus packaging that goes into landfill every day. Scientists have been working tirelessly behind the scenes to try and find a solution to our waste pollution crisis. And mushrooms might just be the answer!
Unlike styrofoam for example, mushroom packaging consists of 100 percent biodegradable and renewable material that can be recycled directly in and by nature.
Mycelial matter can be grown within a matter of days, to provide competitively priced, water resistant and insulating packaging. This packaging is deemed completely safe for the packaging of food and can also break down and compost within 1-2 months.
Mushroom packaging is very versatile in regards to moulding to specific shapes and sizes, and is super lightweight.
Harnessing the properties of mycelium again, it has now been found possible to “grow” living bricks that are as strong as concrete! Mushroom bricks are made by combining mycelium and chopped up corn husks
There is a lot of pressure on the construction industry as a whole to look at their carbon footprint and to invest in greener, more sustainable materials and processes. Concrete tops the list as an unsustainable material, using tonnes of energy and water to create it from raw materials.
Mushroom bricks may be the answer to replacing traditional building materials, now that they can be made as strong, cheap and quick to produce but easily broken down when no longer needed, without leaving a trace.
Mushroom Death Suits
Death is a touchy subject. People don’t like to stray too much from tradition when it comes to considering what happens to us (our bodies) after we die.
There is much ceremony surrounding death and saying goodbye to loved ones, and we concentrate on almost preserving the bodies (unless cremated) in a fancy, expensive casket, dressed in their finest attire.
The reality is that when buried, we will eventually become part of the earth again.
Overcrowded cemeteries are becoming a large problem for densely populated areas. A need for space, but also a desire to ‘return to nature’ more quickly without leaving a footprint has spurred research into burial suits that will aid and speed the breakdown of the body into the soil.
Death suits made from mushroom spore-infused thread, will sprout mycelium which will hasten the breakdown of matter and digest the contents of the suit, leaving no trace and no toxins unlike traditional burial methods.
Ok, so this is like when we used a lemon as a battery in science at school yeah? Well, no.
Scientists have discovered that Portobello mushrooms can be used to make very good graphite alternative lithium-ion batteries that may have a better lifespan, and even get better with age!
The production of the batteries leaves out all of the harsh, corrosive chemicals such as hydrofluoric and sulphuric acids – negating hazardous waste. Best of all, these Portobello mushroom batteries will almost entirely biodegrade when disposed of.
So the next time someone pulls a face when talking about mushrooms, remind them that they are magnificent, multi-purpose magic umbrellas of potential and they should watch this space.
Alright, that sounded a bit threatening and they may not be eating mushrooms any time soon, but they may well be living inside one or wearing them in the future!
You’re more than welcome to use our illustrations for your own content, all we ask is that you credit CDA.eu and link to this article as the original source.
We all have a favourite food, but where that food comes from isn’t always given a second thought. Of course we usually have a general idea when it comes to the origin of food but what might surprise you is that food origins aren’t as obvious as they seem.
With that, we’ve taken a deep dive into some popular foods that are loved the world over to discover if they really are as authentic as we think they are.
Here’s ten of our favourite fascinating food origins that might just leave you questioning everything!
Where we think croissants are from: France
Where croissants are really from: Austria
Whether you eat your croissants savoury or sweet, the delicious flaky pastry-based breakfast treat that’s so deep-rooted in French culture, was actually created in Vienna, Austria.
The kipferl is noted as being the spiritual ancestor of the croissant and it’s easy to see why. Many historians believe the crescent-shaped treat goes back to the monastery bakeries and were baked as part of pagan customs to celebrate Easter – with the pastry first mentioned in the 12th century.
Fish & Chips
Where we think fish & chips are from: The UK
Where fish & chips are really from: Portugal
If there’s one thing the British coastline is famous for, it’s fish and chips. You’d be hard pushed to find a seaside town that doesn’t have at least one chip shop. Fish and chips have become such a British staple in fact, that during World War II, Winston Churchill exempt the dish from rationing. But it might be surprising to hear that fish and chips aren’t British at all, but Portuguese.
It’s said that the Shepardic Jews of Portugal bought a centuries old Andalusian dish called peshkado frito to the UK in the 1400s when fleeing religious persecution. White fish would be fried in a thin coat of flour ready for the Sabbath and when the potato became popular in the 1800’s, they made the perfect accompaniment… Now you know where “fish and chip Friday” comes from!
Where we think ice cream is from: Italy
Where ice cream is really from: Mongolia
The Italians are known the world over for the quality of their ice cream and gelato, and you’d be forgiven for thinking they were indeed the inventors of this delicious sweet treat but you’d be wrong. That accolade actually goes to Mongolia… or so the story goes.
OK, so not the ice cream we know and love today, and it happened completely by accident too. It’s said that Mongolian horsemen would carry buffalo or yak milk across the Gobi desert in containers as provisions, but as the temperature dropped and they galloped, the milk would freeze as it churned. As the Mongol empire expanded in the 1200’s, so too did the popularity of this new iced milk/cream thing and it’s said Marco Polo took the idea back to Italy at the end of the 13th century.
Where we think pasta is from: Italy
Where pasta is really from: China
Sorry Italy, you can’t have this one either. It’s said that pasta noodles were gaining popularity in Italy around the 13th century and were most probably introduced by European travellers. Those travellers likely discovered egg noodles thanks to nomadic Arabs who were responsible for bringing early forms of pasta westwards from Asia.
What does set Italian pasta apart from other noodles though, is the use of durum wheat. Egg noodles had long been a staple part of the Chinese diet, dating right back to the 1st century BC. But, the refinement of the process and the addition of durum wheat made pasta noodles affordable, versatile and when dried, gave it a long shelf life, it also tastes great when paired with mediterranean native foods – firmly rooting it as a cultural staple in Italian cuisine.
Where we think doughnuts are from: USA (New York)
Where doughnuts are really from: Greece
Dunkin’ Donuts and Krispy Kreme are just a couple of big American brands that have made a global name for themselves purely through the sale of this incredible dessert. But doughnuts aren’t the American all-stars you might have thought they were. Though they didn’t have the distinctive ring shape, the earliest version of the doughnut as we know it today, is generally traced back to when Dutch settlers brought them over from Europe to New York (or New Amsterdam as it was known then).
But Greece is where the heart of the doughnut lies. Loukoumades as they’re known are essentially small doughnut balls covered in honey and walnuts. They’re considered to be the oldest recorded dessert too, dating right back to the first Olympic Games in 776 BC, where they were presented to the winners as “honey tokens”.
Where we think vindaloo is from: India
Where vindaloo is really from: Portugal
It’s starting to feel like Portugal doesn’t quite get the credit it deserves when it comes to “native” food…
While many foods have been taken from India and adapted over time, Vindaloo isn’t one of them. Considered an Indian takeaway favourite, it’s said that it’s very name is actually a garbled pronunciation of the Portuguese dish, Carne de Vinha D’alhos – a meat dish that’s marinated in wine-vinegar and garlic.
This meat dish was introduced to the Goa region of India by Portuguese settlers in the 15th century, having been widely eaten in Portugal for centuries before. As wine-vinegar wasn’t a thing in India, locally produced ingredients such as tamarind, black pepper and cardamom were used instead. Perhaps most importantly, the addition of chilli peppers served as a legacy for Portugal’s empire by way of South America.
Where we think scotch eggs are from: UK (Scotland)
Where scotch eggs are really from: India
It’s unclear how these meaty, eggy beauties came to fly the Scottish flag, but they seem to be doing so with a bit of a secret… they’re not really Scottish at all.
It’s thought that this picnic favourite was heavily inspired by the dish Nargisi kofta, which was first mentioned in Indian culture around 500 BC. Nargisi kofta is made up of a hard-boiled egg that’s encased in spiced kofta meat, which is then fried (sound familiar?). It’s likely the British encountered Nargisi kofta whilst travelling through India centuries later.
The London department store Fortnum & Mason claim to be the creators of the Scotch egg as we know it today, marketing it as a travellers snack in the early part of the 18th century. And while they may not have “invented” them, they certainly popularised them. How they came to get their name is often disputed though, one theory is that they were named after the Scots Guards stationed at a local army barracks where they developed a taste for the snack.
Where we think tikka masala is from: Bangladesh
Where tikka masala is really from: UK (Glasgow)
It looks like Western Asia and Scotland might have some sort of trade agreement when it comes to food origin misconceptions.
Chicken tikka definitely originated in the Indian subcontinent during the Munghal Empire (the area now known as Bangladesh), becoming popular around the 1600s, that is well documented. But tikka masala is a different story. Where tikka is usually a dry dish of spice-marinated meat that’s cooked over coals, tikka masala is saucy, rich and creamy. It’s said that in the 1970’s, an Indian chef was working in Glasgow, and it was there he developed the dish that Westerners have come to consider a solid Indian/Bangladeshi treat.
Where we think Swedish meatballs are from: Sweden
Where Swedish meatballs are really from: Turkey
Would a trip to IKEA be the same without Swedish meatballs? Based on the name, you could probably consider them one of the Scandinavian country’s most emblematic exports these days – but they actually come from the region now known as Turkey. Or at least the recipe does. The idea of rolling meat into balls to make it more manageable to eat isn’t unique (China has been doing it for centuries) but it was the Turkish offering that the Swedes loved the most.
The Turkish recipe is said to have been brought to Scandinavia in the 18th century by King Charles XII. Known as köfte, Turkish meatballs are made using beef and lamb with common ingredients such as onions, eggs, parsley, panko, breadcrumbs and salt for taste – Swedish meatballs these days are usually pork-based.
Where we think churros are from: Spain
Where churros are really from: China
Is it possible to think of Spanish dessert without thinking of churros? A firm staple of Spanish street food cuisine across the world today, they aren’t actually Spanish at all.
A variant of the Chinese breakfast favourite, youtiao – which are actually slightly salty rather than sweet. The deep-fried strips of dough were brought to Spain via Portugal in the 17th century – where the star shape nozzle was used to pipe the dough into the familiar churros profile and turned into the sugary treat we know today.
———-We hope you’ve enjoyed this little foodie history lesson, if there are any other surprising food origins you’d like to share with us, please do so!
Disclaimer: Whilst every effort has been made to depict the origins of popular foods, much of the information available is speculative given the time frames and therefore there’s no real way to know for sure, so please bear this in mind.
You’re more than welcome to use our images for your own content, all we ask is that you cite CDA.eu as the original source.
Island extractor fans are ideal for eliminating moisture, odours, heat and smoke that may occur when cooking. An extractor fan ventilates a room by pulling particulates from the air. The fan then pushes that air up through a vent kit which is usually fed through a wall, so the air escapes outside. If you opt for a recirculating extractor fan, the air is sucked up into a funnel and pushed through charcoal filters that then purifies the air. The purified air is then forced back into the room – so, no need for outside venting.
There are three main types of extractor fans you can use if your hob is on an island:
All three cooker hood types serve the same purpose – your kitchen will be well ventilated from moisture, smoke and smells, however aesthetically and functionally, they’re all very different. Let’s take a look at the difference between them…
What are the differences between downdraft, ceiling and island extractors?
Essentially, all of the extractors do the same thing, however, there are a few things to consider before you make a purchase. How often do you like to cook and how intense is the cooking you do? Do you want your cooker hood to feature in the design of your kitchen? How high are your ceilings? The answers to these questions will determine which extractor is right for you and your lifestyle.
A downdraft extractor fan gives you a clear space. They’re usually installed underneath your countertop, and will rise up directly next to your hob when in use.
Downdraft extractors sit flush with your work surface when not in use, making them the perfect choice if you want to create a minimalist space.
Downdrafts are very sleek and minimal in design when not in use, however, you must ensure that you have enough space beneath your worktop to accommodate it.
They’re usually mechanically controlled with touch buttons, meaning they’re a lot smarter than other extractors.
There are limitations for placement when it comes to the proximity to your hob for safety reasons, you must ensure you have sufficient worktop space if you wish to install one.
When compared to other extractors such as kitchen island extractor fans and flush ceiling extractor hoods, downdrafts are much quieter. Your average extractor fan has a sound level similar to that of a vacuum cleaner. At its highest level, a downdraft extractor fan’s sound level is equivalent to the sound of cooking meat in a frying pan.
How do downdraft extractors work?
Downdraft extractors are usually placed within a safe distance to the back of your hob. They blend in with the countertop when not in use and then will rise up when needed, returning to their flush position when the job is done.
How does a downdraft ventilation system work?
Typically, downdrafts are recirculated although they can be vented to the outside. To vent a downdraft extractor to the outside, you’ll have to go down through the floor if your island/breakfast bar isn’t adjacent to a wall which may mean installation costs are higher.
As mentioned above, downdrafts are best for recirculation. Within the unit, you’ll find charcoal filters which remove grease, smoke and smells from the air before pushing it back into your kitchen.
Ceiling extractor fans can be more or less invisible. Especially if you purchase one that sits flush to your ceiling. They’re designed to blend into the ceiling and surrounding area, instead of it standing out like a designer island cooker hood for example.
A ceiling extractor hood is very powerful. Perfect for those who have large gas hobs or do more intense cooking!
Due to the fact ceiling extractors are flush to the ceiling, they’re usually remote controlled.
If you want your extractor to stand out a little, you can achieve this with ceiling hoods. Although the majority are created to blend in, you can find many sleek and stylish designs that protrude out from the ceiling. They can be great to look at without being too eye-catching or offensive.
Ceiling extractors are used over an island but can also be used over a hob that sits against a wall.
A ceiling extractor hood is in prime position to be vented effectively without the use of additional “filler” material. The vent will feed through the ceiling cavity and directly into the extractor fan, making them a much simpler option to your standard cooker hood.
Although a ceiling extractor is powerful, you will get more noise than a downdraft hood. The power brings the noise. If you’re installing your extractor primarily for aesthetic reasons, a downdraft is more suited.
How do ceiling extractors work?
Ceiling extractor fans often sit flush against the ceiling, directly above the hob. They’re usually vented to the outside through the ceiling cavity to an external wall. They can also be “boxed in”, essentially creating a false ceiling to house the extractor and the ventilation pipes, creating a new dimension within your kitchen. However, this may not be a suitable option if you have low ceilings.
Ceiling hoods will often house a number of spotlights too, illuminating your workspace more effectively than other extractor hoods.
They’re designed to a complete 360-degree specification, unlike your traditional chimney cooker hoods. As Island cooker hoods are placed in the middle of a room, you want the full design of the hood to be the same all the way around. Some Island extractor hoods come in a chimney style, while others hang from the ceiling.
Island extractors are designed to be a lot bigger than your normal ceiling hoods. This is because a kitchen island is usually only installed in larger kitchens. In turn, the island extractors are larger in order to keep large open-plan kitchens odour, smoke and grease-free.
In-ceiling extractor fans hang directly from the ceiling of your kitchen. You must ensure that you have enough space between the ceiling and your hob before purchasing an island extractor.
Island extractors are beautiful statement pieces. If you have an open-plan kitchen and dining area, installing an island extractor will create a great break between the two rooms if you want to keep the spaces open but separate, at the same time.
Designer island extractor hoods are great to look at. If you want an eye-catching ventilation system that sits comfortably within the design and style of your kitchen, a designer extractor is for you.
How do island extractor fans work?
Island extractors are hung from the ceiling and can be vented through the ceiling to the nearest external wall. Island extractor fans can also be recirculated by using charcoal filters.
A recirculated island extractor will pull the smoke, odour and grease from the hob, clean it through the charcoal filters and push it back out through the top of the unit.
Which extractor hood is best for low ceilings?
The best extractor hood for low ceilings is a ceiling cooker hood or a downdraft cooker hood. Island extractor hoods are too large for low ceilings and may not leave a safe distance between itself and the hob.
Ceiling hoods sit flush to the ceiling in your kitchen so you can have both a gas or induction hob and the cooker hood won’t be compromised. The downside to a ceiling hood is that the air is allowed to circulate more than a downdraft extractor due to the distance between the ceiling and the hob. However, if you have a low ceiling, the extractor will sit closer to the hob and therefore minimises this distance. A ceiling extractor hood works great on low ceilings.
A downdraft hood sits closer to your hob than any other type of extractor. If you have limited ceiling height, installing a downdraft is a perfect choice. Odour and smoke will be instantly sucked into the extractor as soon as it escapes from the pan. However, you must be careful with the placement during your downdraft extractor installation. If you have a gas hob and you position the downdraft too close, the flames will either pull to one side or worse, get sucked in by the fan.
Which type of hood is the quietest?
The quietest hood is the downdraft extractor. The noise level is related to the extraction rate, so whilst a downdraft is quiet, it doesn’t have as much pull as an extractor fan on the kitchen ceiling. Although, this doesn’t make a tonne of difference with a downdraft as it’s positioned incredibly close to the hob unlike a ceiling or island extractor.
Ceiling fans have the best extraction rate and are therefore louder. As an example, our EVX101 Ceiling Extractor has an extraction rate at first speed of 220 m3/hr and a noise level at first speed of 45 dBA. At intensive speed, the extraction rate is 750 m3/h, with a noise level speed of 70 dBA. However, a higher extraction rate doesn’t necessarily mean they do a more efficient job. It’s important to look into the extraction rate and noise level of your ceiling extractor fans for the kitchen before you make a purchase.
CDA ceiling extractor fans are super energy efficient, with ratings between A and C.
Do cooker hoods have to vent outside?
Cooker hoods do not have to vent outside. The air can also be recirculated. Depending on your needs for the cooker hood, we advise that you figure this out before purchasing as some island hoods are recirculation only.
In order to find out whether you would require a vented hood or a recirculation hood, you need to decide on where the extractor is going, the type of hob that you’re using, how often you cook, if you have the space for a vent to the outside of your property, and the style that you’re after.
Do recirculating cooker hoods remove steam?
Recirculating cooker hoods do remove steam. By inserting charcoal and grease filters into your extractor, the steam will be removed when the air is pushed up into the filters. However, a vented cooker hood is much more efficient at removing steam.
How often should you change cooker hood filters?
On average, your filters will need replacing every 4 to 6 months for maximum efficiency. The frequency at which you should change your cooker hood filters depends largely on the amount of cooking and the type of cooking that you do. If you often fry food at high temperatures, such as steak, then it’s likely that you’d need to replace your filters earlier than if you only use your hob to boil vegetables.
What cooker hood do I need?
This largely comes down to personal preference. You need to consider the following:
If you have a relatively small kitchen and don’t cook very often a downdraft is ideal. It’s smaller so won’t take up any wall or ceiling space, and isn’t as powerful as a ceiling extractor. However, if you have a small kitchen but do a lot of cooking, we’d suggest a ceiling extractor. This extractor will take up ceiling space, however, installing a flush ceiling extractor won’t reduce the amount of space that you have on your walls.
If you have an island hob, an island extractor, ceiling extractor or downdraft all work perfectly. An island extractor is quite bulky which is perfect for large open-plan kitchens and can be a great focal piece. If you want to reduce the number of appliances that you have on show then a ceiling or downdraft would be better as they are less conspicuous and can be “hidden away”. It’s also worth considering that a downdraft will take up cupboard space. This space is usually crucial for a kitchen island, as they don’t have much space to begin with. If cupboard space is needed, a ceiling extractor would be best suited.
There are pros and cons to all kitchen extractors. As mentioned before, it’s best to consider the advantages and disadvantages of all the types of extractors and eliminate them one-by-one before making your final decision.
When looking to replace kitchen taps, instant hot water taps have become an increasingly popular choice.
3-in-1 boiling water taps have become a must-have convenience appliance for many because they can save space, energy and time whilst still looking stylish.
Serving water at 98℃ makes them perfect for hot drinks and cooking, while the traditional hot and cold water features are suitable for everything else like washing up and drinking water.
Available in a variety of styles and colour finishes, boiling water taps can fit in with any kitchen. Like our TH102 boiling water tap which is available in brushed steel and chrome so you don’t have to compromise between style and convenience!
So, let’s take a look at some of the questions you’ve been asking…
How do boiling water taps work?
There are a few types of boiling water taps, some are built into the traditional hot and cold water tap whereas others have a separate fixture just for boiling water.
Having a separate fixture does take up more space than a 3-in-1 tap would, but it works in a similar way. A tank will be placed underneath your sink which will draw and filter water from your mains supply. It then conveniently plugs in with a regular plug, much like a traditional kettle would.
The tank generally preheats the water in only 10 minutes, and then keeps it heated at 98℃. Because the water is preheated, it’s instantly accessible so there’s no waiting for kettles to boil.
What is a 3-in-1 tap?
3-in-1 taps combine traditional tap fixtures (that dispense regular hot and cold water) and add the additional feature of instant filtered boiling water. Because they can replace both the traditional tap and the kettle, they’ve become incredibly popular with people looking to create a more space and energy efficient kitchen.
Are boiling water taps any good?
Boiling water taps for kitchens are popular for good reason; they’re not only more space and energy efficient, they can save huge amounts of time too – no longer do you need to wait for a kettle to boil!
The average UK kettle takes around 3 minutes to boil. A 3-in-1 hot water tap only needs to boil the tank once and can then keep the water at 98℃, because of this constant temperature, it actually requires less energy to run. With many tanks holding up to 2.5l of water there’s enough hot water available for plenty of cups of tea and cooking water. This means throughout the day you’ll be able to save time and energy.
Are boiling water taps expensive to run?
Often when we think about adding something for convenience to the home, we associate it with an additional cost. Having an instant hot water tap can actually be very cost-effective though.
It’s estimating that for 1/5th of the energy a family uses is for hot water. This number is even higher in flats. Expert Energy estimates that hot water taps can use up to 50% less energy than traditional kettles. They estimate a boiling water tap can knock around £25 off your energy bills annually – so they’re not only more convenient, but they can save you a bit of money too!
Are boiling taps environmentally friendly?
As we’ve touched on, instant hot water taps for the kitchen can use up to 50% less energy than traditional kettles. This energy efficiency does make them a more environmentally conscious choice.
Boiling water taps also help cut down on water waste. It’s estimated 67% of people overfill their kettle every time they use it. This leads to an astounding 3500 tonnes of wasted CO2 every single day! Because hot water tops only dispense what is needed, it cuts down on wasted energy, and water that’s used in the boiling and reboiling process.
How much electricity does a boiling water tap use?
To maintain water at a hot temperature, a hot water top will use around 10 watts of energy. In comparison, the average kettle uses between 2-3 kilowatts every time you switch it on.
That means if you have 6 cups of coffee or tea a day, that roughly equates to half an hour throughout the day boiling a kettle, it will use 15 times more energy than an instant hot water tap will. Even for those of us who can’t go ten minutes without a nice cup of tea, the instant hot water tap will prove a much more energy-efficient option.
Are instant hot water taps safe?
Instant hot water taps offer a variety of safety features compared to traditional kettles.
Being in a fixed position, without a cable that can be easily grabbed and pulled, means it’s impossible to accidentally knock over. This helps minimise any unfortunate accidents involving scalding water.
The fixed position also makes it far more friendly for anyone who has issues with holding weights for periods of times. Rather than needing to lift and pour the kettle, drinks and saucepans can be held underneath, or placed on the sink bottom.
How you turn on the hot water will vary but 3-in-1 instant hot water taps generally have some form of safety precaution. Models like the CDA TH102CH 3-in-1 tap have a child-lock which can be bypassed by pushing down the boiling water lever whilst turning the handle forward. This feature is also spring loaded, so it’s impossible to leave the boiling water tap running unattended. This helps minimise the chances of any unfortunate accidents involving scalding water.
How long does a boiling water tap last?
Modern taps are designed to last and as long as they’re well maintained can last decades. Many issues that arise through wear-and-tear or accidental damage can also be fixed without needing to replace the entire fixture.
A 3-in-1 tap is no different and as long as you make sure the filter is replaced when needed it should at least last as long as any traditional taps (if you live in a soft-water area, you will find that you won’t need to replace the filter as regularly as those that live in more hard water areas).
At CDA, we completely understand that you want to be confident when putting any appliances in your kitchen. This is especially true with an appliance as frequently used as taps. Because of this, we offer a 2 year warranty on parts and labour as standard for complete peace of mind.
How often do you need to change the filter on a boiling water tap?
How often you need to change your filter will depend on a couple of things; how often you use your tap, and whether you live in an area with soft or hard water as mentioned above.
For those who live in a hard water area you know that you need to be extra vigilant about limescale. The filters will help reduce the build up of limescale and remove hardness from the water before it flows through the tank but you may need to replace your filter more often than those in soft water areas.
You’ll find guidance in your manufacturer guide on how often to replace your filter for optimum use.
How do you fit a boiling water tap?
Fitting your tap will be slightly different depending on the model and manufacturer. You should receive a User Manual and Product Specification with your 3-in-1 tap that has information specific to your needs. If you’ve decided to go for one of our 3-in-1 boiling water taps, we also keep these in the downloads section of the TH102CH product page so you can easily download the information you need. However, here are the basic steps you’ll been to take for fitting a kettle tap:
The first step you will need to take is turning off your water supply. You’ll need to turn off your main supply and then run both hot and cold taps to drain the system and then keep the taps open.
Next, you’ll need to make sure there is ample space underneath your sink to fit your tap’s new boiler. Place a bucket underneath your system to catch any leftover water and remove the old kitchen tap.
When you position your new boiler make sure the hot and cold water feeds don’t need to stretch to be connected. You’ll also need a safe plug socket in distance but don’t plug anything in yet.
Your tap will have 3 different pipes attached – hot, cold and boiling – feed through the hole in the work surface/sink. This is when you need to use your manufacturer’s specific instructions to secure. A tap brace may be required if there are signs of movement when pivoting the neck of the tap, so it’s always worth checking this before it’s completely plumbed in.
Connect your boiler up to the relevant pipework on the tap using the manufacturer instructions along with securing the hot and cold water to the relevant mains feed. You need to be careful that you don’t exceed your tap’s maximum cold water pressure as this can put unnecessary strain on the system. Once you have checked there are no leaks, it’s time to turn on the boiler. Your manufacturer guide will have the specific instructions on how to finish.
It’s always worth noting that if you’re not 100% comfortable plumbing in a 3-in-1 tap, then it is best to call a professional or contact us for more advice. We hope this has answered your questions surrounding the benefits of 3-in-1 instant hot water taps. We love the convenience of kettle taps because they allow for a much more efficient, tidier work space and look mega stylish too!
If you do have additional questions, you’d like to learn more about TH102 boiling water taps or you’re looking for a new monobloc kitchen tap, checkout our complete kitchen tap range for info on where to buy.
Now, we know British Sandwich Week is celebrated between 17th – 23rd May but in 2020, a certain pandemic put a bit a damper on things. That doesn’t mean the celebrations should stop though, oh no…
The 3rd November sees National Sandwich Day, and whilst it was originally an American celebration, it’s definitely spread and is fast becoming an anticipated date in the diaries of many across the globe, including the UK! These days, it’s often referred to as World Sandwich Day due to the global appreciation for sandwiches, and we can see why the world would want to celebrate this marvellously delicious creation – the possibilities are endless!
With National Sandwich Day on the horizon and our mouths watering at the thought of digging into our favorite sarnies, we wanted to have a little fun and find out what Britain’s sandwich eating habits are, and we have to say… some of the answers were rather interesting!
Not only that, of course we also wanted to find out what Britain’s favourite sandwich is, so we let 400 people tell us what makes their perfect sandwich… the result may (or may not) surprise you!
And Britain’s favourite sandwich is…
1st Place – Cheese and Onion (12%)
2nd Place – Tuna Mayo (10%)
3rd Place – Cheese and Ham (4%)
A simple yet comforting choice, it certainly has its place on our table! Despite meat-based sandwiches being at the top of the list across most of the age groups we surveyed, cheese plays a huge part in shaping our favourites – accounting for 28.5% of all the individual ingredients chosen!
It seems we’re a butter-loving nation too, with a whopping 78% of respondents agreeing it has to be the foundation of every decent sandwich. And we have to take sandwich construction seriously. It appears there is an optimal amount of fillings for the perfect sandwich… two, to be exact! A huge 45% of the sandwiches shared had two fillings, we can’t argue with that!
One thing we did find fascinating was the trends between generations. It appears the younger generations aren’t the militant vegans they seem to have gained a reputation for, largely choosing meat as the main ingredient for their favourite sandwich. Gen X and Boomers on the other hand, preferred a more veggie/fishy vibe.
So, what other sandwiches are people fawning over? There were some interesting choices. Some were a little more obscure than others, but we’re not here to judge! Here are some of the favourite sandwiches our team of 400 participants put forward that you probably won’t be finding on supermarket shelves any time soon (or maybe you will, who knows):
Lemon curd – A popular choice in Yorkshire, apparently.
Cheese and onion crisps with salad cream – I guess the cheese and onion element is still there…
Ham and pease pudding – They’d normally go together, so why not slap them on a sandwich?!
Bread and butter – Interestingly, this one came up more than once…
Smoked mackerel and salt & vinegar crisps – This feels like one of those “don’t knock it ‘til you’ve tried it” sandwiches…
Spanish omelette – Because why not?
Cheese and onion sandwich filler with crispy bacon – Might have to try this.
Bacon, Brie and carrot chutney – DEFINITELY trying this.
Sandwiches have been around for centuries and there’s not many places you can go these days where you can’t pick one up in some form. The vibrant history of the humble sarnie is varied and some may say quite intriguing, so let’s take a look at some fun sandwich facts:
Around 12 billion sandwiches are eaten in the UK alone every year.
The sandwich is named after John Montagu (1718-92), the 4th Earl of Sandwich, who popularised eating beef between two slices of toasted bread when he wanted something convenient to eat whilst gambling. Though somewhat hazy, he isn’t actually regarded as the inventor of the sandwich. The inventor is said to be Hillel the Elder, a Jewish Rabbi from the 1st Century A.D who started the Passover tradition of putting meat and bitter herbs between pieces of matzah.
The idea was that meat represents abundance, the bitter herbs represent the difficulties of life and the matzah represents liberation and freedom – the metaphor being that all three should be taken together. The Hillel Sandwich is still a big part of Passover to this day.
The earliest reference to a bacon sandwich as listed by the Oxford English Dictionary, was by George Orwell in 1931.
The town of Sandwich in Kent, UK has no direct connection to sandwiches at all.
The verb “to sandwich” is over 200 years old and was first used in 1815 to mean “to have a light meal”.
In 2008, an attempt in Iran to beat the world record for the world’s biggest sandwich failed when the impatient crowd decided to eat it before it was measured… oops!
According to the United States Department of Agriculture, a sandwich can’t be called a sandwich unless it contains at least 35% meat (but no more than 50%)… nope.
The word “sandwich” is only used once in the entire works of Jane Austen. It’s in Mansfield Park, in case you were wondering.
So there you have it! Lots of sandwich talk to get your taste buds tingling! What delight will you be treating yourself to this National Sandwich Day? Let us know!
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