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Posted

I'm now planning for Insulation, UFH and screed.

 

We have no mains gas on site, but I'd like to run an LPG Wok Burner on our Kitchen island. Ideally, I'll have an bottle/tank positioned in an outdoor location that I can pipe to a built-in BBQ and to the LPG Wok Burner. But how to run the pipe?

 

I know I'll need a Gas Safe guy to commission this work, but what would be a usual way to run a gas pipe across my Kitchen to an island? Should it be sleeved copper, with no connections, in the screed? It's a Beam & Block subfloor by the way. It's about 5.5m from the planned entry point to the Island.

 

Has anyone done something similar?

Posted
29 minutes ago, Conor said:

I agree that induction hobs are terrible for woks, but I've seen one of these in action in a restaurant and they are fantastic. Worth considering to save you a lot of hassle.

 

https://www.nisbets.co.uk/buffalo-induction-wok/ja372

 

To be absolutely honest, a part of this is to have a contingency for cooking during a power outage.

 

But that's a neat little portable alternative. Thanks.

Posted
14 minutes ago, Mulberry View said:

 

To be absolutely honest, a part of this is to have a contingency for cooking during a power outage.

You don't need LPG for that - you just need an EV.  One of the best features of EVs is their V2L capability that allow you to run a 13A socket off the battery.  You can power a lot of your house that way.  Just make sure you check that it has V2L before you buy it as some of the older EVs don't.  We are all going to be driving EV at some point anyway, so if you are self-building you might as well make the most of solar, home charging etc and get ahead of the curve. 

Posted
51 minutes ago, Mulberry View said:

absolutely honest, a part of this is to have a contingency for cooking during a power outage.

I bought a generator for that, way easier to install. Then replaced that with a 13.5kWh battery with gateway for full power and never needed generator since

  • Like 1
Posted
10 hours ago, Mulberry View said:

I'm now planning for Insulation, UFH and screed.

 

We have no mains gas on site, but I'd like to run an LPG Wok Burner on our Kitchen island. Ideally, I'll have an bottle/tank positioned in an outdoor location that I can pipe to a built-in BBQ and to the LPG Wok Burner. But how to run the pipe?

 

I know I'll need a Gas Safe guy to commission this work, but what would be a usual way to run a gas pipe across my Kitchen to an island? Should it be sleeved copper, with no connections, in the screed? It's a Beam & Block subfloor by the way. It's about 5.5m from the planned entry point to the Island.

 

Has anyone done something similar?

Sorry to be blunt, but unless anyone replying here holds a current GSR'tion, then you CANNOT use any information given. LPG is a very different beast to NG, totally different playing field.

 

It's gas, it causes death, so needs to be looked at specifically, in isolation; airtightness / adventitious airflow + MVHR needs adding to the question, and more, so PLEASE stop asking questions here and go get a GSR'd installer to visit site and quote current regulations / legislations etc.

 

Yes, I'm hot, it's been a long day, but SERIOUSLY!?????

Posted
6 minutes ago, Nickfromwales said:

Yes, I'm hot, it's been a long day

All good points. Burying any gas pipe in an inaccessible position is fraught with danger. 

 

You need to consult a Gas Engineer.

 

9 minutes ago, Nickfromwales said:

in isolation; airtightness / adventitious airflow + MVHR needs adding to the question

Now with much more air tight houses and the potential for negative air pressure we need to be extra careful. 

Posted
1 minute ago, Gus Potter said:
13 minutes ago, Nickfromwales said:

 

All good points. Burying any gas pipe in an inaccessible position is fraught with danger. 

Track pipe is a welcome solution, but we cannot possibly see the multiples of facets the OP needs to consider.  

  • Like 1
Posted
21 hours ago, Mulberry View said:

contingency for cooking during a power outage

I have a camping stove.

But in 21 years I have only used it once.  The power was out for 4 hours.

A lot of gas 'stuff' still needs mains power to run.

 

Over the last year and a bit, I have worked with 12 different chefs. The only ones that hated induction technology fell into two categories.

The ignorant 

The (expletive deleted)

 

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