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Joined 2 years ago
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Cake day: June 14th, 2023

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  • I’m doing this on a couple of machines. Only running NFS, Plex (looking at a Jellyfin migration soon), Home Assistant, LibreNMS and some really small other stuff. Not using VMs or LXC due to low-end hardware (pi and older tiny pc). Not using containers due to lack of experience with it and a little discomfort with the central daemon model of Docker, running containers built by people I don’t know.

    The migration path I’m working on for myself is changing to Podman quadlets for rootless, more isolation between containers, and the benefits of management and updates via Systemd. So far my testing for that migration has been slow due to other projects. I’ll probably get it rolling on Debian 13 soon.







  • I’m using Mikrotik and Ruckus. Would recommend both. I like that they are both at the level of reliability that I don’t think about them at all for months at a time. I update quarterly or less and they require no other attention from me. They also work well with my centralized data collection and alerting via LibreNMS.

    OPNSense would be high on my list of alternatives when I reevaluate next time. And all Mikrotik would be a good option for me as well. Their Wi-Fi gear is not as strong as Ruckus or Ubiquiti, but they are super solid.

    The Unifi ecosystem is a bit too centralized for me. I don’t want to create an account in order to use the hardware.




  • Sounds like a crappy product. I’ve cooked on 2 Whirlpool/KitchenAid induction ranges (they’re the same company) and two cheap brands of countertop induction. All four were able to simmer easily and cycled on much more often and more briefly than you describe. And all were plenty powerful.

    I did the most cooking on the KitchenAid and it could melt chocolate in a saucepan without scorching. I could hear it pulsing on probably for 1/2 second every 3-5 seconds. On the next setting hotter it could maintain a simmer in silly small quantities. And it could still boil a big pot of water for pasta in a couple of minutes. Pot handles stay cool and spoons don’t get burnt if you leave them hanging over the side. Loved it. I miss that range.

    The only thing I had more trouble with was making caramel. The sides of the pan don’t get as much indirect heat compared with radiant or gas, so it wanted to crystallize at the edges. I had to use a thick tri-ply pan for that and still kept a blowtorch on hand to add a little side-heat.