Under the kitchen sink is busy enough as it is. Certainly NO need to electrify your sink. :eek: Ever do any plumbing? I’m guessing not.
Just wash your dishes. No need to keep the sink water warm. Drain it and add hot if need be.
I’m a two person household also. We do have a dishwasher. But it is simple to just wash as you cook. No need to fill the sink to do it. A little hot water, a sponge and dish soap. Wash and dry under the hot running water. Bingo bango. Dry it and Bob’s your uncle. No need at all to fill up a sink. No point in it. Waste of time, and just putting off a job that you nee to do anyway.
Yes, I’m a bit OCD too. We all are.
Grin! Agreement with enipla. Eat dinner, wash the dishes used. Why let them sit around for days, with the gunk hardening and attracting roaches? Soonest begun, soonest done.
I don’t even plug the drain, but, like enipla, do it under running water. Less than two minutes.
But I do still have sympathy for the OP’s plight. It would be nice if bath-water stayed hot longer, too!
You only have two placesettings?
We load the dishwasher after every meal, and run it when when it’s full.
Problem solved.
Easy to make, and the heating element source already exists.
Look in the bottom of any cheap drip coffee maker, you can get one of those in a size that fits around the standard drain in a kitchen sink.
Problem is, does the market exist?
I am thinking that the water going cold before the dishes are done or the water needs changed is not an every day happening?
In my time when KP duty came up in the Army, the kitchens invariably had heated sinks. Not for the soapy water, because scalding heat wasn’t necessary; soap and friction remove what needs removing. The rinse water, however, was scalding hot as a result of a recirculating water heater. This served to both rinse the dishes, obviously, but also to perform sanitation. We needed utensils to remove things from the rinse water.
This was mostly for kitchen dishes. Trays, cutlery, cups, and flatware went through the dishwasher.
And, yes, I peeled potatoes. We dumped 50 lb. bags of potatoes into the potato peeling machine.
Finally, KP wasn’t a punishment; it was a detail every unit was required to perform on a schedule.
How’s your water pressure? Fill it up with concentrated dishsoap (DAWN) and hot water, let the dishes soak for a few minutes, run a sink/dish brush over the heavily caked stuff, drain, refill and then sponge them clean. Takes about 20 minutes total.
Then again I also do my dishes under running water, just takes more time if shit cakes on the dish, Especially Forks!
Just fill the sink 2 or 3 inches deep with really hot water and let it stand for 5 minutes or so then empty that and fill it up to wash the dishes. That should pre-heat the sink so it won’t make your water go cold as fast. Added bonus: you can pre-soak some especially dirty dishes in the 3 inches of water.
If by heated sinks you mean a 30 or 40 gallon steel trash can with a diesel fueled immersion heater in it that made the thing a boiling hot affair?(literally) I remember those.
Otherwise i dont remember having heated sinks, i remember the live steam cage you rolled the dishes through though, now that puppy was some hot stuff
I’m not sure if you’re the first person to think of it, but you might be the first person to want it…or feel there’s a need for it. There’s only a few gallons of water in there, drain it and fill it again.
I use quite a bit of heat tape at work. It doesn’t get hot. It’s meat to get just above freezing (just like your uncle used it for). It gets noticeably warm under the right conditions, but the kind you find at the hardware store isn’t going to keep 100+ degree water that hot.
Also, the stuff at Home Depot is junk that doesn’t work for very long, the good stuff is at Grainger and very expensive. It’s also self regulating so it’s not going to run when the sink is full of hot water anyways. (PS, as of right now, the ‘good stuff’ at Grainger is on a really good sale, I even bought a bunch as back stock, so you can’t compare prices at the moment unless you look at the normal price).
As mentioned, drain and refill from time to time. By the time it’s cold, you could probably use clean, fresh water anyways.
No, I never saw action in the real field, so all I can reference is the dining facilities. Sometimes we’d go camping and pretend to be Army, and we’d either go to some battalion’s facility or live on MRE’s for the week.
Or the OP can partially fill the greasy skillet with water and a dab of soap and put it back on the burner set to low. Do the cutlery and glassware as normal. Dump the now hot water with the skillet into the dishwater to finish. By trial & error, timing needs to be figured out so the water doesn’t boil away in the skillet. Most of the elbow grease to get the stuck crud out of the skillet was provided by the heated water.
I do something similar, except I don’t keep the water running the whole time. I follow my mother’s approach, which is to sponge and wipe the dishes without the water running and then loosely stack the soapy dishes, either in the sink (her approach) or on the counter next to the sink (my approach). Then you start running the tap, rinse off the dishes and flatware and put everything in the dish drain to dry. (We don’t towel dry the dishes.)