On 8/9/2013 1:13 PM, dsi1 wrote:
> On 8/8/2013 6:34 AM, Quinch wrote:
>> I've recently switched to an electrical stove, and there's something
>> that bugs the living daylights out of me. Namely, heat transference.
>>
>> The elements are metal, and so are the pans. Neither of these is
>> particularly pliable, which means that there's very little actual
>> surface contact between the two, so there's probably a hell of a lot
>> of heat loss.
>>
>> So my question is, is there anything to help with that, like some sort
>> of soft, heat-conductive pad that goes between the two to help with
>> heat transference {for the computer-wise, basically thermal paste,
>> except in solid form}.
>>
>> Or anything else that works, really.
>>
>> Regards,
>>
>> Quinch
>>
>
> There's nothing like that as far as I know. At least you're getting
> better heat transfer than gas. If you want the most efficient method of
> cooking you'd pretty much have to go with an induction range or cook
> with microwave. The cheapest to operate would still be gas any way you
> look at it. People should be looking at ways to improve the efficiency
> of gas but it's so cheap that there's little interest.

Gas is not always an option. There are no gas lines run to where I
live. Everything is strictly electric.

It takes a while if you're used to gas cooking to get used to electric
cooking. There is no problem with the stove or the cookware... IMNO
he's just not used to the stove.

Jill