Thread: Cooking pads
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dsi1[_15_] dsi1[_15_] is offline
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Default Cooking pads

On 8/9/2013 7:42 AM, jmcquown wrote:
> 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.


I think your analysis of the situation is correct. It would take me a
while to get used to gas again.

>
> Jill