On Fri, 09 Aug 2013 07:46:16 -1000, dsi1
> wrote:

>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.

Yeah, 18 seconds, or less