Mastering gas stoves for stewing
"Ed Pawlowski" > wrote in message
...
> On 8/7/2014 6:47 PM, Pico Rico wrote:
>
>>>>
>>>> You can move heat from one location to another various ways, but you
>>>> cannot destroy heat. Nor can you make cold.
>>>
>>> She's moving the residual heat from the burner to the pot of cold water.
>>
>> ah, the old "temperature is not the same thing as heat" puzzlement.
>>
>>
>
> The benefit depends on the water temperature. Assume an ambient of 70
> degrees. If the pot of water is 40 degrees and it absorbs the heat from
> the burn and rises to 60 degrees, there is some gain. If the pot of water
> already was 70 degrees, the heat moves to the pot until equilibrium is
> reached and the heat is still transmitted to the room, albeit at a slower
> pace.
>
> In the case of a burner though, reducing the heat quickly so it does not
> burn anything can be a benefit in that things won't get burnt if you set
> them on it. .
yeah, that's why I use gas and don't waste water.
|