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Cooking Equipment (rec.food.equipment) Discussion of food-related equipment. Includes items used in food preparation and storage, including major and minor appliances, gadgets and utensils, infrastructure, and food- and recipe-related software. |
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Cooktop - BTU question
>Even if not 100%,
> as your article points out, the biggest variable is not combustion > efficiency but what they call "heat transfer efficiency". > - Mark w. If you really want to improve the efficiency of your burners, buy cookware that is highly efficient... :-) Seriously! Falk, Mauviel or Bourgeat... -- Michael Harp http://CopperPans.com |
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Cooktop - BTU question
Michael Harp > wrote in message >...
> >Even if not 100%, > > as your article points out, the biggest variable is not combustion > > efficiency but what they call "heat transfer efficiency". > > > - Mark w. > > If you really want to improve the efficiency of your burners, buy cookware > that is highly efficient... :-) Seriously! Falk, Mauviel or Bourgeat... I think the most important factor is just a reasonable match of pan size with burner. Particularly if we're talking about a sealed burner with the around the periphery, it's easy to have the heat close to the edge of the pan or beyond. As the article mentioned, for efficiency purposes it's important to get the heat as near to the center of the pan as possible. That means small diameter burners and/or wide pans. The construction of the pan is also important but some distance down the list compared to that. I suspect any pan with a decent volume of aluminum or copper in the bottom would do fine. |
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Cooktop - BTU question
On 10/1/03 17:49, in article
, "Mark Willstatter" > wrote: > Michael Harp > wrote in message > >... >>> Even if not 100%, >>> as your article points out, the biggest variable is not combustion >>> efficiency but what they call "heat transfer efficiency". >> >>> - Mark w. >> >> If you really want to improve the efficiency of your burners, buy cookware >> that is highly efficient... :-) Seriously! Falk, Mauviel or Bourgeat... > > I think the most important factor is just a reasonable match of pan > size with burner. Particularly if we're talking about a sealed burner > with the around the periphery, it's easy to have the heat close to the > edge of the pan or beyond. As the article mentioned, for efficiency > purposes it's important to get the heat as near to the center of the > pan as possible. That means small diameter burners and/or wide pans. > The construction of the pan is also important but some distance down > the list compared to that. I suspect any pan with a decent volume of > aluminum or copper in the bottom would do fine. You're absolutely correct about matching flame patterns to pan sizes, which is why I am a big fan of the star-type burner designs (Garland/Bluestar, even Thermador?) and not a fan of the circular patterns. The former mitigate the problems with the later. In either case, however, the more conductive your cookware material, the better performance you'll realize from any heat source. Don't think there can be much argument there... -- Michael Harp http://CopperPans.com |
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