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

On Thursday, August 8, 2013 11:34:39 AM UTC-5, 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


Aren't your pans flat bottomed?

On 8/9/2013 2:18 AM, wrote:
> On Thursday, August 8, 2013 11:34:39 AM UTC-5, Quinch wrote:

>> 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
>
>
> Aren't your pans flat bottomed?
>

I'd also ask if the pan bottoms are the same size as the coils.


--
CAPSLOCK–Preventing Login Since 1980.

On Fri, 09 Aug 2013 02:22:54 -0400, Cheryl >
wrote:

>On 8/9/2013 2:18 AM, wrote:
>> On Thursday, August 8, 2013 11:34:39 AM UTC-5, Quinch wrote:
>
>>> 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.
>>
>> Aren't your pans flat bottomed?
>
>I'd also ask if the pan bottoms are the same size as the coils.

Electric elements aren't flat either. Electric stoves are very
inefficient.

On 8/9/2013 11:49 AM, Brooklyn1 wrote:
> On Fri, 09 Aug 2013 02:22:54 -0400, Cheryl >
> wrote:
>
>> On 8/9/2013 2:18 AM, wrote:
>>> On Thursday, August 8, 2013 11:34:39 AM UTC-5, Quinch wrote:
>>
>>>> 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.
>>>
>>> Aren't your pans flat bottomed?
>>
>> I'd also ask if the pan bottoms are the same size as the coils.
>
> Electric elements aren't flat either. Electric stoves are very
> inefficient.
>
Not everyone has the option of gas or propane. Electric is the only way
I can cook, unless I use my grill (which is not propane).

Jill

jmcquown wrote:
>
> Not everyone has the option of gas or propane. Electric is the only way
> I can cook, unless I use my grill (which is not propane).

And that's exactly why you should sell that place and move. You like
to cook and evidently do a good job of it. Find yourself a place with
a good gas stove and formica countertops that can withstand constant
use and abuse.

G.

On Thursday, August 8, 2013 12:34:39 PM UTC-4, 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

Surely electric heats by radiation and convection, very little
conduction. You don't want conduction heating as it will accentuate hot spots. Gas heats by convection.

http://www.richardfisher.com

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.

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

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

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

On 8/9/2013 9:04 AM, Brooklyn1 wrote:
>
> Yeah, 18 seconds, or less
>

I'm thinking 3 months. It took me 6 months to get into the groove of
induction cooking.

"jmcquown" > wrote in message
...
> 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 have had gas and electric. Both older and newer stoves. Both were fine
but if I had to choose, I think I'd choose electric. I say this only
because I did have trouble with the military issue stoves. They didn't
always want to stay lit. They were gas of course.

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

Copout and denial, Jill. My first apt had gas stove with a small pipe
from stove into the wall. Outside was a large propane tank to fuel it.
Each tank lasted about 2 years. Sadly, my first tank ran out halfway
through the cooking of a Thanksgiving turkey. It cooked long enough to
fill the house with good smells, but then hours later when it should
have been done, it was half raw and cold. I had to throw it out and
actually had delivery pizza that time.

G.

On 8/9/2013 3:27 PM, Gary wrote:
> Copout and denial, Jill. My first apt had gas stove with a small pipe
> from stove into the wall. Outside was a large propane tank to fuel it.
> Each tank lasted about 2 years. Sadly, my first tank ran out halfway
> through the cooking of a Thanksgiving turkey. It cooked long enough to
> fill the house with good smells, but then hours later when it should
> have been done, it was half raw and cold. I had to throw it out and
> actually had delivery pizza that time.
>
When I had my gas stove installed, I got two tanks with an automatic
switchover. When one runs out, a red flag pops up and I have plenty of
time to schedule a refill/exchange/replacement of the empty one.

"S Viemeister" > wrote in message
...
> On 8/9/2013 3:27 PM, Gary wrote:
>> Copout and denial, Jill. My first apt had gas stove with a small pipe
>> from stove into the wall. Outside was a large propane tank to fuel it.
>> Each tank lasted about 2 years. Sadly, my first tank ran out halfway
>> through the cooking of a Thanksgiving turkey. It cooked long enough to
>> fill the house with good smells, but then hours later when it should
>> have been done, it was half raw and cold. I had to throw it out and
>> actually had delivery pizza that time.
>>
> When I had my gas stove installed, I got two tanks with an automatic
> switchover. When one runs out, a red flag pops up and I have plenty of
> time to schedule a refill/exchange/replacement of the empty one.

That sounds a much better option

--
--
http://www.helpforheroes.org.uk/shop/

S Viemeister wrote:
> When I had my gas stove installed, I got two tanks with an automatic
> switchover. When one runs out, a red flag pops up and I have plenty of
> time to schedule a refill/exchange/replacement of the empty one.

That's the way to go. If I ever get into a house again with a tanked
gas situation, I would definitely opt for that.

G.

"Gary" > wrote in message ...
> jmcquown wrote:
>>
>> Gas is not always an option. There are no gas lines run to where I
>> live. Everything is strictly electric.
>
> Copout and denial, Jill. My first apt had gas stove with a small pipe
> from stove into the wall. Outside was a large propane tank to fuel it.
> Each tank lasted about 2 years. Sadly, my first tank ran out halfway
> through the cooking of a Thanksgiving turkey. It cooked long enough to
> fill the house with good smells, but then hours later when it should
> have been done, it was half raw and cold. I had to throw it out and
> actually had delivery pizza that time.

Oh Do those things not have some kind of meter on them?

--
--
http://www.helpforheroes.org.uk/shop/

Ophelia wrote:
>
> "Gary" wrote:
> > Sadly, my first tank ran out halfway
> > through the cooking of a Thanksgiving turkey. It cooked long enough to
> > fill the house with good smells, but then hours later when it should
> > have been done, it was half raw and cold. I had to throw it out and
> > actually had delivery pizza that time.
>
> Oh Do those things not have some kind of meter on them?

Yes they do but I was young and stupid. I moved in there and the
stove worked. The stove worked for another 1 1/2 years... After all
that time, I never thought to check out the meter...my stove just
always worked.... until that fateful Thanksgiving day. Live and
learn.

G.

On 8/9/2013 3:27 PM, Gary wrote:
> jmcquown wrote:
>>
>> Gas is not always an option. There are no gas lines run to where I
>> live. Everything is strictly electric.
>
> Copout and denial, Jill.

Copout? Denial? I don't know what you're talking about.

> My first apt had gas stove with a small pipe
> from stove into the wall. Outside was a large propane tank to fuel it.
> Each tank lasted about 2 years.

The only propane tank I have is for the fireplace, which has never been
used. As far as I tell the tank has never been filled. (I wish it was
a wood burning fireplace.) I sure as hell wouldn't want to rely on
propane in order to cook.

When there is a blackout, people rush around trying to find places to
refill the tanks for their gas grills. Me, I just break out the
charcoal.

> Sadly, my first tank ran out halfway through the cooking of a Thanksgiving turkey.
(snippage)
> G.
>
I rest my case. If the electricity goes off for any length of time I
fire up the Weber kettle. I've cooked for a week without electricity.
Everything from bacon and eggs on a cast iron griddle to a pot of soup.
Cast iron cookware comes in handy during a power outage. I really see
no need for gas or propane. Wouldn't want to rely on whether or not the
tank was filled.

Jill

jmcquown wrote:
>
> Gas is not always an option.
>The only propane tank I have is for the fireplace,

So then your HOA does permit propane... therefore propane IS an
option... somehow I was under the impression that you didn't have a
gas stove because your association didn't permit propane.

>I sure as hell wouldn't want to rely on propane in order to cook.

Why not... propane is much more reliable than electric... propane
doesn't go out during a power outage, when the power goes out you can
still cook. Propane is safer too... far more house fires are
attributable to electric stoves than to gas ranges, and 220V electric
stoves are responsible for electrocutions. One relatively small
propane tank (50 gallons) can easily last more than a year cooking for
a family of four... and when the gauge shows it's near time to refill
all that's required is a phone call... only need one tank... and
propane tanks can be buried so they are out of sight, but it's easy to
plant a shub if one finds the tank unsightly, however a 50 gallon tank
is rather unobtrusive. Another benefit in these times of high energy
prices is propane cooking costs about 1/3 as much as electric cooking.

On 8/9/2013 3:27 PM, Gary wrote:
> jmcquown wrote:
>>
>> Gas is not always an option. There are no gas lines run to where I
>> live. Everything is strictly electric.
>
> Copout and denial, Jill. My first apt had gas stove with a small pipe
> from stove into the wall. Outside was a large propane tank to fuel it.
> Each tank lasted about 2 years. Sadly, my first tank ran out halfway
> through the cooking of a Thanksgiving turkey. It cooked long enough to
> fill the house with good smells, but then hours later when it should
> have been done, it was half raw and cold. I had to throw it out and
> actually had delivery pizza that time.
>
> G.
>
So that experience didn't give you any thoughts that it wasn't the most
effective way to cook? It sure would for me. Electric doesn't run out,
unless of course there's a power outage, and so many gas stoves these
days have electronics in them to use so they won't work in power outage
either.

I don't have the option for gas in my house either, and having to deal
with something like a propane tank that has to be kept up doesn't appeal
to me. Too much planning involved.

--
CAPSLOCK–Preventing Login Since 1980.

On 8/10/2013 3:29 AM, Cheryl wrote:
> On 8/9/2013 3:27 PM, Gary wrote:
>> jmcquown wrote:
>>>
>>> Gas is not always an option. There are no gas lines run to where I
>>> live. Everything is strictly electric.
>>
>> Copout and denial, Jill. My first apt had gas stove with a small pipe
>> from stove into the wall. Outside was a large propane tank to fuel it.
>> Each tank lasted about 2 years. Sadly, my first tank ran out halfway
>> through the cooking of a Thanksgiving turkey. It cooked long enough to
>> fill the house with good smells, but then hours later when it should
>> have been done, it was half raw and cold. I had to throw it out and
>> actually had delivery pizza that time.
>>
>> G.
>>
> So that experience didn't give you any thoughts that it wasn't the most
> effective way to cook? It sure would for me. Electric doesn't run out,
> unless of course there's a power outage, and so many gas stoves these
> days have electronics in them to use so they won't work in power outage
> either.
>
Lengthy electrical outages are rare. I've experienced a few in my
lifetime, but mostly not. Running out of propane in the middle of
cooking... I'd rather not.

> I don't have the option for gas in my house either, and having to deal
> with something like a propane tank that has to be kept up doesn't appeal
> to me. Too much planning involved.
>
Thank you.

Jill

On Sat, 10 Aug 2013 03:29:35 -0400, Cheryl >
wrote:

>On 8/9/2013 3:27 PM, Gary wrote:
>> jmcquown wrote:
>>>
>>> Gas is not always an option. There are no gas lines run to where I
>>> live. Everything is strictly electric.
>>
>> Copout and denial, Jill. My first apt had gas stove with a small pipe
>> from stove into the wall. Outside was a large propane tank to fuel it.
>> Each tank lasted about 2 years. Sadly, my first tank ran out halfway
>> through the cooking of a Thanksgiving turkey. It cooked long enough to
>> fill the house with good smells, but then hours later when it should
>> have been done, it was half raw and cold. I had to throw it out and
>> actually had delivery pizza that time.
>>
>> G.
>>
>So that experience didn't give you any thoughts that it wasn't the most
>effective way to cook? It sure would for me. Electric doesn't run out,
>unless of course there's a power outage, and so many gas stoves these
>days have electronics in them to use so they won't work in power outage
>either.

With gas stoves the top burners operate with no electric.

>I don't have the option for gas in my house either,

Of course you have that option, are gas grills banned where you live,
I doubt it. Propane tanks for residential use are far safer than
portable gas tanks.

>and having to deal
>with something like a propane tank that has to be kept up doesn't appeal
>to me. Too much planning involved.

There is no planning involved, the propane company automatically
refills the tank on a schedual the same as a fuel oil company would
fill an oil tank... you do nothing... the tank truck pulls up, unreels
its long hose and refills the tank in under five minutes, even if you
are home at the time you won't know until you see the bill stuck in
your door. You'll have no more involvement than you do when the power
company comes to read your electric meter. And buying bulk propane by
the gallon costs about half as much as your having to schlep a
portable grill tank to be refilled with propane by the pound... my
Weber grill is connected to my bulk propane tank too, I never have to
bother with refilling portable tanks... I never run out and much safer
not having those portable tanks around. And with propane you can have
a tankless on-demand water heater, a tremendous savings over an
electric water heater, I love mine, the best investment I made in many
years. Anyone having to replace their water heater they'd be a fool
not to go with tankless on-demand.

Cheryl wrote:
>
> So that experience didn't give you any thoughts that it wasn't the most
> effective way to cook? It sure would for me. Electric doesn't run out,
> unless of course there's a power outage, and so many gas stoves these
> days have electronics in them to use so they won't work in power outage
> either.

Most apartments in my neighborhood have the nifty new gas stoves with
electronics. I've been offered one since I've lived here so long but
I've resisted. My old one (with pilot lights) works fine and I can
cook during power outages unlike my neighbors. Here, I am hooked up
to the city supplied natural gas. That has never gone out.

My pilot-lit oven also maintains the perfect temperature to make
yogurt and to dehydrate vegetables overnight.

G.

In article >,
jmcquown > wrote:
>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.

Funny related story - we've always had gas cooktops at our home.
Summer vacation this year, we stayed in a cabin with a small electric
stovetop. Early the first morning there, the 15 year comes into
the bedroom asking where the lighter is so he can make breakfast.

Half asleep, I mumble "picnic basket". A few moments later,
"I can't get it to light." I wake a bit more, realize what's happening
and go and explain to him how the electric cooktop works...

--Mark
<regular lurker...>

"Mark Curry" > wrote in message
...
> In article >,
> jmcquown > wrote:
>>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.
>
> Funny related story - we've always had gas cooktops at our home.
> Summer vacation this year, we stayed in a cabin with a small electric
> stovetop. Early the first morning there, the 15 year comes into
> the bedroom asking where the lighter is so he can make breakfast.
>
> Half asleep, I mumble "picnic basket". A few moments later,
> "I can't get it to light." I wake a bit more, realize what's happening
> and go and explain to him how the electric cooktop works...

awwwwwww))

--
--
http://www.helpforheroes.org.uk/shop/

On 8/9/2013 5:38 PM, Mark Curry wrote:

> Funny related story - we've always had gas cooktops at our home.
> Summer vacation this year, we stayed in a cabin with a small electric
> stovetop. Early the first morning there, the 15 year comes into
> the bedroom asking where the lighter is so he can make breakfast.
>
> Half asleep, I mumble "picnic basket". A few moments later,
> "I can't get it to light." I wake a bit more, realize what's happening
> and go and explain to him how the electric cooktop works...
>
> --Mark
> <regular lurker...>

Kids are such creatures of habit. Funny story indeed. Welcome lurker
Mark.

--
CAPSLOCK–Preventing Login Since 1980.

On 8/9/2013 5:38 PM, Mark Curry wrote:
> In article >,
> jmcquown > wrote:
>> 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.
>
> Funny related story - we've always had gas cooktops at our home.
> Summer vacation this year, we stayed in a cabin with a small electric
> stovetop. Early the first morning there, the 15 year comes into
> the bedroom asking where the lighter is so he can make breakfast.
>
> Half asleep, I mumble "picnic basket". A few moments later,
> "I can't get it to light." I wake a bit more, realize what's happening
> and go and explain to him how the electric cooktop works...
>
> --Mark
> <regular lurker...>
>
Welcome, Mark! That's a funny story.

Jill

Never heard of many folks worrying about that kinda stuff. If the elements are touching the bottom of the pan..not too much heat is going to be lost. Have you got any good cookware? That should help more than anything. Making sure the pan construction contains one of our two best available heat conducting metals i.e. copper or aluminum. I have a giant high dollar All Clad brand SS stew/bean/chili pot which has a waffle bottom made of Aluminum. Its a cooking marvel. lol Cast iron is tolerable but not as good as the other two. Solid SS has terrible conductive properties. Now the cats meow is hard anodized aluminum. That is what the big boys and girls use. They tend to be proud of those when you go to buy one. Kindly keeps us posted as event's unfold themselves. Thanks.

In article >,
bigwheel > wrote:

> Quinch;1855230 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
>
> Never heard of many folks worrying about that kinda stuff. If the
> elements are touching the bottom of the pan..not too much heat is going
> to be lost. Have you got any good cookware? That should help more than
> anything. Making sure the pan construction contains one of our two best
> available heat conducting metals i.e. copper or aluminum. I have a giant
> high dollar All Clad brand SS stew/bean/chili pot which has a waffle
> bottom made of Aluminum. Its a cooking marvel. lol Cast iron is
> tolerable but not as good as the other two. Solid SS has terrible
> conductive properties. Now the cats meow is hard anodized aluminum. That
> is what the big boys and girls use. They tend to be proud of those when
> you go to buy one. Kindly keeps us posted as event's unfold themselves.

The anodizing is no help for cooking, only for looking good.
Best exterior is unadorned aluminum. None of it is any good
unless there is a sandwich filling of pure aluminum or copper
on the bottom and running up the sides. That is where the value
and price increase.

--
Michael Press

On anodized aluminum pots the aluminum construction is what helps for heat distribution..not the anodizing. No need for a sandwich on the bottom if the whole thing is made from aluminum. The anodizing is most useful on the inside to prevent reactivity with acidic foods such as those containing tomatoes or vinegar etc. Those foods cooked in bare aluminum or cast iron vessels can wind up tasting real funky and metallic due to the reactivity issue.

In article >,
bigwheel > wrote:

> Michael Press;1856160 Wrote:
> > In article ,
> > bigwheel wrote:
> > -
> > Quinch;1855230 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-
> >
> > Never heard of many folks worrying about that kinda stuff. If the
> > elements are touching the bottom of the pan..not too much heat is
> > going
> > to be lost. Have you got any good cookware? That should help more than
> > anything. Making sure the pan construction contains one of our two
> > best
> > available heat conducting metals i.e. copper or aluminum. I have a
> > giant
> > high dollar All Clad brand SS stew/bean/chili pot which has a waffle
> > bottom made of Aluminum. Its a cooking marvel. lol Cast iron is
> > tolerable but not as good as the other two. Solid SS has terrible
> > conductive properties. Now the cats meow is hard anodized aluminum.
> > That
> > is what the big boys and girls use. They tend to be proud of those
> > when
> > you go to buy one. Kindly keeps us posted as event's unfold
> > themselves.-
> >
> > The anodizing is no help for cooking, only for looking good.
> > Best exterior is unadorned aluminum. None of it is any good
> > unless there is a sandwich filling of pure aluminum or copper
> > on the bottom and running up the sides. That is where the value
> > and price increase.
>
> On anodized aluminum pots the aluminum construction is what helps for
> heat distribution..not the anodizing. No need for a sandwich on the
> bottom if the whole thing is made from aluminum.

But the structural material is not aluminum.
It is aluminum alloy and does not have the
heat conduction property of aluminum. That
is why an inner sandwich filling of pure
aluminum or copper makes for superior cookware
though not superior to professional copper.

--
Michael Press

On Sun, 11 Aug 2013 19:59:39 -0700, Michael Press >
wrote:

>In article >,
> bigwheel > wrote:
>
>> Michael Press;1856160 Wrote:
>> > In article ,
>> > bigwheel wrote:
>> > -
>> > Quinch;1855230 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-
>> >
>> > Never heard of many folks worrying about that kinda stuff. If the
>> > elements are touching the bottom of the pan..not too much heat is
>> > going
>> > to be lost. Have you got any good cookware? That should help more than
>> > anything. Making sure the pan construction contains one of our two
>> > best
>> > available heat conducting metals i.e. copper or aluminum. I have a
>> > giant
>> > high dollar All Clad brand SS stew/bean/chili pot which has a waffle
>> > bottom made of Aluminum. Its a cooking marvel. lol Cast iron is
>> > tolerable but not as good as the other two. Solid SS has terrible
>> > conductive properties. Now the cats meow is hard anodized aluminum.
>> > That
>> > is what the big boys and girls use. They tend to be proud of those
>> > when
>> > you go to buy one. Kindly keeps us posted as event's unfold
>> > themselves.-
>> >
>> > The anodizing is no help for cooking, only for looking good.
>> > Best exterior is unadorned aluminum. None of it is any good
>> > unless there is a sandwich filling of pure aluminum or copper
>> > on the bottom and running up the sides. That is where the value
>> > and price increase.
>>
>> On anodized aluminum pots the aluminum construction is what helps for
>> heat distribution..not the anodizing. No need for a sandwich on the
>> bottom if the whole thing is made from aluminum.
>
>But the structural material is not aluminum.
>It is aluminum alloy and does not have the
>heat conduction property of aluminum.

Depending on the alloy very often it offers better heat conduction
than pure aluminum. Most all aluminum items one buys are an alloy:
http://en.wikipedia.org/wiki/Aluminium_alloy
Also many grades:
http://www.keytometals.com/page.aspx...umGrades&LN=EN
Even Reynolds Wrap is not pure aluminum:
http://www.productossample.com/en/20...aluminum-foil/