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Cooking pads
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 |
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