[Stoves] 'Noise' level of producing the best stove

[frank]

Jigme and others,
I think one problem when trying to fine tune a stove for maximum 
performance is that the 'signal to noise' level is so high when using 
water and temperature.  When an adjustment is made to the stove it goes 
undetected. It takes too long for the water temperature to reflect the 
change. Also; the temperature of water is only quantitative from zero to 
100 degrees C. After that you convert to a qualitative measurement such 
as  'rolling boil', 'boil', or 'simmer'.

I'm thinking that if you take a 'Standard Pot' and fill it with five 
liters water. Then over a heat source that is well controlled (propane, 
or other gas) and adjust the heat to keep the pot at just 100 deg.C 
(simmer?). Then dump the water out of the pot and stick a temperature 
thermistor to the bottom of the dry pot and place back on the heat 
source as it was before and let the temperature stabilize you determine 
the temperature of the metal that is required to keep the water at a 
simmer. Now when you place the empty pot  on any stove and measure the 
temperature of the bottom  one can determine when the heat is enough to 
simmer water and anything over that will be more than enough. I think 
slight changes will be noted in temperature as adjustments are made to 
the fuel.

Another idea.
Take any cooking stove and any pot of water with beans and potatoes. 
Measure and plot the temperature of the water during the entire time 
from start to boil to simmer and finished cooking. Take the pot off and 
refill with water and food and place on a well controlled heat source. 
Plotting both the (1) water temperature and (2) adjustments made to the 
fuel,  try to duplicate the temperature profile of the real stove. Now 
empty the pot and place a temperature thermistor to the bottom. Place 
back on the well controlled fuel source and plot the temperature of the 
bottom of the empty pot as you go back through the fuel adjustments 
during the previous stage. Now you have a profile of the temperature 
found at the bottom of the pot when cooking food on the 'real' stove.  
If you place the empty pot with thermistor stuck to the bottom back on 
the 'real' stove and start the (wood etc)  fire you can follow the 
temperature through the entire range and make adjustments to the 
fuel/air/air position etc to try to achieve a higher temperature profile 
using less fuel - or something like that.

If this works it may be the start of using auto computer controllers to 
measure and make fine adjustments when researching stoves.


I know nothing about what I just wrote.

Frank









 


,

Jigme Rangdrol wrote:

> We have been talking here about the other end of this.
> We need a set of simple tools that can be used by anyone and afforded 
> by third and fourth world dwellers.
> All the sensors and electronics and 110 devices are useless for us.
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>

-- 
Frank Shields
Soil Control Lab
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Watsonville, CA  95076
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frank at compostlab.com
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