[Stoves] Which technologies will best reduce CO and blackcarbon, improve health and safety and lower household energy costs?

[Peter Verhaart]

Crispin Pemberton-Pigott wrote:
> Dear Martin
> The problem with speeding up the boiling is that the food itself does not
> get hot if the water is rapidly boiled, and it has to be held at the boiling
> point to allow the heat to get into the centre of the food.
The warming through time (not surprisingly) depends on the size of the 
food particles (assuming the heat conductivity of most foods being 
equal). So rice takes less time than large pieces of potato.

When using a pressure cooker to boil potatoes this becomes quite 
obvious. When the heat is turned down as soon as operating pressure is 
reached, the pressure falls.

Peter Verhaart