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

[Crispin Pemberton-Pigott]

Dear Peter

>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.

That is a very interesting observation.  I suppose you could watch the temperature drop as you took it off the stove and if the drop was faster than a certain rate, you would be able to predict that the food (of that type and drop-off rate) would not cook.

I remind readers that we discussed the cooking temperatures as a function of food type - some benefit a lot from being hot (near 100 deg) and some it doesn't matter so much, cabbage being the one that has the biggest improvement (shortening) in cooking time when pressure-cooked v.s. simmered only.

Regards
Crispin