[Stoves] Heat transfer and in-line water heater

[David G. LeVine]

At 04:44 PM 12/6/2007, you wrote:
>Increasing the heat transfer rate in the region above the flame
> > will only make things worse and leave less heat to be absorbed at
> > the edges.
>
>I'm not a cook but intuitively I'd disagree with this.

The professional cooks I know all agree, a copper bottomed pot or pan 
with a stainless shell is MUCH better than a stainless pot and 
thicker is better.

The thick copper pad will "spread" the heat out and limit the 
temperature differences across the cooking surface while the 
stainless liner will make clean-up easier.  Of course, they have BIG 
burners to heat the mass of metal...


David G. LeVine
Nashua, NH  03060