[Stoves] insulated pots

[tony chan]

Hello everyone:

This is my first post, so please tell me if this is properly done.

Insulating a cooking pot is great on top, but around the edges, would reduce
the heat transfer from flame to content, so we can lose more then we gain.
(insulated a simmering pot would work, but hard boiling we could lose lots
of heat transfer area).  So pot design (tall, squat; concave/convex/round
bottoms; etc) is another rabbit trail, just as ingredient preparation ; )
Martin

We have a common design criteria in heating secondary air as we do in
heating the cooking pot.  Beyond the 'sweet' spot of the flame is a big zone
where heat can be gained or lost. Laminar exhaust flow beyond a certain
distance probably should be turned into turbulent flow so that more heat can
be exchanged from air to metal.  We need to expel the exhaust quickly for a
hot fire, while decrease the exhaust speed for simmering fires.

So I think an open cone (volcano) that drops on the handle of the pot and
stove would provide a radiant shield, and promote some redirection of
exhaust gas to lick the sides of the pot.  A modified straight sided wind
screen could be a starting model.

A pressure cooker is great, but the wok with lid seems to be a pretty
optimal design for a gas fire.  The bottom able to work either on fast or
simmering fire .

Wok lids work opposite to the wok bottom.  A closed lid conserves
radiant/convection air lose.  Their round shape promote condensation of
steam, and focus radiant heat towards the central mass of the food.  The
thin metal providing a low thermal barrier.

The proposed volcano would do little for a wok, but a volcano inside the wok
??  How about a wok shaped pressure cooker??  Or a semi-sphere one Crispin?

I've been lurking for a while, so have been learning lots from everyone.
Thanks to all.

Tony Chan
Winnipeg MB