[Stoves] insulated pots

[Boll, Martin Dr.]

Hello New-comer Tony Chan
And all *active* lurkers,

Just one hint to your postage: In Belgium up to the 1950th or the 1960th
there were plancha-stove-like coal-stoves. They had sunken, bowl-shaped pots
positioned on top or above the burning chamber. You can google (for
pictures) about *Leuvense kachel* starting from www.google.be/

By the way for all: I did not find bad the hint from Steve Redmond about
tea-cosies:

Message: 3
Date: Wed, 10 Jan 2007 12:36:06 -0500
From: "Steve Redmond" <skiprock at earthlink.net>
Steve Redmond:
>Insulation is fine, but it does not have to be built in, or expensive in
>all
>circumstances -- to retain a slow cooking heat. Uh...there's this thing
>called a "tea cosy". Not expensive. Can be hand made. Washable.
 
I think, why not using a little more heat-resistant tea-cosy in *developed*
countries when cooking on electrical plates. Even that would cut down some
watts. 
- If the cooking ladies would do that! Possibly some decoration-flowers on
the cosy's would help! :-)
(Safety hint by use of a pressure cooking pot: Don't touch the pressure
valve of the pressure cooking pot with the tea-cosy. It could explode by
overpressure.)

Tony Chan have fun and success in the stoves-list!

Martin

 

> 
> Message: 5
> Date: Fri, 12 Jan 2007 10:29:03 -0600
> From: "tony chan" <tonychan at mts.net>
> Subject: [Stoves] insulated pots
> To: <stoves at listserv.repp.org>
> Message-ID: <BIECIJHCBAOIHIAIGNHAIEJECKAA.tonychan at mts.net>
> Content-Type: text/plain;	charset="iso-8859-1"
> 
> 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
>