In article >,
bigwheel > wrote:

> Quinch;1855230 Wrote:
> > I've recently switched to an electrical stove, and there's something
> > that bugs the living daylights out of me. Namely, heat transference.
> >
> > The elements are metal, and so are the pans. Neither of these is
> > particularly pliable, which means that there's very little actual
> > surface contact between the two, so there's probably a hell of a lot of
> > heat loss.
> >
> > So my question is, is there anything to help with that, like some sort
> > of soft, heat-conductive pad that goes between the two to help with heat
> > transference {for the computer-wise, basically thermal paste, except in
> > solid form}.
> >
> > Or anything else that works, really.
> >
> > Regards,
> >
> > Quinch
>
> Never heard of many folks worrying about that kinda stuff. If the
> elements are touching the bottom of the pan..not too much heat is going
> to be lost. Have you got any good cookware? That should help more than
> anything. Making sure the pan construction contains one of our two best
> available heat conducting metals i.e. copper or aluminum. I have a giant
> high dollar All Clad brand SS stew/bean/chili pot which has a waffle
> bottom made of Aluminum. Its a cooking marvel. lol Cast iron is
> tolerable but not as good as the other two. Solid SS has terrible
> conductive properties. Now the cats meow is hard anodized aluminum. That
> is what the big boys and girls use. They tend to be proud of those when
> you go to buy one. Kindly keeps us posted as event's unfold themselves.

The anodizing is no help for cooking, only for looking good.
Best exterior is unadorned aluminum. None of it is any good
unless there is a sandwich filling of pure aluminum or copper
on the bottom and running up the sides. That is where the value
and price increase.

--
Michael Press