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Michael Press

In article >,
bigwheel > wrote:

> Michael Press;1856160 Wrote:
> > 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.
>
> On anodized aluminum pots the aluminum construction is what helps for
> heat distribution..not the anodizing. No need for a sandwich on the
> bottom if the whole thing is made from aluminum.

But the structural material is not aluminum.
It is aluminum alloy and does not have the
heat conduction property of aluminum. That
is why an inner sandwich filling of pure
aluminum or copper makes for superior cookware
though not superior to professional copper.

--
Michael Press