On Sun, 11 Aug 2013 19:59:39 -0700, Michael Press >
wrote:

>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.

Depending on the alloy very often it offers better heat conduction
than pure aluminum. Most all aluminum items one buys are an alloy:
http://en.wikipedia.org/wiki/Aluminium_alloy
Also many grades:
http://www.keytometals.com/page.aspx...umGrades&LN=EN
Even Reynolds Wrap is not pure aluminum:
http://www.productossample.com/en/20...aluminum-foil/