In article >,
Brooklyn1 > wrote:

> 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

None of the web sites you pointed at support that assertion.
One says

| Iron and nickel are used to increase strength
| without significant loss in electrical conductivity

That is not an endorsement of aluminum alloy conductivity.
Pure aluminum is near the top of conductors. I see no
way a structural aluminum alloy can have better conductivity
than pure aluminum. Alloys have more impediments to free
movement of electrons than the pure substance. Copper conductivity
decreases just from annealing.

That cookware manufacturers go to the trouble of
sandwiching pure aluminum into their pots and
pans tells the story.

> than pure aluminum. Most all aluminum items one buys are an alloy:
> http://en.wikipedia.org/wiki/Aluminium_alloy

Yes, I have been saying this all along. All not "most."

> Also many grades:
> http://www.keytometals.com/page.aspx...umGrades&LN=EN
> Even Reynolds Wrap is not pure aluminum:

Yes.

--
Michael Press