Re: Same Sized Pot

["Kevin Chisholm" <kchishol@fox.nstn.ca>]

Dear Dean

Perhaps the reason the List hasn't settled on a "Standard" pot size is
simply that the matter is surprisingly complex, and that a single pot size
is not appropriate.

To add a few more variables for consideration.....

1: What material should the pot be made from?
    *Aluminum?
    *Cast Iron?
    *Steel?
    *Ceramic?

2: What thickness should the pot material be?

3: I assume the dimensions should be metric rather than Imperial

4: If intended for use on a flat stove surface, then the bottom of the pot
should be flat with no "can cover ridge;" If intended for use with the pot
in contact with an open fire, then the bottom could be either flat or with a
"can ridge". (A radiused corner on a pot in direct  contact with products of
combustion may tend to promote "gas cling", with better sidewall heat
transfer.)

5: For flat bottom pots with no can ridge, what is the radius of curvature
of the transition from the "flat bottom" to the "somewhat vertical sides?"

6: What is the side slope angle for the pot? (Most pots would be cast or
stamped, and there is always a "draft angle"

7: Where should the pot measurement be taken?
    7:1 Across the bottom, which would give a good indication of the bottom
area in direct contact with the flat heating surface?
    7:2 Across the top, which is a far easier measurement to take?

8: How high should the pot be? (This will influence the ratio of sidewall to
bottom area.)

9: Should the pot be square or round?

10: What provisions should be made to accommodate a cover?

11: Should the pot have:
    11:1 No handle provisions
    11:2 A removable handle
    11:3 A bale type handle
    11:4 A "sticking out type of handle"

12: What degree of surface finish should the pot be given, in terms of a
"bare metal smoothness?"

13: Should the external pot surface be bare metal, or is enamel permissable?

14: In the case of flat bottomed pots,  "how flat is flat?" (A pot with a
warped bottom will not have "perfect" contact with a flat stove surface.)

15: How clean should the outside surfaces of a test pot be? (Carbon buildup
can effect conductive and convective heat transfer.)

16: Can the pot be a special pot for standardized testing purposes, OR must
it be a practical "real world pot"?

17: Should the "test pot" vary as a function of the intended use of the
stove? ((If the intent is to make stew, fry eggs, boil water, or make
pancakes, the "pot" could be different.

18: Should pot size vary with the size of the stove?

19: Just what is the purpose of the "test pot?" What criteria is it suposed
to shed light on?
    *Speed?
    *Efficiency?
    *Total stove capability?
    * Etc
 "Speed of boiling" is simply a function of temperature and heat transfer. A
pot exposed to direct flame will obviously boil faster than one on a flat
surface. A stove intended for "simmer cooking" will fare badly in "fast boil
tests."

As a starting point, I would suggest that this last question should be
answered first.

Kindest regards,

Kevin Chisholm

----- Original Message -----
From: "Dean Still" <dstill@epud.net>
To: <stoves@crest.org>
Sent: Wednesday, January 09, 2002 3:00 AM
Subject: Same Sized Pot


> Dear Friends,
>
> I'm sorry but I can't help but be a bit gobsmacked by this thread. Trying
to
> create a consensus for a same sized pot in tests done on stoves seems an
> obvious and necessary component of responsible analysis. If person A uses
a
> small pot and person B uses a big pot results will be uncomparable due to
> this variable.
>
> Are there many other variables that effect stove testing? Yes, of course.
>
> Is it best to use several different tests to create a more accurate,
> holistic picture of stove performance? Yes, of course.
>
> Is the most accurate testing performed on site before and after stove
> introduction? You bet.
>
> Does stove use differ from place to place? Sure.
>
> Is it an easy first step towards improving stoves, in experimentors labs
and
> garages, to use a same sized pot that gets rid of one obvious variable in
> experiments?
>
> If we were all testing stove prototypes in a big smokey room, (at first)
> wouldn't we end up agreeing on using a standard sized pot and amount of
> water, perhaps as quickly as after an hour of far ranging conversation?
And
> then hopefully move on to address one confounding variable after another
> until a testing protocol emerged that predicted performance in a certain
> location?
>
>
>
> Best,
>
> Dean
>
>
>
>
>
>
>
>
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