Dear Richard
----- Original Message -----
From: "Richard Stanley" <rstanley@legacyfound.org>
To: "Lanny Henson" <lanny@roman.net>
Cc: <stoves@crest.org>
Sent: Tuesday, January 22, 2002 10:15 AM
Subject: Re: "Worlds Fastest Stove" Contest Was: Re: LETS ADOPT A UNIVERSAL
POT
> While you are at it, why not mention/delimit elevation and barometric
> pressure conditions... Thoughts ?
>
While water does boil at a lower temperature at reduced barometric pressure,
the air is also less dense, and there is less oxygen getting to the fire. It
should thus tend to burn a bit slower.
There is a tendancy such that "what you gain on the corners, you lose on the
straight-of-way."
For the sake of simplicity, I would hope that there is relatively little
difference in the "time to boil" when a given stove is operated at sea level
or at 20,000 feet elevation.
Would anyone have thoughts on if this is a reasonable assumption to make?
If this is a fair assumption to make, then it will greatly simplify
things.... no need to get out the barometer and correct for elevation or
weather every time you do a run.
I would appreciate thoughts on this point.
Kindest regards,
Kevin Chisholm
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