Fwd: Re: low power efficiency

[Peter Verhaart <pverhaart@optusnet.com.au>]

>Date: Fri, 08 Mar 2002 20:36:58 +1000
>To: "Dean Still" <dstill@epud.net>
>From: Peter Verhaart <pverhaart@optusnet.com.au>
>Subject: Re: low power efficiency
>
>Dear Dean,
>
>         The absence of a lid on a pan allows evaporation of water through 
> diffusion at temperatures below boiling point. For that reason I would 
> expect to need a higher heat input rate into the pan to keep the contents 
> at boiling point. I expect the heat loss to exceed that of the pan with a 
> lid. The lid does not have to be very tight so long as the steam 
> production is sufficient to keep the space under the lid filled with steam.
>
>A few days ago I sent the results of a water boiling test on my downdraft 
>barbecue to Tom Miles, complete with a picture.
>
>With kind regards,
>
>Peter Verhaart
>
>
>
>At 06:46 7/03/02 -0800, you wrote:
>>Dear Emma and Tami,
>>
>>As you point out, changing water into steam ain't what we start stoves to do
>>but it seems a related method to get at differences. Food cooks as it
>>simmers with the water at boiling temperatures. How much does a lid help
>>cooking? When steam condenses on the lid the heat is transferred in some
>>part to the lid. This hot lid is on top of the food however and seems out of
>>the way, not positioned to help cooking very much. A lot of older lids let
>>the steam out anyway so the difference between lid/no lid might not be all
>>that big unless its tight?


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