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Heat Diffuser for Electric Range

Shel_B

By Shel_B
in Kitchen Consumer

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Shel_B

Shel_B

Posted
Posted

The electric range in my new apartment seems to put out quite a bit of heat, and I was wondering if there's a way to even out the heat that gets transferred to the cookware. I've seen diffusers for gas ranges, and on a few sites there seem to be some that are described as working for electric ranges as well.

Are there any that are designed specifically for an electric range? What brands or features should I look for? I'd really like to get my good cookware away from direct contact with the heating elements.

Thanks!

 ... Shel


 

Ttogull

Ttogull

Posted
Posted

I don't understand why you'd want one designed specifically for an electric range. Uneven heat is uneven heat. Be it an electric stove, a gas range (yes gas is uneven too), a charcoal grill, or a campfire.

In my experience, cast iron can't be beat. I use something similar to the following on my beanpots that can't take direct flame.

http://www.amazon.com/Ilsa-7-Inch-Cast-Iron-Diffuser/dp/B000I1WO8C/ref=sr_1_2?ie=UTF8&qid=1377657634&sr=8-2&keywords=stove+heat+diffuser

Shel_B

Shel_B

Posted
  • Topic Starter
Posted (edited)

I don't understand why you'd want one designed specifically for an electric range.

Because I'm ignorant of what's available and appropriate. Gas ranges have a grate over the flame that the cookware sits on, electric ranges don't, and the cookware sits directly on the heating element. It seems to me that difference may require different types of diffusers.

And, not to put too fine a point on it, I didn't say that I want a diffuser specifically for an electric range. I asked if there were any designed specifically for such use. If there are such things, might they not be better than a one-size-fits-all diffuser?

Thanks for the pointer to the item on Amazon.

Edited by Shel_B (log)

 ... Shel


 

dcarch

dcarch

Posted
Posted

"----The electric range in my new apartment seems to put out quite a bit of heat, and I was wondering if there's a way to even out the heat that gets transferred to the cookware. ----"

Can you explain a little more? I am not sure what is that you want. Too much heat and uneven heating are two different situations.

dcarch

Edward J

Edward J

Posted
Posted

Odd you should ask, I just found a solution to a similar problem.

In my pastry corner at work I have an el-cheapo hardware store two burner cooker. I use this daily to produce a 2 kg batch of caramel. Milk boils, the pot boils over, the element and dish get full of caramel, and I get a big mess. Usually the burner lasts me 6 mths before it gets so grotty or burns out and needs to be replaced with another hardware store burner. Two weeks ago I finally got a 220 v commercial solid element cooktop. Powerfull sucker, no matter how low a setting I use, milk boils over, and the caramel cooks so fast I don't get much colour or flavour when it cooks so fast.

The pot I use is always the same, an Ikea 6 qt "365" cheap s/s pot with a "sandwich" bottom, recipe is always the same, straight out of Grewling's "Chocolates and confections".

In desparation I tossed a really cheap wire cooling rack on top of the solid burner element, put my pot ontop of that, and set it on the lowest setting. Works well. Milk won't boil over, I get decent colouring and flavouring, and the process takes me 90 minutes instead of 3 hrs. Wire rack was from a dollar store I think, don't know what guage, but the wire is almost the same diameter as raw spaghetti

judiu

judiu

Posted
Posted (edited)

I don't know if they are still made, but there used to be a gadget called a Flame Tamer. Ithad a perforated plate that went on top of the burner, with a high lid that fit over it to make a stovetop oven for baking potatoes, reheating rolls, etc. Generally I could find them at country stores, non-chain hardware stores, five and tens and the like. Handy little gadgets, and cheap, too!

ETA:

AHA! Go to the webstaurantstore.com; they appear to not have the lid anymore, but for less than 4.00, what the hell!

Edited by judiu (log)

"Commit random acts of senseless kindness"

  • 11 years later...
Shel_B

Shel_B

Posted
  • Topic Starter
Posted (edited)

My stove is electric. There are a couple of pots in my kitchen that are wider than I like than the diameter of my largest hob. My hobs don't heat perfectly evenly. I am thinking of getting a copper heat diffuser to help spread the heat evenly and hopefully help improve my cooking experience.  This is an example of what I'm considering:

 

https://bellacopper.stores.turbify.net/10in254mmcop.html

 

This diffuser is 1/8-inch (.125-inch, 3.175mm thick) Any thoughts, especially from anyone who has used such a diffuser? 

 

 

Edited by Shel_B
clarity (log)

 ... Shel


 

dcarch

dcarch

Posted
Posted (edited)

I don't think so.

 

1. Your pots and pans are round, this thing is square. A lot of heat will be wasted.

2. Unless the bottom of your pots/pans are perfectly flat to make perfect metal to metal contact, you may create a different uneven temperature situation.

3. Do you mind to have another thing in the kitchen to clean and store and may be special pliers to handle it because it will always be too hot to handle?

4. This square plate may be distorted and become not flat some time in the future because of subjecting to high heat and expansion and contraction of uneven shape and temperature.

5. Depending on the design of your oven, this thing can trap heat below and cause major electrical damages.

6. Use the $95 to buy better cookware.

 

Just MHO.

 

dcarch

 

Edited by dcarch (log)
TdeV

TdeV

Posted
Posted (edited)

@Shel_B, I have several of these copper diffuser plates: 2 @ 6", 1 @ 8", and 1 @ 10".

 

We have a very large All Clad pan (11" or 12") which never gets properly heated because our largest gas burner only shoots a flame with a diameter a bit larger than 5". Our most common use for this pan is frying eggplant slices dipped in egg and breadcrumbs. Without the diffuser, the eggplant has to get moved around very frequently.

 

My other use for the diffuser plates is in the Anova Steam Oven when making baguettes. One 10" plate and two 6" plates make a terrifiic baking stone.

 

Oh, and I have a friend with an 8 quart cast iron Dutch oven. The diffuser plate is good enough to get the contents of the Dutch oven good and toasty!

 

Edited to add: I don't touch the plates until they've cooled down. They don't need any cleaning. They stack nicely above my fridge.

 

 

 

Edited by TdeV
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Laurentius

Laurentius

Posted
Posted (edited)

Diffuser plates serve two possible purposes:  moderating head and/or spreading it.  It sounds like your intended purpose is the latter.

 

Having said that, electric hobs are often the most even choice.  Are you finding yours to be uneven?  If there's unevenness within the footprint of the hob, the element probably needs replacing.  Unfortunately, coils do develop dead spots, and if you have hobs with two nested coils, one can fail entirely.  If this is the situation, a conductive diffuser (and/or very thick bottoms) can help, but not a lot.

 

However, if what you're trying to accomplish is to even out larger cookware on a smaller hob--mismatched--then a diffuser might be helpful.

 

As far as I know, there aren't specialized diffuser plates for electrics.  I think the rec of Bella Copper or similar is a good one for several reasons, not the least of which is that high heat can soften and delaminate aluminum ones.  But they do not have handles, so you need to be careful wrangling the flat sheets.

 

I have a VonChef clad (3mm aluminum core) plate marketed as an induction converter that functions ok as a spreader on small hobs on lower heat.  Inexpensive. 

 

 

Edited by Laurentius (log)
  • Thanks 1
Shel_B

Shel_B

Posted
  • Topic Starter
Posted (edited)

Excellent to know.  I'm going to use the diffuser for an 11-inch diameter All-Clad pan and a 12-inch diameter Le Creuset pot.  I posted the link to a 10-inch diffuser, but have since found a 12-inch one, which is what I'll get.  There's a metal fabricator near me that I will contact to see if they'll be able to help. I think the larger width or diameter is the way to go with these big pots.  Here are the online links to the 12-inch plates should you be interested:

 

https://www.ebay.com/itm/335502106579

https://www.ebay.com/itm/335502106574

 

You could also contact Stryker Welding in Stryker, OH if you don't want to go through eBay: https://strykerweldingandfabrication.com/stove-top-heat-diffusers/  The phone number to order from is at the link,  419-682-2301

 

Edited by Shel_B
clarity (log)
  • Thanks 1

 ... Shel


 

AlaMoi

AlaMoi

Posted
Posted

I have the large and the medium size - since ages - actually since the first year they Bella Copper was in business.

I use them daily - albeit on gas - and find them extremely useful.

bought same for our youngest as a housewarming gift two Christmasi back.


copper is the second best heat conductor - silver is #1, but kinda' pricey . . .

  • Thanks 1
dcarch

dcarch

Posted
Posted

In many desktop computers, the CPU heat ejection is done using heat pipe design which is a very efficient heat distribution method requiring less metal. I wonder if this has been done or has been considered. As we all know, copper is kind of expensive today.

 

dcarch

 

 

Laurentius

Laurentius

Posted
Posted
2 hours ago, dcarch said:

...heat pipe design which is a very efficient heat distribution method requiring less metal. I wonder if this has been done or has been considered.

 

Yes, it's been done.  But not any 'ol heat pipe will do.  I'm barred by NDAs from saying much more.

AlaMoi

AlaMoi

Posted
Posted

I have the large and the medium size - since ages - actually since the first year they Bella Copper was in business.

I use them daily.

 

bought same for our youngest as a housewarming gift two Christmasi back.

 

copper is the second best heat conductor - silver is #1, but kinda' pricey . . .

 

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