Jump to content

  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Edit History

Shel_B

Shel_B

4 hours ago, KennethT said:

[...]  all resistive elements are 100% efficient [...] their efficiency differs in how that heat gets transferred to the pan.  That can vary [...] Most stove elements are  of the "calrod" type - meaning that a thin wire is helically twisted and encased in an electrical insulator which is then further encased in a metal sheath.

 

Your information is appreciated. I didn't know just how the coils were heated.

 

From what you're saying, it's how the heat is transferred to the pan that effects the final efficiency. If the metal sheathing upon which the pan rests is of a design or of a material that transfers heat more effectivly, the hob overall would be more efficient. And if heat transfer through the sheathing could be improved by design or material, then less electricity would be needed to heat the pan to a certain point.

 

I'm just trying to see if I understand how the heating coils wrk. Do I have the concept correct?

Shel_B

Shel_B

4 hours ago, KennethT said:

From my understanding of the physics of resistors, all resistive elements are 100% efficient in converting electricity to heat - their efficiency differs in how that heat gets transferred to the pan.  That can vary based on how much of the "tube" cross section makes contact with the pan, the total flatness - meaning, how much of the coiled tube doesn't contact the pan at all, etc.

 

Most stove elements are  of the "calrod" type - meaning that a thin wire is helically twisted and encased in an electrical insulator which is then further encased in a metal sheath.

 

Your information is appreciated. I didn't know just how the coils were heated.

 

From what you're saying, it's how the heat is transferred to the pan that effects the final efficiency. If the metal sheathing upon which the pan rests is of a design or of a material that transfers heat more effectivly, the hob overall would be more efficient. And if heat transfer through the sheathing could be improved by design or material, then less electricity would be needed to heat the pan to a certain point.

 

I'm just trying to see if I understand how the heating coils wrk. Do I have the concept correct?

×
×
  • Create New...