Cookware poor-quality

If, in the case of poor-quality cookware, a large air gap (> 1 mm) exists, a noteworthy share of energy will be transported by radiation. Depending on the cookware material, the radiant energy will be more or less absorbed from the cookware bottom. Enamel cookware absorbs more than 95%, stainless steel and aluminium cookware nearly 50% of the radiated energy. In any case, the heat flow will be hindered by the air gap, so that, for example, the short boiling time of good-quality cookware (narrow air gap) cannot be attained. 

When the poor-quality pot is placed on a heating element of the same size, the boiling time is reduced from 20 to 13.6 minutes. This means that without an improvement in the quality of the pot, a reduction of 30% is attained through the proper assignment of the cookware and heating element diameters. Should this poor-quality cookware be placed onto an even larger heating element with a diameter of 230 mm, a further reduction of approxi-... 

The future development of improving the heat flow in cooking systems must go in the direction of a still better adaption to the variable forms of cookware (base form, pot size, and material). An automatic adaptation of the local conditions for heat flow to poor-quality cookware is a possibility. If these developments are successfully implemented, raising the specific power of the heating elements could be the next step. Furthermore, an automatic adaptation between the shape of the zone to be heated and the different cookware sizes is imaginable. 

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