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Rocket Scientist Designs Cookware Based on Jet Engines

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tekochip
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Re: Rocket scientist designs cookware
tekochip   8/19/2014 12:22:12 PM
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I was working on something and stumbled across this from the Department of Housing and Urban Development.

 

The most commonly used cooking fuel is electricity (60 percent) followed by piped gas (35 percent).

 

 

tekochip
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Re: Rocket scientist designs cookware
tekochip   8/19/2014 10:23:40 AM
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Aww, don't feel bad Cabe, I have the same problem with microwave ovens.  Some people only use microwaves for reheating or thawing out foods, but I use mine for everything.  If the Internet stories of genetically altering food in a microwave oven are true, then I will be the first victim of the zombie apocalypse.

 

Cabe Atwell
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Re: Rocket scientist designs cookware
Cabe Atwell   8/19/2014 1:00:23 AM
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Geez.. I feel silly with an electric stove.

This system also doesn't work with inductive stoves either. Hmm... we alternative stove people need love too.

 

C

bob from maine
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Re: Rocket scientist designs cookware
bob from maine   8/18/2014 5:17:43 PM
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I've got the physics of cooking down, it's the flavoring I have trouble with; well flavoring and timing and over/under cooking and, well - I guess I really don't have any part of cooking down. My wife has almost as great a collection of pots and pans as I have tools and she has a particular preference for each food she cooks. She tends toward restaurant quality aluminum which last forever, heat/cool evenly and rapidly, don't stick but also don't clean real well - you don't want to scrub the cooking surface and amazingly that part cleans right-up, it's the sides. A dishwasher will ruin aluminum without half trying so we wash all by hand. I'll keep watching, hopefully I'll find one of these for her to try.

Gorski
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Rocket scientist designs cookware
Gorski   8/16/2014 12:46:46 PM
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I like the idea of exposing the food to a greater surface area for better heat transfer. But, as someone posted, what about cleaning and having the coating wear off. I, my wife, uses an electric stove with several size burners that fit the pot being used. This seems more efficient. One problem would be where do you plug in an electric stove on a camping trip?

 

Gorski

Gorski
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Rocket scientist designs cookware
Gorski   8/16/2014 12:46:13 PM
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I like the idea of exposing the food to a greater surface area for better heat transfer. But, as someone posted, what about cleaning and having the coating wear off. I, my wife, uses an electric stove with several size burners that fit the pot being used. This seems more efficient. One problem would be where do you plug in an electric stove on a camping trip?

tekochip
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Re: Cookware on steroids
tekochip   8/15/2014 5:14:17 PM
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I designed appliances for a number of years, yes gas produces far more heat.

 

I got to give one of these a try, at least as a conversation piece.  I wonder if cleaning is an issue, though.

Ratsky
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Re: Cookware on steroids
Ratsky   8/15/2014 10:51:38 AM
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Cabe: it is obvious.... It requires significant differences in technique to even get close.  I have NEVER seen anything other than gas stoves in any commercial kitchen (and my wife was a caterer!).  Part of the reason is SPEED; gas burners are much better at delivering lots of BTUs to bring up a pot or pan up to optimum cooking temp quickly, regardless of how beat-up the utensil is.  Also, the response time of the overall system (burner, pot, food) to a change in desired heat level is much less than electric "burners" and less affected by intimacy of contact. This last point is especially true of "smooth-top" stoves (of which we have had exactly one that resulted in a complete kitchen remodel including running a gas line).

Cabe Atwell
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Re: Cookware on steroids
Cabe Atwell   8/15/2014 4:40:32 AM
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Electric vs flame stove.. any difference to the food it cooks?

Obviously, I don't cook much.

C

NadineJ
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Re: Cookware on steroids
NadineJ   8/14/2014 11:52:31 PM
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As a person who loves to bake, I can't live without a gas oven.

Since these ship fron the UK, I'm not very tempted to try them out.  But, if I stumbled on a frying pan locally, it would interesting.

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