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Author Topic: Efficient cooking  (Read 1339 times)
« on: June 20, 2008, 01:15:46 AM »

I've always been disappointed with options for cooking.

We've really got 1)electric rings - I've always been against the idea of high power heating using one of the highest forms of energy 2)gas rings - much better idea, but relatively inefficient due to most of the hot/burning gas missing the saucepan entirely.

Solution 1
Double-skinned saucepan, which allows gas to enter void between skins. Void is honeycomb metal. As gas passes through, it exchanges more of its heat, than by wafting over the outside of a standard pan

Solution 2
Many cooked foods are just being heated - eg baked beans, rice, pasta etc - rather than actually being cooked. Some of this may be possible at relatively low temperature (50-60C). So why not use solar-heated hot water from tap? Not to cook in, but to exchange heat with food. So you have outer jacket (say 75% of total volume) of hot water and inner jacket (25% overall volume) of food to be cooked. All encased in insulation
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