THE FORM OF THE COOKING VESSEL AND THE ENERGETIC EFFICIENCY OF COOKING
The present paper examines the contribution of the form of the cooking vessel to the heat transfer efficiency of the stove/pot system. A rounded (convex) pot bottom increases the surface available for heat transfer and, hence, heat transfer efficiency. We suggest that combustion-efficient stoves com...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor's University
2009-09-01
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| Series: | Journal of Engineering Science and Technology |
| Subjects: | |
| Online Access: | http://jestec.taylors.edu.my/Vol%204%20Issue%203%20September%2009/Vol_4_3_282_291_Kramer_1.pdf |