[pct-l] cook pots

[ilja at cs.caltech.edu (Ilja Friedel)]

Hi Jim,

On 4 Nov 2003, Jim McEver wrote:
> As far as performance goes, Ti is an excellent conductor of heat
> (similar to aluminum, much better than stainless)

You might be wrong here:

http://www.apo.nmsu.edu/Telescopes/SDSS/eng.papers/19950926_ConversionFactors/19950926_MProperties.html
Thermal Conductivity    Titanium B 120VCA      7.4420  W/m*C
Thermal Conductivity    Aluminum 2024-T3     190.40    W/m*C
Thermal Conductivity    Aluminum 3003        233.64    W/m*C
Thermal Conductivity    Aluminum 6061-T6     155.80    W/m*C
Thermal Conductivity    Steel AISI 304        16.27    W/m*C
Thermal Conductivity    Steel AISI C1020      46.73    W/m*C

http://www.memsnet.org/material/aluminumalbulk/
Thermal conductivity    Titanium           21.9 W/m/K
Thermal conductivity    Aluminum          237   W/m/K
Thermal conductivity    Stainless Steel    32.9 W/m/K

The numbers vary but aluminum conducts heat ten times as well as titanium
and even steel conducts about twice as well.

> If you want something that heats evenly for really cooking stuff (flat
> bread, eggs, etc), it sucks.

Maybe this happens because titanium doesn't conduct too well?


Ilja.