[pct-l] cook pots

[gray_hiker at mindpoison.org (Gray)]

I suspect a lot of the reason is because, since it is titanium, and so
strong, they make it *really* thin.

Gray

----- Original Message -----
From: "Ilja Friedel" <ilja@cs.caltech.edu>
To: <pct-l@mailman.backcountry.net>
Sent: Tuesday, November 04, 2003 9:18 PM
Subject: Re: [pct-l] cook pots


> 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_ConversionFactor
s/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.
>
>
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