On Sun, 15 Jan 2006 16:19:04 +0000, Peter Parry
wrote:

On Sun, 15 Jan 2006 14:26:09 +0000, Owain
wrote:


Jam-making? Although I understand that Agas aren't great at concentrated
batches of on-the-hob cooking like jam-making because the plates cool down.

They are not really very good at any sustained cooking (which is one
of the reasons they are rarely found in commercial kitchens) because
the maximum heat input is only about 5 times the idle rate and once
you have lost the energy stored in the mass it takes time to recover.
This is simply a characteristic of all stored heat devices.


More correctly they are not very good at sustained cooking on the top,
although the modulating burner types make a big difference to that.

When cooking in the ovens there is very little temperature drop.


A commercial kitchen has a different pattern of use because you have
an arbitrary number of people to cater for arriving at arbitrary
times, normally.


--

..andy