In message , The Natural Philosopher
writes
On 22/09/2020 10:00, Roger Hayter wrote:
On 22 Sep 2020 at 09:07:27 BST, ""michael adams""
wrote:


"michael adams" wrote in message
...

"Brian Gaff (Sofa)" wrote in message
...
This sounds like an awfully complex design for a pan to me, why would
anyone go to all
that trouble in the first place?
Brian

It allows them to use thinner gauge steel basically. All pans are
shaped/drawn from single blanks and to have a heatproof base would
mean having to use thicker gauge steel for the whole pan
which would also make them considerably heavier. Instead a
heatproof base is added.

Which is all ******** apparently.

Its to aid heat conductivity.


michael adams

...
The two purposes are not mutually exclusive. It isn't aiding heat
conductivity vertically, putting in a new layer, even highly conductive, is
not going to reduce thermal resistance vertically. It is aiding heat
conduction laterally. Partly to deliver more heat to the inside of the pan
but equally to even out the temperature across the base and reduce the
"doming" that thin saucepans rapidly develop due to non-uniform expansion.

which reduces vertical hear conduction as the pan is no longer in
contact with the flat heating element...

Changing from gas to induction, roughly half my wife's favourite pans
got ditched!


--
Tim Lamb