I am writing an article for eGullet.com about cookware, and I among
the things I hope to do is describe the differences in the thermal
properties of various cookware materials. Thus far, I have the
following from the Handbook of Chemistry and Physics:

Spec Ht Density Thermal Cond
(J/g K) (g/cm^3) (W/cm/K)
------- -------- -----------
Al 0.897 2.70 2.27
Cu 0.385 8.96 4.01
Fe 0.449 7.87 0.80

What I would really like to have is similar and comparable figures for
stainless steel and carbon steel in the types that would normally used
for cookware**. I understand that specific heat and thermal
conductivity change depending on the temperature, so what would really
be useful would be numbers that were directly comparable with those I
have given above.

**For stainless steel I guess these would be 18/10, 18/8, 302, 304 and
316... I have a feeling that some of these are the same thing(?), but
I am not quite sure so any explanation would be welcome.

My thanks to anyone who has such numbers handy and could help me with
some information.

SLK wrote:

I am writing an article for eGullet.com about cookware, and I among
the things I hope to do is describe the differences in the thermal
properties of various cookware materials. Thus far, I have the
following from the Handbook of Chemistry and Physics:

Spec Ht Density Thermal Cond
(J/g K) (g/cm^3) (W/cm/K)
------- -------- -----------
Al 0.897 2.70 2.27
Cu 0.385 8.96 4.01
Fe 0.449 7.87 0.80

What I would really like to have is similar and comparable figures for
stainless steel and carbon steel in the types that would normally used
for cookware**. I understand that specific heat and thermal
conductivity change depending on the temperature, so what would really
be useful would be numbers that were directly comparable with those I
have given above.

**For stainless steel I guess these would be 18/10, 18/8, 302, 304 and
316... I have a feeling that some of these are the same thing(?), but
I am not quite sure so any explanation would be welcome.

My thanks to anyone who has such numbers handy and could help me with
some information.


You probably want to calculate thermal diffusivity as the qualifying
property,

(thermal conductivity)/(density)(specific heat at constant pressure)

http://ift.confex.com/ift/2001/techprogram/paper_8729.htm
http://www.tufts.edu/as/tampl/en43/lecture_notes/ch2.html
http://www.matweb.com/

Uncle Al wrote:
SLK wrote:

I am writing an article for eGullet.com about cookware, and I among
the things I hope to do is describe the differences in the thermal
properties of various cookware materials. Thus far, I have the
following from the Handbook of Chemistry and Physics:

Spec Ht Density Thermal Cond
(J/g K) (g/cm^3) (W/cm/K)
------- -------- -----------
Al 0.897 2.70 2.27
Cu 0.385 8.96 4.01
Fe 0.449 7.87 0.80

What I would really like to have is similar and comparable figures for
stainless steel and carbon steel in the types that would normally used
for cookware**. I understand that specific heat and thermal
conductivity change depending on the temperature, so what would really
be useful would be numbers that were directly comparable with those I
have given above.

**For stainless steel I guess these would be 18/10, 18/8, 302, 304 and
316... I have a feeling that some of these are the same thing(?), but
I am not quite sure so any explanation would be welcome.

My thanks to anyone who has such numbers handy and could help me with
some information.


You probably want to calculate thermal diffusivity as the qualifying
property,

(thermal conductivity)/(density)(specific heat at constant pressure)

http://ift.confex.com/ift/2001/techprogram/paper_8729.htm
http://www.tufts.edu/as/tampl/en43/lecture_notes/ch2.html
http://www.matweb.com/

Thanks for your response. The matweb site has been very helpful.
Who knows why it never showed up in my various Google searches?

A couple of things here... 1) could you explain what, exactly,
is thermal diffusivity? 2) do you happen to know what type of
carbon steel is typically used in cookware (saute pans and the
like as opposed to cutlery). Low carbon, maybe? What AISI number?

Any help is greatly appreciated.

I am writing an article for eGullet.com about cookware, and I among
the things I hope to do is describe the differences in the thermal
properties of various cookware materials. Thus far, I have the
following from the Handbook of Chemistry and Physics:

Spec Ht Density Thermal Cond
(J/g K) (g/cm^3) (W/cm/K)
------- -------- -----------
Al 0.897 2.70 2.27
Cu 0.385 8.96 4.01
Fe 0.449 7.87 0.80

What I would really like to have is similar and comparable figures for
stainless steel and carbon steel in the types that would normally used
for cookware**. I understand that specific heat and thermal
conductivity change depending on the temperature, so what would really
be useful would be numbers that were directly comparable with those I
have given above.

**For stainless steel I guess these would be 18/10, 18/8, 302, 304 and
316... I have a feeling that some of these are the same thing(?), but
I am not quite sure so any explanation would be welcome.

My thanks to anyone who has such numbers handy and could help me with
some information.

Sam
---
Samuel Lloyd Kinsey
Mail to: 8wesubzeh001 at sneakemail dot com
email sent to the posting email address will bounce

Most cast aluminum cookware is not pure aluminum , but alloy with metal
additions that promote flow in the casting process to avoid pores and
other defects.

So, if you are going to get into details of one stainless steel versus
another, how about getting into the details of one cookware aluminum
casting alloy after another as well?

Or, just say "Aluminun ....... xxx to yyy" for the thermal conductivity.

Thermal conductivity tends to index the propensity to promote heat flow.

Thermal diffusivity tends to index the rate at which something heats up.

To some extent, either tends to parallel the tendency for thermal
gradients to develop over the bottom with spotty gas flame or electric
element heating.

OF course, thin pans tend to 1)heat up fast and 2)conduct heat through
the thickness readily.

But since thin pans are lousy cooking tools, you can see that
simpleminded thinking about heat flow magnitude and heating rate can
lead to absurdities.

Traditionally, the subject of heat flow characteristics of cookware must
be handled with excess simplicity for the general public.

Quite a bit of heat flow must be treaded with near excess simplicty for
the general public, even if it is not cookware related.

Just use thermal conductivity and you will be consistent with what has
traditionally been accepted as "high tech" in cookware. Even though
this is only a part of the story of materials for cookware, it is enough
to make slightly better psuedo-technical selections by lay buyers.

Jim Buch

SLK wrote:
I am writing an article for eGullet.com about cookware, and I among
the things I hope to do is describe the differences in the thermal
properties of various cookware materials. Thus far, I have the
following from the Handbook of Chemistry and Physics:

Spec Ht Density Thermal Cond
(J/g K) (g/cm^3) (W/cm/K)
------- -------- -----------
Al 0.897 2.70 2.27
Cu 0.385 8.96 4.01
Fe 0.449 7.87 0.80

What I would really like to have is similar and comparable figures for
stainless steel and carbon steel in the types that would normally used
for cookware**. I understand that specific heat and thermal
conductivity change depending on the temperature, so what would really
be useful would be numbers that were directly comparable with those I
have given above.

**For stainless steel I guess these would be 18/10, 18/8, 302, 304 and
316... I have a feeling that some of these are the same thing(?), but
I am not quite sure so any explanation would be welcome.

My thanks to anyone who has such numbers handy and could help me with
some information.

Sam
---
Samuel Lloyd Kinsey
Mail to: 8wesubzeh001 at sneakemail dot com
email sent to the posting email address will bounce