Type of Document Master's Thesis Author Martin, Allen URN etd-11202012-040143 Title Cooking system interactions :compatibility of energy source and container material Degree Master of Science Department Housing, Interior Design, and Resource Management Advisory Committee
Advisor Name Title Lovingood, Rebecca P. Committee Chair Long, D. D. Committee Member Schnepf, Marilyn I. Committee Member Keywords
Date of Defense 1988-05-05 Availability restricted Abstract
A laboratory experiment was performed to investigate the interaction between container material and energy source. The energy sources used include: conventional electric coil, gas flame, induction, solid element, and electric resistance coil under glass-ceramic. The container materials investigated include: thin gauge aluminum, heavy gauge aluminum, glass—ceramic, thin gauge porcelain—on-steel, and heavy gauge stainless steel with thick aluminum heat core. Crepes were prepared to determine the browning pattern for each cooking system (combination of energy source and container material). Water was used as a test medium for both speed of heating and retained heat tests. Duncan Multiple Range Tests were performed to determine significant differences between systems, and a General Linear Models Procedure was used to assess the contribution made by each variable on variances between systems.
When speed of heating, and retained heat are desired, the important variable was the cooktop. The induction, gas flame, and conventional electric coil boiled water more quickly, and the solid element and the electric resistance coil under glass-ceramic retained the most heat. When even browning is desired, the choice of cookware is important. Heavy gauge aluminum and heavy gauge stainless steel with a thick aluminum heat core produced the most even browning. Systems that performed all tests well include the conventional electric coil paired with heavy gauge aluminum or heavy gauge stainless steel with thick aluminum heat core cookware.
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