Sure, the bottom gets very hot, but since the pot is made of metal, heat conducts, so the entire pot heats up. But to what temperature?
(1 votes)
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Let’s take a normal cooker, which we fill, let’s say, up full of water (30cm) and measure in the middle of the height, i.e. at 15cm. Then the temperature of the wall is close to the water temperature.
more precisely: the wall is a resistance for heat transport. We have 20 degrees outside. In the pot 100 degrees. This temperature difference produces a heat flow which results in a certain temperature profile. Similar to when an electrical current flows through a resistor network. Therefore, the temperature on the outer wall is not equal to the water temperature…. And depends on the wall thickness and the wall material. But… first approximation, it’s close to the water temperature.
Very nice explanation sketch(, we hope that the questioner also knows how power and resistance “works”🤔)
Yes, I know, thanks for the prejudgment.
Thank you… he/she can ask again….
Thank you! I’m sure you’ll get a really good scientist.
So… Didn’t bother and make a measurement. Lack of aluminum pot I used a noble steel can. Floor diameter 15cm, height 15cm. Wall thickness 0.5mm, that is quite stable. The heating was carried out on an induction hob…. That is, the heat input from below is clearly different from a heating plate…. You can also see the temperatures below. The can was filled up to 7.5cm. It should also be borne in mind that the thermal conductivity of stainless steel is only 1/10 of that of aluminum. Water lightly simmering. The measured water temperature through the steam was 98GradC, ambient temperature 18GradC
Measured values
Floor, edge to induction hob, 73 degreesC
7.5 cm, filling height, 84GradC
10cm, 82GradC
15cm, near upper edge, 70 degreesC
I expected that the hot steam also heated the upper edge vigorously… but apparently the heat dissipation to the environment is quite violent and because of the poor thermal conductivity there is also not enough heat flow to build up a higher temperature. The problem is interesting – a reckoning under simplified assumptions would also be…
Thanks for the sketch! I would still be interested in how strong and far so a commercial aluminium pot would transfer the heat upwards. For example, up to the edge of the pot at the top, where water no longer arrives at the pot. You fill a pot only with 2/3 to 3/4 water. What about the pot at the top? How hot will he get there?
The metal of the pot wall is in contact with the boiling water of etw 100° C. Outside it is in contact with the ambient temperature. A heat gradient forms within the wall. Therefore, the outside wall is slightly colder than 100°C. As cold, depends on the heat transport, i.e. also on the power of the heating plate.
No, not to the top.
Makes sense.
If the lid is not placed, it remains somewhat cooler in the top of the pot. That’s right. But if it really sprinkles when the pot is closed and the equilibrium between the liquid phase and the steam phase has set, then it is also up and in the gas chamber 100° C. Theoretically. And if the lid is very heavy, then the temperature also rises above 100°C (thamping head;-)). In the autoclave where the lid is very tightly sealed, we had loose 121°C.
Believe that’s the best thing to do.
By the way, head stab is pretty amusing.
LG
but rather 90 degrees
I already sent an improvement proposal XDD I also noticed it directly with “kopftoch” instead of “cook” XDD
It was a good laugh at the late hour! So a good question:D
xD
that is not to say without details of the installation of pot and stove.
At the end, different temperatures will occur distributed over the pot.
Induction cooker.
I don’t know what you mean. I didn’t study potology.
At the top of the coolest places (except for handles).
“Headed” 😎