[Stoves] Examples of results of simmer efficiency Re:[Ethos] Additional presentations at ETHOS 2015

Crispin Pemberton-Pigott crispinpigott at outlook.com
Mon Feb 16 07:55:10 CST 2015


Dear Ron

 

Thanks for popping in to comment.

 

I wish you could follow this more closely.

 

>Sam Bentson's last words of his slide show were:

 

"Can be fixed by normalizing to constant temperature"

 

>How is this done?

 

Well first Sam should show that what he is trying to do is valid in the
first place because I have directly challenged it, and Prof Lloyd has agreed
with me. After that, Sam can show how to calculate it correctly and why
'normalising' the simmering temperature will solve the problem he outlined
which was that it is possible to get a much higher rating for your stove by
simply using a larger mass of water in the pot.

 

Normalising the simmer for a constant temperature will not address any of
the fundamental flaws in the metric. If the calculation reports better
stoves as worse, then it has no place in a test method that purports to rate
stove performance because it is mis-rating them.

 

>I think Crispin is in error when he says no work is being done.  

 

Please help us by describing the work being done when keeping a hot pot hot.
You may already be aware that a cooling pot, dropping from 100 to 97
degrees, has a negative energy gain. This loss is correctly calculated in
the WBT.  The problem is the application of that number to an 'efficiency'.

 

Please describe how to calculate the work being done by a retained heat
cooker that also keeps a pot hot. Then please explain how to calculate the
efficiency of a Retained Heat Cooker.

 

Regards

Crispin

 

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