[Stoves] The need to continue the discussion Re: simmer efficiency

[Boll, Martin Dr.]

Dear insiders of stove testing,
to your knowledge:  yes, I am complete outstanding of stove-testing!

But I believe for years, 
that _real economical_ simmering with a normal cooking-stove is not possible.

The arguments from Crispin, "to simmer" via a warm-box combined with my old feeling, that the _real_ least necessary amount of heat to get a good simmering-process is not to manage with only one stove, but after reaching the boiling-point by a normal stove and then by another, (I would call it)  an "activated" warm-box (however it was activated, but impossible by the far with the best "simmer-reducable"  normal stove. - -imagine e.g. a turned down gas burner for simmering an isolated pot.)

Proposal:
Cut the cooking process into two pieces.
1. ) Heat to boil by the stove to be tested. ( but: Some food will need an intermediate procedure, e.g. whole potatoes)
2. ) Simmer-test:
	2.1. State (and discuss about) a (real to achieve) standard heat-amount  (e.g. Watthours ) per time (= Watt) that is required to hold constant a certain temperature in a RHC (Retained Heat Cooker) with standard volume for a certain time.
	2.2 After the first test: -cold water to boil-, change to simmer mode and put another cold pot with cold water onto the stove. Heat with the (cooking-)stove in simmer mode for the proposed simmer time. Measure the gained heat which is gained by the pot and the released heat of the used fuel.
To see how exact that stove can do the simmer-mode: Diminish the measured simmer-heat of the stove by the "standard"-simmer-heat-amount.
The less the out-comming heat-amount the better the simmer-performance; with the less fuel.

Advance:
 
1. Boiling and simmering is really divided. (think about the process between the two, and what happened up to the simmering-start, and how to calculate this; standards??)
2.There is a clear realistic goal (which is reachable by a RHC) for needed heat amount to simmer.
3. It will show the need of a "second"stove, which would be a "simmering stove" = RHC or some "candled-" or "small-charcoaled-" RHC, because all normal to achieve turning down does not fit, if the cooking-pot is thermal isolated, -as should it be to really save fuel within the simmering-time.
4. It would show the calculated amount of energy which was wasted or could be saved.

It's possibly just a push to stumble over other obstacles??

Regards
Martin