[Stoves] stove

[Michael N Trevor]

Lets look at this another way.
NO lab,
NO equipment
How do I test?
I thinking how well it cooks my tea is a good tool

On Tue, Dec 12, 2017 at 1:56 PM, Xavier Brandao <xav.brandao at gmail.com>
wrote:

> Dear Kirk,
>
>
>
> Thanks a lot for contributing to the debate, and for sharing your story.
>
> Now this is really interesting.
>
>
> You developed a stove that is, from what I read, highly performing.
>
> You needed to use a lab protocol to develop it, you used the WBT. You say
> it allowed you to improve the stove, to the level it is today.
>
>
>
> *“Perhaps the same results could have been achieved without the WBT, but I
> could not have measured them, so there might have been changes in the stove
> that made no improvement because I couldn’t test them.  A lot of luck would
> have been involved.”*
>
> You could have improved your stove while using another lab protocol. There
> are other lab protocols allowing to measure the performance without relying
> on luck, of course there are.
>
> The questions that I think of: were some of the results of the WBT useful,
> some other misleading? All of them useful? Did you develop and improve your
> stove thank to, or despite the WBT? Would you have made your stove better
> with another lab protocol, or worse?
>
>
>
> It would be great to compare the way you did the testing with the WBT, and
> the way you would have done it with another lab protocol. And see how
> results may have differed.
>
>
> Can people working with other protocols on the List react?
>
>
> Best,
>
>
> Xavier
>
>
>
>
>
>
>
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>
> *De :* Stoves [mailto:stoves-bounces at lists.bioenergylists.org] *De la
> part de* Kirk H.
> *Envoyé :* mardi 12 décembre 2017 02:12
> *À :* Ronal W. Larson; Discussion of biomass cooking stoves
> *Objet :* Re: [Stoves] stove
>
>
>
> Ron and All,
>
>
>
> I did use the WBT to develop the Wonderwerk 316 stove.  It was however
> only part of the overall testing.  Mainly I used it to test changes in the
> stove intended to get more of the heat produced by the stove to the surface
> of the pot, and less heat lost out the sides of the stove.  I used the same
> pot/skirt/pot-stand combination through all of this part of the testing, so
> the WBT showed only the results of the changes in the stove.  I was not so
> concerned about the geometry of the cooking surface because it will change
> for different uses; pot, frying pan, wok, plancha, or whatever.  I was
> concerned only with getting the most possible heat that is produced by the
> stove to the cooking surface.  Perhaps the same results could have been
> achieved without the WBT, but I could not have measured them, so there
> might have been changes in the stove that made no improvement because I
> couldn’t test them.  A lot of luck would have been involved.
>
>
>
> This way of using the WBT was only at Aprovecho.  At Berkely we were
> testing the stove as designed at Aprovecho, not making changes.
>
>
>
> Kirk H.
>
>
>
> Sent from Mail <https://go.microsoft.com/fwlink/?LinkId=550986> for
> Windows 10
>
>
>
> *From: *Ronal W. Larson <rongretlarson at comcast.net>
> *Sent: *Monday, December 11, 2017 3:32 PM
> *To: *Kirk H. <gkharris316 at comcast.net>
> *Subject: *Re: stove
>
>
>
> Kirk:
>
>
>
>               Nice.
>
>
>
>               The stove list has had a lot of disagreement about the
> water boiling test (WBT).  Can you say that you used that a lot to make
> iterative improvements?  And eventually of course at Apro and Berkeley.
> Any way that today’s results could have been made without the WBT?
>
>
>
> Ron
>
>
>
>
>
>
>
> On Dec 11, 2017, at 3:44 PM, Kirk H. <gkharris316 at comcast.net> wrote:
>
>
>
>
>
>
>
> Sent from Mail <https://go.microsoft.com/fwlink/?LinkId=550986> for
> Windows 10
>
>
>
> <Kirk stove.mp4>
>
>
>
>
>
>
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