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Influence of utensils on heat transfer from range units

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1 Author(s)
Short, W. George ; General Electric Company, Schenectady, N. Y.

Many different types of cooking utensils and electric range surface units are available for domestic use. The heat-transfer efficiencies of various combinations of utensils and units are different, as shown in this article, and from the standpoint of over-all efficiency of heat transfer, differences as great as 24 per cent have been found.

Published in:

Electrical Engineering  (Volume:57 ,  Issue: 11 )