In my kitchen at home we use cooking pots and pans made from a variety of metals, and I thought it would be an interesting project to delve into the pros and cons of each material and then go on to see how that works with refrigerator evaporators.
After all, cooking pots and fridge evaporators both utilize metal surfaces to transfer heat, so many similarities exist.
When cooking on the stove, we're conducting heat from an external source (the burners), through the material of the pot or pan to the contents in the interior.
Simple enough you'd think, but different metals have different characteristics, and work in different ways. The ability of a material to transfer heat is known as its Thermal Conductivity. This is quoted in various units, but here we'll use good old fashioned BTU's per hour per foot per degree Fahrenheit (Btu/hr-ft-F).
Listed below are some of the common metals used for cooking pots and pans together with their Thermal Conductivity rating, starting with the most conductive and ending with the least. Basically, the higher the number, the more heat the material will conduct through it
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