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Virginia Tech

Cooking system interactions: compatibility of energy source and container material

Abstract

dc:description.abstract

A laboratory experiment was performed to investigate the interaction between container material and energy source. The energy sources used include: conventional electric coil, gas flame, induction, solid element, and electric resistance coil under glass-ceramic. The container materials investigated include: thin gauge aluminum, heavy gauge aluminum, glass-ceramic, thin gauge porcelain-on-steel, and heavy gauge stainless steel with thick aluminum heat core. Crepes were prepared to determine the browning pattern for each cooking system (combination of energy source and container material). Water was used as a test medium for both speed of heating and retained heat tests. Duncan Multiple Range Tests were performed to determine significant differences between systems, and a General Linear Models Procedure was used to assess the contribution made by each variable on variances between systems. When speed of heating, and retained heat are desired, the important variable was the cooktop. The induction, gas flame, and conventional electric coil boiled water more quickly, and the solid element and the electric resistance coil under glass-ceramic retained the most heat. When even browning is desired, the choice of cookware is important. Heavy gauge aluminum and heavy gauge stainless steel with a thick aluminum heat core produced the most even browning. Systems that performed all tests well include the conventional electric coil paired with heavy gauge aluminum or heavy gauge stainless steel with thick aluminum heat core cookware.

Degree

thesis:*
Name thesis:degree_name
Master of Science
Level thesis:degree_level
masters
Discipline thesis:degree_discipline
Housing, Interior Design, and Resource Management
Department dc:contributor.department
Housing, Interior Design, and Resource Management
Grantor dc:publisher
Virginia Tech
Year dc:date.issued
1988

Author and committee

dc:creator, dc:contributor.*
Author dc:creator
  • Martin, Allen
Chair dc:contributor.committeechair
  • Lovingood, Rebecca P.
Committee members dc:contributor.committeemember
  • Long, D. D.
  • Schnepf, Marilyn I.

Rights

dc:rights
Statement dc:rights
  • In Copyright

Identifiers

dc:identifier.*
Dc Identifier Other
etd-11202012-040143
OAI identifier oai:identifier
oai:vtechworks.lib.vt.edu:10919/45903

Chain of custody

source
Harvested from
Virginia Tech
Base URL
vtechworks.lib.vt.edu/oai/request
Last updated
2026-07-22
Source record
OAI-PMH GetRecord
related terms
citation

Martin, Allen. Cooking system interactions: compatibility of energy source and container material. masters thesis, Virginia Tech, 1988. http://hdl.handle.net/10919/45903