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13/11/2008
 Email to a friend
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Our solution to last month’s challenge, on improving the performance of gas burners, comes from Dr André Batako
. He describes himself as a researcher engaged in manufacturing engineering, and lives in Liverpool.
What he has done is to devise metal rings that go round the burners, which leave only a small gap between themselves and the utensils. The rings include apertures on their lower parts to accommodate the ironwork of the utensil supports on the cooker top, as well as cut-outs to admit air. Their primary function, he says, is to prevent the heat generated by the burned gas from dissipating into the environment. After heating the pans and saucepans, the hot air and exhaust gases escape through the narrow openings between the rings and the pans, then pass upwards in a thin boundary layer adjacent to the pans. This is probably reinforced by the Coanda effect, in which a flowing gas layer tends to stick to a curved surface. Whatever the mechanism, the end result is a dramatic improvement in heat transfer efficiency. Without a ring, he tells us, a litre of water typically takes 11-12 minutes to boil on his cooker. However, with a ring, this is typically reduced to seven minutes, which amounts to a near doubling of heat transfer effectiveness.
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Author
Tom Shelley
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