From: user3254@newsgrouper.org.invalid   
      
   Wu Ming  posted:   
      
   > legg  wrote:   
   > > For 'efficiency' in this case, the dominating factor is   
   > > heat lost from the object, not rates or patterns of input.   
   > >   
   > > Layers of insulation, lowering the external skin temperature   
   > > will produce the best efficiency, regardless of the   
   > > temperature within the container.   
   > >   
   > > RL   
   > >   
   >   
   > We need hot water within seconds. We need it at boiling point for tea and   
   > also sanitation. The latter more for old mental habit than real threat I   
   > think. So a kettle with instant heating capability won’t do. We need a   
   > reservoir of water at almost boiling point readily available.   
   >   
   > Kettle has insulation already. Possibly because of the 6 hrs delay option.   
   > I won’t add more insulation to it.   
   >   
   > If mass and insulation aren’t further optimizable what is left is   
   > temperature. We don’t use hot water form the kettle all the time. Hours   
   > pass by without any use.   
   >   
   > 98° is the operating temperature. I can temporarily lower it to 90°, 80°   
   or   
   > 60° for the lengthy periods we don’t expect the need for water at 98°. Or   
   > let it fall for six hours straight. Is it worth it? Will try estimate using   
   > the producer’s data I discovered yesterday. Fallback options are measuring   
   > heat loss over time with a meat thermometer. Or directly measuring energy   
   > required at the plug.   
   >   
   Just buy water kettle with thermometer.   
      
   I use one to boil eggs   
      
   I set 90 C   
   to make temperature rise under boiling point   
   than wait 1-2 minutes   
   to make inner air gap to leave   
      
   and rise temperature to 100 C   
      
   --- SoupGate-Win32 v1.05   
    * Origin: you cannot sedate... all the things you hate (1:229/2)