imho, steel is a better alternative to aluminum as it holds on to heat longer. takes a while to heat up though. just about as much as copper.
i kinda know this stuff coz i've played around with overclocking computers a few years back. still am a computer enthusiast. so i played around with heatsinks, watercooling, radiators and the like.
Which would make steel slower to defrost on, and less responsive to heat changes when cooking, so IMO not as useful.
I use thick aluminium trays to defrost on, no experience with Copper
I bought a cheap copper diffuser which was so thin and thus flimsy. IT left a dark coating which peeled off. technically I suppose copper has the best conductivity as compared to other metals.
Next, I tried Bella Copper a small one. ( http://bellacopper.stores.yahoo.net/ ) thicker, didnt peel. Pleased with it. I suppose no point polishing it as it will darken with each usage.
Looking to buy a bigger one which will span across the width of a new range cooker as on each side there is a single burner with one in a center. Wld prefer 4 tops With this I hope to be able to put 2 small pots on either side of the range cooker. That is my purpose adn not granular heat control for sauces. I suppose even heat across the bottom of teh pot or pan should contribute to better results in cooking
Thanks for the video. That was interesting.
Originally Posted by heirkb
Cool d, you've actually tried it out. I was hoping someone had. I think I might try out a copper one and then look around for some place where I can buy some thick aluminum to size once I know what other size would be perfect for my stove. If anything, it will be interesting to see how they compare.
Originally Posted by zitangy
my wife and I bought a 5 ply set from lagostina years ago, still going strong. http://www.lagostina.ca/html/product...26&idsubcat=32
uses SS, aluminum, copper, aluminum, then SS again. Seems to be quite even in terms of its heat, esp since the 5 ply construction runs all the way to the top of the pot/pan, so the heat transfer is even brought up to the top fairly well.
Not a cheap set mind you, but would allow for better overall heat transfer when you factor in the heat is brought up the layers as well, something a plate can't do. I do set the appeal tho of getting one of these for when I wanna use my crap thin frying pans, since they have lots of hot spots
a video touting the virtues of bella copper.
the more i think about it, the more i want a single one of these, I can see us using it a lot, esp for defrosting
the situation on a stove is totally different. copper over a flame comes to full heat extremely quickly. thick aluminum does as well. steel is going to take longer than either, and won't be as even. i kinda know this stuff coz i have copper, aluminum and steel cookware, in various thicknesses, all used over flames.
Originally Posted by franzb69
Well, I will know soon enough how these things perform. I ordered the 10x10 inch bella copper heat diffuser and then had a 3/4 inch thick larger aluminum plate cut to size for my cooktop.
I also just got a pressure cooker for xmas, and I have been reading that heat diffusers are useful for them to better control heat.