h a l f b a k e r y"More like a cross between an onion, a golf ball, and a roman multi-tiered arched aquaduct."
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This Idea was inspired by thinking about another Idea and its first
two annotations (link).
We start with an appropriate metal cooking pot, and add food.
Then we close the pot with a good lid (but we are not attempting
to seal it against pressure build-up), and then surround the pot
with
a lot of insulation. Let's assume the "block" of insulation is
designed to accommodate the pot in its interior.
Now we put the pot on a special "heater", such that it can
induction-heat the pot across the thickness of the insulation. It is
possible that the heater may need to be shaped like a parabolic
dish, so that its electromagnetic energy can be focused on the
pot.
As mentioned in the subtitle, if we can add energy to the pot
faster than heat can escape through the insulation, then the pot
and its contents MUST get hotter. This would allow us to use a
low-energy heat source, such as is described in the first link.
Inspiration
Mechanical_20induction_20cooker
As mentioned in the main text. [Vernon, Jun 07 2015]
About insulation
http://www.todaysho...insulation-r-value/
As mentioned in the main text. [Vernon, Jun 07 2015]
Breville - Slow Cook or Pressure Cook
http://www.breville...st-slow-cooker.html
[xaviergisz, Jun 09 2015]
Jetboil insulated hiking cooking pot/system
http://www.jetboil.com/
Insulated pot (coupled with heat exchanger and collapsible setup) [Custardguts, Jun 15 2015]
Well insulated and uses waste heat..
Peltier_20Crock_20Pot
[bs0u0155, Jun 15 2015]
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Description (displayed with the short name and URL.)
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Sort of a slow cooker. You might be able to power
this one with a windmill. |
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I was surprised to see that slow cookers generally use
100-200W - perhaps a better insulated one would use
less. |
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On the other hand, if you're venting the cooker then
you're losing quite a lot of energy as steam (even
below boiling point). |
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You might overcome the steam-loss issue by
overlaying your food with an edible oil; below 100°C
that would eliminate most evaporation and therefore
most heat loss. PCRs are still sometimes done with
an overlay of mineral oil to prevent evaporation. |
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I have never seen slow-cooker-baked-bread for sale in a shop. |
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[MaxwellBuchanan], thanks for pointing that out. It
obviously means that we need more than just one type of
insulation, surrounding the pot. The innermost layer of
insulation should be highly water-absorbant, to keep steam
(and its heat) from getting very far away from the pot.
Towels, perhaps? |
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Better yet, just make the whole thing a pressure
cooker with a pressure relief valve. The actual
pressure would be quite low (assuming that you're
not cooking above 100°C), and there would be zero
losses from steam or hot air escaping. |
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Just keep the steam in, a bit of pressure is fine,
Shirley? |
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/overlaying your food with an edible oil/
Purely by accident, it turns out all my slow cooking uses
exactly this technique! The moisture retaining part was
an accident. I knew very well what was in the bacon and
ham hocks. |
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Perhaps use a heat exchanger to let the steam escape
while not losing all of its heat. |
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This is very similar to the ultra-high efficiency solar cooker
designs, except those use a double or triple pane glass lid to
let the energy in. |
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I have the presusre cooker in [xav]'s link - and the cooking pot is relatively well insulated within the body of the machine. For a pressure cooker it doesn't vent much steam at all, so I must presume it's relatively efficient. |
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See linked hiking cooker, which is insulated. This is obviously done for reasons of thermal efficiency, and are pretty good gear. Very low gas usage. Also note the heat exchanging pot bottom. Couple of other brands are coming out with competing products now, which is nice. |
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As to the idea, sure, why not. Although I think a more humanitarian use of the concept would be for fuel-poor people in third world countries to be able to cook more with the same volume of fuel. |
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