You have seen these two products on the market. She knew her position, they are used in the kitchen. You have many different brands out there seen. They are, if they confuse the two kitchen must-haves, no difference.
This article is for you to say, they have absolutely no difference in terms of functionality, but they have a difference in terms of technology. Both pans have your soup or stew hot for a long time, but the use of electricity, while the other does not. We are a simple comparison (without a science teaching to do here) between the two of them. Let’s start with the first slow cooker.
The slow cooker uses electricity with a thermostat on the bottom of the pot into the soup / stew hot day or a long period to hold. Since this is a thermostat, of course you can keep the desired temperature. The tank is with the method “Classical Chinese” to heat, is that a stone with materials such as ceramic or porcelain to hold. Electricity is supplied to the thermostat and the heat generated continuously at a temperature which is defined, and this constant heat “transferred” into the stone inside the bottom pot. Convection of heat exchange takes place in the inner pot. Since the tank is made of thick stone material heat loss, has always done, but at a slower pace.
If you notice the inside walls of the outer pot slow cooker, you can see, it’s shiny silver surface. This increased rate slows heat loss through the laws of radiation. As for the upper shell, the cover is usually made of a material thick glass to prevent heat loss.
How Slow cookers and remind you that there used to achieve electrical insulation.
Now we move to heat pots. To put it simply, it makes use of the theory of heat transfer, and what you have learned or known of vacuum bottles in physics at school or elsewhere. He uses the laws help of convection, conduction and radiation in the help for the storage of heat.
Heat conduction and convection is greatly reduced (but not exclusively, because it is not possible) by the vacuum. The vacuum is a better insulation from the foam. Well, on the sides or walls of the pan, there is an outer wall and inner wall. Between these walls is a vacuum. With the presence of empty (okay okay, I promise you no science classes here just good to know that vacuum contains close to zero the number of atoms), the heat conduction and convection considerably delayed.
Infrared radiation by silver lining (such as a reduced level) on the sides or walls of the outer pot. It also includes the double (the cover of the inner pot and lid of the pot outside) and the insulating substrate on the bottom of the pot heat reduces the heat loss process. With the combination of vacuum and silver lining, it reduces the heat transfer by convection, conduction and radiation ANDS.
If keep a thermos of hot and cold temperatures for longer periods of time according to the theory of heat transfer has a pot heat, it can be done.
Now that we know how to work thermal pots, we compare, as they are for different cookers.
Electricity: It uses the crock pot all the heat does not work and thus save money.
Security: Slow Cooker be as long as you like, can be activated soup / stew hot. The thermal (internal) pot is only 10-15 minutes on the stove before you out there in the pot, he even cooking. Both scenarios assume that you do not maintain in the workplace and at home, take the soup / stew.
Versatile: the slow cooker needs a power-point all the time to work for him and therefore not appropriate to, for picnics or outdoor activities mark. Heat the pot as they cook for themselves can, when he left the gas stove can be placed almost anywhere for a maximum of 8 hours.
Multi-function: the slow cooker can only hot-hot-process. The pot temperature can be both hot and cold (as in use as a cooler or keep cold drinks) purposes.
Cooking: the slow cooker are rather “cook” from the thermal pot. Since the thermal pot to cook slowly (and “natural”) method, foods such as vegetables and meat in terms of color and softness to keep. Soup pot heat were reported to stay away after he left “alone” after a full day’s work. This is based on real experiences of real users who have switched based thermal crock pot.
Convenience: the slow cooker should be at the right temperature for it be used to slow cook the soup / stew right. The pot does not require heat setting temperature, all you have to do is the cup on the stove for 10-15 minutes and put it back into the pot.
This paper understands how the two types of pots and work science behind it. Through these agreements is clear that the pot temperature on the easiest way to save money and cook until hot soup / stew of tender meat and vegetables are in color, appears after a hard day’s work.
