I must have misread or something. Page 5/6 clearly seemed to demonstrate there was a problem with steel because the interface temp which drives transfer would e

I must have misread or something. Page 5/6 clearly seemed to demonstrate there was a problem with steel because the interface temp which drives transfer would end up much lower with steel. This is also confirmed in their conclusion... At least I thought... with the following line: >Together with a weight loss of 30g, a good assumption is a 20% loss of water, i.e. α=0.2. Using this with the values of specific heat capacity and density for dough from the table above, one finds that Qtot = (70 + 226)J/^2, which gives for the baking time in the wood oven T(wood oven) ≈ 125 s. For the electric oven an analogous calculation resultsin an almost 50% longer time T(elect steel) ≈ 170 seconds. We see that we have succeeded to reproduce the value disclosed to us by our pizzaiolo: 2 minutes for baking in a wood oven. The result of an attempt to bake a pizza in the electric oven will be the mentioned unbalanced product. (Burnt crust, innards uncooked) would end taking longer because of the cooler interface temp? I'm kinda thinking I misread or lost the track somewhere though to the point I kinda want to figure out how to do the experiment myself. Any time diff eq's come into it, I tend to feel better after I've like done the math myself 5 times. Me and calculus love each other, but damn are we not good for one another.