4 ms·
I wonder if there's any technical reason they wouldn't be able to have a thermometer at or near the end of the rod. It would be interesting to see it heat the r
by brianshaler 12y ago
I wonder if there's any technical reason they wouldn't be able to have a thermometer at or near the end of the rod. It would be interesting to see it heat the rod rapidly and then fluctuate the induction base when an ideal temperature is reached in order to maintain that temperature. Ideally wirelessly, but I suppose the top of the rod could have a tether back to the base.
Different substances have different temperature restrictions, but it seems like for rapid heating, you could target 100C at the end of the rod but reduce power as the liquid (perhaps monitored by a second thermometer higher up the rod) approaches 70C, or whatever your preferred temperature is.
- iopq 12y agobecause it would be extremely hot if it's inside the rod, giving the wrong temperature so it would be useless because all of the hot liquid is around the rod, while the coldest liquid is the farthest from the rod
- brianshaler 12y agoWould it be the wrong temperature if what you want to know _is_ the rod temperature? I would agree the liquid surrounding the rod vertically would also be above the average liquid temperature. It seems like you could use a different material and shape farther up to get a more accurate liquid temperature.
- rsfern 12y agoI think it'd be pretty difficult to do for arbitrary liquids, because i imagine there would be some non-trivial temperature gradients. You'd probably have to account for the heat capacity and thermal conductivity of your soup to get it close to right. Simpler and cheaper to just use an old-fashioned thermocouple that clips onto the mug wall or something.
- brianshaler 12y agoThat's a good point. Perhaps an infrared sensor pointed down from the handle would give you meaningful data.