In all these tests, we have a lot of empirical evidence that slow response materials (such as cast iron and stainless steel) have hot spots that can produce significant uneven heating and scorch in many common cooking conditions. But, obviously, people who like some kind of material (especially cast iron) still like them and want to use it for a variety of reasons.
What about those copper stove diffusion plates? Most of what I can find is 1/8 "thick copper plate - at least as thick as 2.5-3.0 mm copper, we see recommended for good copper cookware, so they should be able to distribute heat on the surface of the board as copper cookware The
Obviously, you can get a piece of copper from the sheet metal source cut into specifications.
Does anyone have the experience of using a copper plate to mediate the uneven burner and the uneven pot? How does it work for you?
In theory - assuming we have a pan, most of the pan with the copper surface of the diffuser plate, can we convert the cast iron (or stainless steel) pot into a relatively uniform heating surface? Obviously, we will lose some reaction, because the heat must be spread through a lot of metal - but the iron is not good reactivity, then this will be worse? We lose some efficiency - need extra heat to raise the temperature of the copper and radiate from the exposed surface around the pot. But the use of cooking energy for cooking energy is often quite insignificant (it is quite bad in terms of thermal efficiency).