Abstract
Heat distribution and heating efficiency were investigated on conventional and glass/cerami c surfaced electric ranges with saucepans of selected materials and bottom con formations. Loads were fat‐f lour, water, and vegetable oil. Heating rate and efficiency but not patterns of heat distribution were better on the conventional electric range than on either of the two glass/ceramic cooking tops. A flat‐bottomed pan with high thermal con ductivity performed best on all ranges.
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