Boiling pan determinants
Well it's egg-boiling time of the year, which seemingly provides a rather fine practical opportunity for observing a range's and the pots used thereon, boiling properties.
In a not-very-controlled experiment I brought one layer of fridge-cold eggs:
~ covered with warm water in a:
(i) 7.5" enameled iron straight-sided pot,
(ii) 8.5" aluminum straight-sided pot
~covered with cold tap water in a:
(iii) 9" grading to 11.5" enameled iron pot.
Flames beneath were all adjusted down to the pot's diameter, so all were different.
I didn't time anything but I was somewhat surprised to note the smaller enameled pot with lower flame came to boil before the larger aluminum pot with higher flame. Both had similarly warm water to start.
I would have thought it was harder to heft the heavier pot to temperature but I'm guessing their heating curves, while slower at first perhaps, are not the only story. Presumably the heat retention means the heavy iron holds and continues to heat hotter, and/or faster?
I guess this is all pretty interesting, though I suspect this is a well-known long-invented wheel, how a pot's qualities affect heating. While aware of these things, I hadn't realized how important the factors were.
Are any of our casual, non-controlled observations at all meaningful if initial conditions are so critical and finicky?