Dear Philip,
<snip> So if the big stovers can use such a measure, why can't we? [Frank >] Great question. 1) Because little stoves change conditions in seconds 2) Because little stoves change conditions per centimeters 3) Because the Start and Cool-down are larger variables for little stoves when the run time is as short as cooking a small meal. Where do we put our detectors for taking measurements and how quickly can we control (adjust) the variables (primary and secondary air) for making corrections. Working on that is the goal as I see it. Thanks Frank . Kind regards Philip
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