The good, the bad and the uglyJones-- You are correct about induction heating. My youngest daughter recently bought a new induction heating stove. Nothing gets hot but the bottom of the pot, and the water in the pot starts boiling almost immediately. There is very fast and efficient energy transfer to the inside bottom of the pot. Its not clear what the coupling is. It must be some sort of resonance coupling IMHO.
I can imagine three mechanisms: 1. Nuclear magnetic resonance, 2. Magnetic resonance from an induction coil with electrons in a conductor, 3. Spin coupling of electrons in a magnetic field in the the pot’s metal lattice, i.e., direct phonic (thermal) energy with a resonant magnetic field the driver. I bet the designers know the mechanism, but do advertise it, if is nuclear or spin coupling. The unit my daughter has an Asian company brand name. Bob Cook From: Jones Beene Sent: Saturday, June 13, 2015 10:50 AM To: [email protected] Subject: [Vo]:The good, the bad and the ugly As Peter laments, there are two extremes in the recent LENR news. Thomas Clark’s report lucidly states exactly what many of us having been saying for months about the flawed Lugano report. The good news in the provocative site: http://tet.in.ua/index.php/en/ Which is the Laboratory of Experimental Physics — also known as “TET” — in Ukraine and also in Moscow. Curiously, it combines Russian and Ukrainian efforts towards alternative energy. The curious part of this partnership goes all the way back to Chernobyl – another joint effort that resulted in catastrophe, but which result could be rectified to a large extent if this new effort is successful. The induction coil seems to offer the most promise to me – especially when the copper coil can double as the calorimeter - in the way Jack Cole has proposed. The Ukrainians seem to be doing exactly the same thing with the pictured coil which is covered in furnace cement. The problem with this approach, as Jack has documented on his blog, is capturing a larger proportion of the input energy than is normally possible with an induction setup. I believe this can be done. I have recently seen a report showing that induction cooktops, when properly designed at the best resonance level can actually apply more net energy from the grid to a cooking utensil than direct contact with the traditional resistive heating element – which is a surprise since we assume the latter is nearly 100% (it isn’t). Jones
