From: David Roberson
*
* Jones, my main concern with the induction cook top is the mismatch
between the heating coil and the typical shape of the fuel cores. If
researchers change the form factor of the fuel into a planar design, which sure
seem possible, then that issue can be somewhat resolved
Yes
* The problem of determining the amount of heat actually deposited within
the core is a very big one and so far I see no way around it.
With calorimetry, it’s all about proper calibration. You have said that
yourself.
Do you have a problem with boil-off calorimetry, in general? Some do, but in my
experience, the inherent error always makes the gain seem less than it is and
never more.
* Note that the ugly would not be so had the Lugano team used a
calibrated calorimeter.
Exactamundo!
And unfortunately – this ugly failure convinces skeptics (and many reasonable
observers) that Rossi would not permit proper calibration because he knew the
gain was going to be less than he had been claiming … or worse – that his
contract with IH was contingent upon showing a more substantial gain than was
possible with this setup.
Jones
Personally, I would rather see a dozen experimenters seeing COP of 1.5, if it
is fully repeatable, than one flawed Lugano experiment claiming twice the COP.
As the Thomas Clark report makes clear, Lugano/Levi was unprofessional and
completely unscientific -- (it is the “ugly” of this Subject heading.)
