Differences in solar cooking, different results/issues

With each person who is solar cooking with different kinds of ovens, you will tend to see varying results. Many factors play into how successful you are or how much you fail.

I wanted to address that here in this video because after studying and from personal experiences, I seen it is best to fuse all elements that work for others in all your solar cooking.

Category:

Howto & Style

Tags:

• solaroven
• solar
• cooking
• preparedness
• self
• sufficiency
• survival
• food
• technology
• camping
• homeless

[bg0821]

A rack is a good thing. With the heavens flame oven I built I use a rack and when the oven is tilted to the sun I counter tilt the rack to level the liquid in the pot. I would say always use a rack your food heats up quicker in the pot and would be just that much quicker to get done. I once placed a tile in the oven like you stated but went on to lining the oven with sheet metal painted black which retains heat well. at first the walls had aluminum tape on them until I went to black instead.

[solarcookingnut]

When I got ahold of some tiles from a friend who works construction, I couldn't wait to paint them and put them in the oven to see how it went. The temps held longer, and even an hour after the sun was gone, when I went out to check the oven, the tiles were STILL radiating heat out. Really surprised me. Racks are essential for the average solar cookers success, I know from my own experience and others. thanks for the comment!

[99cachorro]

you are right. Heat cannot be allowed to dissipate into the bottom of the oven. All energy that comes into the oven minus the heat dissipation is the temperature you will have in your oven. This means a non-conductive spacer in the bottom with a black metal piece to transfer all the heat to your cookpot. Also 2 layers of glass is a must to retain heat from any breeze that can suck heat from your oven. GOOD JOB SOLARCOOKING NUT!

[solarcookingnut]

I use several layers of plastic for my nesco cookers window. I don't have problem with any wind or breezes much, only when the seasons change or a storm is coming through, its pretty still here. Thanks for the comment!

[MrZync]

You are quite correct. This is a great example of basic thermodynamics. Heat is always transferred from a hot area to a cold area. So by having the pot on a rack, the net result is less heat transfer into the bottom surface of the oven. Conventional ovens use racks for the same reason. We do not place our baking dishes on the floor of a conventional oven. Of course the heating element would be in the way as well. Excellent observation!

[thejesters1975]

Thanks for the info.I didnt know humidity was a factor,but I guess that makes sense.

[achsofromm]

I also have several thermometers to check temps of my food and I consistently get 350 F in my Sun Ovens while the panel cookers get 250 F at the same time under same conditions. That is why I listed hot box cooking as the 3rd most important criteria. Still, 250 will cook anything...it just takes longer. Panel cookers are great cause they are essentially FREE and free is real important for many people. Keep up the good work and info, nut.

[achsofromm]

I live near San Antonio, TX, so we get plenty of sunshine yearround, ideal for solar cooking. In the last month, I think I only had 3 days I couldn't cook.

Of course you are right about racks. They do increase the temp slightly. If I had to list important criteria from most to least importatant I would say bright sunshine, hot box cookers vs. panel cookers, black covered pots, good reflection at the proper angles, racks. Here is Tejas, we don't need no stinking racks. LOL