Determine the heat transfer to the stew

Reference no: EM13525219

To cook a stew, you use a 4-mm thick steel pot with a bottom surface area of 100 cm2. The heating takes place from a 500oC source. You notice that the boiling is too intense and decide to add an insulating pad 0.5-cm thick to "slow down" the cooking so that the stew still just boils. Assume the stew has the properties of water. Determine the heat transfer to the stew

a. Without the insulating pad

b. With the insulating pad

Reference no: EM13525219

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