While I understand everything Pumps says, I offer that with a simple test of each burner I would EXPECT to come within 20% of MFR rating, and (hopefully, 5-10%); However, low/ lower gas pressure coming from the tank/ wall lowers the BTUs, and probably can be compensated at the airblade to give blue flame/ yellow tips. and NOT deliver the BTUs...
(Short story1) I have seen a propane camping stove that would NOT boil/ perk a coffee pot of water within an hour, sitting beside a white gas stove that did so within 3-minutes... and we previously noted that Propane has higher BTUs than natural Gas, and is (a component of) natural gas. Gas regulators internal to the stove may be an influence also.
I also note (maybe repeat?) that residential stoves have substantially LESS btu than commercial, and this difference is in the burners, regulators and pipe sizes... (BUT NOTE a commercial stove requires special installation to keep from burning cabinets above and/ or ceilings/ HOUSES, LOL... they ARE THAT MUCH HOTTER, but can handle BIG pots like you will NOT find at home :-)
(Short story2), Hospital staff, years back, heated patient trays w/ microwave; when microwave power dropped due to age, (1400-watt, 240-volt commercial units), they would complain about the extra time to prepare trays... Investigation found that when cooking power dropped to about 70% of new, it added 1-2-minutes prep time to EACH tray (so ONE staff member w/ 75-patients to serve would be affected 75-150-minutes per ONE meal longer, or they were serving cold trays...patient complaints, etc.
Point: BTUs MATTER when they are low...
p.s. we would test microwave power output wattage w/ a process (similar to) the previously stated water temp method..
Ask (any) cook if they want to spend an extra 1-2 hours in the kitchen because the roast would not get done in the oven... they (may) chase you with a club/ knife? :-)
Pumps wrote: <<The knowledge of "how many BTUs" is a fanciful chase, at best...... Terry has provided the proper way of testing.....But let us face it, the
test is for a physics class in some college, not a kitchen stove.......
When an engineer designs a burner unit for a new stove, he/she will
measure gas volume, pressure, orifice and air flow.......This
information will let him publish a BTU rating for the burner and then
it is off to the marketing department for a sales tool.......Most stove
users, male and female, will adjust THEIR cooking methods and times
to accommodate for the performance of the stove or grill.......I have
restored many a stove to factory specifications only to be told by the user
that the stove does not cook like it use to.......The only wear parts in a gas
stove are the gas regulator and thermostat.......It will take many years for
a gas nozzle to wear.......As long as you have a blue flame with a nice
yellow tip all systems are OK....... >>
Terry
thenne1713@aol.com
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