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Self-stirring pot

A simple design, I hope.
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I know other self-stirring pots involving magnets or whatnot have failed, but I was wondering if this particular design had been tried or would work.

Many pans now have special bottoms that distribute heat evenly. If the heat was instead organized so that the heat levels along the bottom resembled spikes, ripples, or a circular pattern of ramps, the water, while not stirring in a traditional sense, would at least be "self-agitating" as cooler, denser water rushes to equilize lower pressure areas of hotter water. Would this even work? Or is it already there? If so, I'll humbly retract this submission. p.s. I did search on google and only found ones of a different methodology. If I missed it, I apologize.

JeremiahBritt, Dec 01 2004

(???) FPSfS http://www.halfbake...ld_20For_20Stirring
Frying Pan Shield for Stirring [DesertFox, Dec 02 2004]

The Kuru-Kuru Nabe self-stirring saucepan http://www.gizmag.c...ing-saucepan/22709/
[xaviergisz, Jun 17 2012]

[link]






       I think it might work, else you'll get burnt bits (assuming you're heating more than just water) along the hot-spots.   

       I'm wondering If cycling the hotspots round the pan, making a wavefront of hot and cold would be beneficial or not.
zen_tom, Dec 01 2004
  

       Ironic how one of the great selling points of stove manufactures is even heat distribution...   

       I imagine that it would be difficult to obtain a heat differential great enough to cause a displacement in spaghetti sauce within the typical area...   

       however why not a spring wound up mixing head built into the lid similar to a drywall mud mixer or a large
shad, Dec 02 2004
  

       // the water //   

       Why are you having to stir water?
waugsqueke, Dec 02 2004
  

       don't want lumps do you?
po, Dec 02 2004
  

       Sounds pretty good.   

       Gives me an idea.
DesertFox, Dec 02 2004
  

       see link
DesertFox, Dec 02 2004
  

       Many items needing to be stirred (rice, noodles, soup) begin with a water base. Also it was a simple example easier than listing all the possibilities. DF your link isn't working, for me at least.
JeremiahBritt, Dec 02 2004
  

       I don't think you would get enough temperature difference between hotter and cooler bits to move anything more viscous or heavy than water. This process is actually used in sewage treatment to stir "sludge", the technical name for partially dewatered and digested sewage, but these applications use gas flames of several hundred degrees c inside the container to keep things moving. May result in dry, crunchy Bolognese.
Belfry, Dec 03 2004
  
      
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