Some people believe that because of’ its lower thermal conductivity stainless st eel is appreciably thermally
inferior to copper or mild steel as constructional material for a steam-jacketed pan to heat food materials. The condensing heat transfer coefficient for the steam and the surface boiling coefficient on the two sides of the
heating surface are respectively 10,000 J m-2 s-1 °C-1 and 700 J m-2 s-1 °C-1. The thickness of all three metal
walls is 1.6 mm. Compare the heating rates from all three constructions (assuming steady state conditions).
[ mild steel 2% worse than copper, stainless steel 4.5% worse than copper ]