B Efficient way to warm a concave body such as Pita bread

AI Thread Summary
The discussion centers on the most efficient method to warm a concave body, specifically pita bread, using a plain heat source. It questions whether placing the pita in a U shape or the opposite orientation is more effective for heating. Factors such as radiant and convective heating, as well as heat conduction along the bread's contour, are considered. The consensus suggests using a high-temperature pizza stone in a fan oven for optimal results, while some prefer a toaster for convenience. Overall, the focus is on achieving the fastest heating method for the pita bread.
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What is the optimal and efficient way to warm a concave body on a plain source of heat (such as heating concave pita bread) on its peak top or opposite (on the larger surface with gap)?
What is the optimal and efficient way to warm a concave body on a plain source of heat (such as heating concave pita bread) on its peak top or opposite (on the larger surface with gap)? Imagine you have a body in U shape. Is the best way to warm it with the U position or opposite?
 
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Can you please draw schematic of the two choices?
 
Sure imagine that the Pita is like U (has a narrow part and open part) and it is put on a line (that is the heat energy source - plate). Should it be more efficient to put it in U for or opposite?
Pita.PNG
 
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abrahamabraham said:
Sure imagine that the Pita is like U (has a narrow part and open part) and it is put on a line (that is the heat energy source - plate). Should it be more efficient to put it in U for or opposite?
The straight line is the heating surface? Is it only radiant heating, or is convective heating present too? Is heat conduction allowed along the bread contour?
 
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put it in the oven
 
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That it will be heated in the fastest way...
 
abrahamabraham said:
That it will be heated in the fastest way...
Then even heating is irrelevant? Use a blowtorch :smile:
 
If this is a real practical question then the answer is to use a Pizza Stone, brought to a high temperature in a fan oven. The pitta should be in there for a very short while (keep an eye on it).

Personally, I use a toaster for hot pitta bread and only use my stones for bread or pizza, when it really counts.
 
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