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Re: Stove Top Extension
Posted by: PMK140 ()
Date: March 10, 2014 01:07PM

As a practical matter the hood and cabinets couldn't much less that 15" above the counter top.

Any water in the pan would be a heat sink to the heating of the pan until the water is evaporated. It would be very difficult for the pan to be heat damaged while the water was present.

Your real problem is coming up with a reasonable heat transfer mechanism over the 15-18" airspace between the pan and the hood.

An analysis should be done of what, if any, intermediary fuels or heat conductors/radiators/convection media may have been present.

Consider low mass solid fuels such as paper, or clean burning liquid vapors, such as alcohol which, once burned, might leave little evidence of their presence.

Pat Kennedy, CFEI, CFPS, MIFireE
Fire and Explosion Analyst
Sarasota, Florida
[www.kennedy-fire.com]

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Subject Views Written By Posted
Stove Top Extension 2243 Jim Moon 03/10/2014 12:05PM
Re: Stove Top Extension 1121 J L Mazerat 03/10/2014 12:23PM
Re: Stove Top Extension 1109 John J. Lentini, CFEI 03/10/2014 12:32PM
Re: Stove Top Extension 1217 PMK140 03/10/2014 01:07PM
Re: Stove Top Extension 1204 dcarpenter 03/10/2014 02:14PM
Re: Stove Top Extension 1114 dcarpenter 03/10/2014 03:25PM
Re: Stove Top Extension 1112 jgmcfps 03/10/2014 06:19PM
Re: Stove Top Extension 1074 Jim Moon 03/14/2014 09:05AM


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