Experimental cookery requires the heating conditions to be consistent in different places with different types of gas supply. With the gas flow rate set at a constant value, the pressure for town gas 13 A was maintained at 1.50 kPa, for town gas 6 C was maintained at 1.00 kPa, and for LPG was maintained at 2.00 kPa with a pressure regulator. The caloric input was regulated high, medium, and low heat by the controls on the gas hobs tested.
Measurements were conducted on the heating time and gas consumption needed for the temperature of water in an aluminum cooking pot(JIS standard)to be increased to 100°C from 20°C. The reproducibility of the heating rate and gas consumption was confirmed.
Azuki beans were boiled to confirm the reproducibility of the heating rate and gas consumption under the established heating conditions at eight different institutions. Measurement of the amount of water evaporated while heating gave a very low coefficient of variation among the institutions.
