Bernstein, Aaron, Naturwissenschaftliche Volksbücher, Bd. 12-16, 1897

Table of contents

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            <s xml:id="echoid-s5969" xml:space="preserve">
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            Portion Wärme; </s>
            <s xml:id="echoid-s5970" xml:space="preserve">allein jede Spur von Überſchuß an Wärme,
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            die das Waſſer nicht aufnimmt, verbleibt dem Ofen. </s>
            <s xml:id="echoid-s5971" xml:space="preserve">Man
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            kocht zwar auf Koſten des Ofens; </s>
            <s xml:id="echoid-s5972" xml:space="preserve">aber es geht hierbei nichts von
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            Wärme verloren. </s>
            <s xml:id="echoid-s5973" xml:space="preserve">— Kocht man aber denſelben Topf Waſſer
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            auf dem Herd, ſo muß man ſoviel Feuer anmachen, daß ſo-
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            wohl die Heizſtelle des Herdes, wie die Wände und die Luft
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            mit erwärmt werden; </s>
            <s xml:id="echoid-s5974" xml:space="preserve">denn das Waſſer wird erſt ins Kochen
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            geraten, wenn die ganze Umgebung des Feuers tüchtig erhitzt
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            iſt. </s>
            <s xml:id="echoid-s5975" xml:space="preserve">Auf dem Herde alſo braucht man mehr Wärme, um das
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            Waſſer ins Kochen zu bringen, als das Waſſer ſelber verſchluckt.
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            </s>
            <s xml:id="echoid-s5976" xml:space="preserve">Auf dem Herd wird alſo Wärme verſchwendet; </s>
            <s xml:id="echoid-s5977" xml:space="preserve">es geht eine
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            Portion derſelben im Material des Feuerherdes und in der
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            Luft verloren, die zu nichts nützt. </s>
            <s xml:id="echoid-s5978" xml:space="preserve">Dieſe auf dem Herd ver-
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            ſchwendete Wärme iſt es, die im Ofen dieſem zu gute kommt,
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            und deshalb iſt es wirklich ſparſam, im Ofen zu kochen.</s>
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            <s xml:id="echoid-s5980" xml:space="preserve">Wer dies Verhältnis richtig auffaßt, der wird leicht ein-
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            ſehen, wie es wohl ganz wahr iſt, daß durch das Kochen im
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            Ofen der Ofen ſelber etwas Wärme einbüßt; </s>
            <s xml:id="echoid-s5981" xml:space="preserve">aber wenn man
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            bedenkt, daß man ſonſt genötigt wäre, auf dem Herd zu kochen,
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            und auf dieſem viel Wärme hätte verſchwenden müſſen, um
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            das Waſſer im gewünſchten Maße zu erhitzen, ſo liegt im
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            Verluſt, den der Ofen an Wärme erleidet, verglichen mit dem
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            Verluſt an Wärme, die auf dem Herde hätte geopfert werden
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            müſſen, dennoch eine Erſparnis.</s>
            <s xml:id="echoid-s5982" xml:space="preserve"/>
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            <s xml:id="echoid-s5983" xml:space="preserve">Dies ſpüren auch wirtſchaftliche Hausfrauen ſehr wohl;
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            </s>
            <s xml:id="echoid-s5984" xml:space="preserve">was ſie aber dennoch in dieſer Wahrnehmung ſtutzig macht, iſt
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            der Umſtand, daß zuweilen, und namentlich gerade bei ſtrenger
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            Kälte, der Ofen nicht recht warm werden will, ſolange man
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            in demſelben kocht, und dadurch gerät man auf den Gedanken,
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            daß das Kochen im Ofen dennoch ſeinen Haken haben mag.</s>
            <s xml:id="echoid-s5985" xml:space="preserve"/>
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            <s xml:id="echoid-s5986" xml:space="preserve">Und auch dies hat ſeine Richtigkeit, wenigſtens unter ge-
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            wiſſen Umſtänden; </s>
            <s xml:id="echoid-s5987" xml:space="preserve">es kommt nämlich darauf an, was man im
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            Ofen kocht.</s>
            <s xml:id="echoid-s5988" xml:space="preserve"/>
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