Originally posted by Jonathon
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I am only refering to the temp CONTROL ..not the type or size of heaters used..that is a separate issue.
No controller can prevent the system temp drop when you add cold food. As you say, that is down to the "Thermal Mass".
how quickly the temp recovers is a function of the heater size (power) and the thermal mass.
Control sensitivity is down to the controller system.
PID's are designed to carefully control to fractions of a degree. Electronic controllers will control temp within 1 or 2 degrees.

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