titanium cookware

The specific gravity of aluminum is 2.6989, and titanium is 4.54; the alloys will be about the same relative to each other. Titanium is definitely denser than aluminum, so the lighter weight of the titanium pots is entirely due to thinner walls. Titanium's advantage is its greater strength for the same weight, so you can use less weight and have the same strength.

The thinner walls have as much to do with hotspots as the poorer heat conduction.
 
All the Ti pot walls I've seen are paper thin. I suspect, as you do, that the alloy is Al/Ti, also.

As a user, I can tell that the alloys vary between SnowPeak and EverNew. Evernew burns my lips, and SnowPeak doesn't, so the alloys are different. SnowPeak's alloy is more reluctant to transfer heat than EverNew's. Which translates to more burned food on the bottom.

I don't really think the stuff is machined, in the typical sense. I'd say the cup body and handles were drawn.

Most valid gripe about Ti cookware, is that it is expensive. They're right, it is too expensive. But that didn't stop me from buying a Sebbie (shrugs). If you wanna play, you gotta pay. To me, it's worth it.
 
Speaking of alloys, isn't 6Al4V the general purpose Ti alloy? (6% Aluminum and 4% Vanadium ?) Dunno much about ti, so I'm probably way off....
 
"Non-Aerospace Applications of Titanium and Titanium Alloys6Al-4V. Cookware like pots, pans, and drinking bottles, and eating utensils, like. 15 Non-Aerospace Applications of Titanium and Titanium Alloys ...
doi.wiley.com/10.1002/3527602119.ch15 - Similar pages - Note this" [from a Google search]

Article comparing Al to Ti alloy pots using various stoves:

http://www.thru-hiker.com/articles.asp?subcat=1&cid=37
 
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