Almost, but at sub-boiling temperatures. If, for example, one wants the centre of one's meat to be at 60°, then one puts the meat (in its bag!) in a 60° thermostatically-controlled water bath and, no matter how long one leaves it there, the centre will never get hotter than that temperature. If you 'boiled in-a-bag' the centre would eventually get "very well done"!
You can blame BAS for that. I merely commented that I did not doubt that there were some valid applications for radiant heating - he's the one who brought lamb chops into that equation
However, the point in my post which started this remains. If one uses less heating energy, less will get heated. If it's the air in one's house that doesn't get heated (much), one has to decide whether this is something one is happy with (as the price for lower energy usage/costs). As I've said, I (and presumably you) are of an age that I can recall being huddled around radiant heat sources in cold houses!
I do recall the luxury of a single vertical bar radiant electric fire for my bedroom. Only in the winter when the windows froze over on the inside.
It made me feel warm while getting dressed but did very little to defrost the windows.
In the sitting room we had a three bar fire, vertical and pointing in three directions so three people could feel warm on the front, and chilly at the back.
In the sitting room we had a three bar fire, vertical and pointing in three directions so three people could feel warm on the front, and chilly at the back.
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