Heat transfer plots
The first three plots show the data collected plotted as described in the heat transfer section. At first glance the data points do not seem to follow a linear relationship between X and Y. The slope actually appears to decrease the longer the potatoes are being cooked. The explanation for this phenomena is that heating them above the boiling point of water is not possible until all the water inside them has evaporated. One should therefore only look at the first five or six points when trying to determine a trendline.
The last two plots represents the temperature distribution in the middle of the potato at the three different oven temperatures.The first graph shows a close up of the data points 2 to 6 for all three oven temperatures. The second shows the prolonged trendline determined by all 15 points on a scale often used in Gurney-Lurie charts found in reference literature,[2,3] making comparisons easier.
