no, steel is heavier
It heavily depends on which type of stainless steel you're referring to and what your definition of strong is. High carbon and perhaps plain carbon steels would be harder then austenite and ferritic stainless, but martensitic stainless would be harder then plain/high carbon. Austenite and ferritic stainless would be tougher and austenite would have have highest degree of corrosion resistance. I consider a steel to be "strong" if it has a balance of hardness and toughness in which case,I would say martensitic stainless steels.
yes
high thermal expansion
Unlike the 300 series stainless 400 series stainless can be hardened by heat giving moderate corrosion resistance with more durability than 300 series stainless. It is commonly used in pump shafts for equipment requiring a higher torque spec than 316 SS can provide
Steel has a Specific Gravity of 7.83. This means that a cubic foot of steel weighs 7.83 times more than a cubic foot of water (which weighs 62.4 pounds)
Lead is much heavier than stainless steel.
Stainless steel is heavier then aluminium.
It shouldn't as stainless is harder than copper.
Some of the older stainless steel microwaves can be a bit heavier than conventional microwave. However they have developed stainless steel microwaves that are made with a lighter stainless steel casing making them less heavy.
Yes, brass is cheaper than copper.
Copper is more dense than iron, if that is what is being asked. The density of copper is about 8.94 grams per cubic centimeter. Iron had a density of about 7.874 grams per cubic centimeter.
Stainless steel coffee makers will give you what their name states; a stainless coffee maker. The downside to stainless steel is that it is heavier than what plastic coffee makers would weigh.
Copper conducts heat better than stainless steel. If you can afford the copper, go for it. If not, stainless steel will work fine for just about anything. Also, bare stainless conducts heat much better than non-stick. So for browning food, non-stick pans should be avoided (and copper bottom bare pans would be best).
They're the same, actually. Copper-clad pots are always made out of stainless steel, so the pots are identical. The trick is that a copper-clad stainless pot absorbs heat better due to the copper cladding - the copper conducts heat better than stainless.
the composition of the metal alloy steel is a steel with usually less than 5% of other elements, like molybdenum, copper, chrome.. while stainless steel is a steel with at least 10-11% of chromium
Carbon steel is an iron alloy with less than 2% carbon, no chromium, and contains copper and magnesium not more than 0.6% Stainless steel is an iron alloy with less than 2% carbon and it contains chromium and it's resistive to corrosion
No, an oven being stainless steel does not make it work better than a non stainless steel version.