304:
CTE, linear 20°C 16.9 µm/m-°C 0 to 100°C
CTE, linear 20°C 18.7 µm/m-°C to 649°C
and 316L:
CTE, linear 20°C 16 µm/m-°C 0 to 100°C
CTE, linear 20°C 19.9 µm/m-°C to 871°C
if you want better CTE in an oxygen free environment, try carbon fibre (-1 to +1 µm/m-°C, parallel measurement). Or 'till 450°C at normal atmosphere.
politikon2002@Yahoo.com
As current passes through steel, it heats up from resistive heating. As it heats up, it expands. A typical coefficient of thermal expansion for steel is 13x10-6 m/m K but the exact coefficient of thermal expansion of steel depends on the type of steel. For example:Coefficient of Linear Thermal Expansion for:(10-6 m/m K)(10-6 in/in oF)Steel13.07.3Steel Stainless Austenitic (304)17.39.6Steel Stainless Austenitic (310)14.48.0Steel Stainless Austenitic (316)16.08.9Steel Stainless Ferritic (410)9.95.5
You need to know both material involved in the friction to find the coefficient
UTS of 304L Stainless Steel is 586MPa UTS of 304 Stainless Steel is 621MPa
316 stainless
yes
yes
Nothing there both the same
Both 304 and 316 stainless steel are commonly used for kitchen appliances, but 316 stainless steel is generally considered better due to its higher corrosion resistance and durability.
18-8 stainless steel is commonly known as Grade 304 stainless steel.
Most material being welded to 2205 including itself, should be welded with 2209 filler wire.
Japanese standard for stainless steel grade 304.
Stainless steel that is 304 grade is basically Stainless steel that is food-safe. Most stainless steel water bottles are made from 304 grade stainless steel, as well as cutlery, knives, and watches.