EN 1.4416 Stainless Steel vs. SAE-AISI M62 Steel
Both EN 1.4416 stainless steel and SAE-AISI M62 steel are iron alloys. They have 58% of their average alloy composition in common. There are 20 material properties with values for both materials. Properties with values for just one material (13, in this case) are not shown.
For each property being compared, the top bar is EN 1.4416 stainless steel and the bottom bar is SAE-AISI M62 steel.
Metric UnitsUS Customary Units
Mechanical Properties
Elastic (Young's, Tensile) Modulus, GPa | 200 | |
200 |
Poisson's Ratio | 0.28 | |
0.29 |
Shear Modulus, GPa | 79 | |
79 |
Tensile Strength: Ultimate (UTS), MPa | 500 | |
830 to 2440 |
Thermal Properties
Latent Heat of Fusion, J/g | 300 | |
260 |
Melting Completion (Liquidus), °C | 1450 | |
1650 |
Melting Onset (Solidus), °C | 1400 | |
1600 |
Specific Heat Capacity, J/kg-K | 470 | |
430 |
Thermal Expansion, µm/m-K | 15 | |
12 |
Otherwise Unclassified Properties
Base Metal Price, % relative | 31 | |
30 |
Density, g/cm3 | 8.1 | |
8.5 |
Embodied Carbon, kg CO2/kg material | 5.8 | |
10 |
Embodied Energy, MJ/kg | 79 | |
150 |
Embodied Water, L/kg | 190 | |
110 |
Common Calculations
PREN (Pitting Resistance) | 39 | |
49 |
Stiffness to Weight: Axial, points | 14 | |
13 |
Stiffness to Weight: Bending, points | 24 | |
23 |
Strength to Weight: Axial, points | 17 | |
27 to 80 |
Strength to Weight: Bending, points | 17 | |
23 to 47 |
Thermal Shock Resistance, points | 12 | |
24 to 71 |
Alloy Composition
Carbon (C), % | 0 to 0.030 | |
1.3 to 1.4 |
Chromium (Cr), % | 19 to 21 | |
3.5 to 4.0 |
Copper (Cu), % | 0 | |
0 to 0.25 |
Iron (Fe), % | 45.2 to 52.4 | |
73.6 to 77.4 |
Manganese (Mn), % | 0 to 1.0 | |
0.15 to 0.4 |
Molybdenum (Mo), % | 4.5 to 5.5 | |
10 to 11 |
Nickel (Ni), % | 24 to 26 | |
0 to 0.3 |
Nitrogen (N), % | 0.12 to 0.2 | |
0 |
Phosphorus (P), % | 0 to 0.035 | |
0 to 0.030 |
Silicon (Si), % | 0 to 1.0 | |
0.15 to 0.4 |
Sulfur (S), % | 0 to 0.020 | |
0 to 0.030 |
Tungsten (W), % | 0 | |
5.8 to 6.5 |
Vanadium (V), % | 0 | |
1.8 to 2.1 |