Indu Stove
DEVELOPMENT OF AN INDUCTION COOKER.
J. Schedel, I. Khan( and E Uken(
Naval Engineering Services, Cape Technikon(
ABSTRACT
This paper entails the development of an industrial induction cooker. The induction cookers output power is to be controllable over the full desired operating range. The cooker is also to function with all ferrous vessels. The cooker consists of three main components, namely the load, the inverter stage and the control stage. This paper also briefly discusses the efficiency of the cooker. It also looks at the difference between the simulated output power versus the actual output power.
1. INTRODUCTION
Cookers can broadly be divided into two types, namely gas cookers and electric cookers. The main function of the cooker is to heat the vessel in which the food is. This vessel in turn distributes the heat to the food and cooks it. Such cooking can amount to as much as 10% of all energy used in a household. [1,2] By utilizing this energy efficiently the energy used for cooking can be substantially reduced. Most cookers expend wasted energy in the form of heat.
Cookers have always been designed to generate heat in a manner that will most efficiently transfer this heat to the cooking vessel. Induction cookers are a relatively new application of induction heating. Induction cookers do not work on the same principal as other cookers. They do not generate heat, which is then transferred to the cooking vessel. Induction cookers work on the principal that they generate the heat in the cooking vessel itself. This improves the transfer of energy and reduces the amount of wasted energy normally associated with conventional cookers.
The main disadvantage of induction cookers is that their initial cost is more than that of a conventional cooker. Another disadvantage of induction cookers is that only ferrous vessels will operate on them.
2. INDUCTION HEATING
Induction heating involves the varying of the magnetic
J. Schedel, I. Khan( and E Uken(
Naval Engineering Services, Cape Technikon(
ABSTRACT
This paper entails the development of an industrial induction cooker. The induction cookers output power is to be controllable over the full desired operating range. The cooker is also to function with all ferrous vessels. The cooker consists of three main components, namely the load, the inverter stage and the control stage. This paper also briefly discusses the efficiency of the cooker. It also looks at the difference between the simulated output power versus the actual output power.
1. INTRODUCTION
Cookers can broadly be divided into two types, namely gas cookers and electric cookers. The main function of the cooker is to heat the vessel in which the food is. This vessel in turn distributes the heat to the food and cooks it. Such cooking can amount to as much as 10% of all energy used in a household. [1,2] By utilizing this energy efficiently the energy used for cooking can be substantially reduced. Most cookers expend wasted energy in the form of heat.
Cookers have always been designed to generate heat in a manner that will most efficiently transfer this heat to the cooking vessel. Induction cookers are a relatively new application of induction heating. Induction cookers do not work on the same principal as other cookers. They do not generate heat, which is then transferred to the cooking vessel. Induction cookers work on the principal that they generate the heat in the cooking vessel itself. This improves the transfer of energy and reduces the amount of wasted energy normally associated with conventional cookers.
The main disadvantage of induction cookers is that their initial cost is more than that of a conventional cooker. Another disadvantage of induction cookers is that only ferrous vessels will operate on them.
2. INDUCTION HEATING
Induction heating involves the varying of the magnetic
References: [3] Davies, E.J.: “Conduction and induction heating” IEE, First Edition, 1993 [4] Davies, J., Simpson, P.: “Induction heating handbook” Mc Graw Hill, 1979 [5] Koertzen, H.W.E.: “Variable load induction heating by medium frequency power electronic converters” Rand Afrikaans University, 1994 [6] About Induction cooking