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Thermal Analysis of Induction Cooktops (Paperback)
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Thermal Analysis of Induction Cooktops (Paperback)
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Induction cooking is not a radically new invention; it has been
widely used all around the world. With recent improvements in
technology and the consequent reduction of component costs,
Induction cooking equipment is now more affordable than ever.
According to the U.S. Department of Energy, the efficiency of
energy transfer for an induction hob is 84%, versus 38% for Gas
stove and 68% for a smooth-top non-induction electrical unit, for
an approximate 16% saving in energy for the same amount of heat
transfer. This study reveals the thermal analysis and efficiency of
an induction cooktop with the detailed calculations and analysis of
each component through mathematical and experimental models. To
calculate the efficiency of the induction cooktop, a standard
experiment has been performed. A Matlab model has been developed to
calculate different parameters for heat sink. Extensive studies on
calculation of heat loss in copper coil for different dimensions of
pancake coils lead us to calculate the efficiency theoretically,
however, this study is still under research and development phase.
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