• Corpus ID: 40535771

Induction Cooking Technology Design and Assessment

  title={Induction Cooking Technology Design and Assessment},
  author={Micah Sweeney and Jeff Dols and Brian Fortenbery and Frank Sharp},
Induction cooking is often considered one of the most efficient cooking technologies. With this technology, up to 90% of the energy consumed is transferred to the food, compared to about 74% for traditional electric systems and 40% for gas. This technology has become popular in Europe, but its adoption in the US has been less enthusiastic. Several market barriers exist for this technology, including high first cost, the requirement of magnetic cookware, and lower perceived reliability. This… 

Figures and Tables from this paper

Application of Induction Heating in Food Processing and Cooking
Induction heating is an electromagnetic heating technology that has several advantages such as high safety, scalability, and high energy efficiency. It has been applied for a long time in metal
The Electrification of Cooking Methods in Korea—Impact on Energy Use and Greenhouse Gas Emissions
The electrification of cooking methods in Korea was investigated to understand the impact of different cooking methods on energy use and greenhouse gas (GHG) emissions in the building sector. Annual
An Investigation on Energy Efficiency of Infrared and Induction Cooktops
This study presents detailed energy efficiency analysis and comparison of two types of electric cooktops, i.e., infrared and induction cooktops, under Vietnamese conditions. The cooktops investigated
Comparison of the Applicability of Induction and Ohmic Heating Processes to Foods
Interest on novel thermal technologies has been steadily increased in recent years because of the some undesirable changes in the quality characteristics of foods and the low energy efficiency during
An automatic temperature control for induction cooktops to reduce energy consumption
An automatic temperature control to reduce the energy consumption for induction cooktops is proposed and the water boiling test was used as case study to simulate and validate the proposed approach.
Design of a Battery-Powered Induction Stove
Many people in the developing areas of the world struggle to cook with stoves that emit hazardous fumes and contribute to green house gas emissions. Electric stoves would alleviate many of these
Analysis on the use of non-resonant inverters in single-phase induction heating applications
Non-resonant converter types are described for the first time regarding their use in single-phase induction heating applications up to 2 kW and it is found that the full-bridge inverter using block or PSM pulse pattern delivers the best performance and enough power capability.
ERINOKS: EneRgy-Efficient INduction-Based Food Processing for Optimized KitchenS
The holistic solution, namely ERINOKS, has an Internet-of-Things (IoT) background enabling distributed and connected food processes, adaptive power control according to the amount of food (by weight control) and a recommendation system for effective nutrition of individuals or group of people having special preferences.
Economic Design, Fabrication, and Performance Evaluation of Conventional Ovens Made of Glass-Fiber-Reinforced Thermoset Composites
This study focuses on the development of a conventional oven using glass-fiber-reinforced thermoset composite sandwich panels. The design process considers the thermomechanical properties of the
Electrification and Decarbonization Potential Assessment of Latvian Dwellings
  • J. Teremranova, A. Sauhats
  • Economics
    2020 IEEE 61th International Scientific Conference on Power and Electrical Engineering of Riga Technical University (RTUCON)
  • 2020
The electrification of urban infrastructure, and in particular households, has been approved as one of the effective decarbonization measures. Reducing CO2emissions has become a requirement of the


Code of Federal Regulations, Title 47, Telecommunication
  • Part 18, Industrial, Scientific, and Medical Equipment. Washington, DC.
  • 1998
Code of Federal Regulations, Title 10, Energy
  • Part 430, Subpart B, Appendix I: Uniform Test Method for Measuring the Energy Consumption of Conventional Ranges, Conventional Cooking Tops, Conventional Ovens, and Microwave Ovens. Washington, DC. 379
  • 2012