An Investigation on Energy Efficiency of Infrared and Induction Cooktops

2020 Applying New Technology in Green Buildings (ATiGB) Pub Date : 2021-03-12 DOI:10.1109/ATiGB50996.2021.9423196

Son Thanh Nguyen, Ngoc Anh Ho-Tran

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引用次数: 1

Abstract

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 are of nearly similar technical specifications, e.g., capacity, voltage, and the maximum temperature of the glass, and the manufacturing information. Experiments are conducted with both pot and pan in order to evaluate the heat-up time, self-cooling time, overshoot, cooking efficiency, and energy cost of each type of cooktop. Results show that the induction cooktop is considerably energy-efficient than the infrared one. In detail, the maximum cooking efficiency for the former is 98.8% (in the case of using a pan with 0.5 kg water) meanwhile that for the latter is only 63.81% (in the case of using a pot with 5 kg water). Moreover, the heat-up time of the infrared cooktop is significantly greater; for instance, its maximum heat-up time is 60% higher than that of the induction one. Additionally, the estimated annual costs for the induction cooktop is found to be 14.04% lower compared to the infrared one.

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红外和感应灶台的能效研究

这项研究提出了详细的能源效率分析和比较两种类型的电灶具，即红外和感应灶具，在越南的条件下。所调查的灶台具有几乎相似的技术规格，例如容量、电压、玻璃的最高温度和制造信息。分别用锅和平底锅进行了实验，以评估每种灶具的加热时间、自冷时间、超调量、烹饪效率和能源成本。结果表明，感应灶具比红外灶具具有显著的节能效果。其中，前者的最高烹饪效率为98.8%(用0.5公斤水的锅)，而后者的最高烹饪效率仅为63.81%(用5公斤水的锅)。而且，红外灶台的加热时间明显更大;例如，它的最大加热时间比感应式高60%。此外，与红外灶具相比，感应灶具的估计年成本降低了14.04%。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

2020 Applying New Technology in Green Buildings (ATiGB)

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