Experimental and numerical multidisciplinary methodology to investigate the thermal efficiency of boiling pot on induction system. (August 2022)

• Record Type: Journal Article
• Authors: Liu, Hsueh-Che; Chang, Yu-Lun; Lin, Chia-Wei; Chen, Ying-Yuan; Lin, Chun-Wei; Lin, Yu-Chen; Huang, Ming-Shi; Hsu, Hua-Yi
• Is Part Of: Case studies in thermal engineering. Volume 36(2022)
• Publication Date: 2022-08
• Subjects: CEM -- CFD -- Induction cooker -- Eddy current -- Heat transfer efficiency; Heat engineering -- Case studies -- Periodicals; 621.40205
• DOI: 10.1016/j.csite.2022.102199
• Languages: English
• ISSNs: 2214-157X

Abstract

Abstract: Smart design of household appliances can level up the energy efficiency and promote environmental responsibility. It is important to analyze the power losses in each component to assist product design, however, only the total power can be measured at the output of induction cooking system. Through electromagnetic simulation, the component power losses and energy distribution inside the system can be evaluated. In this work, a multidisciplinary methodology has been developed to perform thermal analysis of water boiling on the induction cooking system. For experimental part, the temperature of coil, pot, and water are monitored. For numerical part, CEM is applied to calculate the power distribution caused by the eddy current while CFD solves the flow field and heat transfer of boiling water inside a pot with induction cooker. The CEM based power distribution then is used as energy source in CFD model. The heat transfer efficiency of this induction cooking system is 88.2%The numerical simulation results demonstrate good agreement with experiments. Comparing with experiments, the maximum errors of the bottom pot temperature and coil temperature are 6.3%and 7.9% respectively. This multiphysics framework offers a better understanding of induction cooking related dynamics which greatly benefits the practical industry applications.