Cálculo de la resistencia de inducción de una olla en función del diámetro de dos bobinas planas de calentamiento por inducción

Abstract

This work aims to analyze the induction resistance generated in the magnetic layers of the bottom of a pot placed on two induction heating coils of different sizes and the influence of this on its electrical efficiency, based on the electrical resistances present in an induction cooking system. The induction resistance in a pot is determined by the interaction between the electromagnetic field generated by the induction coil and the magnetic properties of the pot bottom material. In short, an induction stove uses electromagnetic fields to generate heat directly at the bottom of the pot, which allows food to be heated more quickly than on an electric or gas stove, thus achieving greater efficiency. In Ecuador, there were intents to promote the use of this revolutionary technology in the search for energy efficiency, but its use was not widespread, and acceptance was low. However, in European countries the induction stove is highly appreciated, contributing to strengthening their energy matrix, because the cost of liquefied petroleum gas (GLP) is higher than in Latin America.