Análisis del rendimiento térmico de una cocina de inducción de 3500 W de potencia

Abstract

The purpose of this project is to analyze the thermal performance of an induction stove of 3500W power, which applies the principle of induction heating with three main mechanisms such as the Electromagnetic induction, skin effect and heat transfer, where will be analyzed the conversion efficiency from electricity to heat of an induction cooker, under the conditions and testing methodologies established in the RTE INEN 101. Ecuadorian technical regulation. The analysis was carried out through an energy balance in pot, where was performed wáter heating tests from the known initial temperature until the boiling of the same. At the balance of energies, as well as the variation of internal energy of the system, were taken into account heat losses by natural convection and radiation in this process which are not reflected in the RTE INEN 101. The use of the ANSYS software allowed more accurately analyzing by simulation the heat transfer process that happens in the pot while the water heating. Finally, it was executed a comparative analysis among the obtained values of total efficiencies and the proposed in regulation to appraise with numerical values whether it is convenient or not to take into account the heating loss in thermal performance of the cooker.