Functionality Test of DC Powered Induction Cook Stove Design
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Date
2024-10
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Addis Ababa University
Abstract
Solar energy is widely recognized as a clean, reliable, and promising power source for the future.
This study is centered on conducting a functional evaluation of a DC-sourced induction cooking
system. It analyzed household electric cooking demands and developed a DC-based system
analogous to fulfilling these energy requirements. Induction heating was chosen for its efficiency
compared to conventional electrical stoves available in the market, operating on the principle of
electromagnetic induction. The magnetic field generated by the current flow induces heat in a
resistive cooking pan. Tailored to Ethiopian urban cooking habits, a 500-watt induction stove
design was crafted to meet the cooking needs of an average family of five, accounting for 3.5 hours
of cooking per day. The PV system/DC source design comprised two parallel-connected 12V,
250W panels, and three parallel-connected 12V, 150Ah batteries, ensuring a reliable power supply
to the induction cooker. Through the integration of Proteus software and laboratory simulations,
the operationalization of an induction cooking system powered by a DC source was successfully
demonstrated. This system utilized astable multivibrator and half-bridge topologies, with wireless
electric conduction enabling LED lighting without direct contact. The variation in light intensity
with height was attributed to voltage and current fluctuations caused by magnetic field variations.
The addition of extra current, resulted in a buzzing noise due to magnetostriction. Experimental
testing of the developed induction cook stove, using a small 24V panel and a voltage divider,
exhibited similar output characteristics in terms of LED illumination and current flow, a maximum
of 105 Vpp voltage was achieved at the cooking coil. Ansys simulations provided crucial insights
into current flow direction, magnetic field density, field intensity, and their effects on the coil,
mirror, and pan. Energy conduction was noted to be influenced by the current and frequency
passing through the coil, while magnetic flux density impacted total energy transfer based on the
distance between the pan and the coil. An examination of the interaction between the cookware
and cooking coil was conducted for various values of operating currents (5A, 15A, and 30A) and
frequencies (25kHz, 50kHz, and 75kHz). The magnetic field intensity was observed to be
influenced by both the operating current and frequency. Notably, the pan exhibited quicker heating
as the magnetic flux density increased. This study contributes to enhancing the understanding and
implementation of DC-powered induction cooking systems, highlighting their potential for
sustainable cooking solutions and promoting the adoption of clean energy practicesSolar energy is widely recognized as a clean, reliable, and promising power source for the future.
This study is centered on conducting a functional evaluation of a DC-sourced induction cooking
system. It analyzed household electric cooking demands and developed a DC-based system
analogous to fulfilling these energy requirements. Induction heating was chosen for its efficiency
compared to conventional electrical stoves available in the market, operating on the principle of
electromagnetic induction. The magnetic field generated by the current flow induces heat in a
resistive cooking pan. Tailored to Ethiopian urban cooking habits, a 500-watt induction stove
design was crafted to meet the cooking needs of an average family of five, accounting for 3.5 hours
of cooking per day. The PV system/DC source design comprised two parallel-connected 12V,
250W panels, and three parallel-connected 12V, 150Ah batteries, ensuring a reliable power supply
to the induction cooker. Through the integration of Proteus software and laboratory simulations,
the operationalization of an induction cooking system powered by a DC source was successfully
demonstrated. This system utilized astable multivibrator and half-bridge topologies, with wireless
electric conduction enabling LED lighting without direct contact. The variation in light intensity
with height was attributed to voltage and current fluctuations caused by magnetic field variations.
The addition of extra current, resulted in a buzzing noise due to magnetostriction. Experimental
testing of the developed induction cook stove, using a small 24V panel and a voltage divider,
exhibited similar output characteristics in terms of LED illumination and current flow, a maximum
of 105 Vpp voltage was achieved at the cooking coil. Ansys simulations provided crucial insights
into current flow direction, magnetic field density, field intensity, and their effects on the coil,
mirror, and pan. Energy conduction was noted to be influenced by the current and frequency
passing through the coil, while magnetic flux density impacted total energy transfer based on the
distance between the pan and the coil. An examination of the interaction between the cookware
and cooking coil was conducted for various values of operating currents (5A, 15A, and 30A) and
frequencies (25kHz, 50kHz, and 75kHz). The magnetic field intensity was observed to be
influenced by both the operating current and frequency. Notably, the pan exhibited quicker heating
as the magnetic flux density increased. This study contributes to enhancing the understanding and
implementation of DC-powered induction cooking systems, highlighting their potential for
sustainable cooking solutions and promoting the adoption of clean energy practices
Description
Keywords
Astable Multivibrator, Half-bridge Topology, Induction cookstove, Solar energyAstable Multivibrator, Solar energy