Thermal Efficiency Enhancement of Domestic Cooking Pots

Paisarn Naphon


In this paper, the thermal efficiency of domestic cooking pots is investigated with the water boiling test (BWT). The domestic cooking pots are fabricated from the aluminum and stainless steel with different sizes of 20, 22, 24 cm. The tests are all done with water 2/3 capacity of the pot at the atmospheric pressure by using LPG gas stove as fuel. The testing was monitoring the water temperature, pot surface temperature, exit flame temperature and LPG consumption at the several times until the boiling point temperature. The results obtained from the modified cooking pot are compared with those from the standard cooking pots. It is found that the modified cooking pot required 15-20% less energy than the standard cooking pot to bring water to boiling. The results of this study are of technological importance for the efficient design of domestic cooking pots to enhance performance.


Thermal efficiency; cooking pot; heat transfer enhancement

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