Abstract

This research tested the energy consumption and efficiency of five electric tabletop appliances (cooktops) used in home cooking, specifically induction, infrared, resistance plate, resistance coil, and electric pot. The water boiling test with a cold start was used to determine the energy consumption and the efficiency for each appliance with variable volumes of water—500, 1000, 1500, and 2000 mL—and two pot sizes of 3 and 5 quarts. The effect of cold vs. hot start was evaluated with one water volume, 1000 mL, on all appliances. The electric pot was studied with and without insulation to determine if it is worth insulating the pot that comes un-insulated from the factory. Also, the appliances were subjected to simulated simmering tests to determine which device was more efficient in slow cooking. Of the five appliances tested, the induction cooktop and the electric pot were the most energy efficient and took the least time to boil water. Moreover, the energy efficiency and heating time were similar for the induction matched with the smaller pot and the electric pot. Induction lost efficiency by approximately ten percentage points when used with the large pot, thus reinforcing the importance of matching the pot size with the heating element. During the simmering experiments, induction proved easier than resistance coil to control the temperature in the culinary simmering band, from 85 to 100 °C; however, the energy consumption difference between induction and resistance coil was unclear.

中文翻译：

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五种台式电炊具能耗对比

摘要

本研究测试了家庭烹饪中使用的五种桌面电动电器（灶具）的能耗和效率，具体为电磁炉、红外线、电阻板、电阻线圈和电锅。冷启动水沸腾测试用于确定每种设备的能耗和效率，其中水量可变（500、1000、1500 和 2000 毫升），以及 3 夸脱和 5 夸脱两种锅尺寸。在所有电器上使用 1000 mL 的水量来评估冷启动与热启动的效果。对带绝缘和不带绝缘的电锅进行了研究，以确定是否值得对工厂未绝缘的电锅进行绝缘。此外，这些设备还经过了模拟慢煮测试，以确定哪种设备在慢速烹饪中更有效。在测试的五种电器中，电磁炉和电锅是最节能的，烧水时间也最短。而且，小锅和电锅搭配的电磁炉的能效和加热时间相似。当与大锅一起使用时，电磁炉的效率损失了大约十个百分点，因此强调了锅尺寸与加热元件相匹配的重要性。在煨煮实验中，事实证明，电磁感应比电阻线圈更容易控制烹饪煨带的温度，从 85 到 100 °C；然而，感应线圈和电阻线圈之间的能耗差异尚不清楚。