Fixed-band hysteresis temperature control of induction cooking system

摘要

Induction cooking has several advantages: best security, pan heating without thermal inertia, etc.... To further improve the performances of this system, in this paper we present a method that yields a better homogeneity of temperature on the pan's bottom and a good regulation of the temperature. Firstly we propose an inductor structure with four slots containing the coils and we will use the optimization method based on WIPSO technique combined with the 2D FEM method in order to determine the optimal slots distribution and their dimensions. Secondly, a temperature control technique based on the so-called Fixed-band hysteresis (FBHTC) method is used in order to limit the excess temperature on the pan's bottom and to get the desired value suitable for cooking (150-200°C). The optimized structure of the inductor and the regulation of the temperature permit us to achieve our goal.