Increased energy efficiency of hobs

摘要

The objective of the project is to save energy when cooking food on hobs. A great part of the total energy consumption used for cooking is consumed by hobs. The amount of energy depends on the temperature used for cooking and energy used for evaporation of liquid, focussing especially on the latter in this project. CHEC B is a method for controlling the supply of energy to the zone, so that a minimum of energy is used for reaching a set temperature of the food/liquid in the pot and maintaining this temperature. Today the efficiency of hobs is between 50 - 75%. Using CHEC B the energy efficiency is expected to be higher. (au)