An induction cooker is faster and m

An induction cooker is faster and more energy-efficient than a traditional electric cooking surface.[citation needed] It allows instant control of cooking power similar to gas burners. Other cooking methods that use flames or hot heating elements have a significantly higher loss to the ambient; induction heating directly heats the pot. Because the induction effect does not directly heat the air around the vessel, induction cooking results in further energy efficiencies. Cooling air is blown through the electronics beneath the surface but is only slightly warm.
According to a technical document of 2001 by U.S. Department of Energy (DOE), the efficiency of energy transfer for an induction cooker is 84%, versus 74% for a smooth-top non-induction electrical unit, for an approximate 12% saving in energy for the same amount of heat transfer.[5]
Energy transfer efficiency, as defined by DOE, is the percentage of the energy consumed by a cooker that, at the end of a simulated cooking cycle, appears to having been transferred as heat to a standardized element — an aluminum test block — simulating a real pan. The DOE test cycle starts with both the block and the cooktop at room temperature: 77 °F ± 9 °F (25 °C ± 5 °C). The cooktop is then switched to maximum heating power. When the test block temperature reaches + 144 °F (+80 °C) above the initial room temperature, the cooktop power is immediately reduced at 25% ± 5% of its maximum power. After 15 minutes of operation at this lower power setting, the cooktop is turned off and the energy (heat) in the test block is measured.[6] Efficiency is given by the ratio between energy in the block and input (electric) energy. Such a kind of test, using a combination of two different power levels, was conceived to mimic real life use. Wasted energy terms such as residual unused heat (retained by solid hot-plates, ceramic or coil at the end of the test), and losses from convection and radiation by hot surfaces (including the ones of the block itself) are simply disregarded and don't contribute to efficiency.
DOE efficiency tests, since the block is homogeneous, cannot distinguish between vessel and content. In real use a small fraction of thermal energy is accumulated by the cooking utensil, is left behind when it is removed, and is finally lost when the utensil cools down. This loss, and energy similarly lost in heating up the utensil, is likely[citation needed] to be very significant when heating up small amounts of food in a short time, and for maximum efficiency it is always important to use the optimum size and shape of pan (tall pans can waste heat through the sides). Anyway in most of the normal cooking practice the energy delivered by whichever kind of cooker — being it induction or not — is only partly used to heat the food up to temperature; once that this has occurred all the subsequent energy input is delivered to the air as loss through steam or convection and radiation from the pan sides, so that at this point the efficiency substantially drops to zero. Real life efficiency is therefore very dependent on pan size and design, but low efficiency is sometimes unavoidable and even necessary for the correct execution of recipes such as reduction of a sauce, braising meat, simmering, and so on.
In 2013 and 2014 DOE developed and proposed new test procedures for cooking products to allow direct comparison of efficiency measurements among induction, electric resistance, and gas cooking tops and ranges. The procedures use a new hybrid test block made of aluminum and stainless steel, so it is suitable for tests on induction cookers. The proposed rule lists results of real lab tests conducted with the hybrid block. For comparable (large) cooking elements the following efficiencies were measured with ±0.5% repeatability: 70.7% - 73.6% for induction, 71.9% for electric coil, 43.9% for gas. Summarizing the results of several tests, DOE affirms that "induction units have an average efficiency of 72.2%, not significantly higher than the 69.9% efficiency of smooth—electric resistance units, or the 71.2% of electric coil units".[7] Moreover DOE reminds that the 84% induction efficiency, cited in previous Technical Support Documents, was not measured by DOE laboratories but just "referenced from an external test study" performed in 1992.[7]
In addition independent tests conducted by manufacturers,[8] research laboratories[9] and other subjects seem to demonstrate that actual induction cooking efficiencies stays usually between 74% and 77% and reach occasionally 81% (although these tests could follow procedures different from that of DOE). These clues indicate that the 84% induction average efficiency reference value should be taken with caution.
Just for comparison and in agreement with DOE findings, cooking with gas has an average energy efficiency of about 40%. It can be raised only by using special pots with fins whose first design and comercialization came years ago,[10] but t

Kết quả (Việt) 1:

Bếp điện từ một là nhanh hơn và năng lượng-hiệu quả hơn so với một bề mặt nấu ăn điện truyền thống. [cần dẫn nguồn] Nó cho phép các kiểm soát ngay lập tức của nấu ăn sức mạnh tương tự như khí đốt. Các phương pháp sử dụng ngọn lửa nấu ăn hoặc nóng sưởi ấm các yếu tố có một cân cao hơn đáng kể đến môi trường; sưởi trực tiếp cảm ứng nóng nồi. Bởi vì các hiệu ứng cảm ứng không trực tiếp nóng không khí xung quanh con tàu, cảm ứng kết quả nấu ăn trong thêm năng lượng hiệu quả. Máy làm lạnh được thổi qua các by Advertise" class="A10EB88wwvDo " href="#45481734" len="83"> điện tử bên dưới bề mặt nhưng chỉ là hơi ấm.Theo một tài liệu kỹ thuật năm 2001 bởi Hoa Kỳ vùng của năng lượng (DOE), hiệu quả năng lượng chuyển giao cho một bếp là 84%, so với 74% cho một mịn-top-cảm điện đơn vị, một xấp xỉ 12% tiết kiệm năng lượng cho cùng một lượng trao đổi nhiệt. [5]Energy transfer efficiency, as defined by DOE, is the percentage of the energy consumed by a cooker that, at the end of a simulated cooking by Advertise" class="A10EB88wwvDo " href="#79874303" len="77"> cycle, appears to having been transferred as heat to a standardized element — an aluminum test block — simulating a real pan. The DOE test by Advertise" class="A10EB88wwvDo " href="#17513786" len="77"> cycle starts with both the block and the cooktop at room temperature: 77 °F ± 9 °F (25 °C ± 5 °C). The cooktop is then switched to maximum heating power. When the test block temperature reaches + 144 °F (+80 °C) above the initial room temperature, the cooktop power is immediately reduced at 25% ± 5% of its maximum power. After 15 minutes of operation at this lower power setting, the cooktop is turned off and the energy (heat) in the test block is measured.[6] Efficiency is given by the ratio between energy in the block and input (electric) energy. Such a kind of test, using a combination of two different power levels, was conceived to mimic real life use. Wasted energy terms such as residual unused heat (retained by solid hot-plates, ceramic or coil at the end of the test), and losses from convection and radiation by hot surfaces (including the ones of the block itself) are simply disregarded and don't contribute to efficiency.DOE efficiency tests, since the block is homogeneous, cannot distinguish between vessel and content. In real use a small fraction of thermal energy is accumulated by the cooking utensil, is left behind when it is removed, and is finally lost when the utensil cools down. This loss, and energy similarly lost in heating up the utensil, is likely[citation needed] to be very significant when heating up small amounts of food in a by Advertise" class="A10EB88wwvDo " href="#77800297" len="77"> short time, and for maximum efficiency it is always by Advertise" class="A10EB88wwvDo " href="#21522039" len="81"> important to use the optimum size and shape of pan (tall pans can waste heat through the sides). Anyway in most of the normal cooking practice the energy delivered by whichever kind of cooker — being it induction or not — is only partly used to heat the food up to temperature; once that this has occurred all the subsequent energy input is delivered to the air as loss through steam or convection and radiation from the pan sides, so that at this point the efficiency substantially drops to zero. Real life efficiency is therefore very dependent on pan size and design, but low efficiency is sometimes unavoidable and even necessary for the correct execution of recipes such as reduction of a sauce, braising meat, simmering, and so on.In 2013 and 2014 DOE developed and proposed new test procedures for cooking products to allow direct comparison of efficiency measurements among induction, electric resistance, and gas cooking by Advertise" class="A10EB88wwvDo " href="#15537888" len="76"> tops and ranges. The procedures use a new hybrid test block made of aluminum and stainless steel, so it is suitable for tests on induction cookers. The proposed rule lists results of real lab tests conducted with the hybrid block. For comparable (large) cooking elements the following efficiencies were measured with ±0.5% repeatability: 70.7% - 73.6% for induction, 71.9% for electric coil, 43.9% for gas. Summarizing the results of several tests, DOE affirms that "induction units have an average efficiency of 72.2%, not significantly higher than the 69.9% efficiency of smooth—electric resistance units, or the 71.2% of electric coil units".[7] Moreover DOE reminds that the 84% induction efficiency, cited in previous Technical Support Documents, was not measured by DOE laboratories but just "referenced from an external test study" performed in 1992.[7]In addition independent tests conducted by manufacturers,[8] research laboratories[9] and other subjects seem to demonstrate that actual induction cooking efficiencies stays usually between 74% and 77% and reach occasionally 81% (although these tests could follow procedures different from that of DOE). These clues indicate that the 84% induction average efficiency reference value should be taken with caution.Chỉ cần để so sánh và trong thỏa thuận với những phát hiện DOE, nấu ăn với khí có một hiệu quả năng lượng trung bình khoảng 40%. Nó có thể được nêu ra chỉ bằng cách sử dụng đặc biệt chậu với vây mà thiết kế đầu tiên và comercialization đến năm trước đây, [10] nhưng t

Kết quả (Việt) 2:

M Ph c Do hi Không khí làm mát th
Theo m
hi - m - mô ph Các chu k ± 9 ° F (25 ° C ± 5 ° C). Sau Khi ± 5% n Sau 15 phút ho Hi M V - t
Doe ki Trong th S Dù sao trong h - là nó c - ch m Do
Trong n Các th Các Đố ± 0,5% l - 73,6% cho c T - đơ H
Trong các th Nh
Ch Nó có th