Analytical modeling of a saucepan in an induction hob

In this paper a computationally cheap analytical state space model of a saucepan situated on an induction hob is presented. This model allows calculating the main heat fluxes that take place in the system and, as a consequence, it can play a key role to improve the efficiency of the system. It may also be useful to design an accurate temperature control for the cooking process. Combining both aspects, up to 80% of saving in a cooking process could be achieved. The model is validated with experimental tests in different conditions to check its performance with satisfactory results. No previous bibliography has been found to deal with the high evaporation of water at temperatures near boiling point. As a consequence, a modification of the Chilton-Colburn analogy between mass and heat transfer has been proposed.