Experimental Study and Numerical Simulation of Improving the Thermal Efficiency of Cooking

At present, the efficiency of heat transfer from combustion to the food in cooking is about50% as usual, which can be effectively improved. Based on analyzing the heat transfer process of cooking,main factors affecting the thermal efficiency of cooking are confirmed and different energy-saving rings of stove are designed and made. After the experiment of pointed bottom boiler and frying pan, it is proved that the cooking efficiency can be improved by 5%~12%. The paper also analyzes the factors of cooking process in the way of numerical simulation in order to verify the principle of energy-saving rings of stove. It is determined that the main factor of the low cooking efficiency is the entrainment of masses of ambient air when high temperature flue gas flowing, which can be avoided by the energy-saving ring of stove.