Preface

Indian Innovation - Solar Cooker

Types of Solar Cooker

Some facts

Video based on Solar Cooker

Foreign Innovation - Induction Cook

History of Induction Cooker

Feautres of Induction Cooker

Compare and Contrast

References

Fun Slide

PREFACEThere are many technologies around us, but still

people are aware of a few of them. Our project

is also based on one of the technology and it is

based upon the creative thinking. “Creative

Thinking” capability is just about self-

confidence and attitude. Creativity is frequently

less ordered, predictable and structured. We

have compared one Indian Innovation with one

Foreign Innovation. In compare and contrast of

the two innovations, we have mentioned their

advantages and disadvantages.

Extensively Used Innovation In India - Solar CookerA solar cooker is a device which uses the energy of direct sunlight to heat, cook or pasteurize food or drink. Many solar cookers presently in use are relatively inexpensive, low-tech devices, although some are as powerful or as expensive as traditional stoves, and advanced, large-scale solar cooker can cook for hundreds of people because they use no-fuel and cost nothing to operate, many nonprofit organizations are promoting their use worldwide in order to help reduce fuel costs for (low-income people) and air pollution, and to slow down the deforestation and desertification caused by gathering firewood for cooking. Solar cooker has been invented in India to reduce the consumption of firewood, crop residues and cow dung in rural areas for cooking and also these substances are unhealthy, unhygienic and these pollute the environment.

SOLAR COOKER IS OF TWO TYPES:

Some Facts :-India receives 5000 Trillion KWH solar radiation per year with

250-300 sunny days in a year.

If we just convert 1% of this solar radiation into energy, we will have enough to meet our energy needs 2030.

Solar energy is in two forms Heat and Light. Heat for water heating, cooking , drying, water purification and power generation. Light is converted into electricity, which can be used for lighting, pumping and power supply in un-electrified areas.

Cooking energy accounts for 90% of household energy 1.5million people per year die because of smoke from biomass fuels.

Do you know?The solar kitchen has been set up at Taleti, near Mount Abu, situated at a height of 1219 m above sea level in Rajasthan. It boasts of a six-module solar steam cooking system and a total of 84 parabolic dish concentrators shell type receivers. Each oval parabolic concentrator has a reflective surface area of 9.2 square meters, and reflect sunlight on the receivers by special white glass pieces. Steam is collected in the header pipes, which is then directed via insulated pipes to cooking vessels in the kitchen.The system generates temperatures of up to about 650 degrees, and 3500-4000 kg of steam per day. The food is cooked in 200-400 liters capacity cooking pots, producing an average of 20,000 meals a day, and up to 38,500 meals per day during periods of peak solar radiation maximum.

Here’s a video based on the solar cooker. In this

video, the person is on a mission to introduce

solar cookers in some of the remote places of

Africa. To play the video, please double click on

the logo (given below) and then click on Open to

play the video or follow the link.

https://archive.org/details/linktv_earth2013012418

Foreign Innovation - Induction Cooker

Induction cooking heats a cooking vessel with induction heating, instead of infrared radiation from electrical wires or a gas flame as with a traditional cooking stove. For all models of induction cook-top, a cooking vessel must be made of a ferromagnetic metal such as cast iron or stainless steel or at least compounded with a steel inlay. Copper, glass and aluminum vessels can be placed on a ferromagnetic interface disk which enables these materials to be used. In an induction cooker, a coil of copper wire is placed underneath the cooking pot. An alternating electric current flows through the coil, which produces an oscillating magnetic field. This field induces a magnetic flux with a resulting eddy current in the pot equivalent to the electric current in the coil.

HISTORY OF INDUCTION COOKERFirst patents date from the early 1900s. Demonstration stoves were shown by the Frigidaire division of General Motors in the mid-1950s on a touring GM showcase in North America. The induction cooker was shown heating a pot of water with a newspaper placed between the stove and the pot, to demonstrate the convenience and safety. This unit, however, was never put into production.

Modern implementation in the USA dates from the early 1970s, with work done at the Research & Development Center of Westinghouse Electric Corporation at Churchill Borough, near Pittsburgh, That work was first put on public display at the 1971 National Association of Home Builders convention in Houston, Texas, as part of the Westinghouse Consumer Products Division display. The stand-alone single-burner range was named the Cool Top Induction Range. It used paralleled Delco Electronics transistors developed for automotive electronic ignition systems to drive the 25 kHz current.

Westinghouse decided to make a few hundred production units to develop the market. Those were named Cool Top 2 (CT2) Induction ranges. The development work was done at the same R&D location, by a team led by Bill Moreland and Terry Malarkey. The ranges were priced at $1,500, including a set of high quality cookware made of Quadraply, a laminate of stainless steel, carbon steel, aluminum and another layer of

Design:-An induction cooker transfers electrical energy

by induction from a coil of wire into a metal vessel that must

be ferromagnetic. The coil is mounted under the cooking

surface, and a large alternating current is passed through it.

The current creates a dynamic magnetic field. When

an electrically conductive pot is brought close to the cooking

surface, the magnetic field induces eddy currents in the pot.

The eddy currents flow through the electrical resistance of the

pot to produce heat; the pot then in turn heats its contents

by heat conduction.

Efficiency:- An induction cooker is faster and more energy-efficient than a traditional

electric cooking surface. It allows instant control of cooking power similar to gas

burners. Other cooking methods that use flames or red-hot heating elements have a

significantly higher loss to the ambience; induction heating directly heats the pot.

Because the surface of the cook top is heated only by contact with the vessel, the

possibility of burn injury is significantly less than with other principles of heating. The

induction effect does not directly heat the air around the vessel, resulting in further

energy efficiencies. Cooling air is blown through the electronics beneath the surface but

emerges only a little warmer than ambient temperature. According to the U.S.

Department of Energy, the efficiency of energy transfer for an induction cooker is 84%,

versus 74% for a smooth-top non-induction electrical unit, for an approximate 10%

saving in energy for the same amount of heat transfer.

Compare And ContrastSolar Cooker Induction Cooker

1. Solar cookers are very easy to use and the units require practically no maintenance. Cooking with the solar cooker is free.

1. Induction cooking is works with electricity, so it is expensive than the solar cookers.

2. Cooking pots can neither burn nor boil over, and consequently do not need constant supervision. They work with most of the metals.

2. Induction cooker will only work with induction cookwares that are made from magnetic materials. Cookware must be compatible with induction heating.

3. Cooking with solar cookers requires sunlight. This makes the process difficult during winter months and on rainy days

3. Induction cooker does not reqiuresunlight, it works on electricity and we can use it whenever we want so it is a easy process .

4. Traditional cooking methods usually waste the generated heat because it is not supplied directly to the cookware. The deforestation of threatened forests is slowed, and carbon-dioxide emissions are reduced, because less wood is burnt.

4. With induction cooking, heat is generated in the induction cookware directly and will not disperse anywhere that is not in contact with it.

5. Solar Cooker usually takes more time to cook food than other convectional devices.

5. While induction cookers does not reqiure sunlight and it takes less time than the solar cooker.

6. Although solar cookers are easy to build and use, there is a risk of accidental injury or burns if the appliance is not used properly.

6. Since heat is only transferred from the stove to cookware, your palm will not get burnt when you place it on the stove that has been set at maximum.

7. If there are electrical interruptions in your area , then the solar cookers can be used.

7. Without any electrical charge, induction cookers will not be able to function.

From:-

Students of Class IX-N

School:-Yadavindra Public School ,Mohali

(Punjab), India

Group Members:-

Samar Gill

Tejeshwar Singh