Improvement of Electric Heater Design for Household Cooking Application in Developing Countries
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In this experimental study, the possibility of improvement of conventional electric heater to reduce energy loss has been investigated. In order to do so, a modified electric heater construction has been employed, one covered with glass wool insulation. The temperature profile inside the heater has been measured both in vertical and radial direction with the help of K-type thermocouples. Three different food items, namely, Water, Minicate Rice, and Red Lentil, have been used to test the performance of the modified insulated heater compared to the conventional one. Results indicate that it is possible to save energy up to 43.9%, 32%, and 23.08% for the above-mentioned three food items, respectively, by using the insulated heater. However, inconsistency in the amount of energy-saving is observed. It has also been observed that the energy-saving for boiling water increases with increasing amount of water, suggesting that the insulated heater is more efficient for higher cooking volume compared to the conventional one.