11 uol ireland induction hobs
DESCRIPTION
The presentation from IrelandTRANSCRIPT
INDUCTION HOBSINDUCT YOUR KITCHEN INTO THE HALL OF EFFICIENCY
WHAT WE KNEW
INDUCTION COOKING HEATS A
COOKING VESSEL BY A
CURRENT INDUCED BY
MAGNETISM. SOME OF US
HAD AN IDEA ABOUT WHAT
THIS MEANT.
OBJECTIVES
(1) INVESTIGATE:
WHERE THE POWER TO THE HOB COMES FROM.
HOW INDUCTION WORKS.
HEATING EFFECT OF A CURRENT.
(2) DETERMINE:
COMPARISONS OF INDUCTION HOBS TO STANDARD
ELECTRIC COOKERS.
PRACTICALITIES OF INDUCTION HOBS.
DEFINITIONS
ELECTROMAGNETISM
This is the interaction of electrical
currents and magnetic fields.
MAGNETIC FLUX
This is the amount of magnetic field
passing through a particular area.
DEFINITIONS
LENZ’S LAW
This states that the induced current is generated so as to oppose
the change which causes it.
FARADAY’S LAW
This states that the induced voltage is proportional to the rate of
change of magnetic flux.
STRUCTURE
• IN AN INDUCTION COOKER, A COIL OF COPPER
WIRE IS PLACED UNDER THE CERAMIC TOP PLATE.
• THERE IS A MAGNETIC SOURCE (INDUCTION) AND
A SUPPLY (MAINS ELECTRICAL SUPPLY).
• THE MAGNETIC FIELD INDUCES A CURRENT IN THE
UTENSIL WHICH GENERATES HEAT AND
THEREFORE COOKS THE FOOD.
EXPERIMENT 1:
HOW INDUCTION WORKS
WHAT WE USED: 2 COILS OF COPPER WIRE, A
GALVANOMETER, POWER SOURCE AND MAGNETS.
THE CURRENT PASSED THROUGH THE COPPER
WIRE CREATES AN ALTERNATING MAGNETIC FIELD.
EXPERIMENT 2:
THE HEATING EFFECT
OF A CURRENT
• THE PURPOSE OF THIS EXPERIMENT WAS TO TEST THE
FORM OF HEATING KNOWN AS "JOULE HEATING".
• WHILE DOING THIS TEST, WE SLOWLY INCREASED THE
AMOUNT OF ELECTRICITY PASSING THROUGH A COPPER
WIRE IN A CUP OF WATER.
18
23
28
33
38
43
0 1 2 3 4 5Te
mp
era
ture
C
°(C
els
ius)
Time (Minutes)
0.5A
1A
3A
5A
Heating Effect of a Current
RESEARCH ON PRACTICALITIES
➢ ONLY ABOUT 16% OF
THE INDUCTION HOB IS
HEATED (CENTRE).
➢ THE CHANGE IN HEAT
IS INSTANT.
➢ POTS MADE FROM A
CERTAIN MATERIAL
ARE NEEDED TO COOK
WITH INDUCTION.
➢ IT MAY HARM YOUR
IMMUNE SYSTEM.
➢Websites➢ http://theinductionsite.
com/
➢ http://theinductionsele
ct.com/
➢ http://europace.oxfordj
ournals.org/
➢Practical➢ Induction Hob
➢ Experiments
Energy
Efficiency
65%
35%
Standard Electric Cooker
84%
Induction Hob
Used
Un-used
16%
Data Collected and Comparisons
𝑝𝑜𝑤𝑒𝑟 =𝑒𝑛𝑒𝑟𝑔𝑦
𝑡𝑖𝑚𝑒
𝑒𝑛𝑒𝑟𝑔𝑦 = 𝑚𝑐Δ𝜃
𝑚 = 200g 𝑐 = 4200 𝐽𝑘𝑔−1𝐾−1 Δ𝜃 = 53K
0.2𝑘𝑔 𝑥 4200𝐽𝑘𝑔−1𝐾−1 𝑥 53𝐾 = 44,520𝐽
Standard Hot Plate took 285.92 seconds = 44,520
285.92= 155.71𝑊
Data Collected and Comparisons
Induction Hob took 45.47 seconds = 44,520
45.47= 979.11𝑊
979.11
155.71= 6.3
Hot Plate = 1500W Induction Hob = 2100W
2100
1500=7
5= 1.4
The Induction Hob is 6.3 times faster and 1.4 times more powerful!
DISCUSSIONS
• ONCE WE FINISHED WE SHARED ALL OF THE INFORMATION
THAT EACH OF US FOUND IN OUR SEPARATE INQUIRIES.
• THE TOPICS WERE EXPLAINED TO THE OTHER GROUP
MEMBERS AROUND THE TABLE.
• WE PUT ALL OF THE INFORMATION TOGETHER AND
DISCUSSED THE RESULTS.
• WE ALSO MADE OUT A SELECTION OF LEAFLETS
EXPLAINING THE IMPORTANT INFORMATION.
CONCLUSION
• IN THE END WE CAME TO THE CONCLUSION ON HOW
AN INDUCTION HOB WORKS.
• WE CONCLUDED THAT THE TEMPERATURE AT WHICH
IT COOKS DEPENDS ON THE SIZE OF THE CURRENT, THE DURATION OF THE CURRENT AND THE AMOUNT
OF FOOD IT'S COOKING.
OUR THOUGHTS
ON SCIENTIFIC INQUIRY
1. WE FOUND THAT SCIENTIFIC INQUIRY MADE IT A LOT
EASIER TO LEARN ABOUT INDUCTION HOBS.
2. COMING UP WITH OUR OWN WAYS TO
DETERMINE/PROVE THAT A HYPOTHESIS IS TRUTHFUL
WAS A LOT MORE FUN THAN SITTING AT A DESK AND
TAKING DOWN NOTES.