Performance and Energy Saving Analysis of Improved Cooking Vessel

This work investigates the development and optimization of cooking and heating systems. An experimental protocol for achieving energy-efficient cooking systems with a combined cooker and stove assembly is being developed. In conventional cooking practice, a pot or pan is put directly on a flame, and the thermal efficiency of these systems ranges between 20 and 25%. It was desired to boost efficiency to 70% or greater. This work studies the increase in fuel utilization efficiency and time reduction of the cooking vessel with different stacking arrangements of the cooking vessel. This study captured cooking vessels made of stainless steel with different central annulus geometries to improve the steam distribution. Items such as rice and dal have been cooked efficiently and uniformly through the steaming and boiling process. This device has saved fuel up to 30% and time by up to 40% of energy compared to conventional cooking practices. These works can be implemented in rural as well as urban areas and an expected to result in more social and economic benefits.