Influence of Different Temperature Sensors on Measuring Energy Efficiency and Heating-Up Time of Hobs
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Measuring performance, mainly temperature dependence, for electric cooking ranges, hobs, ovens, and grills for household use is essential for producers as low power consumption of appliances represents a powerful selling point and also in terms of ecodesign requirements. It is also important from a consumer perspective, as these appliances are responsible for the significant share of households’ electricity bills. The aim of the paper was to highlight and clearly define possible ambiguities and weaknesses of standardized procedures for measuring hob performance. Differences between measurement/test results of testing laboratories are possible due to lack of detailed information in the standard, and it is difficult to obtain technical accessories required in the standard. An energy consumption comparison of three different hobs is presented (standard iron electrical hob, radiant-glass ceramic, and induction hob). Various temperature sensors (different types of thermocouples and a platinum resistance thermometer) and technical accessories (e.g., different cookware) were used to research differences or influences on final result of hobs’ energy efficiency. Results show that temperature measurements with different sensors have an influence on the time difference in critical points for determination of hob energy efficiency.
KeywordsEcodesign Energy efficiency Hob Temperature measurement
This work was partially supported by Ministry of Economic Development and Technology, Metrology Institute of Republic Slovenia in scope of Contract 6401-18/2008/70 for national standard laboratory for the field of thermodynamic temperature and humidity.
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