This text stories my empirical measurements to estimate the effectivity of a portable induction hob and of an electric kettle heating water to a temperature under boiling point. A identified quantity of water was heated for alpha heater discount one hundred seconds and its temperature change was measured. The electrical energy consumed was measured using a plug-in power meter. The figure for electrical energy is an estimate of the common, because neither the induction hob nor the kettle consumed precisely constant energy. The ability studying for the kettle was 2.142 kW close to the start of heating and had fallen to 2.122 kW after about 70 seconds. In general it declined slightly as heating proceeded. Power readings for the induction hob had been from 2.032 kW to 2.042 kW. Table 2 exhibits values calculated from these measurements, together with the general effectivity. The heat energy in the water was calculated utilizing 4.18 kJ/kg as the particular heat of water. The electrical power was calculated by multiplying the power reading from the facility meter by the point the facility was utilized (100 seconds).

Both the kettle and the induction hob stood unused for hours before they were used for this experimental heating. The induction heater was used on its highest energy setting, a nominal 2000 watts. In each circumstances after 100 seconds, the power was switched off. Within the case of the kettle, the water was then left for an additional 30 seconds to absorb more heat from the kettle's base. In both instances, alpha heater discount after this heating interval the water was poured quickly into a vacuum flask, sealed and shaken. Within the case of the saucepan, a plastic funnel was used to permit sooner pouring into the flask. The flask was then re-opened to make the measurement of the water's remaining uniform temperature. Temperature was measured with a K-sort thermocouple. The calculated effectivity, that means the proportion of electrical vitality used that was transformed to heat in the water, was approximately 84% for the electric kettle and approximately 79% for the portable induction hob with the enamel pan.

Both these figures could also be under-estimates as a result of no allowance has been made for heat loss that occurs in transferring the water to the flask or to the thermal capability of the flask. After all there are additionally many other potential sources of inaccuracy including the scales used to weigh the water, the thermometer and the electrical power meter. No attempt has been made to quantify these right here. Also it could also be doable to get more heat from the kettle by leaving the water for a unique length of time after turning the heating factor off. The choice of 30 seconds is arbitrary and additional work would be wanted to optimise this. For the kettle, this experiment was designed to mitigate or keep away from the causes of inefficiency in this kettle highlighted in a earlier article Illustrating two causes of inefficiency in electric kettles offered in the 2020s. Here, no heat was wasted by its delayed automated minimize-out, since the cut-out was not used. No heat was wasted vaporising water, for the reason that water didn't reach boiling point. The loss of the heat left in the kettle's base was reduced by leaving the water in the kettle for a defined period after the heating component had been turned off.

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Pub: 08 Sep 2025 23:06 UTC

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