Development of efficient designs of cooking systems. I. Experimental

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Development of efficient designs of cooking systems. I. Experimental

In the conventional cooking practice, where a pot or a pan is directly placed on a flame, the thermal energy efficiency is in the range of 10-25%. It was thought desirable to increase this efficiency up to 60% or more. The cooking systems can be of various sizes. In the developing world (85% of the...

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Bibliographic Details
Main Authors:	Joshi, J., Pandit, A., Patel, S., Singhal, R., Bhide, G., Mariwala, K., Devidayal, B., Danao, S., Gudekar, A., Shinde, Yogesh
Format:	Journal Article
Published:	2012
Online Access:	http://hdl.handle.net/20.500.11937/34211

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