Thermal Natural Convection Analysis of Olive Oil in Different Cookware Materials for Induction Stoves

Abstract

Abstract This manuscript describes the analysis of temperature and the distribution of natural convection flow of three different cookware materials composed of stainless steel, aluminum and enameled iron, when heating olive oil. A Computational Fluid Dynamic (CFD) software, called COMSOL Multiphysics©, has been used to analyze the heat transfer process for this study. In addition, a thermographic camera and a particle tracer were employed to compare the measurements of temperature, heat transfer and flow velocity, obtained from the CFD analysis. The results demonstrated that the enameled iron was the best choice of cookware material for induction stoves, as with the increment of oil temperature, this material had the biggest contrails and oil velocity convection flow in the center of the cookware.