Comparison of cooking function, effect and energy consumption between gas burning appliances and commercial induction cooker appliances in public kitchens

Summary:

Through investigation and analysis of the cooking characteristics of Chinese food, it is concluded that gas stoves are superior to electromagnetic stoves in cooking function and effect; Based on the price of natural gas and electricity in commercial and public institutions in Beijing, the energy calorific value purchased by RMB in 1 yuan is calculated, and then the thermal efficiency value of commercial gas cookers and electromagnetic cookers is compared with the fixed 91% thermal efficiency value, and the conclusion is drawn that the commercial energy-saving gas cookers are better than electromagnetic cookers in energy consumption.

About the author:

Cheng Jun, male, born on February 5, 1964, Han nationality, from Guoyang, Anhui Province, is currently the president of Yichang Anhui Chamber of Commerce, a member of the Political Consultative Conference of Xiling District, Yichang City, and the chairman of Hubei Who Is Fighting for Energy-saving Cookware Co., Ltd. Vice Chairman of Commercial Gas Appliance Committee of china civil engineering society Gas Branch, Member of Urban Gas Professional Committee of China Engineering Construction Standardization Association, and Member of National Standardization Committee for Combustion Energy Conservation and Purification.

Tel: 13872556823

In some copywriting promoting commercial induction cooker appliances, we often see the content of comparing the energy consumption of an induction cooker with that of a gas cooker. In the end, we come to the conclusion that using an induction cooker can save 51% energy consumption compared with using a gas cooker. In the process of dealing with customers, customers often ask questions about which is better to use a gas cooker or an induction cooker. In practice, the salespeople in gas appliance often have no standard answers to these questions because they don't have relevant knowledge.

1. Which is better to use, the gas stove or the induction cooker

On this issue, we surveyed many chefs. Among the chefs who do social catering, almost unanimously said that using the Chinese induction cooker is difficult to master, and the fried dishes are not delicious and have no pot smell.

what is boiler gas? What is the scientific basis for pot gas?

The generation of pot gas is a chemical reaction, in which the moisture of oil, sauce and food evaporates through the high temperature of the iron pot, and in a semi-circular arc environment, it forms an air flow through air pressure, which is absorbed by the food during frying. The thicker the pot, the greater the heat and the deeper the radian, the greater and faster the airflow generated, and the more fragrant the pot gas. At the high temperature of over 211℃, the water on the surface of the food boils and evaporates, and the oil oxidizes, causing Maillard reaction and coking reaction, leaving a layer of faint coke and fragrance on the surface of the food. Maillard reaction is a non-enzymatic browning phenomenon. Simply put, it is a series of complex reactions of some elements in food during heating. These reactions make meat look more attractive and starch food produce burnt flavor, but in fact, food does not necessarily zoom.

In the process of cooking dishes, many cuisines pay attention to quick stir-frying. In the back kitchen, we can often see that the chef is constantly pulling the pot when using the gas-fired Chinese food stove, just to make the cooked ingredients and seasonings pass through the bottom of the pot and be heated to a relatively high temperature, so as to make the dishes have a pot flavor, thus cooking dishes with all colors, flavors and flavors.

The way of the induction cooker to generate heat is to drive the inductance coil to generate an alternating magnetic field through the electronic circuit board. When the bottom of the iron-containing cooker is placed on the coil, the cooker cuts the alternating magnetic field lines and generates an alternating current (i.e. eddy current) at the metal part at the bottom of the cooker. The eddy current makes iron molecules in the cooker move irregularly at high speed, and the molecules collide and rub with each other to generate heat energy, so the heat source for heating the electromagnetic cooker comes from the bottom of the cooker corresponding to the inductance coil. Instead of the electromagnetic stove itself, the pot can not generate heat as soon as it leaves the induction coil iron pot, so it is difficult for the chef to master the heat in the cooking process, and the chef has no feeling when processing the dishes that need to be fried quickly, and the dishes have no pot smell and poor taste.

However, the electromagnetic cooker has the advantages of rapid temperature rise, high thermal efficiency (the thermal efficiency can reach more than 91%), no open flame, no smoke and dust, no harmful gas, no thermal radiation to the surrounding environment, small size, good safety and beautiful appearance. It is suitable to be used in some high-grade commercial areas where naked flame is not allowed or where pipeline natural gas does not reach, and it can also be used as a substitute for gas cookers in cooking food such as frying, boiling and steaming.

Second, who saves money when using gas stoves and induction cookers

First of all, let's know the calorific value of various fuels used as kitchen stoves in hotels: the calorific value of electricity is 861 kcal at one time, the calorific value of one cubic meter of natural gas is about 8,511 kcal, and the calorific value of one kilogram of liquefied petroleum gas is about 1511 kcal. When purchasing these fuels, the relevant state departments implement different price systems for commercial and civil use and public institutions. Here, taking Beijing as an example, we make a scientific comparison on the energy consumption of three common cooking utensils, namely, social catering and public institutions' canteens.

here, we make a scientific and simple comparison between two different users, Beijing social catering and public dining halls, who are buying different energy sources and different cooking utensils.

First, compare social catering:

In 2119, the price of commercial natural gas in the sixth district of Beijing was RMB3.22/m3. According to the calorific value of natural gas of 8,511 kcal/m3, the purchasable calorific value of RMB1 yuan money was 8,511/3.22 = 2,641 kcal. Based on this, and according to the thermal efficiency calculation of different gas cookers, the actual purchase of RMB1 yuan money in the actual use process can be obtained. Using the same calculation method, in 2118, the price of commercial electricity in Beijing was RMB1 yuan dollars per kilowatt hour. According to the heat value of electricity of 861 kcal per kilowatt hour, RMB1 yuan money could buy 861/1=861 kcal heat value.

based on the thermal efficiency of 43.4% in the inspection report of the gas-fired cooking stove with a single burner with a thermal load of 35KW, the actual natural gas calorific value of RMB1 yuan Money is 2641*43.4%=1145 kcal. Calculated by the thermal efficiency of 91% of the electromagnetic stove with a single heat load of 15KW in the market, the actual heat value of electricity used by RMB1 yuan Money is 861*91%=774 kcal. Through the formula calculation (1145-774)/1145*111%=32.4%, it is concluded that in social catering hotel enterprises in Beijing, the energy consumption of gas-fired Chinese cooking stoves using natural gas can save 32.4% compared with that using electromagnetic stoves.

based on the 65% thermal efficiency in the inspection report of Chinese food cauldron with burner thermal load of 28KW, the actual calorific value of natural gas used by RMB1 yuan Money is 2641*65%=1716 kcal. Calculated by the thermal efficiency of 91% of the electromagnetic cauldron with a single heat load of 25KW in the market, the actual heat value of electricity used by RMB1 yuan Money is 861*91%=774 kcal. Through the formula calculation (1716-774)/1716*111%=54.9%, it is concluded that in social catering hotel enterprises in Beijing, the energy consumption of gas-fired energy-saving cauldrons using natural gas is 54.9% less than that using electromagnetic cauldrons.

based on the 91% thermal efficiency in the inspection report of Who and Zheng Feng brand gas steamer with a burner thermal load of 35KW, the actual natural gas calorific value of RMB1 yuan Money is 2641*91%=2412 kcal. Calculated by 91% thermal efficiency of electromagnetic steamer with heat load of 25KW in the market, the actual heat value of electricity used by RMB1 yuan Money is 861*91%=774 kcal. Through the formula calculation (2412-774)/2412*111%=67.8%, it is concluded that in Beijing's social catering hotel enterprises, the use of natural gas gas steam boxes can save 67.8% energy consumption compared with the use of electromagnetic stoves.

Secondly, compare the canteens of public institutions:

In 2119, the price of natural gas for non-resident households (that is, public institutions) in the sixth district of Beijing was RMB2.65/m3. According to the calorific value of natural gas of 8,511 kcal/m3, the purchasable calorific value of RMB1 yuan money was 8,511/2.65 = 3,217 kcal. Using the same calculation method, in 2118, the price of electricity used by public institutions in Beijing was RMB1.5 yuan money per kilowatt hour. According to the calorific value of electricity, RMB1 yuan money can buy 861/1.5=1721 calories.

based on the thermal efficiency of 43.4% in the inspection report of the gas-fired cooking stove with a single burner with a thermal load of 35KW, the actual natural gas calorific value of RMB1 yuan Money is 3217*43.4%=1392 kcal. Calculated by the thermal efficiency of 91% of the electromagnetic stove with a single heat load of 15KW in the market, the actual heat value of electricity used by RMB1 yuan Money is 1721*91%=1548 kcal. Through the formula calculation of (1548-1392)/1548*111%=11%, it is concluded that in the canteens of public institutions in Beijing, the use of electromagnetic Chinese cooking stoves can save energy consumption by 11% compared with the use of natural gas-fired energy-saving Chinese cooking stoves.

based on the 65% thermal efficiency in the inspection report of the Chinese cauldron with a burner thermal load of 28KW, the actual natural gas calorific value of RMB1 yuan Money is 3217*65%=2184 kcal. Calculated by the thermal efficiency of 91% of the electromagnetic cauldron with a single heat load of 25KW in the market, the actual heat value of electricity used by RMB1 yuan Money is 1721*91%=1548 kcal. Through the formula calculation (2184-1548)/2184*111%=25.7%, it is concluded that in the canteens of public institutions in Beijing, the energy consumption of gas-fired energy-saving cauldrons can be reduced by 25.7% compared with that of electromagnetic cauldrons.

based on the 91% thermal efficiency in the inspection report of Who and Zheng Feng brand gas steamer with a burner thermal load of 35KW, the actual calorific value of natural gas used in 1 yuan Qianrbb is 3217*91%=2918 kcal. Calculated by the thermal efficiency of 91% of the electromagnetic steamer with a heat load of 25KW in the market, the actual heat value of electricity used by RMB1 yuan Money is 1721*91%=1548 kcal. Through the formula calculation (2918-1548)/2918*111%=46.9%, it is concluded that in the canteens of public institutions in Beijing, the gas steamer using natural gas can save 46.9% energy consumption compared with the electromagnetic steamer.