Heat Flow in the Cooking System

In Sect. 3.1 on the Ceran-Top-System our approach to the development and optimization of cooking systems was described. Schott always takes a system-approach to help create the optimum appliance for a satisfied end user in collaboration with suppliers of components and our customers, the appliance manufacturers. In this way the appliance is commercially very successful and with it also the component we supply the Ceran cooktop panel. 

Together with our partners we optimize the performance of the system, taking into account all the elements of the cooking system (see Fig. 3.20) from heating element to cookware, for which we have made suggestions regarding their layout and have developed tests. 

Most important for the technical performance of the cooking system -and thus consumer satisfaction - is the heat flow as it influences the boiling time, energy consumption, temperature distribution in the cookware, usage of cookware of various kinds, and the long-term stability of the cookware. 

In the following we describe the influence of the various components on the heat flow and give recommendations for their layout. As will be seen, taking the system approach is a necessary and fruitful way. 

The remainder of the radiant energy from the heating coils reaches the insulation surface where it is mostly reflected (3). Less than 5% is absorbed (4). As the heating coils are in direct contact with the insulation, a small portion of energy is released through direct contact into the insulation (10). 

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