Smart design of household appliances can level up the energy efficiency and promote environmental responsibility. It is important to analyze the power losses in each component to assist product design, however, only the total power can be measured at the output of induction cooking system. Through electromagnetic simulation, the component power losses and energy distribution inside the system can be evaluated. In this work, a multidisciplinary methodology has been developed to perform thermal analysis of water boiling on the induction cooking system. For experimental part, the temperature of coil, pot, and water are monitored. For numerical part, CEM is applied to calculate the power distribution caused by the eddy current while CFD solves the flow field and heat transfer of boiling water inside a pot with induction cooker. The CEM based power distribution then is used as energy source in CFD model. The heat transfer efficiency of this induction cooking system is 88.2%The numerical simulation results demonstrate good agreement with experiments. Comparing with experiments, the maximum errors of the bottom pot temperature and coil temperature are 6.3%and 7.9% respectively. This multiphysics framework offers a better understanding of induction cooking related dynamics which greatly benefits the practical industry applications.

家用电器的智能设计可以提高能源效率并促进环境责任。分析每个组件的功率损耗以辅助产品设计非常重要，但是，只能在感应烹饪系统的输出端测量总功率。通过电磁仿真，可以评估系统内部的组件功率损耗和能量分布。在这项工作中，开发了一种多学科方法来对感应烹饪系统上的水沸腾进行热分析。对于实验部分，监测盘管、锅和水的温度。数值部分采用CEM计算涡流引起的功率分布，CFD求解电磁炉锅内沸水的流场和传热。然后基于 CEM 的配电被用作 CFD 模型中的能源。该感应烹饪系统的传热效率为88.2%，数值模拟结果与实验吻合较好。与实验相比，锅底温度和盘管温度的最大误差分别为6.3%和7.9%。这种多物理场框架提供了对感应烹饪相关动力学的更好理解，这极大地有利于实际的行业应用。