Experimental Investigation of Thermal Efficiency of Boiling Pot with Modified Surface Geometry

The research investigates the feasibility of a boiling pot with modified bottom surface as an efficient way compared to the boiling pot with a flat bottom. The effects of multiple vertical tubes along with modified bottom pot surface on heat transfer are also investigated experimentally. There are five types of pots used during the experiments. The first one is of flat bottom; the others are of different modified bottom with vertical tubes. Water boiling test (WBT) is used to calculate the thermal efficiency. The results obtained from the modified cooking pot are compared with the unmodified flat bottom cooking pot. The pots with modified bottom with vertical tubes give 25-29% higher efficiency than that of the flat bottom pot. Also in case of modified pots the boiling point is reached at a lesser time compared to that of flat bottom. The results of this study are of technological importance for the efficient design of domestic cooking pots to enhance performance.