Increased Stove Efficiency by Modifying the Bottom Surface of the Pan

This research aims to determine the amount of stove efficiency produced. This research uses an experimental method carried out on a pan whose bottom surface depth is (a) = 0 cm, which is called a flat pan; (a) = 1 cm which is called modification pan I and (a) = 1 ½ cm which is called modification pan II. This research was carried out by measuring the temperature on the bottom surface of the pan, gas stove flame, heated water, measuring the fuel rate and evaporation rate. The research results showed that the increase in stove efficiency occurred in modification I pan from 6.8% to 7.69% for valve 2, taking into account fuel consumption. In this case, the Modification I pan is more efficient and optimal in absorbing heat, can boil water quickly and is able to save fuel consumption