The research purpose was to explain the user's influence on energy consumption with cooking systems using electricity. This research was conducted in two phases. The research objective of Phase I was to determine if relationships exist that explain the user's influence (i.e., user characteristics--knowledge, experience, practices, and user interaction--and appliance operating time) on the energy consumption of cooking systems using electricity. The ultimate aim of this research, the outcome of Phase II, was to identify categories of cooking style that explain the user's influence (i.e., user characteristics and appliance operating time) on energy consumption of cooking systems using electricity. The data used to answer the research question consisted of video tapes of consumers preparing the research menu, a survey, and data recorded on a data collection sheet by the researcher (i.e., watthour consumption). Simultaneous triangulation was used to answer the research questions. Phase I determined that energy consumption was correlated with knowledge, user interaction, practices, appliance operating time, cooking system interaction, goodness-of-fit, information, behavior, the user, and statistical interaction between the cooking system and goodness-of-fit. Independent variables explained 38.6% of the variation in energy consumption. However, when only the variables under the user's control were included in the regression model, just 25% of the variation in energy consumption was explained. Phase II determined the three most important factors that distinguish the five cooking style categories based on user characteristics (i.e., patient style, average style, uninformed style, hurried style, and hurried style with no control) were: (a) percentage of the sample that left the heat source on after cooking, (b) percentage of the sample that did not match the diameter of the heat source and the diameter of the cookware when using high heat, and (c) percentage of the sample that fried using high heat. Additional variables that differed among categories were: reusing hot elements, use of retained heat, and use of medium heat settings. In summary, important factors in explaining variations in energy consumption include: inherent characteristics of the cooking system, user's knowledge, highest heat setting selected and matching the diameter of the heat source with the cookware diameter, leaving the heat source on after cooking, and selecting highest heat setting when frying. Three categories of consumers cooking style were developed (i.e., low, average, high energy consumption) to summarize the data. The highest heat setting selected and leaving the heat source on after cooking was completed were factors that distinguished consumers among the three categories. / Ph. D.

Cooking is an integral part of each and every human being as food is one of the basic necessities for living. Commonly used sources of energy for cooking are firewood, crop residue, cow dung, kerosene, electricity, liquefied petroleum gas(LPG), biogas etc. Half of the world’s population is exposed to indoor air pollution, mainly the result of burning solid fuels for cooking and heating. Wood cut for cooking purpose contributes tothe16 million hectares(above4% of total area of India) of forest destroyed annually. The World Health Organization(WHO) reports that in 23 countries 10% of deaths are due to just two environmental risk factors: unsafe water, including poor sanitation and hygiene; and indoor air pollution due to solid fuel usage for cooking. In under-developed countries, women have to walk 2kms on average and spend significant amount of time for collecting the firewood for cooking. The cooking energy demand in rural areas of developing countries is largely met with bio-fuels such as fuel wood, charcoal, agricultural residues and dung cakes, whereas LPG or electricity is predominantly used in urban areas. India has abandon amount of solar energy in most of the regions making it most ideal place for harvesting solar energy. With almost 300 sunny days each year, one can confidently relay on this source of energy. India’s geographical location is in such a way that theoretically it receives 5x1015 kWh/ year of solar energy. Solar cooking is the simplest, safest, environmental friendly and most convenient way to cook. It is a blessing for those who cook using firewood or cow dung, who walk for miles to collect wood, who suffer from indoor air pollution. Hence solar cooking is going to play major role in solving future energy problem. Solar based cooking has never been a strong contender in the commercial market or even close to being a preferred method of cooking. They have been relegated to demonstration appliances to show case the solar based concepts. In this mode, cooking is no longer a time independent activity that can be performed at any time of day. One is forced to cook only at certain times when there is sufficient insolation. The geography of the cooking activity also shifts away from the kitchen. The kitchen is no longer the hearth of the home as the actual cooking activity shifts to the roof tops or high insolation platforms. This further adds to the inconvenience apart from being unable to cook at night or during cloudy conditions or during most of the winter days. Another issue of significant inconvenience is the general social structure in most families of the developing countries wherein the cooking activity is carried out by the senior ladies of the home. They are generally not athletic enough to be moving to and from the kitchen and the roof top to carry out the cooking exercise. As the solar cookers are enclosed spaces, interactive cooking is not possible let alone having any control on the rate of cooking. These are some of the more significant issues in the social psyche that has abundantly impeded the acceptance of solar thermal based cooking appliances. These issues and problems are in fact the motivating factors for this thesis. Based on these motivating factors, this thesis aims to propose solutions keeping the following points as the major constraints. cooking should be performed in the kitchen. one should be able to perform the cooking activity independent of the time of day or insolation. the cooking activity should be interactive the time taken for cooking should be comparable with the conventional methods in vogue. there should be a reduction in the use of conventional energy. Using the constraints and the motivating factors discussed above as the central theme, this thesis proposes a method to transfer solar thermal energy to the kitchen and act as a supplement to the conventional source of energy like the LPG or other sources that are traditionally being used in the households. The method proposed is in fact a hybrid scenario wherein the solar thermal is used to supplement the traditional source. Solar photovoltaic cells are also used to power the electronics and apparatus proposed in this thesis. This thesis addresses in detail the issues in analysis, modeling, designing and fabrication of the proposed hybrid solar cooking topology. The main goal of the proposed system is to transfer heat from sun to the cooking load that is located in the kitchen. The topology includes an additional feature for storing the energy in a buffer. The heat is first transferred from the solar thermal collector to a heat storage tank(that acts as the buffer) by circulating the heat transfer fluid at a specific flow rate that is controlled by a pump. The stored heat energy that is collected in the buffer is directed into the kitchen by circulating the heat transfer fluid into the heat exchanger, located in the kitchen. This is accomplished by controlling the flow rate using another pump. The solar thermal collector raises the temperature of the thermic fluid. The collector can be of a concentrating type in order to attain high temperatures for cooking. Concentrating collector like linear parabolic collector or parabolic dish collector is used to convert solar energy into heat energy. Absorption of energy from the incident solar insolation is optimized by varying the flow rate of circulating thermic fluid using a pump. This pump is energized from a set of photovoltaic panels(PV cell) which convert solar energy into electrical energy. The energy absorbed from the solar thermal collector is stored in a buffer tank which is thermally insulated. Whenever cooking has to be carried out, the high temperature fluid from the buffer tank is circulated through a heat exchanger that is located in the kitchen. The rate of cooking can be varied by controlling both the flow rate of fluid from the buffer tank to heat exchanger and also by controlling the amount of energy drawn from the auxiliary source. If the available stored energy is not sufficient, the auxiliary source of energy is used for cooking in order to ensure that cooking is in-dependent of time and solar insolation. In the proposed hybrid solar cooking system, the thesis addresses the issues involved in optimization of energy extracted from sun to storage tank and its subsequent transfer from the storage tank to the load. The flow rate at which maximum energy is extracted from sun depends on many parameters. Solar insolation is one of the predominant parameters that affect the optimum flow rate. Insolation at any location varies with time on a daily basis (diurnal variations) and also with day on a yearly basis(seasonal variation). This implies that the flow rate of the fluid has to be varied appropriately to maximize the energy absorbed from sun. In the proposed system, flow rate control plays a very significant role in maximizing the energy transfer from the collector to the load. The flow rate of the thermic fluid in the proposed system is very small on the order of 0.02kg/s. It is very difficult to sense such low flows without disrupting the operating point of the system. Though there are many techniques to measure very low flow rates, they invariably disrupt the system in which flow rate has to be measured. Further, the low flow sensors are far too expensive to be included in the system. A reliable, accurate and inexpensive flow measuring technique has been proposed in this thesis which is non-disruptive and uses a null-deflection technique. The proposed measuring method compensates the pressure drop across the flow meter using a compensating pump. The analysis, modeling, design and fabrication of this novel flow meter are addressed. The design and implementation of different subsystems that involves the selection and design of solar concentrating collector and tracking are explained. Finally, it is essential to know the economic viability of the proposed system that is designed and implemented. To understand the economics, the life cycle cost analysis of the proposed system is presented in this thesis. The major contributions of this thesis are: Energy transport: Major challenge in energy transport is to bring heat energy obtained from the sun to the kitchen for cooking. Energy transferred from solar insolation to the cooking load has to be optimized to maximize the overall efficiency. This can be split in to two parts,(a) optimizing efficiency of energy transferred from the collect or to the energy buffer tank,(b) optimizing efficiency of energy transferred from the buffer tank to the load. The optimization is performed by means of a maximum power point tracking(MPPT) algorithm for a specific performance index. Modeling of the cooking system: There are several domains that exist in the solar cooking system such as electrical domain, thermal domain, and hydraulic domain. The analysis of power/energy flow across all these domains presents a challenging task in developing a model of the hybrid cooking system. A bond graph modeling approach is used for developing the mathematical model of the proposed hybrid cooking system. The power/energy flow across different domains can be seamlessly integrated using the bond graph modeling approach. In this approach, the various physical variables in the multi-domain environment are uniformly de-fined as generalized power variables such as effort and flow. The fundamental principle of conservation of power/energy issued in describing the flow of power/energy across different domains and thus constructing the dynamic model of the cooking system. This model is validated through experimentation and simulation. Flow measurement: A novel method of low fluid mass flow measurement by compensating the pressure drop across the ends of measuring unit using a compensating pump has been proposed. The pressure drop due to flow is balanced by feedback control loop. This is a null-deflection type of measurement. As insertion of such a measuring unit does not affect the functioning of the systems, this is also a non-disruptive flow measurement method. This allows the measurement of very low flow rate at very low resolution. Implementation and design of such a unit are discussed. The system is modeled using bond graph technique and then simulated. The flow meter is fabricated and the model is experimentally validated. Design Toolbox: Design of hybrid cooking system involves design of multi domain systems. The design becomes much more complex if the energy source to operate the system is hybrid solar based. The energy budget has to be evaluated considering the worst case conditions for the availability of the solar energy. The design toolbox helps in assessing the user requirement and help designing the cooking system to fulfill the user requirement. A detailed toolbox is proposed to be developed that can be used in designing/selecting sub-systems like collector, concentrator, tracking system, buffer tank, heat exchanger, PV panel, batteries etc. The toolbox can also be used for performing life cycle costing.