1. R&D:
Induction gas program technology focus areas are as follows:
Cost reduction in all aspects of operations
I ) Gas shales:
1. Rock Properties/information evaluation
2. Fluid flow & storage
3. Stimulation
4. Formulation evaluation
5. Water management
II) Coal based methane:
Produced water management.
III) Tight sands
1. Natural fractures
2. Sweet spots
3. Formulation evaluation
4. Wellbore reservoir connectivity
5. Surface footprint
Induced gas floatation (IGF)
A major challenge for thermal oil sands producers is the final cleanup of the process
contaminated water, so that it can be re-used for steam generation. Meeting produced
water quality specifications is critical for reliable operation of water treatment and steam
generation facilities.
2. Production:
Induction cooking uses induction heating to directly heat a cooking vessel, as opposed to
using heat transfer from electrical coils or burning gas as with a traditional cooking stove.
For nearly all models of induction cooktop, a cooking vessel must be made of a
ferromagnetic metal, or placed on an interface disk which enables non-induction cookware
to be used on induction cooking surfaces
E.g. In an induction cooker, a coil of copper wire is placed underneath the cooking pot.
i. An alternating electric current flows through the coil, which produces an oscillating
magnetic field.
ii. This field induces an electric current in the pot.
iii. Current flowing in the metal pot produces resistive heating which heats the food.
iv. While the current is large, it is produced by a low voltage.
Inside view of induction GAS.
Some common materials are listed in this table.
Skin depth at 24 kHz[3]
Material
Resistivity
(10−6 ohm-
inches)
Relative
permeability
Skin
depth,
inches
Surface
resistance,
10−3
ohms/square
(thick material)
Surface
resistance,
Relative to
copper
Carbon steel
1010
9 200 0.004 2.25 56.25
Stainless steel
432
24.5 200 0.007 3.5 87.5
Stainless steel 29 1 0.112 0.26 6.5
![Production:
Induction cooking uses induction heating to directly heat a cooking vessel, as opposed to
using heat transfer from electrical coils or burning gas as with a traditional cooking stove.
For nearly all models of induction cooktop, a cooking vessel must be made of a
ferromagnetic metal, or placed on an interface disk which enables non-induction cookware
to be used on induction cooking surfaces
E.g. In an induction cooker, a coil of copper wire is placed underneath the cooking pot.
i. An alternating electric current flows through the coil, which produces an oscillating
magnetic field.
ii. This field induces an electric current in the pot.
iii. Current flowing in the metal pot produces resistive heating which heats the food.
iv. While the current is large, it is produced by a low voltage.
Inside view of induction GAS.
Some common materials are listed in this table.
Skin depth at 24 kHz[3]
Material
Resistivity
(10−6 ohm-
inches)
Relative
permeability
Skin
depth,
inches
Surface
resistance,
10−3
ohms/square
(thick material)
Surface
resistance,
Relative to
copper
Carbon steel
1010
9 200 0.004 2.25 56.25
Stainless steel
432
24.5 200 0.007 3.5 87.5
Stainless steel 29 1 0.112 0.26 6.5](data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)