This ppt is about an innovation which is very useful but very few people are aware of it.

2.  Preface
 Indian Innovation - Solar Cooker
 Types of Solar Cooker
 Some facts
 Video based on Solar Cooker
 Foreign Innovation - Induction Cook
 History of Induction Cooker
 Feautres of Induction Cooker
 Compare and Contrast
 References
 Fun Slide

3. PREFACE
There are many technologies around us, but still
people are aware of a few of them. Our project
is also based on one of the technology and it is
based upon the creative thinking. “Creative
Thinking” capability is just about self-confidence
and attitude. Creativity is frequently
less ordered, predictable and structured. We
have compared one Indian Innovation with one
Foreign Innovation. In compare and contrast of
the two innovations, we have mentioned their
advantages and disadvantages.

4. Extensively Used Innovation In India - Solar Cooker
A solar cooker is a device which uses the energy of
direct sunlight to heat, cook or pasteurize food or
drink. Many solar cookers presently in use are
relatively inexpensive, low-tech devices, although
some are as powerful or as expensive as traditional
stoves, and advanced, large-scale solar cooker can
cook for hundreds of people because they use no-fuel
and cost nothing to operate, many nonprofit
organizations are promoting their use worldwide in
order to help reduce fuel costs for (low-income
people) and air pollution, and to slow down
the deforestation and desertification caused by
gathering firewood for cooking. Solar cooker has
been invented in India to reduce the consumption of
firewood, crop residues and cow dung in rural areas
for cooking and also these substances are
unhealthy, unhygienic and these pollute the
environment.

5. SOLAR COOKER IS OF TWO TYPES:

6. Some Facts :-
India receives 5000 Trillion KWH solar radiation per year with
250-300 sunny days in a year.
If we just convert 1% of this solar radiation into energy, we will
have enough to meet our energy needs 2030.
Solar energy is in two forms Heat and Light. Heat for water
heating, cooking , drying, water purification and power
generation. Light is converted into electricity, which can be
used for lighting, pumping and power supply in un-electrified
areas.
Cooking energy accounts for 90% of household energy
1.5million people per year die because of smoke from biomass
fuels.

7. Do you know? The solar kitchen has been set up at Taleti,
near Mount Abu, situated at a height of 1219 m
above sea level in Rajasthan. It boasts of a six-module
solar steam cooking system and a total
of 84 parabolic dish concentrators shell type
receivers. Each oval parabolic concentrator has
a reflective surface area of 9.2 square meters,
and reflect sunlight on the receivers by special
white glass pieces. Steam is collected in the
header pipes, which is then directed via
insulated pipes to cooking vessels in the
kitchen.
The system generates temperatures of up to
about 650 degrees, and 3500-4000 kg of steam
per day. The food is cooked in 200-400 liters
capacity cooking pots, producing an average of
20,000 meals a day, and up to 38,500 meals per
day during periods of peak solar radiation
maximum.

8. Here’s a video based on the solar cooker. In this
video, the person is on a mission to introduce
solar cookers in some of the remote places of
Africa. To play the video, please double click on
the logo (given below) and then click on Open to
play the video or follow the link.
https://archive.org/details/linktv_earth2013012418

9. Foreign Innovation - Induction Cooker
Induction cooking heats a cooking vessel with
induction heating, instead of infrared
radiation from electrical wires or a gas flame as
with a traditional cooking stove. For all models of
induction cook-top, a cooking vessel must be made
of a ferromagnetic metal such as cast iron or
stainless steel or at least compounded with a steel
inlay. Copper, glass and aluminum vessels can be
placed on a ferromagnetic interface disk which
enables these materials to be used. In an induction
cooker, a coil of copper wire is placed underneath
the cooking pot. An alternating electric
current flows through the coil, which produces an
oscillating magnetic field. This field induces
a magnetic flux with a resulting eddy current in
the pot equivalent to the electric current in the
coil.

10. HISTORY OF INDUCTION COOKER
First patents date from the early 1900s. Demonstration stoves
were shown by the Frigidaire division of General Motors in the
mid-1950s on a touring GM showcase in North America. The
induction cooker was shown heating a pot of water with a
newspaper placed between the stove and the pot, to
demonstrate the convenience and safety. This unit, however,
was never put into production.
Modern implementation in the USA dates from the early 1970s,
with work done at the Research & Development Center
of Westinghouse Electric Corporation at Churchill Borough,
near Pittsburgh, That work was first put on public display at the
1971 National Association of Home Builders convention in
Houston, Texas, as part of the Westinghouse Consumer
Products Division display. The stand-alone single-burner range
was named the Cool Top Induction Range. It used
paralleled Delco Electronics transistors developed for
automotive electronic ignition systems to drive the 25 kHz
current.
Westinghouse decided to make a few hundred production units
to develop the market. Those were named Cool Top 2 (CT2)
Induction ranges. The development work was done at the same
R&D location, by a team led by Bill Moreland and Terry
Malarkey. The ranges were priced at $1,500, including a set of
high quality cookware made of Quadraply, a laminate of

11. Design:-An induction cooker transfers electrical energy
by induction from a coil of wire into a metal vessel that must
be ferromagnetic. The coil is mounted under the cooking
surface, and a large alternating current is passed through it.
The current creates a dynamic magnetic field. When
an electrically conductive pot is brought close to the cooking
surface, the magnetic field induces eddy currents in the pot.
The eddy currents flow through the electrical resistance of the
pot to produce heat; the pot then in turn heats its contents
by heat conduction.
Efficiency:- An induction cooker is faster and more energy-efficient than a traditional
electric cooking surface. It allows instant control of cooking power similar to gas
burners. Other cooking methods that use flames or red-hot heating elements have a
significantly higher loss to the ambience; induction heating directly heats the pot.
Because the surface of the cook top is heated only by contact with the vessel, the
possibility of burn injury is significantly less than with other principles of heating. The
induction effect does not directly heat the air around the vessel, resulting in further
energy efficiencies. Cooling air is blown through the electronics beneath the surface but
emerges only a little warmer than ambient temperature. According to the U.S.
Department of Energy, the efficiency of energy transfer for an induction cooker is 84%,
versus 74% for a smooth-top non-induction electrical unit, for an approximate 10%
saving in energy for the same amount of heat transfer.

12. Compare And Contrast
Solar Cooker Induction Cooker
1. Solar cookers are very easy to use and
the units require practically no
maintenance. Cooking with the solar
cooker is free.
1. Induction cooking is works with
electricity, so it is expensive than the
solar cookers.
2. Cooking pots can neither burn nor
boil over, and consequently do not need
constant supervision. They work with
most of the metals.
2. Induction cooker will only work with
induction cookwares that are made
from magnetic materials. Cookware
must be compatible with induction
heating.
3. Cooking with solar cookers requires
sunlight. This makes the process
difficult during winter months and on
rainy days
3. Induction cooker does not reqiure
sunlight, it works on electricity and we
can use it whenever we want so it is a
easy process .

13. 4. Traditional cooking methods
usually waste the generated heat
because it is not supplied directly to
the cookware. The deforestation of
threatened forests is slowed, and
carbon-dioxide emissions are
reduced, because less wood is burnt.
4. With induction cooking, heat is
generated in the induction
cookware directly and will not
disperse anywhere that is not in
contact with it.
5. Solar Cooker usually takes more time
to cook food than other convectional
devices.
5. While induction cookers does not
reqiure sunlight and it takes less time
than the solar cooker.
6. Although solar cookers are easy to
build and use, there is a risk of
accidental injury or burns if the
appliance is not used properly.
6. Since heat is only transferred from
the stove to cookware, your palm will
not get burnt when you place it on the
stove that has been set at maximum.
7. If there are electrical interruptions in
your area , then the solar cookers can be
used.
7. Without any electrical charge,
induction cookers will not be able to
function.

15. From:-
Students of Class IX-N
School:-Yadavindra Public School ,Mohali
(Punjab), India
Group Members:-
Samar Gill
Tejeshwar Singh