Hi! I’m John Loveless and today, we’re going to do a really neat experiment. we are going to measure the efficiency of a cooking device here we have an induction cook top. a Kill-A-Watt power meter, it measures power and kilo-watt-hours we also have a quart of water, and the water temperature right now, is 71 degrees F. this is exactly, exactly 1 quart of water what we’re going to do is, measure the energy it takes to heat up this water. using an induction stove. I’ll show you in a minute, there’s a theoretical. equation that tells you, that it should take so much energy in a perfect system, to raise water a certain amount of degrees. In this one we’re going to, we’re gonna measure it and it’s not going to be as efficient. because it’s not a perfect system. We’re also going to start the clock here. I’m going to start cooking here. Let’s just crank it up full blast. Shall we? It’s drawing 14.. I don’t know if you can see this from this camera view.. but 1480 watts. for the highest level on this cook top. Now all we do is sit and wait. I’m going to measure this temperatures here. actually, we’re a little ways away, 162 degrees now I should point out that none of these, pieces of measuring equipment are calibrated. There is going to be error in the accuracy of the measurement. So this is just a rough measurement that we’re going to be doing. but it will show the efficiency. the power level has gone up to about 1520 watts. as this cook top has warmed up, It’s actually drawing a little bit more power. zero, one, two. It just barely clicked over to 0.12 kWh. Now we’re up to 188 degrees. So I’m going to go with 188, and 0.12 kWh, (not 1.2 kWh). for a quart of water. so are going to stop right there. We’re going to do this again, this time with the lid off. so uncovered. we’ve got another quart of cold water, or tap water, that’s one quart. we’re going to measure it’s temperature, it’s about 71 and 1/2. about 1/2 degree higher than it was the first time. 71.5 degrees. let’s start it up and see how it goes. 1500 watts, 1506…. 1512 this really is an amazing technology. the energy is being transfered from the coil, directly to the pan. not, heating up this stove. that is a really neat technology. we’ve got a slow simmer coming on here. it doesn’t want to get it boiling, of course we’re watching the pot and, we all know what happens when you watch a pot. It doesn’t boil! where are we at here? 176 °F Interesting. it’s taking about the same amount of time. Nope, actually, it’s taking more energy, we’re at 120 (watt-hours) so far, 181°F we’ve collected our data now, we’ve entered in the temperatures between hot and cold, that we heated the water to, using the induction cook top covered and again un-covered. and we’ve also entered the watt-hours of energy, that it took to do those things. and over here is the theoretical, of how many BTUs. or how many watt-hours of energy it would take, to heat up on a theoretical, perfect stove. so comparing a theoretical one, to reality, the covered cook top ended up being, almost 60% efficient, and the uncovered, a little over 50% So really good in comparison to other things. that’s a really good efficiency. here we have the efficiencies of, of different water-heating devices. you’ve got the water-heaters. you’ve got a gas water heater, electric the electric range, microwave oven and induction cook top. as you can see the induction cook tops are, really efficient, as far as kitchen cooking appliances So there you have it. Thanks for watching. Bye!!