Running head: HYDRO-INFUSED INDUCTION COOKER

Ateneo de Davao University-Junior High School

Acacia Street, Matina, Davao City

THE EFFECTIVENESS OF HYDRO-INFUSED INDUCTION COOKER FOR

EMERGENCY USE

by

CATADA, Nicolas Villaraiz GUTIERREZ, Philipina Basoc

COMON, Rashid Suan LEE, Jiho

ESTACIO, Justin Matthew Pleños OLARTE, Riva Marie Valdivia

GULANES, Allyson Gene Estocado TADO, Francis Al Tagaro

Teambangan of Grade 10-Canisius

January 2020
HYDRO-INFUSED INDUCTION COOKER 2

CHAPTER I

INTRODUCTION

BACKGROUND OF THE STUDY

As modernization managed to shape our advanced society of what it is now,

there are innovations that have been invented for the convenience of the people. One

notable invention is Induction Cooker which is supposed to use electric currents to

directly heat pots and pans through magnetic induction, instead of using thermal

conduction (Frigidaire, n.d.).

However, as the environment continues to degrade, there are factors that have

arisen that led to the conclusion that induction cookers may bring more negative

impacts rather than of once what was thought to be safer and more convenient.

Moreover, induction cooking requires electricity that may be harmful to the environment

as well as scarce in terms of disasters.

Using electricity has been part of the day to day life of the people of today since

most of our appliances impose the usage. Although using electricity is widely accepted,

there are destroying effects that are left unrealized. Firstly, using too much electricity

widens our carbon footprint as acquiring and converting electricity from underground

fossil fuels contributes to 24.9% of the 85% share of fossil fuels to the growth of emitted

carbon in the atmosphere (Climate Organization, 2014). Because of the evolving

HYDRO-INFUSED INDUCTION COOKER 3

amount of carbon, higher temperatures are expected to occur as the thick carbon layer

would trap the heat coming from the internal and external of the earth that may cause

the shrinking of water supplies, increasing incidents of severe weather, changing in the

food supply as well as altering geographical locations (Johnston, 2015).

Another thing to be taken into consideration is that our partner community of SIR

Elementary School is composed of families that are prone to environmental disasters

such as typhoons, earthquakes, tsunami because of their geographic location. In times

of disasters, one of the problems that they face is the lack of sustainable food supply in

the evacuation areas due to the incapacity of preparing food using electricity and the

lack of portable cooking stoves. Although there is an effort from the affected and the

local officials, there is still a tantamount incident that people evacuating has no nutrients

to digest in their stomach (personal communication, 2019).

Presenting renewable sources of alternatives such as using water to gain

electricity may help resolve the aforementioned problem. In our improvised induction

cooker, we would utilize hydro, specifically saltwater as the main source of energy. The

induction cooker would get its heat from the electromagnetic coil which came from the

light, powered by a voltaic or galvanic cell (Astillero, et. al., 2019). The voltaic cell will

be producing an electric charge from the flow of electrons from the oxidation of the

anode to the reduction of the cathode or also known as the Redox reaction especially

when subjected to an electrolyte solution that separates cations and anions due to the

electric charge from the salt-water solution (West, 1986).

HYDRO-INFUSED INDUCTION COOKER 4

Therefore, creating a gadget that is portable, and usable is like hitting two birds

with one stone. Our gadget will be able to utilize water to power itself, which is

renewable and readily available in case of calamities. Through our improvised induction

cooker, we can help address the cry of our dying environment without leaving behind

the heightening needs of the people.

OBJECTIVES OF THE STUDY

As a response to the problem identified in SIR, the hydro-powered induction

cooker has been the identified scientific intervention. With that, the overarching purpose

of the study is to suggest and provide an affordable and eco-friendly alternative for the

family, school, and community of SIR Elementary School for cooking and preparing their

food.

The team aims to create an alternative for cooking appliances such as an electric

stove that is less degrading to the environment. It has been determined in the past

studies that using too much or excessive electricity or non-renewable sources of

energy, unlike water, contributes to climate change which has a lot of complications

chained into it.

HYDRO-INFUSED INDUCTION COOKER 5

Furthermore, having a portable and easily powered cooker can serve as an

alternative as a method of preparing the food, especially in times of disasters and

hazards.

PROBLEM STATEMENT

At the end of this study, the team aims to answer the following:

1. Can water transfer and convert energy into heat?

2. Are hydro-infused induction cookers effective as an alternative way of

cooking food in schools, houses, and evacuation areas in the SIR

community?

HYPOTHESES

1. The water is able to transfer and convert the energy produced as a source

of heat.

2. Hydro-infused induction cookers can be considered effective and use as

an alternative way of preparing or cooking food in schools, houses, and

evacuation areas in the SIR community.

SIGNIFICANCE OF THE STUDY

HYDRO-INFUSED INDUCTION COOKER 6

The outcome of the study would greatly help our partner community, the SIR

Elementary School, especially of the families who occasionally experience calamities.

This study also manifests the advocacy of the research team to create and suggest

environment- friendly methods (using renewable sources of energy) for our daily

activities and routines such as cooking and preparing our food.

Overall, the importance of this study is to adhere to the current needs of our

environment especially in terms of climate change and society (hunger) as well.

SCOPE AND LIMITATION

This research revolves around the systematic approach of determining the most

qualified alternative for a safer, affordable and eco- friendly cooking. The outcome of the

study is only based on the common household items and the economic status of the

beneficiaries in SIR. The gadget was only designed with pure motivation and the urge of

the team to create and provide an alternative source of cooking using renewable energy

sources.

Miscellaneous problems that are not related to the identified problem or situation

of the SIR community are not included in this research as it would not be supported with

the kind of the literature provided, but rather, be only addressed through other scientific

studies. All information collected or gathered is only based on their own capabilities of

the research team, however, it will continue to strive to publish a well-respected study.
HYDRO-INFUSED INDUCTION COOKER 7

Moreover, it must be understood that the gadget designed by the users is

presumably would not function as a conventional induction cooker that is widely used by

many as we used alternative materials. Furthermore, it is also important to use

magnetic pans in order for the gadget to function because Nevertheless, it is expected

that despite the limitations in the technicality of the gadget, the team is still able to

produce a sophisticated gadget that is efficient to use especially during times of natural

disasters and evacuations.

TERMINOLOGY

1. Induction Cooker- a gadget that uses electric currents to heat up pots

using magnetic waves rather than thermal conduction (gas).

2. Voltaic Cell- also known as galvanic cell; an electrochemical cell that

doesn’t need an energy source to transfer electrons to create an electric

charge.

3. Redox Reaction- also known as a reduction-oxidation reaction; a process

wherein a change in the number of ions will happen, either gaining one or

losing.
HYDRO-INFUSED INDUCTION COOKER 8

4. Inductor- It is an electrical segment that stores vitality in an attractive field

when electric flow moves through it.

5. Renewable Energy Sources- It is an energy source that can be

reproduced and use over a period; water is an example.

REFERENCES

What is Induction Cooking?

Frigidaire

n.d.

July 9, 2014

Carbon dioxide’s contribution to the greenhouse effect monitored in real-time

Scott Johnston

February 25, 2015

Electrochemical Cell Conventions in General Chemistry

Allen West

Lawrence University

1986
HYDRO-INFUSED INDUCTION COOKER 9

A study on the efficacy and feasibility of water-powered galvanic cell flashlights in

disasters scenarios

Althea Astillero, Samantha De Las Llagas, Fluidache Saluague, Jose Nell Andrew

Tumulak

Ateneo de Davao University- JHS

2019
HYDRO-INFUSED INDUCTION COOKER 10

CHAPTER II

REVIEW OF RELATED LITERATURE

This chapter focuses on the review of the related literature that encompasses the

technicality and the effectiveness of using voltaic cell-powered light to supply energy to

the induction cooker and its environmental and social benefits for the residents of SIR.

The team sees that through introducing an alternative energy source we can contribute

to saving our dying Mother Earth due to carbon emissions that are primarily caused by

the underground excavation of fossil fuels to gain electricity (McKinley, 2019).

Furthermore, the had investigated and profiled the residents of SIR and one of the

problems that have arisen is the lack of source of food in times of calamities electricity

are oftentimes scarce at these moments and gas stoves are not portable.

Effectiveness of Using Voltaic Cell

There are several studies that prove the effectiveness of using a voltaic cell as a

source of electricity. The study of Astillero, De las Llagas, Salaugue and Tumulak

(2019), establishes the concept of using the voltaic cell as an alternative energy source

to power flashlights. The aforementioned proponents discuss that using an electrolyte

solution such as salt water is conductive because of the presence of negatively and

positively charged ions. This was further supported by the study of Slinker, Defranco,

Jaquith and Silveria (2007), that electrochemical cells that are able to display light are

because of the redistribution of ions that assists the injection of electronic carriers which
HYDRO-INFUSED INDUCTION COOKER 11

then lead to efficient light emission. Knowing the fact that voltaic cell can be utilized as a

source of energy to electrically-powered light, studies support that light can be a

possible source of heat energy since the movement of nanoparticles is supported by the

conventional flow due to photo heating (Richardson et al, 2016). However, it was also

added in this study that an inductor that is supposed to keep the heat from the light is

essential to ensure that the heat converted and earned can be utilized and transferred

to magnetically-attached objects (Murata Manufacturing Company, 2010).

The systematic flow of the aforementioned pieces of literature proves the concept

of using voltaic cells as a source of electric current is possible to power once chemically

powered light and has an ability to transform this energy into heat.

Nature of an Induction Cooker

By definition, an induction cooker is performed utilizing direct enlistment warming

of cookware instead of depending on roundabout radiation, convection, or warm

conduction (Alfrowe, 2015). Correspondingly, Udanis (2017), defined induction cookers

as a popular alternative electric and gas cooktop as they are efficient and repaired. A lot

of this kind are readily available in the market for commercial purposes. These

commercial induction cookers contain two circuit boards, an induction coil, and a pair of

temperature sensors.

Ineffectiveness of Using Commercial Induction Cookers

HYDRO-INFUSED INDUCTION COOKER 12

However, using a commercial induction cooker which maximizes electricity, is a

double-edged sword. As the world’s resources continue to deplete, it contributes to

continuing damage to the environment it has endured due to human activity and

civilization (Hook & Tang, 2013). According to the Climate Organization (2014), using

too much electricity widens our carbon footprint as acquiring and converting electricity

from underground fossil fuels contributes to 24.9% of the 85% share of fossil fuels to the

growth of emitted carbon in the atmosphere.

Moreover, using a commercial induction cooker has had a lot of setbacks and

one of them is that it is not affordable because the equipment that is required in utilizing

it may entail a lot of money and manpower exhausted into the act of producing one. In

fact, to sustain one is also expensive as it entails the use of electricity which is usually

financially demanding (21st Century Poverty, 2017). Additionally, induction cookers are

very difficult to manage in the midst of disasters thus resulting in a lack of efficient food

supply as the electricity is oftentimes in scarcity.

In the opinion of Sawyers (2010), there are 8 elements or components within an

induction cooker/stove. Such as the aluminum plates, Ferrites, Insulated Gate Bipolar

Transistor, Central Processing Unit, Wiring to CPU and Burners, Cookware sensors,

inductors (burners) and the Control Panel.

To specify, the aluminum shields sensitive electronics from electromagnetic fields

and from heat generated by cooking. The ferrites repel the magnetic field concentrating
HYDRO-INFUSED INDUCTION COOKER 13

the field on the cookware above. The IGBT chops up the electric current's wavelengths,

rapidly turning the power on and off. The process pushes the pan's electron domains in

and out of alignment, generating heat through intermolecular friction. The CPU sends

current to each inductor coil, which produces a magnetic field. Sensors also detect and

maintain the temperature of the pan. Wiring to CPU & Burners is used to help transfer

the current from the breaker panel to the CPU. Cookware Sensors detect the

temperature and ensure that the cooktop does not overheat by deactivating/ shutting

down the currents.” In addition, the Inductors help gather and create heat for the

cooktop or cookware. Lastly, the Control Panel displayed the options and setting within

the cookware.

As claimed by de Dios (n.d.), There are many pros and cons when it comes to

using an induction cooker. Some of the cons are having an induction cooktop will cost

more than some traditional cooktops. It will also require special cookware for the

induction process. It will also make some noise while cooking. This noise usually comes

from the pan that you are using, the lighter your stainless pan is the more noise it

creates. It is electrically powered so when the power goes down, you won’t be able to

cook.

Saltwater and Voltaic Cell as a Source of Electricity

Presenting alternative methods of preparing food may resolve the problems

mentioned. However, there are some criteria set. First, the gadget should be easily
HYDRO-INFUSED INDUCTION COOKER 14

constructed and budget-friendly and lastly, the source of electricity must be renewable.

With that in mind, the team decided to push through in maximizing saltwater as a

primary source of energy for our induction cooker. In a study by David (2017), he finds

out that using saltwater can create an electric current because of its component salt

(NaCl) when the sodium chloride dissolves into the water, the salt molecules are divided

into two individual pieces. The sodium ions will be missing an electron, providing a

positive charge. Meanwhile, the chlorine ion will be having an extra electron making it

negatively charged.

The study also showed that sending a current through water requires two

terminals: a negative and a positive. The negative terminal is expected to conduct

electrons into the water while the positively charged reduces them. In the context of

using salt water, the sodium ions will be attracted to the negative terminal and the

chlorine ions will be matched with the positive terminal, as opposite attracts. In addition,

these ions will create a connection; the sodium ions getting electrons from the negative

terminal, then passing it to the chlorine ions and later to the positive terminal.

During this whole process, reducing and adding electrons to the sodium chloride

makes the circuit of electricity flow.

By an experiment conducted by Colon (2012), using a cathode such as

Aluminum / H202 is very crucial in creating a galvanic cell as the extra electron from it

will be transferred to the anode to produce an electric current then, the cathode will

undergo a reduction reaction to balance the electron distribution. After balancing that
HYDRO-INFUSED INDUCTION COOKER 15

happened in the external circuit, negative and positive ions are no present as one

substance gains an electron (negatively- charged) and as the other loses an electron

(positively- charged). He also found out that electrolytes that are not electrically

conductive and good and have good ionic conductivity are the most ideal to use for the

electromagnetic cell. Electrochemical cells that have unconstrained cathode

decrease/oxidation responses happening are named galvanic or voltaic cell. These

procedures of Colon led her to power electronic machines such as light bulbs.

A voltaic cell, named after Luigi Galvani or Alessandro Volta, is an

electrochemical cell that uses a chemical reaction to create electrical energy. A voltaic

cell is made from different metals immersed in an electrolyte or of individual half-cells

with different metals and their ions in the solution which is connected by a bridge of

saltwater, it is a bride made from a liquid which creates a passage to connect the circuit

of the voltaic cell to create electrical energy. Overall, a voltaic cell is a good energy

source for energy-dependent gadgets (Schimidt-Rhor, 2018).

As stated by Chemical Dictionary (n.d.), the voltaic cell is also known as the

galvanic cell it gives electrical energy. It comes from an improvised chemical reaction,

specifically an improvised redox reaction.

In addition, a voltaic cell is one of two fundamental cell kinds. The other type is

the electrolytic cell in an electrolytic cell, electrical energy is used to drive a chemical

reaction that is not spontaneous. For instance, in an electrolytic cell, water can be
HYDRO-INFUSED INDUCTION COOKER 16

divided into hydrogen and oxygen. It also works as an electrolyte cell when a

rechargeable battery is recharged.

Based on the study of Anwar (2016), voltaic cells have two conductive electrodes

which can be made from different conductive materials, the anode where oxidation

occurs and the cathode where reduction happens. The electrolyte, which consists of

ions, is located in between the two electrodes.

In the continuity of the aforementioned literature, the metal of the anode

undergoes oxidation wherein it will become an ion through the conversion of the

oxidation state from 0 to positive meanwhile, the cathode’s metal ion gains electrons

which will result in the reduction of its oxidation state to zero. For this process to

happen, these two electrodes must be connected to each other to be able to have

access to electricity that can be utilized to do work.

In respect to the organization Toppr (n.d.), voltaic cells use the process of

oxidation and reduction wherein it causes a half-reaction and connects each with a wire.

This flow through a wire so it could complete a circuit and get its output in any kind of

devices like television and watch. A galvanic cell is made with any kind of two metals

that will form the anode and the cathode if it has contact with each other, this allows the

galvanic corrosion of that metal which is more anodic. Connecting a circuit will be

required to allow this corrosion to take place.

HYDRO-INFUSED INDUCTION COOKER 17

Furthermore, a light bulb is one of the possible gadgets to maximize the voltaic

cell in order to function. The redistribution of ions in a voltaic cell assists the injection of

electronic carriers and leads to efficient light emission. He also suggested that using a

joule thief may help if the project is only small to medium in boosting the voltage that

would be transported to the light (Slinker et al, 2007).

Conversion of Light Energy to Heat Energy

However, though it has been proven in the formerly mentioned literature that

voltaic cells can be a source of electricity and supplying light electricity seems to be the

most feasible way of transmitting the electric charge, there is one other component for

the induction cooker to function, heat. Thus, the light emitted or powered by the voltaic

cell must be first converted into heat energy so the induction cooker can maximize it. On

the research of Reiland (2018), it shows that there is a transfer of energy between two

systems that caused the higher temperature or heat as the energy from the light is

absorbed by a cooler object. In addition, the study of Richardson (2018) states that the

main mechanism of the conversion is the conventional flow which can be enhanced

through collective photo heating.

Conclusion

To summarize, there are certain studies in the field that can support the

possibility and the effectiveness of using voltaic cells to power our induction cooker. The

wide spectrum of literature from the negative effects of using commercial induction
HYDRO-INFUSED INDUCTION COOKER 18

cooker, to using saltwater as a source of electric charge using the galvanic cell (e.g.

Astillero et al, 2019) and even the transition of that energy to heat energy. This review

of the related literature shows that the segments of these published researches and

studies when collectively and properly analyzed, can create a connection and be utilized

to support the team’s goal of creating a hydro-powered induction cooker. Moreover, the

effectiveness of this study will give a wider horizon for future researchers to enhance

more thoroughly the voltaic cell in order to power other appliances. Although the team is

not the first to use the voltaic cell as an electric source, we are still hopeful that our

research study can make the voltaic cell a once vague idea to other people, beneficial

to their day to day life.

HYDRO-INFUSED INDUCTION COOKER 19

CHAPTER III

METHODOLOGY

MATERIALS

In order to conduct the research, the team had utilized certain tools. First, in

order to create the structure, the team used a tin can. We also used a variation of wires

which includes 50 cm magnetic coil and 50 cm of copper wire. Furthermore, it is also

important to prepare the metal rods which is vital in the experimentation. As for the

energy source, we also used a 9-volt battery alongside 2 liters of water. We also utilized

some generic tools such as scissors, alligator clips, and screws.

PROCEDURES

The primary procedure revolves around building the structure itself. First, cut the

recycled can until it forms a cylindrical container with 12 centimeters in height with the

lid open and the base cut in a circular manner with a nearly eight of its original diameter

left into its sides for allowance and placement of the cooking pan for testing afterward.

After this part, it is now understood that the formerly base of the pan and now the top

part since the cooking happens there. Then cut three holes, with nearly a centimeter in

diameter just enough for it to screw around the pan, and with just 3 centimeters down

from its top. Most importantly, ensure that the holes are evenly distributed among the

circumference of the can, in our case, since the circumference of the can is about 24

centimeters, each hole has an estimated distance of 8 centimeters in between. This part
HYDRO-INFUSED INDUCTION COOKER 20

is crucial since the metal rods which will serve as the primary heat source of the

induction cooker will be placed or inserted here.

Overall, the first procedure is a vital step in scrutinizing the research in general.

This procedure serves as the jumpstart of the further steps in for the induction cooker to

be tested and used for it ensures the body and structure of the gadget. Without this, the

researchers would not have the gadget to test in the first place.

The second procedure deals with converting the chemical and hydro energy as

electricity from the battery and water and transmitting the generated electricity in order

to be utilized as heat energy. First, wrap each metal rod with coil wire with one then

attach one end of the wire and wrapped it with the rods and connect it to the positive

side of the battery. After, use another wire and attach one end on the screw placed at

the bottom of the can with its end attached to the popsicle stick wrapped in aluminum

foil for it to dip in the saltwater. Finally, connect the other end on the negative side of the

battery.

In totality, the second procedure is important to test the effectiveness of the

gadget since this is where the different variables that are being tested are being used

for the gadget. In addition, this is where the energy is converted from chemical to heat

and lastly as waves, thus enable the cooker to work. In other words, without this

procedure then there is nothing to be tested, to begin with.

DATA GATHERING AND TESTING

HYDRO-INFUSED INDUCTION COOKER 21

The duration of the whole data gathering and testing lies on two dependent

variables, namely, the number of rods and the length of the coil which will be measured

by millimeters. It is vital to test the two mentioned variables since they are crucial for the

gadget to function, thus the effectiveness of the gadget depends greatly on the

variables. First, the number of rods determines the amount of heat that the induction

cooker to be able to utilize since the chemical energy from the battery and water will be

converted into heat energy as soon as it reaches the rods. Furthermore, the length of

the coil able to determine how much heat energy from the metal rods can be converted

as a magnetic wave for the electricity to be transmitted to the magnetic pan where the

food is ideally prepared.

For each structure of the induction cooker, prepare three set-ups of the metal

rods with varying quantities. Structure A will have no metal rods at all (0), structure B

will contain one (1) metal rod, structure C will then contain two (2) rods and lastly,

structure D will have a total of three (3) rods. After preparing this, we will then match

each structure with corresponding lengths of the coil, depending on what is being tested

at the moment. For the first testing, each rod will not be wrapped in coil (0 mm of coil

(Coil 1)). Then, each rod will be now wrapped with 25 millimeters (Coil 2) of the coil for

the second testing and lastly, for third testing, 50 millimeters (Coil 3) of the coil will be

wrapped in each rod. After all the set-ups are prepared, 25 ml of water will be put into a

boil and measure its boiling point in terms of seconds. Each set-up will also be tested 3

times in order to verify the accuracy and precision of the results. The average of these 3

tests for each structure will be then utilized to interpret the functionality of the induction

cooker.
HYDRO-INFUSED INDUCTION COOKER 22

All in all, this set-up will have 12 experimental set-ups (Structure A and Coil 1

(Set-up A1), Structure B and Coil 2 (Set-up B2), Structure C and Coil 3 (Set-up C3), so

on and so forth, as illustrated below)

Structure A Structure B Structure C Structure D

(0 rods) (1 rod) (2 rods) (3 rods)
Coil 1 (0 mm of Set-up A1 Set-up B1 Set-up C1 Set-up D1

coil) (0 rods, 0mm) (1 rod, 0mm) (2 rods, 0mm) (3 rods, 0mm)

Coil 2 (25 mm Set-up A2 Set-up B2 Set-up C2 Set-up D2

of coil) (0 rods, 25mm) (1 rod, 25mm) (2 rods, 25mm) (3 rods, 25mm)

Coil 3 (50 mm Set-up A3 Set-up B3 Set-up C3 Set-up D3

of coil) (0 rods, 50mm) (1 rod, 50mm) (2 rods, 50mm) (3 rods, 50mm)

After interpreting the results of the testing, we would then compare the results of

the hydro-infused induction cooker to a conventional induction cooker to test the

gadget’s competitiveness and competence not only for times of calamities but also for

everyday use. Furthermore, this part of the investigation may serve as a basis for

further studies.

After the said experimentation, the team would later conduct a survey and focus

group discussion with pre-determined respondents that ranges from teachers, peers,

and people from the SIR Community. This is to determine the qualitative effects of the

gadget. The survey would discuss on the gadget’s feasibility and durability. The survey

questions are as follows:

1. Is the gadget feasible to use especially during times of calamity?

2. Is the gadget durable? Why or why not?

HYDRO-INFUSED INDUCTION COOKER 23

3. How would you rate the gadget, in general? (1- Poor, 2- Developing, 3-

Satisfactory, 4- Excellent)

4. Any comments or suggestions?

DATA ANALYSIS PLAN

After gathering the average boiling point of each set-up. We would then classify

the average time into descriptive quantities. Very fast if the average boiling time

between 1-180 seconds, fast if it is between 180-480 seconds, moderate if it ranges

from 480-720, slow if it had reached the boiling point in 720-1020 seconds, very slow if

it reaches more than 1020 seconds to boil, and if the structure does not display any

signs of boiling after reaching the 1020 mark, then it would fall into the did not boil

quality. In this way, the results generated from the experimentation can be seen in a

wider perspective since the results only falls into 6 categories, thus interpreting the

results is easier and much more feasible.

Descriptive Quantity Range (in seconds)

Very Fast 1-180 seconds

Fast 180-480 seconds

Moderate 480-720 seconds

Slow 720-1020 seconds

Very Slow > 1020 seconds

Did not Boil > 1020 seconds with no signs of boiling

HYDRO-INFUSED INDUCTION COOKER 24

CHAPTER IV

RESULTS AND DISCUSSION

Quantitative results of each set-up in terms of number of rods and meters of coil

Table 1. Quantitative results of set- Table 3. Quantitative results of set-ups

ups A1-A3. C1-C3.
Set-ups A Boiling Time Set-ups C Boiling Time
Set-up A1 No signs of boiling Set-up C1 No signs of boiling
after 1020 seconds after 1020 seconds
(0 rods, 0 mm (2 rods, 0 mm
of coil) of coil)
Set-up A2 No signs of boiling Set-up C2 813 seconds
after 1020 seconds
(0 rods, 25 mm (2 rods, 25 mm
of coil) of coil)
Set-up A3 No signs of boiling Set-up C3 772 seconds
after 1020 seconds
(0 rods, 50 mm (2 rods, 50 mm
of coil) of coil)

Table 2. Quantitative results of set- Table 4. Quantitative results of set-ups

ups B1-B3. D1-D3.
Set-ups B Boiling Time Set-ups D Boiling Time
Set-up B1 No signs of boiling Set-up D1 No signs of boiling
after 1020 seconds after 1020 seconds
(1 rod, 0 mm (3 rods, 0 mm
of coil) of coil)
Set-up B2 886 seconds Set-up D2 734 seconds
(1 rod, 25 mm (3 rods, 25 mm
of coil) of coil)
Set-up B3 840 seconds Set-up D3 691 seconds
(1 rod, 50 mm (3 rods, 50 mm
of coil) of coil)
HYDRO-INFUSED INDUCTION COOKER 25

Performance of the Induction Cooker

1000

900 886
840
813
800 772
734
691
700
Time (in seconds)

600

500

400

300

200

100
0 0 0 0 0 0
0
Rod A (0 rods) Rod B (1 rod) Rod C (2 rods) Rod D (3 rods)

Coil 1 (0 mm) Coil 2 (25 mm) Coil 3 (50 mm)

Graph 1. Performance of the induction cooker in terms of the boiling time.

Tables 1-4 and Graph 1 illustrate the result of each set-up that had undergone

the experimentation. Set-ups under Table 1 has a similarity of utilizing no rods at all,

only varying with the length of coil for each set-up, namely, A1, A2 and A3 with 0mm,

25mm and 50mm of coil, respectively. However, the stated differences of each set-up

are not a determining factor for the performance of the induction cooker. As seen in the

results, all these set-ups did not have any signs of boiling even it had reached the 1020

second mark thus it can be generated that despite the differences of the set-ups in

terms of the length of the coil, it did not have a key role with the results, otherwise it

could have been any variation into the data gathered. With this, we can say that the

absence of rods in the three set-ups may have been the main and deciding component

the water not to boil for there is not any heat to be sourced to cause the water to boil.
HYDRO-INFUSED INDUCTION COOKER 26

In table 2, shows the results of set-ups B1, B2, and B3, all with one rod as a

source of heat. In the table, only set-ups B2, with 25 mm of coil, and B3, with 50 mm of

coil had the ability to boil the water. The set-ups had boiled the water within 886

seconds and 840 seconds, respectively. As both of the set-ups with at least 25 mm of

coil, their performance was expected since there is the presence of the metal rod which

serves as the primary source of heat and the magnetic coil which converts the heat

energy from the metal rod as magnetic waves. On the other hand, in Set-up B1, with 0

mm of coil, had not any signs of the water boiling after 1020 seconds which is also

foreseen since it lacks electromagnetic coil that is supposed to convert the heat for the

pan, where the water is boiled, to utilize.

All the set-ups in both Tables 3 and 4 had the same scenario as to the set-ups in

Table 2, only differentiating with the actual quantitative result. Set-ups C1 and D1 both

without magnetic coil wrapped and only varying with the number of metal rods (2 rods

and 3 rods, respectively) had the same performance of Set-up B1 which did not have

any signs of boiling after reaching 1020 seconds. On the contrary, set-ups C2 and C3

with 2 rods each and 25 mm and 50 mm of coil each rod, respectively performed as

expected as Set-up C2 took 813 seconds to boil as Set-up C3 made it in 772 seconds.

Furthermore, with set-ups D2 (3 metal rods, 25 mm of coil) and D3 (3 metal rods, 50

mm of coil) boiled in about 734 and 691 seconds, correspondingly.

Moreover, it can also be seen in the tables and graphs above that Set-up D3 had

performed the best among all the set-ups. This is because this set-up has the greatest
HYDRO-INFUSED INDUCTION COOKER 27

number of metal rods and the longest electromagnetic coil used in any set-ups present.

With that, it can be assumed that the number of metal rods and length of

electromagnetic coil is inversely related to the boiling time since the more rods and

longer electromagnetic coil applied in the set-up, the shorter the water will boil.

Overall, the results that were generated on this part of the experimentation can

be said to be foreseen or predicted by the researchers since the metal rods and the

electromagnetic coil plays a crucial role for the gadget to function. The former proponent

serves as the primary source of heat derived from the water and battery as the latter,

converts the heat energy as electromagnetic waves to make it suitable for the pan to

utilize to boil the water.

HYDRO-INFUSED INDUCTION COOKER 28

Qualitative results of each set-up in terms of the boiling time

Table 5. Qualitative results of Table 6. Qualitative results of

set-ups A1-A3. set-ups B1-B3.
Set-ups A Boiling Time Set-ups B Boiling Time
Set-up A1 Did not Boil Set-up B1 Did not Boil
(0 rods, 0 mm (1 rod, 0 mm
of coil) of coil)
Set-up A2 Did not Boil Set-up B2 Slow
(0 rods, 25 mm (1 rod, 25 mm
of coil) of coil)
Set-up A3 Did not Boil Set-up B3 Slow
(0 rods, 50 mm (1 rod, 50 mm
of coil) of coil)

Table 7. Qualitative results of Table 8. Qualitative results of

set-ups C1-C3. set-ups D1-D3.
Set-ups C Boiling Time Set-ups D Boiling Time
Set-up C1 Did not Boil Set-up D1 Did not Boil
(2 rods, 0 mm (3 rods, 0 mm
of coil) of coil)
Set-up C2 Slow Set-up D2 Slow
(2 rods, 25 mm (3 rods, 25 mm
of coil) of coil)
Set-up C3 Slow Set-up D3 Moderate
(2 rods, 50 mm (3 rods, 50 mm
of coil) of coil)
HYDRO-INFUSED INDUCTION COOKER 29

6 6

Boiled Did not Boil

Graph 2. Qualitative performance of all set-ups in terms of boiling time in a pie chart.

0
Very Fast (1-180 Fast (180-480 Moderate (480- Slow (720-1020 Very Slow Did Not Boil
secs) secs) 720 secs) secs) (>1020 secs)

Number of set-ups

Graph 3. Qualitative performance of all set-ups in terms of boiling time in a bar graph.

Tables 5-8 and Graph 2-3 shows the qualitative results of each set-up using the

descriptive quantities set by the researchers. As stated, set-ups with neither metal rods
HYDRO-INFUSED INDUCTION COOKER 30

nor coil nor both (Set-ups A1, A2, A3, B1, C1, D1) did not stand any chance for the

water to boil even reaching 1020 seconds and thus falling into the Did not boil category.

More interestingly, it can be perceived that there is not any disparity in the set-ups that

had boiled since 5 out of 6 of them can be categorized as Slow for it took between 720-

1020 seconds before it boiled. However, Set-ups D3, having the maximum number of

metal rods with 3 and the longest coil wrapped possible with 50 mm had almost

exceeded the time for it to qualify to the Moderate quantity (480-720 seconds), but

nevertheless, Set-up D3 falls within the said category with 691 seconds.

Furthermore, it can also be seen that only 50% (6 out of 12) of the set-ups that

have been prepared function and obviously the other 50% did not work. However,

seeing the results in this perspective does not jeopardize the results nor generalize as

ineffective at all as it was expected that the experimentation would run that way since 6

out of 12 of the set-ups have neither rod nor coil.

Though the researchers were optimistic for the gadget to function fast, it can still

be said that the experimentation was still a success for the primary goal of the

researchers is to let the gadget function at its base level, regardless of the time it took it

to function as expected.

Moreover, despite meeting the expectations of the said experimentation, there is

a lot of areas to improve on especially when the actual data that was accumulated is

being qualified into descriptive quantities. As presented above, almost all the functioning

set-ups (5 out of 6) had been categorized as slow functioning. With that, the gadget may

able to function, however, it may be still inefficient since it takes a lot of time to use

especially when utilized during evacuations in the SIR community.

HYDRO-INFUSED INDUCTION COOKER 31

Comparison between hydro-infused induction cooker and conventional induction

cooker

900
772
800
734
691
700

600
Time (in seconds)

500

400

300
191
200 155
126
100

0
Test 1 Test 2 Test 3
Tests

Hydro-infused Conventional

Graph 4. Comparison of the hydro-infused and conventional induction cooker in

terms of boiling time

Graph 4 illustrates the comparison of using a hydro-infused and conventional

induction cooker in terms of the number of seconds it needs to boil. In the illustration,

the proponents that were chosen to represent the hydro-infused induction cooker are

predetermined Set-ups B3, C3 and D3 since each one represents the fastest time,

midpoint and shortest time, respectively, therefore can be compared to the induction

cooker’s range of low, mid and high heat.

In the graph, there is a huge gap between the compared proponents. It can be

easily agreed that despite the gadget’s potential as a cooker it still has a long way to go

especially when compared to a conventional induction cooker. In trial 1 wherein set-up

HYDRO-INFUSED INDUCTION COOKER 32

B3 as compared to the low heat of the conventional cooker, there is a gap of 565

seconds. The same scenario happened in trial 2 wherein set-up C3 and medium heat

has a gap of 579 seconds. Lastly on trial 3, with set-up D3 having to perform the best

during the experimentation with 691 seconds, still did not stand a chance coming near

126 seconds from the high heat of the conventional cooker.

With the results presented, it can be said that the gadget itself can is poorly

competitive with a conventional cooker primarily because the gadget is created at its

base level and for small-scale use only, whereas conventional induction cookers

maximize advanced technology and can sustain medium-large scale use. However,

regardless of the gadget’s weaknesses, the data gathered can still be further maximized

to improve the performance of the hydro-infused induction cooker.

HYDRO-INFUSED INDUCTION COOKER 33

SURVEY TABLE

Is the gadget Is the Rating Comments or suggestions

Respondent feasible to gadget

use? durable?
1 Yes Yes 4 None
2 Yes No 3 Use more durable materials
3 No No 2 The gadget can be better
4 Yes Yes 4 Great idea
5 Yes No 2 Improve the appearance
6 Yes No 2 None
7 Yes No 4 None
8 Yes No 3 Use better materials
9 Yes No 3 Great idea
10 Yes Yes 4 Good
11 Yes No 2 More areas of improvement
12 No Yes 3 Good
13 Yes No 3 None
14 No No 1 Make it look cleaner
15 Yes Yes 3 None
16 Yes No 2 Use better materials
Table 9. Breakdown of survey results.

Feasibility Durability Marketability Rating

Yes - 13 Yes - 5 Yes - 11 4 – 4 respondents

respondents respondents respondents

3 – 6 respondents
(81.25 %) (31.25%) (68.77%)
2 – 5 respondents
No - 3 respondents No - 11 No - 5 respondents
1 – 1 respondent
(18.75%) respondents (31.25%)

(68.75%) Average – 2.81

Table 10. Summary of survey results.

HYDRO-INFUSED INDUCTION COOKER 34

14

12
Number of Respondents
10

0
Feasibility Durability
Components

Yes No

Graph 5. Breakdown of survey results on gadget’s feasibility and durability only.

The data above shows that 13 out of 16 respondents were convinced that the

gadget is feasible specifically during times of calamity. This only proves that the gadget

has the potential to be maximized by the people, particularly the SIR community.

Moreover, it also says that in its primary level, the gadget functions as it is expected.

However, this does not drive into conclusions that the gadget’s feasibility is perfect or

flawless. In actuality, the researchers can explore more on how the gadget function in a

shorter amount of time by can utilizing a different source of heat other than the metal

rod used in the experimentation.

In terms of durability, only 5 of the respondents said that the gadget was durable

enough, leaving 11 of them believing otherwise. One of the reasons that the respondent

suggests is the used of recycled materials such as the tin can for the structure.

Integrally, the respondents may believe that the gadget may be low quality since it can
HYDRO-INFUSED INDUCTION COOKER 35

be assumed that it is a low cost. Furthermore, since the materials are reused there is a

higher chance that the gadget may be less sturdy and may disfunction easily making it

one of its setbacks in terms durability, supporting this is the reply of our respondent

stating that the materials used in the gadget seem to be for a DIY project instead of

being an emergency response gadget. Nonetheless, the gadget was still given an

average rating of 2.81 which can be classified as satisfactory.

HYDRO-INFUSED INDUCTION COOKER 36

CHAPTER V

CONCLUSION AND RECCOMENDATION

CONCLUSION

One of the emerging problems that the SIR community faces is the lack of food

to eat specially during times of calamities such as flood which they are prone to due to

its geographical location since Davao River is just few meters away from the

community. However, it seems that the problem of lack of food during calamities did not

solely spring from the different calamities they had encountered at this moment. The

irresponsible use and rampant wastage of energy in homes and businesses in the

community may have also caused different complications in the environment, with its

adverse effects such as air pollution, targeting the community, directly or indirectly.

Because of this framework, the researchers believed that the problems of the

SIR community must be addressed and thus any intervention possible must be deemed

implemented. With that this research aimed to test the potential of a hydro-infused

induction cooker which uses water as of its energy sources as an alternative way for

cooking food especially in times of calamities in SIR. Furthermore, it also aimed to

address issues that involves the environment through using a renewable source of

energy for the gadget to function.

In order to determine the effectiveness of the gadget as an alternative

induction cooker. First, in order to test whether the gadget functions or not, the team

had prepared 12 set-ups with corresponding number of metal rods and length of
HYDRO-INFUSED INDUCTION COOKER 37

electromagnetic wires. After, each set-up’s boiling time ability or the time it took for the

set-up to boil the water above, was determined in terms seconds.

Afterwards, the data or the time garnered from each set-up are one by one

classified according to the descriptive quantities that was determined beforehand. In this

way. Moreover, the experimentation also included comparing hydro-infused and

conventional induction cooker to measure the potential of the gadget to compete with

the conventional cooker which is for everyday use.

Huli, nagsagawa rin ng sarbey ang mga mananaliksik sa mga piling mag-aaral at

guro ng Ateneo de Davao University JHS na nakatira sa SIR at maging sa mag-aaral ng

SIR Elementary School.

Pagkatapos isinagawa ang mga hakbang nabanggit sa itaas, napagalaman na

ang mga set-ups na may walang metal rod (Set-ups A1, A2 at A3) o walang

electromagnetic coil (Set-ups A1, B1, C1, D1) ay hindi gumagana dahil masasabi na

ang presensya ng dalawang components na ito ay krusyal sa bisa ng gadyet sapagkat

sa metar rod magmumula ang init habang ang electromagnetic coil naman ang ang

magbabago ng anyo ng init bilang electromagnetic waves upang mapakinabangan ng

magnetic pan na kung saan nagpapakulo ng tubig. Sa kabilang banda, ang set-ups (B2,

B3, C2, C3, D2, D3) na may parehong metal rod at electromagnetic coil ay gumana

subalit, ayon sa descriptive quantities 5 sa 6 na set-ups na gumana ay masasabing

slow o mabagal sapagkat ang mga ito nangangailangan ng 720-1020 na segundo bago

kumulo ang tubig (Set-ups B2 – 886 seconds; B3 – 840 seconds; C2 – 813 seconds; C3

– 772 seconds at; D2 – 734 seconds).

HYDRO-INFUSED INDUCTION COOKER 38

Samantala, ang set-up D3 ay kumulo sa loob ng 691 na segundo kung kaya ang

masasabing naging moderate o katamtaman ang kakayahan nitong magpakulo ng

tubig, kung kaya ang masasabi na ang set-up D3 ay ang naging pinakaepektibo sa

lahat dahil nakapagkulo ito ng tubig sa may pinakamababang oras. Dagdag pa dito,

mapapansin rin sa set-up D3 na ito ang may pinakamaraming metal rod at

pinakamahabang electromagnetic coil sa lahat ng mga set-ups kung kaya masasabi na

kapag mas marami ang metal rod at mas mahaba ang elecrtromagnetic coil sa isang

set-up ay mas bumababa ang oras na kinakailangan upang kumulo ang tubig, sa

madaling salita ang bilang ng metal rods at haba ng electromagnetic coil ay may

inverse relationship sa boiling time.

Sa pagkukumpara ng gadyet sa nakasanayang o conventional na lutuan,

masasabing hindi pa ganoon ka-competitve ang gadyet sa conventional cooker

spagakat makikita sa resulta na mas matagal na kumukulo ang tubig sa hydro-infused

induction cooker na lumalaro mula 690-870 na segundo habang ang conventional

cooker naman ay naisasagawa ang parehong kakayahan sa loob lamang ng 120-200

na segundo. Gayunpaman, masasabi pa ring naging mabisa ang gadyet sapagkat ito ay

nasa kanyang base level pa lamang at gumagana kahit mabagal man ito.

Huli, sa sarbey na isanagawa makikita na halos lahat ng respondents (13 sa 16)

ay nagsabi na ang gadyet ay feasible gamitin tuwing panahon ng sakuna kung kaya ay

napatunayan lamang na mayroong potensyal ang gadyet na magamit para sa mga

residente ng SIR. Subalit, kung titingnan ang durability ng gadyet 5 lang sa 16 ng mga

respondents ang nagsabi na ito ay matibay. Isa sa mga rason ay ang pagiging recycled

ng gadyet kung kaya mataas ang posibilidad na madaling masira ang lutuan.
HYDRO-INFUSED INDUCTION COOKER 39

Gayunpaman, nakakuha pa rin ito ng 3 overall rating kay masasabi na ang hydro-

infused induction cooker ay satisfactory.

Ang naging resulta ng siyentipikong imbestigasyon na ito ay mahalaga upang

makapaglaan ng isang mabisang alternatibong lutuan lalo na tuwing panahon ng

sakuna na hindi nakasasama para sa kalikasan. Sa experimentasyon makikita natin

naging mabisa itong alternatibo sapagkat ito ay gumagana. Isa pa, nasukat din natin

mula sa mga resulta ang potensyal ng tubig, na isang renewable source of energy,

bilang isa sa mga mapagkukunan ng enerhiya ng lutuan. Dahil dito, masasabing naging

matagumpay ang pananaliksik na ito sapagkat tumutugon ito sa iba’t ibang isyung

panlipunan na natukoy ng mga mananaliksik.

RECCOMENDATION

Ang siyentipikong imbestigasyong ito ay binuo upang makapaglahad ng

alternatibong pamamaraan sa pagluluto na hindi ganoong nagdudulot ng pinsala sa

kalikasan at kapaligiran para sa mga residente ng SIR. Napatunayan lamang ng

pananaliksik na ito na mabisa ang hydro-powered induction cooker bilang isang small-

scale na lutuan na ginagamit ang tubig na isang renewable source of energy bilang isa

sa mga mapagkukunan ng enerhiya ng gadyet upang gumana. Sa madaling salita ang

naging resulta ng pananaliksik ay napakahalaga dahil nakamit nito ang pangunahing

layunig natukoy na maaari pang pakinabangan, hindi lamang ng SIR, maging ng mas

nakararami kapag ito ay lalo pang nahasa.

HYDRO-INFUSED INDUCTION COOKER 40

Dahil dito, kami ay naninindigan na ang resulta ng pag-aaral na ito ay nararapat

lamang na respetuhin at suportahan sapagkat ito ay may dalang pakinabang sa mga

residente ng SIR na magkaroon ng isang lutuan na maaaring gamitin lalo na tuwing

panahon ng kalamidad na hindi nakakaligtaan ang obligasyon natin bilang isang

responsableng mamamayang pinapahalagahan ang kalikasan sapagkat gumagamit ito

ng tubig.

Gayunpaman, batid ng mga mananaliksik na malayo pa ang lalakbayin ng

imbestigasyon na ito. Kung kaya, ninanais namin na mas maging malawak pa ang

sakop ng naturang imbestigasyon upang mas maging mabisa pa ito. Sa kasalukuyan,

makikita na ang gadyet ay hydro-infused o bahagdan lamang ng sa nagagamit na

enerhiya na ginagamit ng lutuan ay tubig. Isa pa, ang mga materyales na nagamit sa

pagbuo ng gadyet ay batid ring hindi ang pinakamatibay sa lahat sapagkat nilalayon

lamang nito ang pagiging mabisa sa panahon lamang ng kalamidad kung kaya ito ay

hindi kabilis tulad ng inaasahan sapagkat ito nasa kanyang primary level pa lamang

kung kaya ay hindi magagamit sa pangaraw-araw.

Dahil sa mga rasong nabanggit sa naunang talata, nananawagan ang mga

mananaliksik na pag-aralan pa ang naisagawang imbestigasyon o di kaya ay gawing

pangunahing basehan para sa iba pang pag-aaral upang balang araw ay magagamit

ang tubig bilang highly sufficient source of energy for everyday use o nag-iisang

mapagkukunan ng enerhiya na malaya sa iba pang enerhiya na hindi renewable para

sa araw-araw na gamitan na hindi lamang sa lutuan maging sa iba pang appliances.

Ang naging resulta ng pananaliksik na ito ay simula lamang ng mahaba pang

paglalakbay. Kaya, nais naming hikayatin ang mga posibleng indibidwal at

HYDRO-INFUSED INDUCTION COOKER 41

organisasyong interesado sa pananaliksik o imbestigasyon na ito upang ipagpatuloy

ang paglalakbay tungo sa katiwasayan ng daigdig na kung saan nakakamit ng mga tao

ang magandang buhay na hindi nawawasak ang kalikasan.