Feasibility Study on Application of Electric Stove in Civil Kitchen

Comprehensive Evaluation Based on Thermal Efficiency Measurements and Ozone Emissions

Abstract

As urban gas adoption approaches saturation and electrification of household appliances accelerates, electric cooktops—a novel plasma cooking device—are gaining traction in residential kitchens. This study systematically evaluates thermal efficiency, heat load stability, and operational safety of two electric cooktop models (Xingyu YN-XY-0001-A and Huahuo HH-DTQP5 Pro) through comparative tests with traditional gas stoves. Results reveal that electric cooktops demonstrate lower thermal efficiency (57.4%) at low power levels compared to gas stoves (64.6%), though significant efficiency improvements occur in medium-to-high power ranges. Actual heat load measurements consistently fall below rated power output, indicating energy conversion losses. Notably, ozone emissions generated by corona discharge during operation can now be effectively mitigated through electrode structure optimization and UV decomposition systems. Comprehensive techno-economic analysis indicates potential for electric cooktops in gas-free areas, newly electrified communities, and scenarios requiring open flame cooking. However, ozone control mechanisms and thermal efficiency enhancement remain critical barriers to large-scale commercial adoption.