| Summary: | 碩士 === 國立高雄餐旅大學 === 飲食文化暨餐飲創新研究所 === 105 === Chinese cuisine usually focuses on food "color, aroma and taste”. Quick stir fry is a typical skill of traditional Chinese cooking, and its quick heating power will be the main factor to affect those three food characteristics mentioned above. Currently in Taiwan，most of family and restaurants prefer using gas burner to cook due to the capability of instant and quick heating characteristics. It will save customer waiting time for better business service. However, it comes with the disadvantage of poor thermal efficiency and lots of heat loss which easily cause a hot working environment, even increase the potential fire risk. This study is aimed to understand the effect of different power level (gas opening scale/electric power output) or cooking pan (condition/material) on heating rate, thermal efficiency and energy cost of traditional pressure gas burner and concave induction cooker by using Chinese wok. The result shows that stainless steel pan has lower heating rate and thermal efficiency than iron pan due to its lower heat and magnetism conductivity. Comparing the heating rate, thermal efficiency and energy cost with these two stoves. Although pressure gas burner has higher heating rate than concave induction cooker, but the heating rate of the concave induction cooker in level 8 has no significant difference with pressure gas burner’s 90º scale. According to the result, the concave induction cooker has the advantages of saving about 28% energy cost and 2.6 times thermal efficiency than pressure gas burner. Consider to improve the working environment, safety, energy efficiency and cost in a long run benefits. Concave induction cooker will be recommended as a kitchen aid equipment for business restaurant.
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