Domestic appliances

New technology in the kitchen

Induction cooking is becoming increasingly prevalent - in commercial operations as well as domestically.  Rather than relying on heat coming from traditional gas or electric rings, both of which are inefficient methods and have safety issues too, here eddy currents are generated in cookware by placing it above an induction coil. A far bigger proportion of the heat produced via these eddy currents will reach the food being cooked, meaning energy losses are minimal. The cooking process is thereby completed more quickly and with greater efficiency. Also, the cooktop surface is not dangerous should someone accidentally touch it, since heat is only generated in ferromagnetic cookware.

The use of UV light for disinfection in kitchens is another area that is currently being explored by various OEMs. For example, UV-C can be applied at the outlet nozzle of fridge water dispensers to prevent bacteria build-up. Also, UV-A may be employed for removing odours from fridge interiors without posing a risk to the people accessing these appliances.

Another innovation that is set to transform people’s kitchens in the coming years is installation of wireless power. The arrival of the Ki Cordless Kitchen standard will mean that the smaller appliances such as blenders and coffee machines will be more convenient and safer to operate. Up to 2.2kW of power will be delivered via induction to appliances placed on induction cooktop surfaces or counters with integrated induction coils. This will eliminate the clutter normally caused by cabling. Technological progression within the kitchen will be dependent on the availability of wide bandgap (WBG) power devices, plus driver ICs, fan controllers, microcontrollers, and HMI components. EBV is a major distributor of all of these products.