Modeling of transient natural convection heat transfer in electric ovens

Prediction of transient natural convection heat transfer in vented enclosures has multiple applications such as understanding of cooking environment in ovens and heat sink performance in electronic packaging industry. The thermal field within an oven has significant impact on quality of cooked food and reliable predictions are important for robust design and performance evaluation of an oven. The CFD modeling of electric oven involves three-dimensional, unsteady, natural convective flow-thermal field coupled with radiative heat transfer. However, numerical solution of natural convection in enclosures with openings at top and bottom (ovens) can often lead to non-physical solutions such as reverse flow at the top vent, partly a function of initialization and sometimes dependent on boundary conditions. In this paper, development of a physics based robust CFD methodology is discussed. This model has been developed with rigorous experimental support and transient validation of this model with experiments show less than 3% discrepancy for a bake cycle. There is greater challenge in simulating a broil cycle, where the fluid inside the cavity is stably stratified and is also highlighted. A comparative analyses of bake and broil cycle thermal fields inside the oven are also presented.