Inverse modeling of pan heating in domestic cookers

7 The heating uniformity of the cooking vessels in domestic stoves depends on the type of heat source (induction, electric resistance, 8 gas burner...) and of the way in which the power is transferred to the pan. The evaluation of the stoves functionalities is currently 9 carried out by the manufacturers with costly experimental tests with real food, which are an important phase of the design process 10 for the improvement of their performance in the food elaboration. In order to help to design the cookers and avoid the expensive 11 tests, it is interesting to know how the heating power is distributed in each situation, so that the cookers can be adapted to obtain 12 a more uniform heating. The contribution of this work is an inverse thermal model for the three aforementioned technologies of 13 domestic cookers, which allows the calculation of the power distribution generated in the bottom of the pan from the 14 measurement of the surface temperature. The results show that the proposed inverse model is of interest in many practical 15 situations and can be used under diverse conditions. 16