Abstract
Injera is flat, thin, soft, usually circular bread like staple food for most Ethiopians. Its cooking process islong and sensitive to environmental conditions. Injera baking requires temperature ranging from 150oC to 180oC. To generate this temperature, most people use biomass products, whereas thosehaving access to grid connection use locally manufactured traditional electric injera mitad which uses Nickel–Chrome resister as heat source. This electric clay mitad consumesat an average 3 – 3.5 KWand has low efficiency. To improve power consumption and efficiency of injera cooking mitad, the author developed Electromagnetic Induction Injera Mitad prototype. The prototype operation is based on laws of electromagnetic induction. After complete assembly of the components, a series of lab and field tests were conducted and it was observed that, for a similar injera quality, the initial heating up time was reduced to 45%, the power consumption was reduced to 50%, and the efficiency was increased around 30% comparedto that of traditional electric injera mitad.
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