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de Vries, Wytze (author)This design report discusses the embodiment design of a more efficient frying pan for gas powered stoves in commercial kitchens, to see if a potential market entry is feasible, viable and desirable. Conventional pans have a thermal efficiency of roughly 25%. This means that only 25% of the heat coming from the combusted gas is used for cooking....master thesis 2023
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Pick, M.A.L. (author)This master thesis shows the design process of a product-service combination for the non-food department of Albert Heijn. The domain is cooking and dining and the project was carried out following the ViP design method.master thesis 2011