Feasibility Study & Embodiment Design of a More Efficient Frying Pan for Commercial Kitchens

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....

A product and service design developed within a future vision on cooking and dining.

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.