Resumen: The heating uniformity of the cooking vessels in domestic stoves depends on the type of heat source (induction, electric resistance, gas burner, etc.) and of the way in which the power is transferred to the pan. The evaluation of the stove functionalities is currently carried out by the manufacturers with costly experimental tests with real food, which are an important phase of the design process for the improvement of their performance in the food elaboration. In order to help to design the cookers and avoid the expensive tests, it is interesting to know how the heating power is distributed in each situation, so that the cookers can be adapted to obtain a more uniform heating. The contribution of this work is an inverse thermal model for the three aforementioned technologies of domestic cookers, which allows the calculation of the power distribution generated in the bottom of the pan from the measurement of the surface temperature. The results show that the proposed inverse model is of interest in many practical situations and can be used under diverse conditions. Idioma: Inglés DOI: 10.1016/j.applthermaleng.2015.09.084 Año: 2016 Publicado en: Applied Thermal Engineering 92 (2016), 137-148 ISSN: 1359-4311 Factor impacto JCR: 3.356 (2016) Categ. JCR: ENGINEERING, MECHANICAL rank: 12 / 130 = 0.092 (2016) - Q1 - T1 Categ. JCR: THERMODYNAMICS rank: 8 / 58 = 0.138 (2016) - Q1 - T1 Categ. JCR: MECHANICS rank: 10 / 133 = 0.075 (2016) - Q1 - T1 Categ. JCR: ENERGY & FUELS rank: 29 / 92 = 0.315 (2016) - Q2 - T1 Factor impacto SCIMAGO: 1.437 - Industrial and Manufacturing Engineering (Q1) - Energy Engineering and Power Technology (Q1)