Induction Grill: Efficient Heating for Faster Cooking
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Summary
Problems
Electric grills based on resistive heating elements lack the ability to cook quickly or at high temperatures due to inefficiencies in heat transfer, primarily relying on radiative heat and lacking convective heat transfer, resulting in sub-par performance.
Innovation solutions
An outdoor induction cooking grill with a cooking surface and at least one induction coil below it, powered by a direct or alternating current source, featuring a capacitive food sensor and a microcontroller for precise temperature and location control, along with a shielding layer and fan for enhanced heat management and directional control.
TRIZ Analysis
Specific contradictions:
General conflict description:
Principle concept:
If resistive heating elements are used in electric grills, then the grill can be powered by standard electrical outlets, but the cooking speed and maximum temperature are limited due to inefficient heat transfer
Why choose this principle:
The patent replaces traditional resistive heating elements with induction heating technology. Induction heating uses electromagnetic fields to directly heat the cookware and food, eliminating the inefficient radiative heat transfer from resistive elements. This substitution enables faster heating rates and higher cooking temperatures while maintaining compatibility with standard electrical outlets through efficient electromagnetic energy conversion.
Principle concept:
If resistive heating elements are used in electric grills, then the grill can be powered by standard electrical outlets, but the cooking speed and maximum temperature are limited due to inefficient heat transfer
Why choose this principle:
The patent changes the fundamental heating mechanism from resistive thermal radiation to induction electromagnetic heating. This parameter change in the heating method allows for rapid temperature increases and higher maximum cooking temperatures, directly addressing the limitation of slow cooking speed while improving overall energy transfer efficiency to the food.
Application Domain
Data Source
AI summary:
An outdoor induction cooking grill with a cooking surface and at least one induction coil below it, powered by a direct or alternating current source, featuring a capacitive food sensor and a microcontroller for precise temperature and location control, along with a shielding layer and fan for enhanced heat management and directional control.
Abstract
An outdoor cooking grill has a cooking surface and at least one induction coil below the cooking surface. A power supply provides current to the at least one induction coil heating the cooking surface.