Electric cooker

Abstract

A sort of electric cooker, includes a main body(2) which accommodate the up-and-down nonmetallic pot(1) freely, and a cover component which is used to switch the main body and the nonmetallic pot, heaters(4b1,4b2) which generate heat by electromagnetic influence was set on the nonmetallic pot's surface or inner surface or inside and the heaters(4b1,4b2) is activated using the electromagnetic influence of calefaction loops(4a1,4a2) next to the main body(2),and a heat-resistant board is provided between the nonmetallic pot(1) and the heating loop(4a2),which is used to separate the heat from the nonmetallic pot(1) with the heater(4b1,4b2) to protect the heating loop(4a2) and use the reflection of the energy to reheat the nonmetallic pot(1). This character combined with the character that it is easy to obturate the heat helps to achieve the goal corresponding to this invention that makes meals with symmetrical and sufficient heating.

Description

technical field [0001] The present invention relates to an electric rice cooker that uses a non-metallic pot represented by a casserole and cooks with heat from a heating source such as an electric heating source using a heater or electromagnetic induction. Background technique [0002] There are known casserole pots for various electromagnetic induction heating cookers (for example, with reference to Patent Documents 1 and 2), and there are also known electric cookers that can put the casserole pots in and out and store them in the main body and use an electric heating source for cooking (such as Refer to Patent Document 3). Regardless of the difference between the outer surface and the inner and outer surfaces, the casserole of Patent Document 1 is provided with a heating layer for electromagnetic induction heating at the bottom, and cooks by using electromagnetic induction heating from the bottom. [0003] In addition, Patent Document 3 discloses an electric rice cooker ...

AI Technical Summary

Problems solved by technology

[0009] First, since the thermal conductivity of the casserole is as small as 1/200 of that of aluminum, it is difficult to use high-output heating from the bottom for cooking. If the output is increased accordingly, it is found that it will cause local overheating on the side of the pot, which is caused by the overheating Abnormal temperature rise of the heating coil itself

At the same time, it was found that the heat preservation by the low output heating from the side also becomes the cause of the localized heating

[0010] The 2nd, such experimental results are all because finding non-metallic pots such as casseroles described in Patent Documents 1 to 3 have the same thickness from the bottom to the top, regardless of the conventional casserole pots. As a result, the deliciousness of rice cooked in a non-metallic pot of uniform thickness is due to the liveliness of the water in the non-metallic pot and the entire area of ​​rice caused by the flame licking the outer surface of the non-metallic pot and spreading to the side. Convection can achieve uniform heating, but the high output heating f

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