Electromagnetic induction cooking utensil

Abstract

The invention discloses an electromagnetic induction cooking utensil comprising a base and a panel arranged on the base. The base is internally provided with a heating unit, and the panel is used forbearing a pot. The panel is provided with a heating area corresponding to the position of the heating unit. The outer surface of the heating area is provided with a boss used for supporting the pot. The boss enables a heat insulation gap to exist between the pot placed on the panel and the panel. The outer surface of the heating area is also provided with a heat reflection layer, and the heat reflection layer is used for reflecting heat radiated to the panel. According to the electromagnetic induction cooking utensil, due to the presence of the heat insulation gap, direct heat conduction fromthe pot to the panel is avoided, the heat loss of the pot is lowered, the temperature rise inside the cooking utensil is greatly lowered, and the presence of the heat insulation gap further enhances the heat reflection effect of the heat reflection layer; and the electromagnetic induction cooking utensil blocks heat transfer from the two levels of 'conduction' and 'radiation', which effectively reduces the heat loss of the pot and improves the heating efficiency.

Description

technical field [0001] The application belongs to the technical field of kitchen utensils, in particular to an electromagnetic cooking utensil. Background technique [0002] Induction cooker, induction cooker and other electromagnetic cooking utensils are electric cooking utensils made by the principle of electromagnetic induction heating, which can generate heat directly in the pot without open flame or conduction heating, which is safe and hygienic, and the utilization rate of heating energy efficiency is greatly improved As a result, it is favored by more and more consumers. [0003] The temperature of the cooker during the working process of the electromagnetic cooker is much higher than the temperature of the internal components of the cooker. In the prior art, the cooker is directly placed on the panel of the electromagnetic cooker. During the operation of the electromagnetic cooker, the cooker The heat will be directly transferred to the inside of the cooking applian...

AI Technical Summary

Problems solved by technology

However, the efficiency of heat conduction from the bottom of the pan to the panel is relatively high, and the proportion of heat radiation is small at low temperatures. In the prior art, the way that the pan is directly placed on the panel makes the pan directly contact with the panel , the heat transferred from the pan to the panel through heat conduction, the dominant heat transfer method, is far greater than the heat transferred from the panel to the pan through the heat-reflecting layer, so the technical solution of setting the heat-reflecting layer in the prior art can achieve The thermal energy efficiency improvement effect is very limited, and the measured thermal energy efficiency improvement is only 0.1%

The long-term contact between the pan and the panel will scratch the heat reflection layer, and the rough surface of the heat reflection layer will affect the heat reflection effect after the heat reflection layer is damaged

[0005] Moreover, in the prior art, the method for improving energy efficiency of electromagnetic cooking appliances is generally to optimize the coil design, but practice has proved that this type of optimization method is also very limited in improving the utilization rate of thermal energy, and the optimization of the coil is particularly complicated. It requires a lot of cost, even if such an optimized design is carried out at a high cost, the improvement of thermal energy efficiency utilization is only within 1%

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