Bonded metal components having uniform thermal conductivity characteristics and method of making same

Abstract

Cookware having improved uniform heat transfer over the entire cross section thereof, the cookware formed from a multi-layered composite metal (20) having a layer (40) of titanium or other metal having a lower coefficient of thermal conductivity than that of the adjacent layers at or near the core of the composite. The titanium layer is roll bonded to layers (60), (60') of aluminum which, in turn, is roll bonded to layers (70), (70') of stainless steel. The layer of stainless steel adjacent to the cooking range may be a ferritic stainless steel if induction-type heating is desired. The multi-layered composite is also suitable for making a sole plate for an iron. Both the cookware and sole plate may include a non-stick surface (90) applied thereto.

Description

technical field [0001] The present invention relates generally to a composite bonded metal cookware, saucepan or iron soleplate, and more particularly to a composite bonded metal cookware, saucepan or iron soleplate having at least one inner metal layer having a specific The lower thermal conductivity of the other metal layers of the object allows the heat to be flooded in that layer before being transferred to the cooking surface or ironing surface. In this way, hot spots in the cooking surface or iron are eliminated, thereby improving the performance of the appliance and extending the life of the non-stick surface, if present. Background technique [0002] It is known in the art to manufacture multi-layer composite bonded metal cooking utensils of various metals, usually aluminum and / or copper, for good thermal conductivity, while being aesthetically pleasing, wear-resistant and corrosion-resistant, Also has an external stainless steel layer. It is also known to use a la...

AI Technical Summary

Problems solved by technology

[0005] Because Woolf's graphite layers are not metallurgically bonded to adjacent aluminum and stainless steel layers, and because the aluminum and stainless steel layers themselves are not bonded along the cooking surface (due to the intervening graphite layer), Woolf's cookware can have certain disadvantages

First, due to the unbonded graphite layers, there will usually be some air gap between the graphite layer and the adjacent aluminum and stainless steel layers, which acts as an insulator due to the effect of the barrier layer or film, reducing the temperature at the intermediate surface. Efficiency and uniformity of heat transfer on

Also, since there is no metallurgical bond between the aluminum and stainless steel layers along the cooking surface of Woolf's cookware, one would consider thermal warping due to the difference between the thermal expansion coefficients of aluminum and stainless steel

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