Cooking vessel and heating device

Abstract

The present invention discloses a cooking vessel and a heating device. The cooking vessel comprises a pot; a heating element disposed at the end of the cooking vessel near the food, the heating element including a heating film capable of generating heat through electromagnetic induction; and a heat-insulating end disposed at the other end of the cooking vessel opposite the heating element, for preventing heat from being transferred back to the outer surface of the cooking vessel. In the cooking vessel provided by the present invention, the heating element is heated by electromagnetic induction. Because the heating film included in the heating element is disposed at the end of the cooking vessel near the food, the heat generated by the heating film can be directly transferred to the food, thereby ensuring the heating efficiency of the food in the pot while greatly improving the user experience of the cooking vessel.

Description

Technical Field

[0001] The present invention relates to the technical field of cooking utensils, and in particular to a cooking vessel and a heating device. Background Art

[0002] Traditional electromagnetic heating technology typically uses a cooking vessel made of magnetically attractive materials. The heating coils heat the pot through electromagnetic induction. For reasons of strength and heat conductivity, the cooking vessel itself cannot be too thin. Because the pot itself is a good conductor with a relatively high specific heat capacity, the temperature of the cooking vessel rises slowly, and a large amount of heat is lost to the outside world. Summary of the Invention

[0003] Embodiments of the present invention provide a cooking vessel and a heating device, which can effectively improve the heating efficiency of the cooking vessel during heating.

[0004] According to a first aspect of the present invention, there is provided a cooking vessel comprising:

[0005] pot body;

[0006] A heating element, the heating element being disposed on the cooking vessel near the food, the heating element comprising a heating film capable of generating heat through electromagnetic induction;

[0007] The heat-insulating end is provided at the other end of the cooking vessel corresponding to the heating element, and is used to block the heat from being transferred from the heating element to the outer surface of the cooking vessel.

[0008] Optionally, the heating film has a thickness of 0.01 mm to 0.2 mm, is manufactured using a spraying or electroplating process, and contains magnetic conductive metal.

[0009] Optionally, the base material of the pot body is the insulating end formed by a heat-insulating material, and the inner surface of the pot body is provided with the heating film.

[0010] Optionally, the pot body comprises an inner layer, a middle layer and an outer layer;

[0011] The heat-insulating end is arranged on the middle layer of the pot body, and the heating film is arranged on the inner layer of the pot body;

[0012] The middle layer is a vacuum layer or a heat-insulating material.

[0013] Optionally, the pot body also includes a heat-conducting layer, which is arranged in the inner layer of the pot body close to the food side, the specific heat capacity of the heat-conducting layer is greater than a preset first specific heat capacity and / or the thickness of the heat-conducting layer is greater than a preset first thickness, the heating film is used to generate heat under the action of electromagnetic heating, and transfer heat to the heat-conducting layer, and the heat-conducting layer is used to absorb the heat of the heating film and transfer heat to the food in the cooking vessel.

[0014] Optionally, the heating element is placed inside the pot body when in use, a heating film is provided on the surface of the heating element, the heating element is a heat-conducting material, the specific heat capacity of the heating element is greater than a preset first specific heat capacity, the heating film is used to generate heat under the action of electromagnetic heating, and to transfer heat to the inside of the heating element and the food, and the heat-conducting material inside the heating element is used to absorb and store the heat of the heating film.

[0015] Optionally, there are multiple heating elements, and each heating element has a granular or block structure.

[0016] According to a second aspect of the present invention, there is provided a heating device comprising:

[0017] Heating components;

[0018] The heating component is provided with a heating element near the end of the pot body, which is used to generate heat to heat the pot body under the action of the heating component.

[0019] Optionally, a heat insulating layer is provided between the heating component and the heating element, and the heating element is a heat-generating film provided on the heat insulating layer.

[0020] Optionally, the heating device further comprises:

[0021] control device,

[0022] There are multiple heating components, and the control device is connected to each heating component in the heating device, and is used to control each heating component to heat up simultaneously or individually.

[0023] In the cooking vessel provided by the embodiment of the present invention, the heating element is heated by electromagnetic induction. Since the heating film included in the heating element is arranged at the end of the cooking vessel close to the food, the heat generated by the heating film can be directly transferred to the food. In addition, since the cooking vessel is also provided with a heat-insulating end, less heat generated by the heating film is transferred to the outside of the pot body, so most of the heat can be absorbed by the food. And because the heat does not diffuse, the temperature inside the pot body can be quickly heated to a high temperature under the action of the heat of the heating element, and can also be quickly lowered after the heat is no longer generated, thereby ensuring the heating efficiency of the food in the pot body while greatly improving the user experience of the cooking vessel.

[0024] A metal film is used as the substrate of the cooking vessel. Under the action of electromagnetic heating equipment, the film heats up quickly and is light in weight.

[0025] The embodiment of the present invention further provides a heating device, wherein the heating element is directly arranged on the heating device. The heating element directly generates heat through electromagnetic induction, so there is no restriction on the pot body, and it can be applied to cooking utensils such as plastic and ceramic.

[0026] Other features and advantages of the present invention will be described in the following description, and in part will become apparent from the description, or will be understood by practicing the present invention. The purposes and other advantages of the present invention can be realized and obtained by the structures particularly pointed out in the written description, claims, and drawings.

[0027] The technical solution of the present invention is further described in detail below through the accompanying drawings and embodiments. BRIEF DESCRIPTION OF THE DRAWINGS

[0028] The accompanying drawings are used to provide a further understanding of the present invention and constitute a part of the specification. Together with the embodiments of the present invention, they are used to explain the present invention and do not constitute a limitation of the present invention. In the accompanying drawings:

[0029] Figure 1 A schematic structural diagram of a cooking vessel according to an embodiment of the present invention is shown;

[0030] Figure 2 shows a schematic structural diagram of a cooking vessel according to an embodiment of the present invention;

[0031] Figure 3 shows a schematic structural diagram of a cooking vessel according to an embodiment of the present invention;

[0032] Figure 4 A schematic diagram of the heating assembly and pot structure according to an embodiment of the present invention is shown;

[0033] Figure 5 A schematic diagram of the heating assembly and pot structure according to an embodiment of the present invention is shown;

[0034] Figure 6 A schematic diagram of the heating assembly and pot structure according to an embodiment of the present invention is shown.

[0035] Among them, 110-pot body, 111-inner layer, 112-middle layer, 113-outer layer, 114-heat conductive layer, 120-heating element, 121-heating film, 130-insulating end, 210-heating component, 220-insulating layer. DETAILED DESCRIPTION

[0036] In the description of the present invention, it should be understood that the terms "center", "longitudinal", "lateral", "length", "width", "thickness", "up", "down", "front", "back", "left", "right", "vertical", "horizontal", "top", "bottom", "inside", "outside", "clockwise", "counterclockwise" and the like to indicate orientations or positional relationships based on the orientations or positional relationships shown in the accompanying drawings, and are only for the convenience of describing the present invention and simplifying the description, rather than indicating or implying that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation, and therefore should not be understood as limiting the present invention.

[0037] Furthermore, the terms "first" and "second" are used for descriptive purposes only and should not be construed as indicating or implying relative importance or implicitly specifying the number of the technical features being referred to. Thus, a feature identified as "first" or "second" may explicitly or implicitly include one or more of the features. In the description of the present invention, "plurality" means two or more, unless otherwise specifically defined.

[0038] In the present invention, unless otherwise expressly specified or limited, the terms "mounted," "connected," "connect," "fixed," etc. should be understood broadly. For example, they may refer to fixed, detachable, or integral connections; mechanical or electrical connections; direct or indirect connections through an intermediary; or internal communication between two components. Those skilled in the art will understand the specific meanings of the above terms in the present invention based on specific circumstances.

[0039] The preferred embodiments of the present invention are described below with reference to the accompanying drawings. It should be understood that the preferred embodiments described herein are only used to illustrate and explain the present invention, and are not used to limit the present invention.

[0040] The embodiment of the present invention provides a cooking vessel, Figure 1As can be seen, the cooking vessel provided in the embodiment of the present invention may include a pot body 110, a heating element 120, and an insulating end 130. The pot body 110 is primarily used to hold food. The heating element 120 is positioned near the food end of the cooking vessel. The heating element 120 includes a heating film 121 that generates heat through electromagnetic induction. The insulating end 130 is positioned at the other end of the cooking vessel, opposite the heating element 120, to prevent heat from being transferred back to the outer surface of the cooking vessel. In the cooking vessel provided in the embodiment of the present invention, the heating element 120 is heated by electromagnetic induction. Since the heating film 121 included in the heating element 120 is positioned near the food end of the cooking vessel, the heat generated by the heating film 121 can be directly transferred to the food. Furthermore, the presence of the insulating end 130 in the cooking vessel reduces the amount of heat generated by the heating film 121 that is transferred to the outside of the pot body 110, allowing most of the heat to be absorbed by the food. And because the heat does not diffuse, the temperature inside the pot body 110 can be quickly heated to a high temperature under the action of the heat generated by the heating element 120, and can also be quickly lowered after it stops generating heat, thereby ensuring the heating efficiency of the food in the pot body 110 while greatly improving the user experience of the cooking vessel.

[0041] Optionally, the heating film 121 has a thickness of 0.01 mm to 0.2 mm and is manufactured using a spraying or electroplating process. Common metal film materials for the heating film 121 include copper, aluminum, and zinc. These metals do not have magnetic conductivity, and therefore, according to the principle of electromagnetic heating, do not generate heat efficiently in an electromagnetic field. However, the coating technology allows a thin metal layer to grow on the surface of the vessel substrate, resulting in a smaller gap between metal atoms and free electrons under the influence of electromagnetic eddy currents. Therefore, the collision and friction between electrons and atoms generates a stronger heat than that of a bulk metal. As a result, the metal film can convert more electromagnetic energy into heat energy than a bulk metal. Based on physical principles, for example, the thicker the metal film, the larger the gap between atoms and electrons, the weaker the intensity of the collision and friction between the electron eddy currents and the metal atoms caused by electromagnetic induction, and the poorer the heating effect. Therefore, when using a metal film to heat a vessel, the relationship between the thickness of the metal film and the thermal efficiency of electromagnetic heating can be used to adjust the gradient distribution of the heating source field in the vessel. The metal film material can also be directly made of a magnetic metal material such as iron, which heats under electromagnetic induction; the metal film material can also be directly made of a magnetic metal material such as iron, which heats under electromagnetic induction. This allows the heat generated by the heating element 120 to be transferred to the food in the pot body 110.

[0042] In this embodiment, the base material of the pot body 110 is an insulating end 130 formed of a heat-insulating material. Specifically, the pot body 110 itself can be made of a highly heat-resistant, non-conductive, or low-specific-heat material. A heating film 121 is provided on the inner surface of the pot body 110. Because the heating film coating is thin, heat transfer to the surrounding area is slow. Furthermore, since the cooking vessel is made of a non-conductive or low-specific-heat material, less heat is transferred to the outside, resulting in most of the heat being absorbed by the food.

[0043] See also Figure 2 It can be seen that the pot body 110 may include an inner layer 111, an intermediate layer 112, and an outer layer 113; the heat-insulating end 130 is provided in the intermediate layer 112 of the pot body 110, and the heating film 121 is provided in the inner layer 111 of the pot body 110, and specifically may be provided on the surface of the inner layer 111. The intermediate layer 112 is a vacuum layer, or the intermediate layer 112 is a heat-insulating material, such as heat-insulating ceramic, to prevent the heat generated by the heating film 121 from being transferred back to the outside of the pot body 110. In an embodiment of the present invention, by providing a vacuum structure or heat-insulating material in the intermediate layer 112 of the pot body 110, it is possible to prevent the heat from being transferred back to the outer surface of the cooking vessel by the heating element 120. Moreover, since the heat does not diffuse, the temperature inside the pot body 110 can be quickly heated to a high temperature due to the heat generated by the heating film 121, and can also be quickly reduced in temperature after the heat stops, thereby ensuring the heating efficiency of the food in the pot body 110 while greatly improving the user experience of the cooking vessel.

[0044] Continue to combine Figure 2 It can be seen that the pot body 110 also includes a heat-conducting layer 114, which is arranged on the inner layer 111 of the pot body 110 and is close to the food side. The specific heat capacity of the heat-conducting layer 114 is greater than the preset first specific heat capacity and / or the thickness of the heat-conducting layer 114 is greater than the preset first thickness. The heating film 121 is used to generate heat under the action of electromagnetic heating and transfer heat to the heat-conducting layer 114. The heat-conducting layer 114 is used to absorb the heat of the heating film 121 and transfer heat to the food in the cooking vessel. In actual applications, since the heat capacity of the heating film 121 is very low and it cannot store heat, the heat generated by the heating element 120 will be immediately absorbed and continue to generate heat, which can easily cause large temperature fluctuations. In this embodiment, the heat-conducting layer 114 is provided to achieve the effect of temperature balance.

[0045] In this embodiment, the pot body includes, from the outside to the inside, a heat-insulating end 130, a heating element 120, and a heat-conducting layer 114. The heating element 120 is configured to generate heat under electromagnetic heating, and the specific heat capacity of the heating element 120 is less than a preset first specific heat capacity and / or the thickness of the heating element 120 is less than a preset first thickness. The heat-conducting layer 114 is configured to store heat and transfer heat to food within the cooking vessel, and the specific heat capacity of the heat-conducting layer 114 is greater than a preset second specific heat capacity and / or the thickness of the heat-conducting layer 114 is greater than the preset second thickness. The first thermal resistance corresponding to the heat-insulating end 130 is greater than the second thermal resistance corresponding to the heat-conducting layer 114. The cooking vessel provided in this embodiment of the present application, by providing a multi-layer structure having the above-described features, at least solves the problems of heavy cooking vessels, uneven heating of food, and difficulty in controlling cooking temperature that exist in the prior art, thereby helping to reduce the weight of the cooking vessel, balance heat distribution within the cooking vessel, and improve temperature controllability.

[0046] In this embodiment, to enable the heating element 120 to generate heat quickly and avoid storing a large amount of the generated heat within the heating element 120, that is, to facilitate the heating element 120 to transfer the generated heat as quickly as possible and thereby heat the food within the cooking vessel, the heating element 120 should be constructed from a material and structure that can store less heat. For example, the material corresponding to the specific heat capacity of the heating element 120 should be less than a predetermined first specific heat capacity, so that the heating element 120 heats up quickly. As the temperature of the heating element 120 rises rapidly, the heating element 120 can transfer the heat more quickly, reducing the waiting time for the food to be heated and facilitating precise control of the cooking process. In this embodiment, the heat conductive layer 114 can be constructed from a thermally conductive ceramic material.

[0047] In the embodiment of the present invention, Figure 3 As shown, the heating element 120 can also be placed in the pot body 110 when in use. A heating film 121 is provided on the surface of the heating element 120. The heating element 120 is a heat-conducting material. The specific heat capacity of the heating element 120 is greater than the preset first specific heat capacity. The heating film 121 is used to generate heat under the action of electromagnetic heating and transfer heat to the inside of the heating element 120 and the food. The heat-conducting material inside the heating element 120 is used to absorb and store the heat of the heating film 121. Figure 3 There are multiple heating elements 120 shown, and the heating elements 120 can be granular or block-shaped, preferably spherical. In this embodiment, the base material of the pot body 110 can be of any material, preferably a non-conductive material with low specific heat capacity. When the cooking vessel is in use, the pot body 110 itself does not generate heat. By setting the heating element 120 made of a non-conductive material or a low specific heat capacity material in the pot body 110, and by directly generating heat through the heating film 121 on the surface of the heating element 120 under the action of electromagnetic force, the heat generated by the heating element 120 can be quickly transferred to the food in the pot body 110.

[0048] In this embodiment, the base material of the pot body is a non-conductive and low specific heat capacity material to form an insulating end 130, and the heating layer of the heating element is on the surface of the heating element. Alternatively, the entire heating element may be a magnetic heating material. Furthermore, the heating element is provided with at least two layers, and the thermal efficiency of the surface layer is higher than that of the base layer, thereby ensuring a high surface temperature to heat the food.

[0049] In this embodiment, the heating layer of the heating body 120 is on the surface of the heating body 120. The base material of the heating body 120 is a heat-conducting material to form a heat-conducting layer 114. The heating layer is used to generate heat under electromagnetic induction outside the pot body. The heat capacity of the base material is relatively large. Since the specific heat capacity of the heating layer is relatively small, the heat stored in the heating layer of the heating body 120 is very small. When the heating stops, since the heat stored in the heating body 120 itself is very small, the heat of the heating body 120 will be quickly absorbed and the temperature will drop quickly. Therefore, a base material with a large heat capacity is used to store and buffer the heat generated by the heating layer, thereby improving the heating effect of the heating body.

[0050] In this embodiment, the heating layer of the heating element 120 is on the surface of the heating element 120, and the base material of the heating element 120 is a heat-insulating material, forming a heat-insulating end 130. At this time, a high-temperature heating state is formed on the surface, which is used in a steaming scene.

[0051] In a specific application scenario, the heating layer can adopt coating technology. The specific heat capacity of the heating layer is small and / or the thickness is thin (the thin thickness can be considered as a small mass). From the heat formula, we know that: Q = C*M(T2-T1). Since C (specific heat capacity) is small and / or M (mass) is extremely small, the heat energy required to increase the same temperature is extremely small. Similarly, the heat released to drop the same temperature is also extremely small. At this time, it can be considered that the heat energy is almost directly transferred to the heat-conducting layer 114, and the heating layer rarely stores it. The heating control is controlled by the on-time of the IGBT. Once the electromagnetic heating is stopped, the heating layer will quickly drop in temperature because it no longer receives heat, and the heat from the heat-conducting layer 114 will be provided to the heating layer. There will be no sudden drop in temperature. When heating continues, the heating layer generates a large amount of heat which is absorbed by the heat-conducting layer 114, and only a part of it is provided to the food, and there will be no temperature overcharge. As a result, the temperature fluctuation during the heating process is small.

[0052] Based on the cooking vessel provided by the embodiment of the present invention, the heating element 120 is heated by electromagnetic induction. Since the heating film 121 included in the heating element 120 is arranged at the end of the cooking vessel close to the food, the heat generated by the heating film 121 can be directly transmitted to the food. This allows the material for making the pot body 110 to be not limited to magnetic steel, but also to be a wider range of options such as ceramics and high-temperature resistant materials. In addition, since the cooking vessel is also provided with a heat-insulating end 130, the heat generated by the heating film 121 is less transferred to the outside of the pot body 110, so most of the heat can be absorbed by the food. And because the heat does not diffuse, the temperature inside the pot body 110 can be quickly heated to a high temperature due to the heat generated by the heating element 120, thereby effectively improving the heating efficiency of the cooking vessel.

[0053] The embodiment of the present invention also provides a heating device, Figures 4 to 6 It can be seen that the heating device may include a heating component 210. The heating component 210 is provided with a heating element 120 near the end of the pot body 110, which is used to generate heat under the action of the heating component 210 to heat the pot body 110. In this embodiment, the number of heating components 210 can be one or more (i.e., two or more), and the heating component 210 can be provided outside the pot body 110. Figure 4 、 Figure 5 The heating assembly 210 is shown as an application embodiment. Figure 6 The heating assembly 210 is shown as a plurality of application embodiments.

[0054] Continue to see Figures 4-5 A heat insulating layer 220 is provided between the heating assembly 210 and the heating element 120, and the heating element 120 is a heating film 121 provided on the heat insulating layer 220. In this embodiment, by providing the heat insulating layer 220 between the heating assembly 210 and the heating element 120, the heat transferred in the reverse direction by the heating element 120 can be effectively blocked, that is, the temperature diffusion outside the pot can be reduced. Optionally, the heat insulating layer 220 can be generated by the heat insulating material provided by the pot body 110, or it can be an intermediate layer of the central control structure provided in the pot body 110.

[0055] In an embodiment of the present invention, the heating device may further include: a control device (not shown in the figure), which is connected to the heating component 210 in the heating device. Optionally, when there are multiple heating components 210, the control device is connected to each heating component 210 in the heating device, and is used to control each heating component 210 to generate heat simultaneously or individually. The heating component 210 in this embodiment can be a coil, and each heating component can be arranged on the outer surface of the pot body 110. When there are multiple heating components 210, they can be distributed in a surrounding manner according to the size of the pot body 110, or divided into multiple different heating zones according to the area where the pot body 110 contacts the heating component 210, and a heating component 210 can be set in each heating zone.

[0056] In this embodiment, the heating assembly 210 can generate a heating area relative to the pot body 110. When there are multiple heating assemblies 210, each of the multiple heating assemblies 210 specifically controls a heating area relative to the pot body 110. In actual application, by controlling one of the multiple heating assemblies 210 or controlling multiple heating assemblies 210 simultaneously, the heating element 120 in different areas can be heated separately or simultaneously, thereby achieving the need for precise temperature control of different points inside the pot body 110. The heating assembly 210 in this embodiment can be a heating coil, and the heating element 120 can be heated by combining the electromagnetic induction effect between the heating coil and the heating element 120.

[0057] The heating device provided in the embodiment of the present invention can heat the pot body 110 by providing a heating element 120 near the end thereof. Since the heating film 121 included in the heating element 120 is provided near the end thereof, the heat generated by the heating of the heating film 121 can be directly transmitted to the pot body. This allows the material for making the pot body 110 to be not limited to magnetic steel, but also to be a wider range of choices such as ceramics and high-temperature resistant materials. In addition, by providing a heat insulating layer 220 between the heating component 210 and the heating element 120, the heat transferred in the reverse direction by the heating element 120 can be effectively blocked, that is, the temperature transferred to the heating coil is reduced, thereby improving the heating efficiency and preventing the heating coil from overheating and causing malfunctions.

[0058] Furthermore, the heating device provided in the embodiment of the present invention can also be provided with a control device connected to the heating component 210. When there are multiple heating components 210, by controlling each heating component 210 to heat simultaneously or individually, the temperature of different points inside the pot body 110 can be precisely controlled.

[0059] In this embodiment, the heating devices can be evenly arranged in sections on the periphery of the pot body, and the power of each heating device can be controlled to achieve regional heating and three-dimensional control of the pot body. For example, if the clay pot rice needs to produce rice crust, the power output of the bottom coil is increased.

[0060] In this embodiment, the metal film at different locations on the cooking vessel or heating device can be configured with different properties based on the heating conditions of the electromagnetic heating device at different locations on the cooking vessel. For example, for the same cooking vessel, the bottom of the cooking vessel bears most of the weight of the ingredients and requires frequent stirring. If the ingredients settle or are not stirred promptly, the metal film substrate at the bottom of the cooking vessel may overheat, and in severe cases, cause the cooking vessel substrate to burn black or even melt. However, the sidewalls of the cooking vessel have less contact with the ingredients. During the cooking of some dishes, the sidewalls come into contact with the liquid more frequently and can withstand longer heating without burning or melting. Moreover, the sidewalls are generally farther from the electromagnetic heating device than the bottom. Therefore, for the same cooking vessel, the thickness of the metal film at the bottom of the cooking vessel or on the heating device can be greater than the thickness of the metal film substrate at the sidewalls.

[0061] Of course, the above effects can also be achieved by selecting metal film substrates made of different materials. For example, a metal film substrate can be formed by selecting a material with a low iron content for the bottom of the cooking vessel and a material with a high iron content for the sidewalls. Those skilled in the art can also manipulate other properties of the metal film substrate to coordinate the metal film substrate with the heating conditions of the cooking vessel. The specific properties are not limited here.

[0062] Obviously, those skilled in the art may make various changes and modifications to the present invention without departing from the spirit and scope of the present invention. Thus, if such changes and modifications fall within the scope of the claims and their equivalents, the present invention is intended to include such changes and modifications.

Claims

1. A cooking vessel, characterized in that: include: Pot body (110); A heating element (120), the heating element (120) being arranged at the end of the cooking vessel close to the food, the heating element (120) comprising a heating film (121), and the heating film (121) being capable of generating heat through electromagnetic induction; a heat-insulating end (130) provided at the other end of the cooking vessel corresponding to the heating element (120) and used for blocking heat from being transferred from the heating element (120) to the outer surface of the cooking vessel; The heating element (120) is placed in the pot body (110) when in use, a heating film (121) is provided on the surface of the heating element (120), the heating element (120) is a heat-conducting material, the specific heat capacity of the heating element (120) is greater than a preset first specific heat capacity, the heating film (121) is used to generate heat under the action of electromagnetic heating, and to transfer heat to the interior of the heating element (120) and food, and the heat-conducting material inside the heating element (120) is used to absorb and store the heat of the heating film (121); The metal film material of the heating film (121) is one of copper, aluminum and zinc.

2. The cooking vessel according to claim 1, wherein: The thickness of the heating film (121) is 0.01 mm to 0.2 mm, and the heating film (121) is manufactured by spraying or electroplating process; the heating film (121) contains magnetic conductive metal.

3. The cooking vessel according to claim 1 or 2, characterized in that: The base material of the pot body (110) is the heat-insulating end (130) formed of a heat-insulating material, and the inner surface of the pot body (110) is provided with the heating film (121).

4. The cooking vessel according to claim 1 or 2, characterized in that: The pot body (110) comprises an inner layer (111), a middle layer (112) and an outer layer (113); The heat-insulating end (130) is arranged on the middle layer (112) of the pot body (110), and the heating film (121) is arranged on the inner layer (111) of the pot body (110); The middle layer (112) is a vacuum layer or the middle layer (112) is a heat insulating material.

5. The cooking vessel according to claim 4, characterized in that The pot body (110) further comprises a heat-conducting layer (114), which is arranged on the inner layer (111) of the pot body (110) close to the food side, the specific heat capacity of the heat-conducting layer (114) being greater than a preset first specific heat capacity and / or the thickness of the heat-conducting layer (114) being greater than a preset first thickness, the heating film (121) being used to generate heat under electromagnetic heating and to transfer heat to the heat-conducting layer (114), and the heat-conducting layer (114) being used to absorb heat from the heating film (121) and to transfer heat to the food in the cooking vessel.

6. The cooking vessel according to claim 1, wherein There are multiple heating elements (120), and each heating element (120) is in a granular or block structure.

7. A heating device, characterized in that: include: a heating assembly (210); The heating component (210) is provided with a heating element (120) near the end of the pot body (110), which is used to generate heat under the action of the heating component (210) to heat the pot body (110); The heating element (120) is placed in the pot body (110) when in use, a heating film (121) is provided on the surface of the heating element (120), the heating element (120) is a heat-conducting material, the specific heat capacity of the heating element (120) is greater than a preset first specific heat capacity, the heating film (121) is used to generate heat under the action of electromagnetic heating, and to transfer heat to the interior of the heating element (120) and food, and the heat-conducting material inside the heating element (120) is used to absorb and store the heat of the heating film (121); The metal film material of the heating film (121) is one of copper, aluminum and zinc.

8. The heating device according to claim 7, characterized in that A heat insulating layer (220) is provided between the heating component (210) and the heating element (120), and the heating element (120) is a heat-generating film (121) provided on the heat insulating layer (220).

9. The heating device according to claim 8, characterized in that The heating device further comprises: control device, There are multiple heating components (210), and the control device is connected to each heating component (210) in the heating device, and is used to control each heating component (210) to generate heat simultaneously or individually.

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