Cooking vessel and cooking appliance

Abstract

The application provides a cooking container and a cooking appliance. The cooking container comprises a container body, the container body comprising a bottom wall; a first heating layer arranged on the container body and located on the bottom wall; and a second heating layer arranged on the container body, at least part of a first heating area of the first heating layer and at least part of a second heating area of the second heating layer being overlapped. In use, the cooking container forms temperature differences with different heights, improves the boiling effect of liquid in the cooking container, and further improves the cooking effect on food in the cooking container.

Description

Technical Field

[0001] The present invention relates to the technical field of household electrical appliances, and in particular to a cooking container and a cooking utensil. Background Art

[0002] In the related art, a heating layer can be provided on the container body of the cooking container to achieve electromagnetic heating. However, during use, the heating effect of the cooking container is poor for the food inside the cooking container, and in particular, when heating liquid, the boiling effect of the liquid inside the cooking container is poor. Summary of the Invention

[0003] The present invention aims to solve at least one of the technical problems existing in the prior art.

[0004] To this end, a first aspect of the present invention provides a cooking container.

[0005] A second aspect of the present invention provides a cooking appliance.

[0006] In view of this, the first aspect of the present invention proposes a cooking container, comprising: a container body, the container body including a bottom wall; a first heating layer, arranged on the container body, located on the bottom wall; a second heating layer, arranged on the container body, at least a portion of the first heating area of ​​the first heating layer overlaps with at least a portion of the second heating area of ​​the second heating layer.

[0007] The cooking container proposed in the present invention includes a container body, a first heating layer, and a second heating layer. The container body includes a bottom wall that supports the food being cooked within the container. The first heating layer is disposed on the container body, located at the bottom wall. The second heating layer is disposed on the container body and cooperates with the first heating layer to cook the food.

[0008] In particular, in the cooking container proposed by the present invention, at least a portion of the first heating area of ​​the first heating layer overlaps with at least a portion of the second heating area of ​​the second heating layer. Thus, during use of the cooking container, the heating temperature of the overlapping area is higher than the heating temperature of the non-overlapping areas of the first heating area, and also higher than the heating temperature of the non-overlapping areas of the second heating area. Thus, the design of the first and second heating layers creates a high and low temperature differential across the container body, rapidly heating the liquid in the overlapping area to the point of boiling, thereby enhancing the boiling effect of the liquid.

[0009] Specifically, during the use of the cooking container, since the heating temperature of the overlapping area where the first heating area and the second heating area overlap is higher, the part of the liquid heated by the overlapping area is first in a boiling state. The liquid in the boiling state is continuously disturbed in the cooking container, thereby forming a convection effect inside the container body.

[0010] In this way, on the one hand, the heating effect and the heating uniformity of all the liquid in the cooking container are improved, and on the other hand, the boiling effect during the heating of the liquid is improved, so that the visual effect of the cooking container during use is greatly improved. Moreover, the good boiling effect is conducive to further improving the cooking effect and the cooking taste of food. For example, during the process in which the user uses the cooking container to cook soup, the constantly boiling soup juice can accelerate the impact and collision between the food and the soup juice in the cooking container, so that the cooked soup food is more flavorful.

[0011] Further, at least a part of the first heating area overlaps at least a part of the second heating area, which improves the bonding force of the first heating layer and the container body and the bonding force of the second heating layer and the container body, and reduces the risk of peeling of the first heating layer and the second heating layer. Moreover, the first heating area and the second heating area partially overlap, which reduces the preparation difficulty of the first heating layer and the second heating layer on the container body, improves the production efficiency, and also improves the adaptation degree of the first heating layer and the second heating layer on the container body, thereby improving the flatness of the first heating layer and the second heating layer.

[0012] Further, at least a part of the first heating area of the first heating layer overlaps at least a part of the second heating area of the second heating layer. When the first heating layer and the second heating layer comprise a magnetic material, the current generated by the magnetic field can flow in the first heating layer and the second heating layer, which improves the overall resistance of the first heating layer and the second heating layer, thereby reducing the overall heating amount of the first heating layer and the second heating layer and reducing the risk of cracking of the container body due to excessive heat of the first heating layer and the second heating layer.

[0013] Therefore, the present application provides the first heating layer and the second heating layer on the cooking container, and ensures that the heating temperature of the overlapping area is higher during the working process of the cooking container, thereby forming different temperature differences in the cooking container and improving the boiling effect of the liquid in the cooking container. Moreover, the provision of the first heating layer and the second heating layer enables the container body to be made of ceramic or other materials, which greatly improves the material selection range of the container body, so that the entire cooking container has the characteristics of natural environmental protection and safety and health, as well as the advantages of efficient heating and uniform heating.

[0014] In some possible designs, at least a part of the first heating area that does not overlap the second heating area is a first sub-heating area, at least a part of the second heating area that does not overlap the first heating area is a second sub-heating area, and the area where the first heating area overlaps the second heating area is a third heating area; the heating temperature of the third heating area is higher than the heating temperature of the first sub-heating area; and / or the heating temperature of the third heating area is higher than the heating temperature of the second sub-heating area.

[0015] In this design, the portion of the first heating area that does not overlap with the second heating area is the first sub-heating area; the portion of the second heating area that does not overlap with the first heating area is the second sub-heating area; and the portion of the first heating area that overlaps with the second heating area is the third heating area.

[0016] Furthermore, the third heating area has a higher temperature than the first sub-heating area, which in turn is higher than the second sub-heating area. Thus, during use, the third heating area, located between the first and second sub-heating areas, generates a higher temperature. This allows the first, third, and second sub-heating areas to collectively form a low-temperature-high-temperature-low-temperature temperature gradient. This rapidly increases the heat within the cooking container, heating the liquid to boiling levels. Furthermore, the boiling liquid allows the food to be fully heated, improving the cooking effect.

[0017] Furthermore, the third heating area does not cover the entire first and second sub-heating areas, reducing the scope of the high-temperature area. This not only reduces noise but also, for non-metallic cooking containers, avoids the risk of cracking the container body due to excessive temperatures. Furthermore, it improves the bonding strength of the first and second heating layers to the container body.

[0018] Specifically, the heating temperatures of the first, second, and third sub-heating regions are the temperatures measured at the same time when the cooking container is in use, with the set power inputted to the heating platform, and the same heating time elapses without dry-burning. In this case, the heating temperature of the third sub-heating region is higher than the heating temperature of the first sub-heating region, and the heating temperature of the third sub-heating region is higher than the heating temperature of the second sub-heating region.

[0019] In some possible designs, the first heating layer includes a first heating film, which covers the bottom wall; the second heating layer includes a second heating film, and at least a portion of the second heating film overlaps with at least a portion of the first heating film.

[0020] In this design, the first heating layer includes a first heating film, which corresponds to the first heating area. The second heating layer includes a second heating film, which corresponds to the second heating area. Furthermore, the first heating film covers the bottom wall, and at least a portion of the second heating film overlaps with at least a portion of the first heating film, with the overlapping portion corresponding to the third heating area. In other words, the present invention directly attaches the first and second heating films to the container body, ensuring a secure connection between the first and second heating films.

[0021] Furthermore, the first and second heating films are disposed on the inner wall of the container body. This allows the heat released by the first and second heating films to be more easily transferred to the food for heating during use, while the container body also provides a certain degree of insulation. Furthermore, during daily use, the container body provides a certain degree of protection for the first and second heating films, preventing them from being scratched.

[0022] In some possible designs, the ratio of the size of the third heating area to the size of the first heating area in the direction from the center of the bottom wall to the edge of the bottom wall is greater than or equal to 1% and less than or equal to 15%.

[0023] In this design, the ratio of the size of the third heating area to the size of the first heating area, measured from the center of the bottom wall to the edge of the bottom wall, is greater than or equal to 1% and less than or equal to 15%. In particular, the ratio of the size of the third heating area to the first heating area, measured from the center of the bottom wall to the edge of the bottom wall, determines the area of ​​the third heating area on the bottom wall, which in turn determines the area of ​​the high-temperature area on the bottom wall, and further determines the distribution of the high-temperature area and the second area on the bottom wall.

[0024] Therefore, in the cooking container proposed in the present invention, the ratio of the size of the third heating area to the size of the first heating area in the direction from the center of the bottom wall to the edge of the bottom wall is greater than or equal to 1% and less than or equal to 15%, and the area of ​​the above-mentioned third heating area at the bottom is reasonably set to ensure that the areas of the high-temperature area and the low-temperature area on the bottom wall are reasonable during the use of the cooking container, and the area ratio of the high-temperature area and the low-temperature area in the temperature difference zone formed on the container body is further improved to further enhance the churning effect of the liquid in the container body.

[0025] Furthermore, the above-mentioned limitations can enhance the bonding strength between the first and second heating layers and the container body, reducing the risk of peeling of the first and second heating layers. Furthermore, the overall heat output of the first and second heating layers can be increased, thereby enhancing the cooking performance of the cooking container. Furthermore, the above-mentioned limitations can also enhance the smoothness of the first and second heating layers attached to the container body, resulting in a smooth inner wall of the entire cooking container and preventing damage to the first and second heating layers during use.

[0026] In some possible designs, at least a portion of the third heating area is located on the bottom wall.

[0027] In this arrangement, at least a portion of the third heating area is located on the bottom wall. That is, the first and second heating areas overlap at least at the bottom wall of the container body. This creates a temperature difference between high and low temperatures on the bottom wall of the container body. The present invention further enhances the heating effect of the bottom wall by locating at least a portion of the third heating area on the bottom wall.

[0028] In some possible designs, the first heating layer is located in the middle of the bottom wall, and at least a portion of the second heating layer is located in at least a portion of the surrounding area of ​​the first heating layer; from the center of the bottom wall to the edge of the bottom wall, the ratio of the size of the third heating area close to the edge of the first sub-heating area to the edge of the bottom wall to the size of the bottom wall is less than or equal to 15%.

[0029] In this design, the first heating layer is positioned in the middle of the bottom wall, allowing it to heat food in that location. At least a portion of the second heating layer is positioned around at least a portion of the first heating layer, allowing it to heat food in at least a portion of the area surrounding it. Furthermore, a third heating region is positioned between the first and second sub-heating regions, extending from the center of the bottom wall to the edge. This creates a low-temperature-high-temperature-low-temperature temperature gradient across the container.

[0030] Furthermore, from the center of the bottom wall to the edge of the bottom wall, the ratio of the size of the third heating area near the edge of the first sub-heating area to the size of the bottom wall is less than or equal to 15%. In particular, during use of the cooking container, the heating temperature of the third heating area is relatively high, and the heating temperature of the third heating area is higher than that of the first sub-heating area and also higher than that of the second sub-heating area. By limiting the ratio of the size of the third heating area near the edge of the first sub-heating area to the size of the bottom wall, the present invention can ensure that the area and position of the third heating area on the bottom wall are appropriate, thereby improving the uniformity of the temperature of the bottom wall of the container body.

[0031] In addition, for non-metallic container bodies (such as container bodies made of ceramic materials), the thermal conductivity efficiency of the non-metallic container body is relatively low. Setting the above ratio to be less than or equal to 15% can improve the uniformity of bottom wall heating, promote heat transfer to the side walls, and significantly reduce the risk of cracking of the bottom wall of the non-metallic container body.

[0032] Furthermore, since non-metallic container bodies have low heat conduction efficiency, placing a third heating zone at the edge of the bottom wall can promote heat transfer to the side walls, improving cooking efficiency. Furthermore, placing the third heating zone at the bottom wall reduces the distance between the plates on the heating platform where the side walls transition to the bottom, generating higher heat. This reduces the risk of cracking at the transition between the side walls and the bottom wall due to excessive temperatures.

[0033] Specifically, the cooking container can be used with a heating platform having coil disks. The coils in the middle of the cooking container have a larger spacing between them, resulting in a weaker magnetic field, while the coils at the edges have a smaller spacing between them, resulting in a stronger magnetic field. During use, the present invention positions the third heating area at the edge of the bottom wall. During use, the coils near the side walls have a smaller spacing between them, resulting in a stronger magnetic field.

[0034] In this way, the third heating area is used in conjunction with the position where the distance between the coil disk and the upper disk is smaller, and the first sub-heating area is used in conjunction with the position where the distance between the coil disk and the upper disk is larger, thereby further improving the temperature difference between the third heating area and the first sub-heating area, thereby further improving the obviousness of the temperature difference zone on the bottom wall, thereby further enhancing the intensity of the churning of the food in the container body.

[0035] In a possible design, the difference between the heating temperature of the third heating region and the heating temperature of the first sub-heating region is less than or equal to 200°C.

[0036] In this design, the temperature difference between the third heating zone and the first sub-heating zone does not exceed 200°C to prevent damage to the cooking container due to untimely temperature control caused by such a large temperature difference. Specifically, the temperature difference between the third heating zone and the first sub-heating zone is controlled within 200°C. This not only ensures that the "high-temperature-low-temperature" temperature difference on the bottom wall of the cooking container fully heats the food within the cooking container, but also keeps the temperature within a controllable range, ensuring the safety of the cooking container.

[0037] In a possible design, the difference between the heating temperature of the third heating region and the heating temperature of the second sub-heating region is less than or equal to 200°C.

[0038] In this design, the temperature difference between the third heating zone and the second sub-heating zone does not exceed 200°C to prevent damage to the cooking container due to untimely temperature control caused by such a large temperature difference. Specifically, the temperature difference between the third heating zone and the second sub-heating zone is controlled within 200°C. This not only ensures that the "high-temperature-low-temperature" temperature difference on the bottom wall of the cooking container fully heats the food within the cooking container, but also keeps the temperature within a controllable range, ensuring the safety of the cooking container.

[0039] In a possible design, the difference between the heating temperature of the third heating area and the heating temperature of the first sub-heating area is greater than or equal to 30°C.

[0040] In this design, the difference between the heating temperature of the third heating area and the heating temperature of the first sub-heating area is greater than or equal to 30°C. This ensures an appropriate temperature difference between the third heating area and the first sub-heating area. This not only promotes the formation of a certain temperature difference zone between the third heating area and the first sub-heating area, thereby enhancing the tumbling effect of food inside the container body, but also prevents an excessive temperature difference between the third heating area and the first sub-heating area, thereby preventing cracks between the third heating area and the first sub-heating area.

[0041] In a possible design, the difference between the heating temperature of the third heating area and the heating temperature of the second sub-heating area is greater than or equal to 30°C.

[0042] In this design, the difference between the heating temperature of the third heating zone and the heating temperature of the second sub-heating zone is greater than or equal to 30°C. This ensures an appropriate temperature difference between the third heating zone and the second sub-heating zone. This not only promotes the formation of a certain temperature difference zone between the third heating zone and the second sub-heating zone, thereby enhancing the tumbling effect of food inside the container body, but also prevents an excessive temperature difference between the third heating zone and the second sub-heating zone, thereby preventing cracks between the third heating zone and the second sub-heating zone.

[0043] In one possible design, the first heating layer includes a magnetically sensitive metal material.

[0044] In this design, the first heating layer comprises a magnetically sensitive metal material. This material generates heat under electromagnetic influence and has excellent heat transfer properties, rapidly transferring heat to the cooking container to cook food. Specifically, the relative magnetic permeability of the magnetically sensitive metal material is less than 10; preferably, the relative magnetic permeability is less than 1.

[0045] In one possible design, the second heating layer includes a magnetically sensitive metal material.

[0046] In this design, the second heating layer comprises a magnetically sensitive metal material. This material generates heat under electromagnetic influence and offers excellent heat transfer, rapidly transferring heat to the cooking container to cook the food. Specifically, the relative magnetic permeability of the magnetically sensitive metal material is less than 10; preferably, the relative magnetic permeability is less than 1.

[0047] In one possible design, the container body is a ceramic body.

[0048] In this design, the container body is made of ceramic, which can be used in a variety of environments, such as microwave heating or open flame heating. The metal layer transfers heat from the ceramic body to the cooking container, heating and cooking the food. Furthermore, the ceramic body does not shield electromagnetic fields, allowing electromagnetic heating to cook the food inside the cooking container. The ceramic material releases a certain amount of infrared radiation during heating, enhancing the cooking effect. Furthermore, ceramic provides excellent thermal insulation, significantly improving heat retention.

[0049] In a possible design, the container body also includes a side wall and an arc transition portion connected between the bottom wall and the side wall; the second heating layer at least covers the arc transition portion.

[0050] In this design, the container body also includes sidewalls and a circular arc transition portion connecting the bottom wall and the sidewalls. The second heating layer at least covers the circular arc transition portion. Thus, the present invention provides the first heating layer on the bottom wall of the cooking container, and the second heating layer at least on the circular arc transition portion, with the third heating area located near the circular arc transition portion.

[0051] This promotes heat transfer to the sidewalls, improving cooking results. Furthermore, by positioning the third heating zone near the arc transition portion, the spacing between the heating platforms corresponding to the arc transition portion is smaller, resulting in a higher heat output at that location. This reduces the risk of the arc transition portion cracking due to excessive temperatures.

[0052] Specifically, the second heating layer can be arranged on the bottom wall, the arc transition portion, and the side wall. In this way, the portion of the second heating layer located on the bottom wall overlaps with the first heating layer, while the portion of the second heating layer located on the arc transition portion and the side wall can heat the food in the container body at the same time, thereby speeding up the cooking speed.

[0053] In a possible design, the first heating layer completely covers the bottom wall; or the area ratio of the first heating layer to the bottom wall is greater than or equal to 80%.

[0054] In the design, the first heating layer can cover the entire bottom wall, or can occupy 80% or more of the area of the bottom wall. Specifically, the area ratio of the first heating layer to the bottom wall is greater than or equal to 80%, thereby ensuring that at least 80% of the area of the bottom wall can directly heat during use, thereby ensuring the heating degree of the food in the container body.

[0055] Moreover, the first heating layer is distributed on at least 80% of the area of the bottom wall, which improves the temperature uniformity of the bottom wall during the operation of the cooking container, and avoids the rupture of the container body due to the uneven heating temperature on the basis of promoting the heating effect. Especially when at least a part of the first heating area of the first heating layer overlaps at least a part of the second heating area of the second heating layer, the rupture of the container body due to uneven heating temperature is avoided.

[0056] More importantly, the first heating layer extends from the middle position of the bottom wall to the edge position, and the area ratio of the first heating layer to the bottom wall is greater than or equal to 80%, which ensures that the third heating area is located at the edge position of the bottom wall, or even at the circular arc transition part connecting the bottom wall and the side wall. In this way, during the use of the cooking container, a temperature difference zone with high temperature in the outer ring and low temperature in the inner ring can be formed, thereby improving the boiling effect of the food in the container body.

[0057] In a possible design, the container body further includes a side wall connected to the bottom wall; and the second heating layer is arranged on the bottom wall and the side wall.

[0058] In the design, the container body further includes a side wall, and the bottom wall and the side wall are connected to form a space for containing food. The second heating layer extends from the bottom wall to the side wall, so that the second heating layer is arranged on multiple parts of the cooking container, so that the second heating layer can heat more areas inside the container body. Under the action of the second heating layer with stronger heating energy, more liquid inside the cooking container boils first, and the boiling liquid constantly disturbs the inside of the cooking container, greatly improving the uniformity and efficiency of cooking.

[0059] In addition, at least a part of the second heating layer is located at the circular arc transition part connecting the bottom wall and the side wall. In this way, during the use of the cooking container, the liquid at the circular arc transition part can be more easily boiled under the action of the third heating area, thereby making the boiling liquid at the connection between the bottom wall and the side wall constantly surge to the middle position of the container body, which can further improve the boiling effect of the liquid in the container body.

[0060] In a possible design, the first sub-heating area is a circular area or an annular area; and the third heating area is an annular area.

[0061] In this design, the first sub-heating area is a circular area, and the third heating area is an annular area. Specifically, the annular third heating area is arranged around the circumference of the circular first sub-heating area, thereby better achieving the coordinated heating effect of the third heating area and the first sub-heating area.

[0062] Specifically, the cooking container proposed in the present invention can be used in conjunction with a heating platform having a coil disk. The distance between the coil disks in the middle position is larger, and the magnetic field strength generated is weaker; the distance between the coil disks at the edge position is smaller, and the magnetic field strength generated is stronger.

[0063] The present invention configures the first sub-heating zone as a circular area, corresponding to the center of the coil disk where the coil spacing is greater. The third heating zone is configured as an annular area, corresponding to the edge of the coil disk where the coil spacing is smaller. This ensures that the distribution of the first and third sub-heating zones on the container body matches the coil spacing distribution, ensuring a higher temperature in the third heating zone during operation. This increases the temperature difference between the third and first sub-heating zones, further enhancing the churning effect of the liquid within the cooking container.

[0064] In this design, the first sub-heating area is an annular region, and the third sub-heating area is an annular region. This allows the middle of the bottom wall of the cooking container to be a low-temperature section, while the first sub-heating area and the third heating area are high-temperature sections. The liquid is heated to a boil in the annular region and surges toward the center of the cooking container, enhancing the churning effect of the liquid, thereby fully heating the food and improving the cooking effect.

[0065] In a possible design, the first heating layer further includes a buffer area, the buffer area is located in the middle of the bottom wall, and the first heating area is located on the peripheral side of the buffer area.

[0066] In this design, the first heating layer also includes a buffer zone. The buffer zone is located in the middle of the bottom wall, and the first heating zone is located around the buffer zone. That is, on the bottom wall of the container body, the buffer zone is located in the center of the bottom wall, the first sub-heating zone is located around the buffer zone, the third sub-heating zone is located around the first sub-heating zone, and the second sub-heating zone is located around the third sub-heating zone.

[0067] In addition, during use of the cooking appliance, the buffer area does not generate heat (it should be noted that the buffer area does not generate heat under the action of the heating platform, but the heat generated by the first sub-heating area, the second sub-heating area, and the third sub-heating area can be transferred to the buffer area). The first sub-heating area, the second sub-heating area, and the third sub-heating area can generate heat under the action of the heating platform, and the heating temperature of the third sub-heating area is higher than that of the first sub-heating area and the second sub-heating area. In this way, a temperature difference zone of low temperature-medium temperature-high temperature-medium temperature can be formed from the middle of the bottom wall to the edge of the bottom wall, thereby further promoting the churning effect of the food in the container body.

[0068] In a possible design, a size of the buffer area in a direction from the middle area to the edge of the bottom wall is greater than or equal to 2 mm and less than or equal to 15 mm.

[0069] In this design, when the first heating layer and the second heating layer are arranged on the inner surface of the container body, the heat generated by the first heating layer and the second heating layer is directly transferred to the food, and the heating power is relatively high. Therefore, if the size of the buffer area is small, the food in the container body is more easily heated by the heat generated by the first heating layer and the second heating layer on both sides, reducing the temperature difference in the food and reducing the effect of the food churning. If the size of the buffer area is large, due to the high heating power, the heat transfer in the buffer area is slow, which can easily cause the heat concentration in the buffer area and cause the risk of rupture of the container body. In addition, if the size of the buffer area is too large, when the first heating layer and the second heating layer are processed by film lamination, it is easy to cause the first heating layer and the second heating layer to be uneven, reducing the uniformity of the heating of the first heating layer and the second heating layer.

[0070] Therefore, in the cooking utensil proposed by the present invention, the size of the buffer area from the middle area of ​​the bottom wall to the edge is greater than or equal to 2 mm and less than or equal to 15 mm, which ensures the heating efficiency, and can generate a temperature difference to achieve a boiling effect, and improve the uniformity of heating of the first heating layer and the second heating layer, and reduce the possibility of rupture of the container body.

[0071] In one possible design, the container body includes: a ceramic body; a first glaze layer, arranged on the outer wall of the ceramic body; a second glaze layer, arranged on the inner wall of the ceramic body; wherein at least one of the first heating layer and the second heating layer is arranged on the first glaze layer or the second glaze layer.

[0072] In this design, the container body includes a ceramic body, a first glaze layer, and a second glaze layer. The first glaze layer covers the outer wall of the ceramic body, and the second glaze layer covers the inner wall of the ceramic body, making the ceramic body stronger and the surface of the ceramic body smoother due to the first and second glaze layers.

[0073] In this design, the container body comprises a ceramic body, a first glaze layer, and a second glaze layer. The ceramic body offers safety and sanitation advantages unmatched by currently used metal utensils. Furthermore, the ceramic body releases a certain amount of infrared radiation during heating, enhancing cooking results. Furthermore, ceramic provides superior insulation, significantly improving heat retention.

[0074] Furthermore, the first glaze layer is arranged on the outer wall of the ceramic body, and the second glaze layer is arranged on the inner wall of the ceramic body, so that the body is stronger and the surface of the container body is smoother, thereby improving the cooking effect.

[0075] Among them, at least one of the first heating layer and the second heating layer is arranged on the first glaze layer or the second glaze layer, so that the first heating layer or the second heating layer is connected to the inner wall and outer wall of the embryo through the first glaze layer or the second glaze layer, so that the heat generated by the first heating layer or the second heating layer can be conducted to the inner wall or the outer wall of the container body, and the heat generated by the first heating layer or the second heating layer arranged on the inner wall will be directly transferred to the interior of the cooking container, and then directly conduct the heat to the food, avoiding the loss of energy during the heat conduction process. At the same time, it can also play a role in heat preservation, maintain the high temperature environment inside the cooking container, and improve the heating efficiency. When the first heating layer or the second heating layer is arranged on the outer wall of the cooking container, the heat propagation needs to pass through the cooking container, thereby improving the heat preservation effect of the cooking container.

[0076] In this design, the first heating layer and the second heating layer are arranged on the second glaze layer. Thus, the second glaze layer connects the first heating layer to the inner wall of the ceramic body.

[0077] In one possible design, the first glaze layer includes aluminum oxide, silicon oxide and lithium oxide, in which the weight percentage of aluminum oxide is greater than or equal to 20% and less than or equal to 30%, the weight percentage of silicon oxide is greater than or equal to 65% and less than or equal to 75%, and the weight percentage of lithium oxide is greater than or equal to 1% and less than or equal to 5%; and / or the second glaze layer includes aluminum oxide, silicon oxide and lithium oxide, in which the weight percentage of aluminum oxide is greater than or equal to 20% and less than or equal to 30%, the weight percentage of silicon oxide is greater than or equal to 65% and less than or equal to 75%, and the weight percentage of lithium oxide is greater than or equal to 1% and less than or equal to 5%.

[0078] In this design, the first glaze layer comprises greater than or equal to 20% and less than or equal to 30% aluminum oxide by weight. This results in high strength and hardness, low high-frequency dielectric loss, high high-temperature insulation resistance, excellent chemical resistance, and good thermal conductivity. This makes the cooking container less susceptible to corrosion from various substances being cooked, thereby extending the cooking container's service life.

[0079] Furthermore, the first glaze layer includes silicon oxide in an amount greater than or equal to 65% and less than or equal to 75% by weight. Silicon oxide increases the melting temperature of the first glaze layer, broadens its melting temperature range, increases the glaze's high-temperature viscosity, reduces its thermal expansion coefficient, and increases its hardness. This enhances the cooking container's resistance to deformation in high-temperature environments, extending its service life.

[0080] Furthermore, the first glaze layer includes lithium oxide in an amount greater than or equal to 1% and less than or equal to 5% by weight, which provides the first glaze layer with excellent fluxing energy. This improves the efficiency of heat transfer between the first and second heating layers of the cooking container, thereby enhancing cooking efficiency.

[0081] In some possible designs, the second glaze layer includes aluminum oxide, silicon oxide, and lithium oxide. In the second glaze layer, the weight percentage of aluminum oxide is greater than or equal to 20% and less than or equal to 30%, the weight percentage of silicon oxide is greater than or equal to 65% and less than or equal to 75%, and the weight percentage of lithium oxide is greater than or equal to 1% and less than or equal to 5%.

[0082] In this design, the second glaze layer comprises greater than or equal to 20% and less than or equal to 30% aluminum oxide by weight. This results in high strength and hardness, low high-frequency dielectric loss, high high-temperature insulation resistance, excellent chemical resistance, and good thermal conductivity. This makes the cooking container less susceptible to corrosion from various cooking substances, thereby extending the cooking container's service life.

[0083] Furthermore, the second glaze layer comprises greater than or equal to 65% and less than or equal to 75% silicon oxide by weight. Silicon oxide increases the melting temperature of the second glaze layer, broadens its melting temperature range, increases the glaze's high-temperature viscosity, reduces its thermal expansion coefficient, and increases its hardness. This enhances the cooking container's resistance to deformation in high-temperature environments, extending its service life.

[0084] Furthermore, the second glaze layer includes lithium oxide in an amount greater than or equal to 1% and less than or equal to 5% by weight, which provides the second glaze layer with excellent fluxing energy. This improves the efficiency of heat transfer between the first and second heating layers of the cooking container, thereby enhancing cooking efficiency.

[0085] In one possible design, the container body also includes: a third glaze layer, arranged on the second glaze layer, the sintering temperature of the third glaze layer is lower than the sintering temperature of the first glaze layer, and the sintering temperature of the third glaze layer is lower than the sintering temperature of the second glaze layer; wherein, at least one of the first heating layer and the second heating layer is connected between the second glaze layer and the third glaze layer.

[0086] In this design, the container body also includes a third glaze layer, applied over the second glaze layer. The third glaze layer has a lower sintering temperature than the first and second glaze layers. This improves heat conduction, making the body stronger and providing a smooth surface after glazing. Furthermore, the third glaze layer protects the first and second heating layers, preventing them from coming into direct contact with the cooking material within the cooking container, thereby ensuring consistent electrical parameters within the cooking container.

[0087] In some possible designs, the third glaze layer includes aluminum oxide, silicon oxide, bismuth oxide, and boron oxide. In the third glaze layer, the weight percentage of aluminum oxide is greater than or equal to 1% and less than or equal to 20%, the weight percentage of silicon oxide is greater than or equal to 10% and less than or equal to 30%, the weight percentage of bismuth oxide is greater than or equal to 30% and less than or equal to 55%, and the weight percentage of boron oxide is greater than or equal to 1% and less than or equal to 20%.

[0088] In this design, the third glaze layer comprises a weight percentage greater than or equal to 1% and less than or equal to 20%. This ensures high strength and hardness, low high-frequency dielectric loss, high high-temperature insulation resistance, excellent chemical resistance, and good thermal conductivity. This makes the cooking container less susceptible to corrosion from various cooking substances, thereby extending the cooking container's service life.

[0089] Furthermore, the third glaze layer includes silicon oxide in an amount greater than or equal to 10% and less than or equal to 30% by weight. Silicon oxide increases the melting temperature of the third glaze layer, broadens its melting temperature range, increases the glaze's high-temperature viscosity, reduces its thermal expansion coefficient, and increases its hardness. This enhances the cooking container's resistance to deformation in high-temperature environments, extending its service life.

[0090] Furthermore, the third glaze layer includes bismuth oxide in an amount greater than or equal to 30% and less than or equal to 55% by weight, which provides the third glaze layer with excellent heat conductivity. This improves the efficiency of heat transfer within the cooking container after heat is generated by the first and second heating layers, thereby enhancing cooking efficiency.

[0091] Furthermore, the third glaze layer includes boron oxide in a weight percentage greater than or equal to 1% and less than or equal to 20%, thereby improving the thermal shock resistance of the third glaze layer, thereby improving the overall high temperature resistance of the cooking container, which is conducive to high temperature cooking of food.

[0092] According to a second aspect of the present invention, a cooking appliance is provided, comprising: a heating platform including a heating element; and a cooking container of any possible design as described above, wherein the heating element is used to provide heat to the cooking container.

[0093] The cooking utensil provided by the present invention includes any of the above-mentioned cooking containers of possible designs, and therefore has all the beneficial effects of the above-mentioned cooking containers of possible designs, which will not be described in detail here.

[0094] In addition, the cooking utensil also includes a heating platform, wherein the heating platform includes a heating element, and the cooking container can be placed on the heating area corresponding to the heating element, so that the cooking utensil and the cooking container cooperate to jointly heat the food.

[0095] In some possible designs, the heating element is an electromagnetic heating element

[0096] In this design, the heating element is an electromagnetic heating element. Specifically, the electromagnetic heating element is provided with a disc-shaped distributed pipeline, wherein the spacing between the coils in the middle position of the bottom wall is larger, and the spacing between the coils around it is smaller. Therefore, it is placed above the electromagnetic heating element, and a cooking container provided with a conductor layer will cut the alternating magnetic flux lines to generate eddy currents. The eddy currents cause the molecules in the first heating area and the second heating area or in the first heating layer and the second heating layer to move irregularly at an extremely high speed. The molecules are confused, collided, and rubbed to generate heat energy, causing the cooking container to heat up at a high speed, thereby heating and cooking the food, thereby achieving the purpose of cooking.

[0097] In some possible designs, in the height direction of the cooking appliance, the size of the second heat-generating layer is larger than the size of the portion of the heat-generating element corresponding to the second heat-generating layer.

[0098] In this design, in the height direction of the cooking appliance, the size of the second heat-generating layer is larger than the size of the portion of the heat-generating element corresponding to the second heat-generating layer.

[0099] Additional aspects and advantages of the invention will become apparent from the description which follows, or may be learned by practice of the invention. BRIEF DESCRIPTION OF THE DRAWINGS

[0100] The above and / or additional aspects and advantages of the present invention will become apparent and readily understood from the following description of the embodiments with reference to the accompanying drawings, in which:

[0101] Figure 1 This is one of the structural schematic diagrams of a cooking container according to an embodiment of the present invention;

[0102] Figure 2 This is a second structural diagram of a cooking container according to an embodiment of the present invention;

[0103] Figure 3 is a cross-sectional view of a cooking container according to an embodiment of the present invention;

[0104] Figure 4 yes Figure 3 An enlarged view of a portion A of the cooking container shown;

[0105] Figure 5 2 is a schematic diagram showing the distribution of a first sub-heating area, a third heating area, and a second sub-heating area of ​​a cooking container according to an embodiment of the present invention;

[0106] Figure 6 This is the third structural schematic diagram of a cooking container according to an embodiment of the present invention.

[0107] in, Figures 1 to 6 The corresponding relationship between the reference numerals and component names is as follows:

[0108] 100 cooking container, 102 container body, 104 bottom wall, 106 first heating layer, 108 second heating layer, 110 first sub-heating area, 112 second sub-heating area, 114 third heating area, 116 side wall, 118 arc transition part, 120 ceramic body, 122 first glaze layer, 124 second glaze layer, 126 third glaze layer. DETAILED DESCRIPTION

[0109] In order to more clearly understand the above-mentioned objects, features and advantages of the present invention, the present invention is further described in detail below with reference to the accompanying drawings and specific embodiments. It should be noted that the embodiments of the present invention and the features therein can be combined with each other without conflict.

[0110] In the following description, many specific details are set forth to facilitate a full understanding of the present invention. However, the present invention may also be implemented in other ways different from those described herein. Therefore, the scope of protection of the present invention is not limited to the specific embodiments disclosed below.

[0111] Refer to the following Figures 1 to 6 The cooking container 100 and cooking utensils provided in some embodiments of the present invention are described below. Figure 6 In the middle, B represents the first temperature measuring point (corresponding to the position of the second sub-heating area 112), C represents the second temperature measuring point (corresponding to the position of the third heating area 114), D represents the third temperature measuring point (corresponding to position one of the first sub-heating area 110, specifically the position between the center of the bottom wall 104 and the third heating area 114), and E represents the fourth temperature measuring point (corresponding to position two of the first sub-heating area 110, specifically the center position of the bottom wall 104).

[0112] like Figure 1 and Figure 2 As shown, the first embodiment of the present invention provides a cooking container 100 , which includes a container body 102 , a first heat-generating layer 106 and a second heat-generating layer 108 .

[0113] Among them, Figure 3 and Figure 4As shown, the container body 102 includes a bottom wall 104, which supports the food to be cooked in the cooking container 100. A first heating layer 106 is provided on the container body 102, located at the bottom wall 104 of the container body 102; a second heating layer 108 is provided on the container body 102, and can cooperate with the first heating layer 106 to cook the food to be cooked.

[0114] In particular, in the cooking container 100 proposed by the present invention, as Figure 4 and Figure 5 As shown, at least a portion of the first heating area of ​​the first heating layer 106 overlaps with at least a portion of the second heating area of ​​the second heating layer 108. Thus, during use of the cooking container 100, the heating temperature of the overlapping area (i.e., the third heating area 114) is higher than the heating temperature of the non-overlapping area of ​​the first heating area (i.e., the first sub-heating area 110) (the heating temperature measured at the same power input and after the same time), and is also higher than the heating temperature of the non-overlapping area of ​​the second heating area (i.e., the second sub-heating area 112) (the heating temperature measured at the same power input and after the same time). In this way, through the design of the first heating layer 106 and the second heating layer 108, a high and low temperature difference can be formed on the container body 102, thereby causing the liquid in the overlapping area (i.e., the third heating area 114) to be quickly heated to boiling, thereby enhancing the boiling effect of the liquid.

[0115] Specifically, during use of cooking container 100, the overlapping region where the first and second heating regions overlap generates a higher temperature. Consequently, the portion of liquid heated in the overlapping region initially boils. The boiling liquid then continuously swirls within cooking container 100, creating convection within container body 102. This improves the heating efficiency and uniformity of the entire liquid within cooking container 100 and enhances the churning effect of the liquid during heating, significantly enhancing the visual appeal of cooking container 100 during use.

[0116] Furthermore, a good churning effect further enhances the cooking quality and taste of food. For example, when a user uses the cooking container 100 to make soup, the constantly churning broth accelerates the impact and collision between the food inside the cooking container 100 and the broth, making the cooked soup more flavorful. Furthermore, a good churning effect further enhances the cooking quality and taste of food. For example, when a user uses the cooking container 100 to make soup, the constantly churning broth accelerates the impact and collision between the food inside the cooking container 100 and the broth, making the cooked soup more flavorful.

[0117] Furthermore, at least a portion of the first heating region overlaps with at least a portion of the second heating region, thereby improving the bonding strength between the first heating layer 106 and the container body 102, as well as the bonding strength between the second heating layer 108 and the container body 102, and reducing the risk of peeling of the first heating layer 106 and the second heating layer 108. Furthermore, the partial overlap between the first heating region and the second heating region reduces the difficulty of preparing the first heating layer 106 and the second heating layer 108 on the container body 102, thereby improving production efficiency. It also improves the fit of the first heating layer 106 and the second heating layer 108 on the container body 102, thereby improving the flatness of the second heating layer 108 and the second heating layer 108.

[0118] Furthermore, at least a portion of the first heating region of the first heating layer 106 overlaps with at least a portion of the second heating region of the second heating layer 108. When the first heating layer 106 and the second heating layer 108 include magnetically sensitive materials, current generated by the induced magnetic field can flow through the first heating layer 106 and the second heating layer 108, thereby increasing the overall resistance of the first heating layer 106 and the second heating layer 108, thereby reducing the overall heat generation of the first heating layer 106 and the second heating layer 108, and reducing the risk of cracking of the container body 102 due to excessive heat in the first heating layer 106 and the second heating layer 108.

[0119] The second embodiment of the present invention provides a cooking container 100, which further comprises:

[0120] like Figure 4 and Figure 5 As shown, the portion of the first heating area that does not overlap with the second heating area is the first sub-heating area 110; the portion of the second heating area that does not overlap with the first heating area is the second sub-heating area 112; and the portion of the first heating area that overlaps with the second heating area is the third heating area 114.

[0121] Furthermore, if Figure 4 and Figure 5 As shown, the heating temperature of the third heating area 114 is higher than the heating temperature of the first sub-heating area 110 (the heating temperature is measured at the same input power and for the same time). The heating temperature of the third heating area 114 is also higher than the heating temperature of the second sub-heating area 112 (the heating temperature is measured at the same input power and for the same time). Thus, during use of the cooking container 100, the heating temperature of the third heating area 114, which is located between the first sub-heating area 110 and the second sub-heating area 112, is higher. This allows the first sub-heating area 110, the third heating area 114, and the second sub-heating area 112 to collectively form a temperature difference range of low temperature, high temperature, and low temperature.

[0122] On the one hand, this can quickly increase the heat in the cooking container 100, so that the liquid in the cooking container 100 is heated to boiling; on the other hand, the food can be fully heated by the boiling liquid, thereby improving the cooking effect.

[0123] Furthermore, the third heating region 114 does not cover the entire first sub-heating region 110 and the second sub-heating region 112, thereby reducing the scope of the high-temperature region. This reduces noise and, for non-metallic cooking containers 100, prevents the risk of cracking the container body 102 due to excessive temperatures. Furthermore, it improves the bonding strength of the first heating layer 106 and the second heating layer 108 to the container body 102.

[0124] Specifically, the heating temperatures of the first sub-heating region 110, the second sub-heating region 112, and the third sub-heating region 114 are the temperatures measured at the same time when the cooking container 100 is in use, at a set power input to the heating platform, for the same heating time, and without dry cooking. In this case, the heating temperature of the third heating region 114 is higher than the heating temperature of the first sub-heating region 110, and higher than the heating temperature of the second sub-heating region 112.

[0125] The third embodiment of the present invention provides a cooking container 100, which further comprises:

[0126] The first heating layer 106 includes a first heating film, which corresponds to the first heating area. The second heating layer 108 includes a second heating film, which corresponds to the second heating area. Furthermore, the first heating film covers the bottom wall 104, and at least a portion of the second heating film overlaps with at least a portion of the first heating film, with the overlapping portion corresponding to the third heating area 114. In other words, the present invention directly attaches the first and second heating films to the container body 102, ensuring a secure connection between the first and second heating films.

[0127] Furthermore, the first and second heating films are disposed on the inner wall of the container body 102. This allows the heat released by the first and second heating films to be more easily transferred to the food for heating during use, while the container body 102 also provides a certain degree of insulation. Furthermore, during daily use, the container body 102 provides a certain degree of protection for the first and second heating films, preventing them from being scratched.

[0128] The fourth embodiment of the present invention provides a cooking container 100, which further comprises:

[0129] like Figure 5 As shown, the ratio of the size L3 of the third heating area 114 to the size L4 of the first heating area, as measured from the center of the bottom wall 104 to the edge of the bottom wall 104, is greater than or equal to 1% and less than or equal to 15%. In particular, the size ratio of the third heating area 114 to the first heating area, as measured from the center of the bottom wall 104 to the edge of the bottom wall 104, determines the area of ​​the third heating area 114 on the bottom wall 104, which in turn determines the area of ​​the high-temperature area on the bottom wall 104 and, more importantly, the distribution of the high-temperature area and the second area on the bottom wall 104.

[0130] Therefore, in the cooking container 100 proposed in the present invention, the ratio of the size L3 of the third heating area 114 to the size L4 of the first heating area in the direction from the center of the bottom wall 104 to the edge of the bottom wall 104 is greater than or equal to 1% and less than or equal to 15%, and the area of ​​the above-mentioned third heating area 114 at the bottom is reasonably set to ensure that the areas of the high-temperature area and the low-temperature area on the bottom wall 104 during the use of the cooking container 100 are reasonable, and the area ratio of the high-temperature area and the low-temperature area in the temperature difference zone formed on the container body 102 is further improved to further enhance the churning effect of the liquid in the container body 102.

[0131] Furthermore, the above-mentioned restrictions can improve the bonding strength between the first and second heating layers 106, 108 and the container body 102, thereby reducing the risk of peeling of the first and second heating layers 106, 108. Furthermore, the overall heat generation of the first and second heating layers 106, 108 can be increased, thereby enhancing the cooking effect of the cooking container 100 on food.

[0132] In addition, through the above definition, the flatness of the first heating layer 106 and the second heating layer 108 attached to the container body 102 can be improved, so that the inner wall of the entire cooking container 100 is smooth, avoiding damage to the first heating layer 106 and the second heating layer 108 during use by the user.

[0133] In a specific embodiment, the high-temperature region is the third heating region 114, and the low-temperature region is the first sub-heating region 110 and the second sub-heating region 112. However, it should be noted that the first sub-heating region 110 and the second sub-heating region 112 can also heat the food in the cooking container 100. "High temperature" and "low temperature" are merely relative concepts, which can be understood by those skilled in the art.

[0134] In a specific embodiment, the ratio of the size L3 of the third heating area 114 to the size L4 of the first heating area in the direction from the center of the bottom wall 104 to the edge of the bottom wall 104 can be 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15%, etc.

[0135] The fifth embodiment of the present application provides a cooking container 100, which is further based on the first embodiment, the second embodiment, the third embodiment and the fourth embodiment, and has the following features:

[0136] As shown in Figure 4 and Figure 5 , at least a part of the third heating area 114 is located on the bottom wall 104. That is, the first heating area and the second heating area at least coincide with the bottom wall 104 of the container body 102. In this way, the temperature difference effect of high temperature and low temperature can be formed on the bottom wall 104 of the container body 102. Moreover, during the use of the cooking container 100, the bottom wall 104 of the container body 102 is closer to the heating element of the heating platform. The present application places at least a part of the third heating area 114 on the bottom wall 104, which can further improve the heating effect of the third heating area 114.

[0137] As shown in Figure 4 and Figure 5 , further, the first heating layer 106 is arranged at the middle position of the bottom wall 104, so that the first heating layer 106 heats the food at the middle position of the bottom wall 104 of the container body 102; at least a part of the second heating layer 108 is located around at least a part of the first heating layer 106, so that the second heating layer 108 can at least heat the food around at least a part of the first heating layer 106. In addition, the third heating area 114 is located between the first sub-heating area 110 and the second sub-heating area 112 in the direction from the center of the bottom wall 104 to the edge of the bottom wall 104. In this way, the temperature difference zone of low temperature-high temperature-low temperature can be formed on the container body 102.

[0138] Further, as shown in Figure 5As shown, from the center of the bottom wall 104 to the edge of the bottom wall 104, the ratio of the dimension L1 of the third heating area 114 at the edge of the bottom wall 104 near the first sub-heating area 110 to the dimension L2 of the bottom wall 104 is less than or equal to 15%. In particular, during use of the cooking container 100, the heating temperature of the third heating area 114 is relatively high, and the heating temperature of the third heating area 114 is significantly higher than that of the first sub-heating area 110 and the second sub-heating area 112. By limiting the ratio of the dimension of the third heating area 114 at the edge of the bottom wall 104 near the first sub-heating area 110 to the dimension of the bottom wall 104, the present invention ensures that the area and position of the third heating area 114 on the bottom wall 104 are appropriate. This improves the temperature uniformity of the bottom wall 104 of the container body 102.

[0139] Specifically, for a non-metallic container body 102 (such as a container body 102 made of ceramic material), the heat conduction efficiency of the non-metallic container body 102 is relatively low. Setting the above ratio to be less than or equal to 15% can improve the uniformity of heat generation of the bottom wall 104, promote heat transfer to the side wall 116, and significantly reduce the non-metallic container body 102, thereby reducing the risk of cracking of the bottom wall 104.

[0140] Furthermore, the non-metallic container body 102 has low heat conduction efficiency. Positioning the third heating area 114 at the edge of the bottom wall 104 can facilitate heat transfer to the side walls 116, improving cooking efficiency. Furthermore, positioning the third heating area 114 at the bottom wall 104 reduces the distance between the plates on the heating platform where the side walls 116 and bottom wall 104 meet, resulting in a higher heat output. This reduces the risk of cracking at the transition between the side walls 116 and bottom wall 104 due to excessive temperatures.

[0141] Specifically, the cooking container 100 can be used in conjunction with a heating platform having coil disks. The coil disks have a larger spacing in the middle, resulting in a weaker magnetic field strength. The coil disks have a smaller spacing at the edges, resulting in a stronger magnetic field strength. During use, the present invention positions the third heating zone 114 at the edge of the bottom wall 104. During use of the cooking container 100, the spacing near the side walls is smaller, resulting in a stronger magnetic field strength. This allows the third heating zone 114 to be used in conjunction with a location on the coil disk where the spacing is smaller, while the first sub-heating zone 110 is used in conjunction with a location on the coil disk where the spacing is larger. This further increases the temperature difference between the third heating zone 114 and the first sub-heating zone 110, further enhancing the apparent temperature difference zone on the bottom wall 104 and further enhancing the churning intensity of the food within the container body 102.

[0142] In a specific embodiment, from the center of the bottom wall 104 to the edge of the bottom wall 104, the ratio of the dimension L1 of the edge position of the third heating area 114 close to the edge of the first sub-heating area 110 to the dimension L2 of the bottom wall 104 can be 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15%, etc.

[0143] The sixth embodiment of the present invention provides a cooking container 100, which, based on the second, third, fourth and fifth embodiments, further comprises:

[0144] During use of the cooking container 100, the temperature difference between the third heating region 114 and the first sub-heating region 110 should not exceed 200°C to prevent damage to the cooking container 100 due to untimely temperature control caused by such a large temperature difference. Specifically, the temperature difference of the first sub-heating region 110 is controlled within a range of 30°C to 120°C. This not only ensures that the "high-temperature-low-temperature" temperature difference region on the bottom wall 104 of the cooking container 100 allows food to be fully heated within the cooking container 100, but also ensures that the temperature of the cooking container 100 remains within a controllable range, ensuring the safety of the cooking container 100.

[0145] In this embodiment, the temperature difference between the third heating region 114 and the second sub-heating region 112 is further limited to 200°C to prevent damage to the cooking container 100 due to untimely temperature control caused by such a large temperature difference. Specifically, the temperature difference of the second sub-heating region 112 is controlled within a range of 30°C to 120°C. This not only ensures that the "high-low temperature" temperature difference region on the bottom wall 104 of the cooking container 100 allows food to be fully heated within the cooking container 100, but also ensures that the temperature of the cooking container 100 remains within a controllable range, ensuring the safety of the cooking container 100.

[0146] The difference between the heating temperature of the third heating region 114 and the heating temperature of the first sub-heating region 110 is greater than or equal to 30°C. This ensures an appropriate temperature difference between the third heating region 114 and the first sub-heating region 110. This ensures a certain temperature difference between the third heating region 114 and the first sub-heating region 110, thereby enhancing the churning effect of food within the container body 102. It also prevents an excessive temperature difference between the third heating region 114 and the first sub-heating region 110, thereby preventing cracking between the third heating region 114 and the first sub-heating region 110.

[0147] The difference between the heating temperature of the third heating region 114 and the heating temperature of the second sub-heating region 112 is greater than or equal to 30°C. This ensures an appropriate temperature difference between the third heating region 114 and the second sub-heating region 112. This ensures a certain temperature difference between the third heating region 114 and the second sub-heating region 112, thereby enhancing the churning effect of food within the container body 102. It also prevents an excessive temperature difference between the third heating region 114 and the second sub-heating region 112, thereby preventing cracking between the third heating region 114 and the second sub-heating region 112.

[0148] In a specific embodiment, during the use of the cooking container 100, the heating temperature difference between the third heating area 114 and the first sub-heating area 110 can be 20°C, 50°C, 80°C, 100°C, 120°C, 150°C, 180°C, 200°C, etc.

[0149] In a specific embodiment, during the use of the cooking container 100, the heating temperature difference between the third heating area 114 and the second sub-heating area 112 can be 20°C, 50°C, 80°C, 100°C, 120°C, 150°C, 180°C, 200°C, etc.

[0150] In a specific embodiment, when the cooking container 100 is used on a heating platform with a coil disk, the temperature of the portion of the third heating area 114 located at the arc transition portion 118 is the highest (because the coil disk spacing is smallest at this location and the magnetic field strength is strongest there), while the temperature of the portion of the first sub-heating area 110 located at the center of the bottom wall 104 is the lowest (because this location requires a temperature sensor and does not generate a magnetic field). Therefore, during use of the cooking container 100, the temperature difference between these two locations is guaranteed to be less than or equal to 200°C.

[0151] Based on the first through sixth embodiments, first heating layer 106 further comprises a magnetically sensitive metal material. This material generates heat under electromagnetic influence and has excellent heat transfer properties, rapidly transferring heat to cooking container 100 to cook food. Specifically, the relative magnetic permeability of the magnetically sensitive metal material is less than 10; preferably, the relative magnetic permeability is less than 1. Specifically, first heating layer 106 may be an aluminum layer or a silver layer.

[0152] Based on the first through sixth embodiments, the first heating layer 106 and the second heating layer 108 further comprise a magnetically sensitive metal material. Both metal layers, magnetically sensitive metal materials, can generate heat under electromagnetic influence and have excellent heat transfer properties, rapidly transferring heat to the cooking container 100 to cook food. Specifically, the relative magnetic permeability of the magnetically sensitive metal material is less than 10; preferably, the relative magnetic permeability is less than 1. The second heating layer 108, in conjunction with the first heating layer 106, can rapidly increase the temperature within the cooking container 100, improving cooking efficiency. Specifically, the second heating layer 108 can be an aluminum layer or a silver layer.

[0153] Building upon the first through sixth embodiments, container body 102 is further constructed of ceramic. Ceramic bodies can be used in a variety of environments, such as microwave heating or open flame heating. Heat is transferred from the ceramic body to the metal layer within cooking container 100, utilizing the temperature of the ceramic body to heat and cook food. Furthermore, the use of ceramic bodies does not shield electromagnetic fields, allowing electromagnetic heating to be used to cook food within cooking container 100. Furthermore, the ceramic material releases a certain amount of infrared radiation during heating, enhancing cooking performance. Furthermore, ceramics offer excellent thermal insulation, significantly improving heat retention.

[0154] Based on the first to sixth embodiments, the container body 102 further includes a sidewall 116 and a circular transition portion 118 connecting the bottom wall 104 and the sidewall 116. The second heating layer 108 at least covers the circular transition portion 118. Thus, the present invention disposes the first heating layer 106 on the bottom wall 104 of the cooking container 100, disposes the second heating layer 108 at least on the circular transition portion 118, and positions the third heating area 114 near the circular transition portion 118. This facilitates heat transfer to the sidewall 116, improving the cooking effect. Furthermore, by positioning the third heating area 114 near the circular transition portion 118, the spacing between the plates near the circular transition portion 118 on the heating platform is reduced, resulting in a higher heat generation at this location. This reduces the risk of cracking at the transition portion of the sidewall 116 near the bottom wall 104 due to excessive temperatures.

[0155] On the basis of the first to sixth embodiments, further, as Figure 4 and 5As shown, the first heating layer 106 can cover the entire bottom wall 104, or it can occupy 80% or more of the area of ​​the bottom wall 104. Specifically, the area ratio of the first heating layer 106 to the bottom wall 104 is ensured to be greater than or equal to 80%, thereby ensuring that at least 80% of the area of ​​the bottom wall 104 can directly generate heat during use, thereby ensuring that the food within the container body 102 is heated to a sufficient degree. Furthermore, ensuring that the first heating layer 106 covers at least 80% of the area of ​​the bottom wall 104 improves the temperature uniformity of the bottom wall 104 during operation of the cooking container 100. While ensuring effective heating, it can also prevent the container body 102 from rupturing due to localized overheating. In particular, by aligning at least a portion of the first heating region of the first heating layer 106 with at least a portion of the second heating region of the second heating layer 108, rupture of the container body 102 due to uneven heating temperatures can be avoided.

[0156] More importantly, first heating layer 106 extends from the middle of bottom wall 104 toward the edge, ensuring an area ratio of first heating layer 106 to bottom wall 104 of greater than or equal to 80%. This ensures that third heating region 114 is located at the edge of bottom wall 104, or even at the arc-shaped transition portion 118 where bottom wall 104 connects to side wall 116. This creates a temperature differential zone during use of cooking container 100, with a high outer temperature and a low inner temperature, thereby enhancing the churning effect of food within container body 102.

[0157] In a specific embodiment, the area ratio of the first heating layer 106 to the bottom wall 104 can be 80%, 85%, 90%, 95%, 100%, etc.

[0158] On the basis of Examples 1 to 5, the second heating layer 108 further extends from the bottom wall 104 to the side wall 116, so that the second heating layer 108 is set on multiple parts of the cooking container 100, so that the second heating layer 108 can heat more areas inside the container body 102. Under the action of the second heating layer 108 with stronger heating energy, more liquid inside the cooking container 100 boils first, and the boiling liquid is constantly disturbed inside the cooking container 100, which greatly improves the uniformity and efficiency of cooking.

[0159] Furthermore, at least a portion of the second heating layer 108 is located at the arc transition portion 118 where the bottom wall 104 and the side wall 116 meet. Thus, during use of the cooking container 100, the liquid at the arc transition portion 118 can more easily boil under the action of the third heating region 114, thereby causing the boiling liquid at the junction of the bottom wall 104 and the side wall 116 to continuously surge toward the middle of the container body 102, further enhancing the boiling effect of the liquid in the container body 102.

[0160] On the basis of the first to sixth embodiments, further, as Figure 4 and Figure 5 As shown, the first sub-heating area 110 is a circular area, and the third heating area 114 is an annular area. Specifically, the annular third heating area 114 is arranged around the circumference of the circular first sub-heating area 110, so as to better achieve the coordinated heating effect of the third heating area 114 and the first sub-heating area 110.

[0161] Specifically, the cooking container 100 proposed in the present invention can be used in conjunction with a heating platform having a coil disk. The distance between the coil disks in the middle position is larger, and the magnetic field strength generated is weaker; the distance between the coil disks at the edge position is smaller, and the magnetic field strength generated is stronger.

[0162] like Figure 5 As shown, the present invention configures the first sub-heating region 110 as a circular area, corresponding to the center of the coil disk where the coil spacing is larger. The third heating region 114 is configured as an annular area, corresponding to the edge of the coil disk where the coil spacing is smaller. This ensures that the distribution of the first and third heating regions 110, 114 on the container body 102 matches the distribution of the coil spacing, ensuring a higher temperature in the third heating region 114 during operation of the cooking container 100. This increases the temperature difference between the third heating region 114 and the first sub-heating region 110, further enhancing the churning effect of the liquid within the cooking container 100.

[0163] In this design, if Figure 5 As shown, the first sub-heating area 110 is an annular area, and the third heating area 114 is an annular area. This allows the middle portion of the bottom wall 104 of the cooking container 100 to be a low-temperature section, while the first sub-heating area 110 and the third heating area 114 are high-temperature sections. The liquid is heated to boiling in the annular area and surges toward the middle portion of the cooking container 100, thereby enhancing the surging effect of the liquid, thereby fully heating the food and improving the cooking effect.

[0164] On the basis of the first to sixth embodiments, the first heating layer 106 further includes a buffer area (not shown in the figure). The buffer area is located in the middle of the bottom wall 104, and the first heating area is located around the buffer area. That is, on the bottom wall 104 of the container body 102, the buffer area is located at the center of the bottom wall 104, the first sub-heating area 110 is located on the periphery of the buffer area, the third heating area 114 is located on the periphery of the first sub-heating area, and the second sub-heating area 112 is located on the periphery of the third heating area 114.

[0165] Furthermore, during use of the cooking appliance, the buffer area does not generate heat (it should be noted that the buffer area does not generate heat under the action of the heating platform, but the heat generated by the first sub-heating area 110, the second sub-heating area 112, and the third heating area 114 can be conducted to the buffer area). The first sub-heating area 110, the second sub-heating area 112, and the third heating area 114 can generate heat under the action of the heating platform, and the heating temperature of the third heating area 114 is higher than that of the first sub-heating area 110 and the second sub-heating area 112. In this way, a temperature difference zone of low temperature, medium temperature, high temperature, and medium temperature can be formed from the middle of the bottom wall 104 to the edge of the bottom wall 104, thereby further promoting the churning effect of the food in the container body 102.

[0166] Furthermore, when the first and second heating layers 106, 108 are positioned on the inner surface of the container body 102, the heat generated by the first and second heating layers 106, 108 is directly transferred to the food, resulting in a high heating power. Therefore, if the buffer area is small, the food within the container body 102 is more easily heated by the heat generated by the first and second heating layers 106, 108 on both sides, reducing the temperature difference within the food and the effect of the food churning. However, if the buffer area is large, the higher heating power results in slower heat transfer within the buffer area, which can lead to concentrated heat in the buffer area and the risk of rupturing the container body 102.

[0167] Furthermore, if the buffer area is too large, it can easily cause unevenness in the first and second heating layers 106, 108 when the first and second heating layers 106, 108 are processed using a film lamination method, thereby reducing the uniformity of heat generation from the first and second heating layers 106, 108. Therefore, in the cooking device proposed by the present invention, the buffer area is greater than or equal to 2 mm and less than or equal to 15 mm from the middle area of ​​the bottom wall 104 to the edge. This ensures heating efficiency, creates a temperature difference that achieves a boiling effect, improves the uniformity of heat generation from the first and second heating layers 106, 108, and reduces the possibility of cracking of the container body 102.

[0168] On the basis of the first to sixth embodiments, further, as Figure 3As shown, the container body 102 includes a ceramic body 120, a first glaze layer 122, and a second glaze layer 124. The ceramic body has safety and sanitation characteristics that are unmatched by currently commonly used metal utensils. In addition, the ceramic body releases a certain degree of infrared radiation during heating, which improves the cooking effect, and the ceramic has a better thermal insulation effect, which can greatly improve the thermal insulation effect. The first glaze layer 122 is arranged on the outer wall of the ceramic body 120, and the second glaze layer 124 is arranged on the inner wall of the ceramic body 120, making the body stronger and the surface of the container body 102 smoother, thereby improving the cooking effect.

[0169] On the basis of the first to sixth embodiments, further, as Figure 3 As shown, at least one of the first heating layer 106 and the second heating layer 108 is arranged on the first glaze layer 122 or the second glaze layer 124, so that the first heating layer 106 or the second heating layer 108 is connected to the inner wall and outer wall of the embryo through the first glaze layer 122 or the second glaze layer 124, so that the heat generated by the first heating layer 106 or the second heating layer 108 can be conducted to the inner wall or outer wall of the container body 102, and the heat generated by the first heating layer 106 or the second heating layer 108 arranged on the inner wall will be directly transferred to the interior of the cooking container 100, and then directly conduct the heat to the food, avoiding energy loss during heat conduction. At the same time, it can also play a role in heat preservation, maintain a high temperature environment inside the cooking container 100, and improve the heating efficiency. When the first heating layer 106 or the second heating layer 108 is arranged on the outer wall of the cooking container 100, the heat propagation needs to pass through the cooking container 100, thereby improving the heat preservation effect of the cooking container 100.

[0170] Furthermore, first glaze layer 122 comprises greater than or equal to 20% and less than or equal to 30% aluminum oxide by weight. This provides first glaze layer 122 with high strength and hardness, low high-frequency dielectric loss, high high-temperature insulation resistance, and excellent chemical resistance and thermal conductivity. This makes cooking container 100 less susceptible to corrosion from various substances being cooked, thereby extending the service life of cooking container 100.

[0171] Furthermore, first glaze layer 122 comprises silicon oxide in an amount greater than or equal to 65% and less than or equal to 75% by weight. Silicon oxide increases the melting temperature of first glaze layer 122, broadens its melting temperature range, increases the glaze's high-temperature viscosity, reduces its thermal expansion coefficient, and increases its hardness. This enhances the cooking container 100's resistance to deformation in high-temperature environments, extending its service life.

[0172] Furthermore, the first glaze layer 122 includes lithium oxide in an amount greater than or equal to 1% and less than or equal to 5% by weight, which provides the first glaze layer 122 with excellent fluxing energy. This improves the heat transfer efficiency of the cooking container 100 after the first heating layer 106 and the second heating layer 108 generate heat, thereby improving cooking efficiency.

[0173] In addition to Examples 1 to 5, the second glaze layer 124 further comprises alumina at a weight percentage of greater than or equal to 20% and less than or equal to 30%. This results in second glaze layer 124 having high strength and hardness, low high-frequency dielectric loss, high high-temperature insulation resistance, excellent chemical resistance, and good thermal conductivity. This further reduces corrosion of the cooking container 100 by various substances being cooked, thereby extending the service life of the cooking container 100.

[0174] Furthermore, second glaze layer 124 comprises silicon oxide in an amount greater than or equal to 65% and less than or equal to 75% by weight. Silicon oxide increases the melting temperature of second glaze layer 124, broadens its melting temperature range, increases the glaze's high-temperature viscosity, reduces its thermal expansion coefficient, and increases its hardness. This enhances the cooking container 100's resistance to deformation in high-temperature environments, extending its service life.

[0175] Furthermore, the second glaze layer 124 includes lithium oxide in an amount greater than or equal to 1% and less than or equal to 5% by weight, which provides the second glaze layer 124 with excellent fluxing energy. This improves the heat transfer efficiency of the cooking container 100 after the first heating layer 106 and the second heating layer 108 generate heat, thereby improving cooking efficiency.

[0176] On the basis of the first to sixth embodiments, further, as Figure 3 As shown, the container body 102 further includes a third glaze layer 126 disposed on the second glaze layer 124. The sintering temperature of the third glaze layer 126 is lower than that of the first glaze layer 122 and the second glaze layer 124. Consequently, the third glaze layer 126 can enhance heat conduction, making the ceramic body 120 more durable and providing a smooth surface after glazing. Furthermore, the third glaze layer 126 protects the first and second heating layers 106, 108, preventing them from directly contacting the cooking material within the cooking container 100, thereby ensuring consistent electrical parameters within the cooking container 100.

[0177] Furthermore, third glaze layer 126 comprises a weight percentage greater than or equal to 1% and less than or equal to 20%. This ensures that third glaze layer 126 has high strength and hardness, low high-frequency dielectric loss, high high-temperature insulation resistance, good chemical resistance, and excellent thermal conductivity. This makes cooking container 100 less susceptible to corrosion by various substances being cooked, thereby extending the service life of cooking container 100.

[0178] Furthermore, third glaze layer 126 includes silicon oxide in an amount greater than or equal to 10% and less than or equal to 30% by weight. Silicon oxide increases the melting temperature of third glaze layer 126, broadens its melting temperature range, increases the glaze's high-temperature viscosity, reduces its thermal expansion coefficient, and increases its hardness. This improves the cooking container 100's resistance to deformation in high-temperature environments, extending its service life.

[0179] Furthermore, the third glaze layer 126 includes bismuth oxide in an amount greater than or equal to 30% and less than or equal to 55% by weight, which provides the third glaze layer 126 with good heat conductivity. This improves the efficiency of heat transfer from the cooking container 100 after heat is generated by the first heating layer 106 and the second heating layer 108, thereby enhancing cooking efficiency.

[0180] Furthermore, the third glaze layer 126 includes boron oxide in a weight percentage greater than or equal to 1% and less than or equal to 20%, thereby improving the thermal shock resistance of the third glaze layer 126, thereby improving the overall high temperature resistance of the cooking container 100, which is conducive to high temperature cooking of food.

[0181] The seventh embodiment of the present invention provides a cooking utensil (not shown in the figures), comprising: a heating platform and a cooking container 100 according to any one of the above embodiments.

[0182] The cooking utensil provided by the present invention includes the cooking container 100 of any of the above embodiments, and therefore has all the beneficial effects of the cooking container 100 in any of the above possible designs, which will not be described in detail here.

[0183] In addition, the cooking utensil also includes a heating platform, wherein the heating platform includes a heating area, and the cooking container 100 can be placed on the heating area, so that the cooking utensil and the cooking container 100 cooperate to jointly heat the food.

[0184] In the embodiment, further, the heating region is an electromagnetic heating region, specifically, the electromagnetic heating region is provided with a pipeline arranged in a disc shape, wherein the coils in the middle position of the bottom wall 104 have a larger spacing, and the coils around the middle position have a smaller spacing, so that the cooking container 100 provided with the conductor layer is above the electromagnetic heating region, and then the cooking container 100 generates eddy current by cutting the alternating magnetic induction lines, the eddy current makes the molecules in the first heating region and the second heating region or in the first heating layer 106 and the second heating layer 108 move at a very high speed in a random manner, the molecules collide and rub to generate heat energy, so that the cooking container 100 generates heat at a high speed, and then the cooking container 100 realizes heating and cooking food, so as to achieve the purpose of cooking.

[0185] In the embodiment, as shown in Figure 3 and Figure 4 , the first glaze layer 122 and the second glaze layer 124 are sintered on the inner side of the ceramic body 120, and the first glaze layer 122 and the second glaze layer 124 are sintered on the outer side of the ceramic body 120; in the first glaze layer 122 and the second glaze layer 124, the weight percentage of aluminum oxide is 20% to 30%, the weight percentage of silicon oxide is 60% to 80%, and the weight percentage of lithium oxide is 1% to 3%; the total content of the above three components is 90% to 98%. Other components such as iron oxide, calcium oxide, magnesium oxide, potassium oxide, sodium oxide, titanium oxide, etc., the sintering temperature of the first glaze layer 122 and the second glaze layer 124 is greater than 1100℃. Specifically, the first glaze layer 122 and the second glaze layer 124 are high-temperature glaze layers.

[0186] As shown in Figure 3 , the first heating layer 106 and the second heating layer 108 are independently attached to the first glaze layer 122; wherein the first heating layer 106 is located on the bottom wall 104 of the container body 102, the area of the first heating layer 106 can cover the entire bottom wall 104, and the area of the first heating layer 106 is not less than 80% of the entire bottom wall 104; the second heating layer 108 extends from the bottom wall 104 to the side wall 116 of the container body 102, and the first heating layer 106 and the second heating layer 108 coincide at the outer edge of the bottom wall 104 of the container body 102. In the direction from the center of the bottom wall 104 to the edge of the bottom wall 104, the ratio of the size of the third heating region 114 to the size of the bottom wall 104 is greater than or equal to 1% and less than or equal to 15%. In actual use, the first heating layer 106 and the second heating layer 108 act as heating layers. Specifically, the first heating layer 106 and the second heating layer 108 can be silver films.

[0187] As shown in Figure 3As shown, the third glaze layer 126 is sintered on the first heating layer 106 and the second heating layer 108. In the third glaze layer 126, the weight percentage of alumina is 1% to 20%, the weight percentage of silica is 10% to 30%, the weight percentage of bismuth oxide is 30% to 55%, and the weight percentage of boron oxide is 1% to 10%. The total weight percentage of the four components is 70% to 95%. The sintering temperature of the third glaze layer 126 is not higher than 950℃, which is used to protect the first heating layer 106 and the second heating layer 108, so as to avoid the direct contact between the first heating layer 106 and the second heating layer 108 and the substances in the container body 102. As shown, Figure 3 As shown, the final structure of the cooking container 100 from inside to outside is: the third glaze layer 126 - the first heating layer 106 and the second heating layer 108 - the first glaze layer 122 - the ceramic body 120 - the second glaze layer 124.

[0188] In the embodiment, the ceramic body 120 does not shield the electromagnetic field. Therefore, the first heating layer 106 and the second heating layer 108 are attached to the inner side of the container body 102, which can produce a good electromagnetic heating effect. The third glaze layer 126 on the first heating layer 106 and the second heating layer 108 is used to protect the first heating layer 106 and the second heating layer 108, so as to avoid the direct contact between the first heating layer 106 and the second heating layer 108 and the substances in the pot in actual use. The sintering temperature of the third glaze layer 126 should not be higher than 950℃, which is mainly because the first heating layer 106 and the second heating layer 108 will soften and flow at 950℃, so as to fail to guarantee the consistency of the electrical parameters of the cooking container 100. The ceramic body 120 mainly plays a role of heat insulation and heat preservation in the present application. When the first heating layer 106 and the second heating layer 108 generate heat under the action of the electromagnetic field, the ceramic body 120 can effectively prevent the heat from being transmitted outward, thereby effectively reducing the temperature rise of the outside of the container body 102 and improving the effective utilization rate of the heat.

[0189] In a specific embodiment, the first heating layer 106 and the second heating layer 108 generate heat for cooking rice under the influence of an electromagnetic field. The first heating layer 106 and the second heating layer 108 overlap on the bottom wall 104 of the container body 102, resulting in a thickness mismatch between the third heating region 114 at the overlapping location and the thicknesses of the first sub-heating region 110 and the second sub-heating region 112. This in turn increases the heating power of the third heating region 114 under electromagnetic influence. Therefore, when the container body 102 is operating normally on the heating platform, the actual heating power of each region of the first heating layer 106 and the second heating layer 108 is inconsistent. The temperature of the third heating region 114 is higher than that of the first sub-heating region 110 and the second sub-heating region 112. The temperature control area at the center of the bottom wall 104 is the lowest (because the center of the coil disk has a temperature controller but no coil winding), followed by the rest of the region. This creates a multi-stage temperature difference: medium temperature, high temperature, medium temperature, and low temperature. The existence of multiple temperature differences. The boiling of water in the cooking container 100 can be effectively increased, so that the rice in the cooking container 100 is fully heated, thereby making the rice more delicious.

[0190] In a specific embodiment, the present invention makes full use of the cooking effect of this multi-stage temperature difference, and the distance of the third heating area 114 is slightly limited. Generally speaking, from the center of the bottom wall 104 to the edge of the bottom wall 104, the ratio of the size of the edge of the third heating area 114 close to the edge of the first sub-heating area 110 to the size of the bottom wall 104 is less than or equal to 15%; when it is less than 1%, the area of ​​the third heating area 114 is too small to produce a significant temperature difference; when it is greater than or equal to 1%, it cannot drive the surrounding water to boil fully; when it is greater than 15%, the area of ​​the third heating area 114 is too large, and the area of ​​the first sub-heating area 110 is too small, infinitely close to the center low temperature short, also affecting the boiling effect. Preferably, 5% to 10% is the best effect.

[0191] Furthermore, the temperature difference between the third heating zone 114 and the center of the bottom wall 104 should not be too large. This is primarily because the temperature control probe is typically located outside the center of the cooking container 100, where the temperature is lower. It takes time for the heat from the center to travel through the ceramic body 120. If the temperature difference is too large during dry cooking, uncontrolled heating could damage the non-stick coating. Therefore, during use, the temperature difference between the highest temperature zone and the center of the bottom of the cooking container 100 should not exceed 200°C, and preferably should be between 30°C and 120°C.

[0192] The following four specific embodiments further explain the technical solution proposed by the present invention. Figure 6As shown in the following four specific embodiments, a first glaze layer 122 and a second glaze layer 124 are respectively disposed on the inner and outer sides of a ceramic body 120. The first and second glaze layers 122 and 124 contain 25% by mass of aluminum oxide, 68% by mass of silicon oxide, and 2.6% by mass of lithium oxide, for a total content of 95.6%, with the remainder being impurities. The sintering temperature is 1300°C. A first heating layer 106 and a second heating layer 108 are disposed on the first glaze layer 122. The first heating layer 106 is located on the bottom wall 104, and the second heating layer 108 extends from the bottom wall 104 to the side wall 116. A third glaze layer 126 is then sintered on the first heating layer 106 and the second heating layer 108. The third glaze layer 126 contains 18% by mass of aluminum oxide, 35% by mass of silicon oxide, 33% by mass of bismuth oxide, and 4% by mass of boron oxide, totaling 90%; the remainder consists of B2O3, CaO, Li2O, Fe2O3, etc. The temperature of the third glaze layer 126 is 910°C. Furthermore, actual testing conditions are as follows: An empty pot is dry-fried for 30 seconds, with no material or aging mode inside the cooking container 100. Dry-fried pot heating is the most direct way to measure the power density of the heat generated. The power of the heating platform is approximately 1200W.

[0193] In the first embodiment, the ratio of the size of the third heating area 114 to the size of the bottom wall 104, from the center to the edge of the bottom wall 104, is 7%. During use, the cooking container 100 maintains a temperature of 145°C at the first temperature measurement point, 220°C at the second temperature measurement point, 115°C at the third temperature measurement point, and 45°C at the fourth temperature measurement point. The multiple temperature ranges are 145°C-220°C-115°C-40°C, with temperature differences of approximately 75°C, 105°C, and 75°C, respectively. Furthermore, when cooking rice in the cooking container 100, the multiple temperature differences ensure that the rice boils and tumbles effectively, resulting in a uniform, rounded, and regularly shaped rice with a pleasant, chewy texture, moderate firmness, and a rich aroma.

[0194] In the second embodiment, the ratio of the size of the third heating area 114 to the size of the bottom wall 104, from the center to the edge of the bottom wall 104, is 1%. During use, the cooking container 100 maintains a temperature of 145°C at the first temperature measurement point, 205°C at the second temperature measurement point, 112°C at the third temperature measurement point, and 41°C at the fourth temperature measurement point. The multiple temperature ranges range from 145°C to 205°C, 112°C to 41°C, with temperature differences of approximately 60°C, 93°C, and 71°C, respectively. Furthermore, when cooking rice in the cooking container 100, the multiple temperature differences ensure a smooth and tumbling rice, resulting in a uniform, rounded, and regularly shaped rice with a pleasant, chewy texture, a moderate firmness, and a rich aroma.

[0195] In the third embodiment, the ratio of the size of the third heating area 114 to the size of the bottom wall 104 from the center to the edge of the bottom wall 104 is 5%. During use of the cooking container 100, the temperature at the first temperature measurement point is 140°C, the temperature at the second temperature measurement point is 212°C, the temperature at the third temperature measurement point is 110°C, and the temperature at the fourth temperature measurement point is 45°C. The multiple temperature ranges are 140°C-212°C-110°C-45°C, with temperature differences of approximately 72°C, 102°C, and 65°C, respectively. Furthermore, when cooking rice in this cooking container 100, the multiple temperature differences ensure that the rice boils and tumbles effectively, resulting in a uniform, rounded, and regular rice with a good texture, a chewy texture, a moderate firmness, and a strong aroma. In the fourth embodiment, the ratio of the size of the third heating area 114 to the size of the bottom wall 104 from the center to the edge of the bottom wall 104 is 10%. During use, cooking container 100 maintains a temperature of 150°C at the first temperature measurement point, 230°C at the second temperature measurement point, 120°C at the third temperature measurement point, and 40°C at the fourth temperature measurement point. The multiple temperature ranges range from 150°C to 230°C, 120°C to 40°C, with temperature differences of approximately 80°C, 110°C, and 80°C, respectively. Furthermore, when cooking rice in cooking container 100, the multiple temperature differences ensure a smooth and tumbling rice, resulting in a uniform, rounded, and well-shaped rice with a pleasant, chewy texture, a moderate firmness, and a rich aroma.

[0196] In the fourth embodiment, the ratio of the size of the third heating area 114 to the size of the bottom wall 104, from the center to the edge of the bottom wall 104, is 0.5%. During use of the cooking container 100, the temperature at the first temperature measurement point is 130°C, the second temperature measurement point is 200°C, the third temperature measurement point is 105°C, and the fourth temperature measurement point is 40°C. The multiple temperature ranges are 130°C-200°C-105°C-40°C, with temperature differences of approximately 70°C, 95°C, and 65°C, respectively. Furthermore, when cooking rice using the cooking container 100, although multiple temperature differences still exist and their absolute values ​​are similar, the areas where the temperature differences occur are too small to effectively drive the water to boil during cooking. This results in the cooked rice being generally flat, with few boiling holes, a poor taste, and low aroma.

[0197] In the description of the present invention, the term "plurality" refers to two or more than two. Unless otherwise expressly defined, the orientations or positional relationships indicated by the terms "upper" and "lower" are based on the orientations or positional relationships shown in the accompanying drawings. They are only for the convenience of describing the present invention and simplifying the description. They do not indicate or imply that the devices or components referred to must have a specific orientation, be constructed and operated in a specific orientation. Therefore, they cannot be understood as limitations on the present invention. The terms "connect," "install," and "fix" should be understood in a broad sense. For example, "connection" can be a fixed connection, a detachable connection, or an integral connection; it can be a direct connection or an indirect connection through an intermediate medium. For those skilled in the art, the specific meanings of the above terms in the present invention can be understood according to specific circumstances.

[0198] Throughout this specification, terms such as "one embodiment," "some embodiments," and "specific embodiments" mean that the specific features, structures, materials, or characteristics described in conjunction with that embodiment or example are included in at least one embodiment or example of the present invention. In this specification, schematic representations of these terms do not necessarily refer to the same embodiment or example. Furthermore, the specific features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples.

[0199] The above are merely preferred embodiments of the present invention and are not intended to limit the present invention. Those skilled in the art will readily appreciate that various modifications and variations of the present invention are possible. Any modifications, equivalent substitutions, or improvements made within the spirit and principles of the present invention shall be included within the scope of protection of the present invention.

Claims

1. A cooking container, characterized in that: include: a container body, the container body comprising a bottom wall; A first heating layer is provided on the container body and located on the bottom wall; a second heating layer, disposed on the container body, wherein at least a portion of a first heating region of the first heating layer overlaps with at least a portion of a second heating region of the second heating layer; At least a portion of the first heating area that does not overlap with the second heating area is a first sub-heating area, at least a portion of the second heating area that does not overlap with the first heating area is a second sub-heating area, and the area where the first heating area overlaps with the second heating area is a third heating area; The heating temperature of the third heating area is higher than the heating temperature of the first sub-heating area; and / or The heating temperature of the third heating area is higher than the heating temperature of the second sub-heating area; The first heating layer includes a first heating film, and the first heating film covers the bottom wall; The second heating layer includes a second heating film, and at least a portion of the second heating film overlaps with at least a portion of the first heating film; The first heating film corresponds to the first heating area; The second heating film corresponds to the second heating area; A position where at least a portion of the second heating film overlaps with at least a portion of the first heating film corresponds to the third heating area.

2. The cooking container according to claim 1, characterized in that In a direction from the center of the bottom wall to the edge of the bottom wall, a ratio of a size of the third heating area to a size of the first heating area is greater than or equal to 1% and less than or equal to 15%.

3. The cooking container according to claim 1, wherein At least a portion of the third heating area is located on the bottom wall.

4. The cooking container according to claim 1, wherein The first heat-generating layer is located in the middle of the bottom wall, and at least a portion of the second heat-generating layer is located in at least a portion of the surrounding area of ​​the first heat-generating layer; In the direction from the center of the bottom wall to the edge of the bottom wall, the ratio of the size of the edge position of the third heating area close to the first sub-heating area to the edge of the bottom wall to the size of the bottom wall is less than or equal to 15%.

5. The cooking container according to claim 1, wherein The difference between the heating temperature of the third heating region and the heating temperature of the first sub-heating region is less than or equal to 200° C.; and / or The difference between the heating temperature of the third heating area and the heating temperature of the second sub-heating area is less than or equal to 200° C. The difference between the heating temperature of the third heating area and the heating temperature of the first sub-heating area is greater than or equal to 30° C.; and / or A difference between a heating temperature of the third heating area and a heating temperature of the second sub-heating area is greater than or equal to 30° C.

6. The cooking container according to any one of claims 1 to 5, characterized in that The first heating layer comprises a magnetically sensitive metal material; and / or The second heating layer comprises a magnetically sensitive metal material; and / or The container body is a ceramic body.

7. The cooking container according to any one of claims 1 to 5, characterized in that The container body further includes a side wall and an arc transition portion connected between the bottom wall and the side wall; The second heating layer at least covers the arc transition portion.

8. The cooking container according to any one of claims 1 to 5, characterized in that The first heating layer covers the entire bottom wall; or An area ratio of the first heat-generating layer to the bottom wall is greater than or equal to 80%.

9. The cooking container according to any one of claims 1 to 5, characterized in that The container body further includes a side wall connected to the bottom wall; The second heat-generating layer is provided on the bottom wall and the side wall.

10. The cooking container according to any one of claims 1 to 5, characterized in that The first sub-heating area is a circular area or an annular area; The third heating area is an annular area.

11. The cooking container according to any one of claims 1 to 5, characterized in that The first heating layer further includes a buffer region, the buffer region is located in the middle of the bottom wall, and the first heating region is located around the buffer region.

12. The cooking container according to claim 11, characterized in that In a direction from the middle area to the edge of the bottom wall, a size of the buffer area is greater than or equal to 2 mm and less than or equal to 15 mm.

13. The cooking container according to any one of claims 1 to 5, characterized in that The container body comprises: Ceramic body; a first glaze layer, disposed on the outer wall of the ceramic body; a second glaze layer, disposed on the inner wall of the ceramic body; Wherein, at least one of the first heating layer and the second heating layer is arranged on the first glaze layer or the second glaze layer.

14. The cooking container according to claim 13, characterized in that The container body also includes: a third glaze layer, disposed on the second glaze layer, wherein the sintering temperature of the third glaze layer is lower than the sintering temperature of the first glaze layer, and the sintering temperature of the third glaze layer is lower than the sintering temperature of the second glaze layer; Wherein, at least one of the first heating layer and the second heating layer is connected between the second glaze layer and the third glaze layer.

15. The cooking container according to claim 14, characterized in that The third glaze layer includes aluminum oxide, silicon oxide, bismuth oxide, and boron oxide. In the third glaze layer, the weight percentage of the aluminum oxide is greater than or equal to 1% and less than or equal to 20%, the weight percentage of the silicon oxide is greater than or equal to 10% and less than or equal to 30%, the weight percentage of the bismuth oxide is greater than or equal to 30% and less than or equal to 55%, and the weight percentage of the boron oxide is greater than or equal to 1% and less than or equal to 20%.

16. A cooking utensil, characterized in that: include: A heating platform, the heating platform comprising a heating element; The cooking container according to any one of claims 1 to 15, wherein the heating element is used to provide heat to the cooking container.

17. The cooking appliance according to claim 16, wherein The heating element is an electromagnetic heating element; and / or In a height direction of the cooking appliance, a size of the second heat-generating layer is larger than a size of a portion of the heat-generating element corresponding to the second heat-generating layer.

Images