Cookware structure and multifunctional cookware

Abstract

The pot structure comprises a pot body, a plurality of heating areas are arranged on the outer surface of the pot body, the heating areas comprise a first area, the first area comprises a plurality of convex ribs, the convex ribs are arranged in parallel, a first gap is formed between a group of adjacent convex ribs, and a second gap is formed between a group of adjacent convex ribs. A second gap is formed between the other group of adjacent convex ribs, and the first gap and the second gap are arranged in an unequal width manner. According to the pot structure and the multifunctional pot, grease in food can be properly reduced, and diet health and eating experience are both considered.

Description

Technical Field

[0001] The present invention relates to the technical field of cookware structures, and in particular to a cookware structure and a multi-functional cookware. Background Art

[0002] The inner surface of existing cookware is provided with concave and convex structures to increase the heat exchange area and improve the heating efficiency.

[0003] In this regard, the applicant has designed a number of cookware. The inner surface of the cookware is provided with several groups of rib positions. The rib positions include a plurality of parallel convex ribs. The convex ribs can support food and reduce the contact between food and grease. At the same time, the grease will flow along the convex ribs, jointly reducing the grease content and promoting a healthy diet.

[0004] However, excessive loss of grease will affect the eating experience. In particular, when cooking using the outer surface of the cookware, the grease is more likely to flow along the outer surface of the cookware, exacerbating the loss of grease. Summary of the Invention

[0005] The present invention aims to solve at least one of the technical problems existing in the prior art. For this purpose, the present invention provides a cookware structure that can appropriately reduce the grease in food, taking into account both a healthy diet and the eating experience.

[0006] The present invention also provides a multi-functional cookware having the above-mentioned cookware structure.

[0007] According to the cookware structure of the first aspect embodiment of the present invention: the cookware structure includes a cookware body. The outer surface of the cookware body is provided with a number of heating zones. The number of heating zones includes a first zone. The first zone includes a number of convex ribs. The number of convex ribs are arranged in parallel. A first gap is formed between a group of adjacent convex ribs, and a second gap is formed between another group of adjacent convex ribs. The first gap and the second gap are set to have unequal widths.

[0008] According to the cookware structure of the embodiment of the present invention, it has at least the following beneficial effects: By providing the heating zone, the convex ribs in the heating zone form a first gap and a second gap. At the same time, the first gap and the second gap are set to have unequal widths. Therefore, the oil storage capacity of the first gap and the oil storage capacity of the second gap can be set differently. Furthermore, the narrower gap can be used to promote the flow of grease, reduce the total amount of grease, and promote a healthy diet. At the same time, the wider gap can be used to retain an appropriate amount of grease to meet the cooking needs, ensure that the food is delicious, and improve the eating experience.

[0009] By providing a number of parallel convex ribs, the first gap and the second gap are both elongated and not likely to retain food residues, which is convenient for cleaning. At the same time, it is convenient to arrange a coating in the first gap and the second gap, and the coating is not likely to fall off and is durable.

[0010] Meanwhile, since the first gap and the second gap are provided on the outer surface of the cookware, it is possible to appropriately control the oil, avoid the oil from flowing and resulting in too little oil, improve the cooking experience, provide delicious food, and at the same time, reduce or even avoid the operation of adding oil.

[0011] The present invention also provides a multi-functional cookware having the above beneficial effects.

[0012] According to the cookware structure of the first aspect embodiment of the present invention: a plurality of the ribs include a first rib, a second rib, and a third rib arranged in sequence, a first gap is formed between the first rib and the second rib, and a second gap is formed between the second rib and the third rib.

[0013] Advantageously: by providing the first rib, the second rib, and the third rib, and arranging the first rib, the second rib, and the third rib in sequence, the first gap and the second gap are adjacently arranged, reducing the difference in oil distribution, making the oil evenly distributed, and achieving a better cooking effect.

[0014] According to the cookware structure of the first aspect embodiment of the present invention: the first region is quadrilateral, and the first rib is arranged along the diagonal of the quadrilateral.

[0015] Advantageously: by arranging the first rib along the diagonal of the quadrilateral, the length of the first rib can be extended, the wear of the first rib during use can be reduced, and at the same time, the height of the first rib can be maintained to meet the needs of heat exchange and supporting food.

[0016] According to the cookware structure of the first aspect embodiment of the present invention: the first region has a long diagonal and a short diagonal, and the first rib is arranged along the long diagonal.

[0017] Advantageously: by arranging the first rib along the long diagonal, the length of the first rib can be further increased, the service life can be improved, and at the same time, the number of the first ribs can be reduced.

[0018] According to the cookware structure of the first aspect embodiment of the present invention: the first region includes a first boundary rib, and the first boundary rib encloses a circle to form the four sides of the quadrilateral.

[0019] Advantageously: by providing the first boundary rib, the first region is also enclosed to form a minimum balanced heating unit. Furthermore, through array arrangement, the oil at each position of the cookware can be evenly distributed.

[0020] According to the cookware structure of the first aspect embodiment of the present invention: the width of the second gap is smaller than the width of the first gap.

[0021] Advantageously, in the present invention, by making the width of the second gap smaller than that of the first gap, the first gap is wider and longer, capable of storing an appropriate amount of grease to meet the cooking needs, while avoiding the formation of large pits at the corners of the quadrilateral, reducing the retention of food residues, and facilitating cleaning.

[0022] The cookware structure according to the first aspect embodiment of the present invention: A plurality of the convex ribs include a fourth rib, the fourth rib is located on a side of the first rib facing away from the second rib, and a third gap is formed between the fourth rib and the first rib, and the third gap is provided with the same width as the first gap.

[0023] Advantageously, in the present invention, by providing the fourth rib, a third gap is formed between the fourth rib and the first rib, and moreover, by making the third gap have the same width as the first gap, more grease can be locked in the second area to meet the cooking needs.

[0024] The cookware structure according to the first aspect embodiment of the present invention: The number of the first areas is multiple, and the convex ribs of two adjacent first areas are arranged at an angle.

[0025] Advantageously, in the present invention, by arranging the convex ribs of two adjacent first areas at an angle, frictions in different directions are also provided, avoiding the random sliding of food and the flowing of grease in a stream, reducing the aggregation of grease, making the grease distribution more uniform, enabling the food to obtain grease evenly, and making the cooked food more delicious.

[0026] The cookware structure according to the first aspect embodiment of the present invention: A plurality of the first areas include three first heat exchange areas adjacent to each other in pairs, and the first ribs of the three first heat exchange areas adjacent to each other in pairs are arranged at an angle to each other.

[0027] Advantageously, in the present invention, by making three first heat exchange areas adjacent to each other in pairs and arranging the first ribs of the three first heat exchange areas adjacent to each other in pairs at an angle to each other, the flowing ability of grease in all directions is also made consistent, making the grease distribution more uniform. At the same time, the surface of the object also presents a three-dimensional pattern, providing a better visual experience for consumers and increasing the desire to purchase.

[0028] The cookware structure according to the first aspect embodiment of the present invention: The first area is located at the bottom of the pot body.

[0029] Advantageously, in the present invention, by arranging the first area at the bottom of the pot, the aggregation of grease at the lowest point of the bottom of the pot is avoided, which is beneficial to the uniform distribution of grease.

[0030] The cookware structure according to the first aspect embodiment of the present invention: The first area is located outside the bottom of the pot body.

[0031] Advantageously, by arranging the first zone on the outer side of the bottom of the pot body, the present invention is also suitable for the case where cooking is performed on the outer surface of the bottom of the pot, preventing the grease from flowing downward and ensuring that the food can obtain an appropriate amount of grease.

[0032] According to an embodiment of the first aspect of the present invention, in the cookware structure: the first zone is located on the side wall of the pot body.

[0033] Advantageously, by arranging the first zone on the side wall of the pot body, the present invention allows an appropriate amount of grease to remain on the side wall of the pot body, preventing food from sticking to the side wall of the pot body.

[0034] According to an embodiment of the first aspect of the present invention, in the cookware structure: the first zone is located at the junction of the side wall and the bottom of the pot body.

[0035] Advantageously, by arranging the first zone at the junction of the side wall and the bottom of the pot body, the present invention can prevent grease from accumulating at the bottom of the pot, avoiding excessive grease content at the bottom of the pot.

[0036] According to an embodiment of the first aspect of the present invention, in the cookware structure: a plurality of the heating zones include a plurality of second zones, and the plurality of second zones are arranged in a ring along the pot body.

[0037] Advantageously, by providing the second zones and arranging them in a ring along the pot body, the present invention makes the heating zones have a neat and beautiful appearance.

[0038] According to an embodiment of the first aspect of the present invention, in the cookware structure: a plurality of the second zones are arranged in adjacent first and second rings along the pot body. The second zones in the first ring have second boundary ribs, and the second zones in the second ring have third boundary ribs. The second boundary ribs and the third boundary ribs are arranged at an angle.

[0039] Advantageously, by providing the second boundary ribs and the third boundary ribs, the present invention creates a stepped visual effect between the first ring and the second ring, enhancing the visual experience.

[0040] According to an embodiment of the first aspect of the present invention, in the cookware structure: the second zone is located at the edge of the pot body. The pot body includes a high-gloss edge, and the second zone is located between the high-gloss edge and the first zone.

[0041] Advantageously, by providing the high-gloss edge, the present invention makes the edge of the pot body smooth and beautiful, not easily adhering to grease, and convenient for cleaning.

[0042] According to an embodiment of the second aspect of the present invention, a multifunctional cookware: includes the cookware structure according to any one of the above.

[0043] Advantageously, by applying the above-mentioned cookware structure, the present invention can make the oil content on the surface of the cookware body moderate, avoiding too much oil or too little oil, obtaining a good cooking and eating experience, and at the same time ensuring a healthy diet.

[0044] According to a multi-functional cookware according to a second aspect embodiment of the present invention: the cookware structure is provided on an outer surface of the multi-functional cookware.

[0045] Advantageously, by applying the above-mentioned cookware structure on the outer surface of the cookware body, the present invention avoids the oil on the inclined surface from quickly sliding down, resulting in too low oil content in the food, ensuring that the food contains an appropriate amount of oil, making the food more delicious, and enhancing the eating experience.

[0046] Additional aspects and advantages of the present invention will be given in part in the following description, will become apparent in part from the following description, or will be understood through the practice of the present invention. BRIEF DESCRIPTION OF THE DRAWINGS

[0047] In order to more clearly illustrate the technical solutions of the embodiments of the present invention or the prior art, the following will briefly introduce the drawings required for the description of the embodiments or the prior art. Obviously, the following drawings are only some embodiments of the present invention. For those of ordinary skill in the art, without creative efforts, other drawings can be obtained based on these drawings.

[0048] Figure 1 is a schematic structural diagram of a multi-functional cookware according to an embodiment of the present invention; Figure 2 is Figure 1 an arrangement schematic diagram of the first area in Figure 3 is Figure 1 an arrangement schematic diagram of the second area in

[0049] Reference numerals: first area 100; first gap 110; second gap 120; first rib 130; second rib 140; third rib 150; fourth rib 160; first boundary rib 170; second area 180; second boundary rib 190; first ring 200; second ring 210; high-gloss edge 220. DETAILED DESCRIPTION OF THE EMBODIMENTS

[0050] The following will describe in detail the embodiments of the present invention. The examples of the embodiments are shown in the drawings, where the same or similar reference numerals represent the same or similar elements or elements with the same or similar functions from beginning to end. The embodiments described below with reference to the drawings are exemplary and are only used to explain the present invention and should not be construed as a limitation of the present invention.

[0051] In the description of the present invention, it should be understood that for the orientation description, such as the orientation or positional relationship indicated by up, down, front, back, left, right, etc. is based on the orientation or positional relationship shown in the drawings. It is only for the convenience of describing the present invention and simplifying the description, rather than indicating or implying that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation. Therefore, it should not be construed as a limitation to the present invention.

[0052] In the description of the present invention, the meaning of several is one or more, and the meaning of multiple is more than two. Understandings such as greater than, less than, exceeding, etc. do not include the present number, and understandings such as above, below, within, etc. include the present number. If the first and second are described, this is only used to distinguish technical features, and cannot be understood as indicating or implying relative importance or implicitly indicating the quantity of the indicated technical features or implicitly indicating the sequence relationship of the indicated technical features.

[0053] In the description of the present invention, it should be noted that unless otherwise clearly specified and limited, the terms "installed, connected and joined" should be understood in a broad sense. For example, it can be a fixed connection, a detachable connection, or an integral connection; it can be a mechanical connection or an electrical connection; it can be directly connected or indirectly connected through an intermediate medium, and it can be the communication inside two elements. For those of ordinary skill in the art, the specific meanings of the above terms in the present invention can be understood according to specific circumstances.

[0054] The following describes the pot structure and the multifunctional pot according to the embodiments of the present invention with reference to the drawings.

[0055] Refer to Figures 1 to 3 , the present invention aims to provide an embodiment of a multifunctional pot. A pot structure is applied to the multifunctional pot of this embodiment. Therefore, the present invention also aims to provide an embodiment of a pot structure.

[0056] Compared with the prior art, a pot structure of the present invention can appropriately reduce the oil in food, taking into account both dietary health and eating experience. At the same time, a multifunctional pot of the present invention, by applying the above pot structure, appropriately reduces the oil in food, taking into account both dietary health and eating experience.

[0057] In the multifunctional pot of this embodiment, the pot includes a pot body, and the above pot structure is provided on both the inner surface and the outer surface of the pot.

[0058] In some specific embodiments of the present invention, the pot body can be a round pot, a square pot, etc., to meet the needs of multiple uses.

[0059] For the cookware structure, specifically, taking the outer surface of the cookware body as an example, several heating zones are provided on the outer surface of the cookware body. The several heating zones include a first zone 100. The first zone 100 includes several convex ribs. The several convex ribs are arranged in parallel. A first gap 110 is formed between a group of adjacent convex ribs, and a second gap 120 is formed between another group of adjacent convex ribs. The first gap 110 and the second gap 120 are set with unequal widths.

[0060] In summary, in this embodiment, by setting the heating zone, the convex ribs in the heating zone form the first gap 110 and the second gap 120. At the same time, the first gap 110 and the second gap 120 are set with unequal widths. Therefore, the oil storage capacity of the first gap 110 and the oil storage capacity of the second gap 120 can be set differently. Furthermore, the narrower gap can be used to promote the flow of oil, reduce the total amount of oil, and promote a healthy diet. At the same time, the wider gap can be used to retain an appropriate amount of oil to meet the cooking needs, ensure delicious food, and improve the eating experience.

[0061] In this embodiment, by setting several parallel convex ribs, the first gap 110 and the second gap 120 are both slender and not easy to retain food residues, which is convenient for cleaning. At the same time, it is convenient to arrange a coating in the first gap 110 and the second gap 120, and the coating is not easy to fall off and is durable.

[0062] At the same time, since the first gap 110 and the second gap 120 are provided on the outer surface of the cookware, the oil can be appropriately controlled to avoid too little oil due to the flow of oil, improve the cooking experience, provide delicious food, and at the same time, reduce or even avoid the operation of adding oil.

[0063] Refer to Figure 2 , in some specific embodiments of the present invention, the several convex ribs may include a first rib 130, a second rib 140, and a third rib 150 arranged in sequence. A first gap 110 is formed between the first rib 130 and the second rib 140, and a second gap 120 is formed between the second rib 140 and the third rib 150.

[0064] It is easy to understand that in this embodiment, by setting the first rib 130, the second rib 140, and the third rib 150, and arranging the first rib 130, the second rib 140, and the third rib 150 in sequence, the first gap 110 and the second gap 120 are arranged adjacent to each other, reducing the difference in oil distribution and making the oil evenly distributed, resulting in a better cooking effect.

[0065] In some specific embodiments of the present invention, the first zone 100 may be quadrilateral, and the first rib 130 is arranged along the diagonal of the quadrilateral.

[0066] It is easy to understand that in this embodiment, by arranging the first rib 130 along the diagonal of the quadrilateral, the length of the first rib 130 can be extended, the wear of the first rib 130 during use can be reduced, and at the same time, the height of the first rib 130 can be maintained to meet the needs of heat exchange and supporting food.

[0067] In some specific embodiments of the present invention, the first region 100 can have a long diagonal and a short diagonal, and the first rib 130 is arranged along the long diagonal.

[0068] It is easy to understand that in this embodiment, by arranging the first rib 130 along the long diagonal, the length of the first rib 130 can be further increased, the service life can be improved, and at the same time, the number of the first ribs 130 can be reduced.

[0069] In some specific embodiments of the present invention, the first region 100 can include a first boundary rib 170, and the first boundary rib 170 encloses a circle to form four sides of a quadrilateral.

[0070] It is easy to understand that in this embodiment, by arranging the first boundary rib 170, the first region 100 is also enclosed to form a minimum balanced heating unit. Furthermore, through an array arrangement, the grease at each position of the cookware can be evenly distributed.

[0071] In some specific embodiments of the present invention, the first region 100 can be a parallelogram, a rhombus, etc., which are easy to be arranged in a column, so that the grease at each position is evenly distributed.

[0072] In some specific embodiments of the present invention, the first region 100 can be a triangle, a pentagon, a hexagon, a pentagon, etc., to meet diverse requirements.

[0073] In some specific embodiments of the present invention, the width of the second gap 120 can be made smaller than the width of the first gap 110.

[0074] It is easy to understand that in this embodiment, by making the width of the second gap 120 smaller than the width of the first gap 110, the first gap 110 is wider and longer, which can store an appropriate amount of grease to meet the cooking needs, and at the same time, it can avoid the formation of large pits at the corners of the quadrilateral, reduce the retention of food residues, and facilitate cleaning.

[0075] In some specific embodiments of the present invention, several convex ribs can include a fourth rib 160, the fourth rib 160 is located on the side of the first rib 130 facing away from the second rib 140, and a third gap is formed between the fourth rib 160 and the first rib 130, and the third gap is set to be equal in width to the first gap 110.

[0076] It is easy to understand that in this embodiment, by providing the fourth rib 160, a third gap is formed between the fourth rib 160 and the first rib 130. Moreover, by setting the third gap to be of the same width as the first gap 110, more grease can be locked in the second area 180 to meet the cooking requirements.

[0077] In some specific embodiments of the present invention, the first rib 130, the second rib 140, the third rib 150, and the fourth rib 160 can be straight lines or arcs. Straight lines are easy to manufacture and adjust, facilitating design adjustments to improve the oil control ability, while arcs can make the grease distribute evenly in all directions and reduce the difference in grease distribution at various positions.

[0078] In some specific embodiments of the present invention, the first rib 130, the second rib 140, the third rib 150, and the fourth rib 160 can be disconnected from the first boundary rib 170 to increase the surface area, improve the heat exchange ability, and at the same time, make the texture of the cookware more aesthetically pleasing. Also, the coating adhesion area is increased, reducing the risk of coating peeling.

[0079] Due to the view scale relationship, the gap between the first rib 130, the second rib 140, the third rib 150, and the fourth rib 160 and the first boundary rib 170 is narrow, and Figure 2 this gap is not shown correspondingly, but it does not affect the understanding of this embodiment.

[0080] In some specific embodiments of the present invention, the number of the first areas 100 can be multiple, and the included angle of the convex ribs of two adjacent first areas 100 is set.

[0081] It is easy to understand that in this embodiment, by setting the included angle of the convex ribs of two adjacent first areas 100, frictions in different directions are also provided, preventing food from sliding randomly, and also preventing grease from flowing in strands, reducing the accumulation of grease, making the grease distribution more uniform, enabling food to obtain grease evenly, and making the cooked food more delicious.

[0082] In some specific embodiments of the present invention, the multiple first areas 100 can include three first heat exchange areas adjacent to each other in pairs, and the first ribs 130 of the three first heat exchange areas adjacent to each other in pairs are arranged at an included angle with each other.

[0083] It is easy to understand that in this embodiment, by making the three first heat exchange areas adjacent to each other in pairs and arranging the first ribs 130 of the three first heat exchange areas adjacent to each other in pairs at an included angle with each other, the flow ability of the grease in all directions is also made consistent, making the grease distribution more uniform. At the same time, the surface of the object also presents a three-dimensional pattern, providing a better visual experience for consumers and increasing the purchase desire.

[0084] In some specific embodiments of the present invention, the first area 100 can be located at the bottom of the cookware body.

[0085] It is easy to understand that in this embodiment, by arranging the first zone 100 at the bottom of the pot, the accumulation or dispersion of oil towards the lowest point of the pot bottom is avoided, which is beneficial to the uniform distribution of oil.

[0086] In some specific embodiments of the present invention, the first zone 100 can be located outside the bottom of the pot body, that is, in the case of cooking using the outer surface of the pot body.

[0087] It is easy to understand that in this embodiment, by making the first zone 100 located outside the bottom of the pot body, it is also convenient to be applied in the case of cooking using the outer surface of the pot bottom, avoiding the downward flow of oil and resulting in too little oil obtained by the food.

[0088] In some specific embodiments of the present invention, the first zone 100 can be located on the side wall of the pot body.

[0089] It is easy to understand that in this embodiment, by making the first zone 100 located on the side wall of the pot body, an appropriate amount of oil is retained on the side wall of the pot body, avoiding the food from contacting the side wall of the pot body and sticking.

[0090] In some specific embodiments of the present invention, the first zone 100 can be located at the junction of the side wall and the bottom of the pot body.

[0091] It is easy to understand that when the pot structure is on the inner surface of the pot body, in this embodiment, by making the first zone 100 located at the junction of the side wall and the bottom of the pot body, it can also prevent the oil from gathering towards the bottom of the pot, avoiding too high an oil content at the bottom of the pot.

[0092] When the pot structure is on the outer surface of the pot body, the dripping of oil can be reduced, which is convenient for cooking using the edge of the pot body, such as heating pot stickers.

[0093] Refer to Figure 3 , in some specific embodiments of the present invention, several heating zones can include several second zones 180, and the several second zones 180 are arranged in a ring along the pot body.

[0094] It is easy to understand that in this embodiment, by arranging the second zone 180 and making the second zone 180 arranged in a ring along the pot body, the shape of the heating zone is also neat and beautiful.

[0095] Refer to Figure 1 , in some specific embodiments of the present invention, several second zones 180 can be arranged along the pot body into adjacent first ring 200 and second ring 210. The second zone 180 of the first ring 200 has a second boundary rib 190, and the second zone 180 of the second ring 210 has a third boundary rib, and the included angle between the second boundary rib 190 and the third boundary rib is set.

[0096] It is easily understandable that in this embodiment, by providing the second boundary rib 190 and the third boundary rib, a stepped visual effect is also created between the first ring 200 and the second ring 210, enhancing the visual experience.

[0097] In some specific embodiments of the present invention, a plurality of second zones 180 can be arranged along the pot body to form more rings, further increasing the three-dimensional sense.

[0098] In some specific embodiments of the present invention, the second zone 180 can be located at the edge of the pot body. The pot body includes a high-gloss edge 220, and the second zone 180 is located between the high-gloss edge 220 and the first zone 100.

[0099] It is easily understandable that in this embodiment, by providing the high-gloss edge 220, the edge of the pot body is also made smooth and beautiful, not easily adhering to grease, and convenient for cleaning.

[0100] Since the multi-functional cookware applies the above-mentioned cookware structure, the oil content on the surface of the pot body can be made moderate, avoiding too much oil and too little oil, obtaining a good cooking and eating experience, and at the same time ensuring a healthy diet.

[0101] For the case where the outer surface of the multi-functional cookware is provided with the cookware structure, it is easily understandable that in this embodiment, by applying the above-mentioned cookware structure on the outer surface of the pot body, it is possible to prevent the oil from sliding down rapidly along the inclined surface, resulting in too low an oil content in the food, ensuring that the food contains an appropriate amount of oil, making the food more delicious, and enhancing the eating experience.

[0102] In some specific embodiments of the present invention, the inner surface of the multi-functional cookware can be provided with the cookware structure. Thus, the tendency of oil accumulation is reduced, and the bottom of the cookware can be not only a flat bottom but also an inclined bottom, which is easy to implement on various cookware, making the multi-functional cookware easy to promote and apply.

[0103] In the description of this specification, the description with reference to terms such as "one embodiment, some embodiments, illustrative embodiments, examples, specific examples or some examples" means that the specific features, structures, materials or characteristics described in connection with the embodiment or example are included in at least one embodiment or example of the present invention. In this specification, the schematic representations of the above terms do not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials or characteristics described can be combined in any one or more embodiments or examples in a suitable manner.

[0104] The terms "first", "second", "third", "fourth", etc. (if any) in the specification, claims and the above-mentioned drawings of this application are used to distinguish similar objects and do not necessarily describe a specific order or sequence. It should be understood that the data used in this way can be interchanged under appropriate circumstances so that the embodiments described here can be implemented in an order other than that shown or described here.

[0105] It should also be noted that in the description of this specification, relational terms such as "first" and "second" are only used to distinguish one entity or operation from another entity or operation, and do not necessarily require or imply any such actual relationship or order between these entities or operations.

[0106] In addition, the terms "comprise" and "have" and any variations thereof are intended to cover non-exclusive inclusion. For example, a process, method, system, product or device that comprises a series of steps or units does not necessarily have to be limited to those steps or units clearly listed, but may also include other steps or units not clearly listed or inherent to these processes, methods, products or devices.

[0107] Moreover, the term "comprise", "include" or any other variant thereof is intended to cover non-exclusive inclusion, so that a process, method, article or device that includes a series of elements not only includes those elements, but also includes other elements not explicitly listed, or also includes elements inherent to such process, method, article or device. Without further limitation, an element defined by the statement "including one..." does not exclude the existence of additional identical elements in the process, method, article or device that includes the said element.

[0108] The embodiments of the present invention have been described in detail above with reference to the drawings, but the present invention is not limited to the above embodiments. Various changes can be made without departing from the spirit of the present invention within the scope of knowledge possessed by those of ordinary skill in the art.

Claims

1. The structure of a cookware, characterized in that, The pot structure comprises a pot body, wherein the outer surface of the pot body is provided with a plurality of heating zones, wherein the plurality of heating zones comprises a first zone (100), wherein the first zone (100) comprises a plurality of convex ribs, wherein the plurality of convex ribs are arranged in parallel, wherein a first gap (110) is formed between a group of adjacent convex ribs, and a second gap (120) is formed between another group of adjacent convex ribs, and wherein the first gap (110) and the second gap (120) are arranged with unequal widths.

2. The cookware structure according to claim 1, characterized in that: The plurality of convex ribs include a first rib (130), a second rib (140) and a third rib (150) which are arranged in sequence, the first gap (110) being formed between the first rib (130) and the second rib (140), and the second gap (120) being formed between the second rib (140) and the third rib (150).

3. The cookware structure according to claim 2, characterized in that: The first area (100) is a quadrilateral, and the first rib (130) is arranged along a diagonal line of the quadrilateral.

4. The cookware structure according to claim 3, characterized in that: The first area (100) has a long diagonal line and a short diagonal line, and the first rib (130) is arranged along the long diagonal line; And / or, the first region (100) comprises a first boundary rib (170), and the first boundary rib (170) forms a circle to form four sides of the quadrilateral.

5. The cookware structure according to claim 3, characterized in that: The width of the second gap (120) is smaller than the width of the first gap (110); And / or, the plurality of convex ribs include a fourth rib (160), the fourth rib (160) being located on a side of the first rib (130) facing away from the second rib (140), a third gap being formed between the fourth rib (160) and the first rib (130), the third gap being arranged to have the same width as the first gap (110).

6. The cookware structure according to claim 1, characterized in that: The number of the first areas (100) is plural, and the convex ribs of two adjacent first areas (100) are set at an angle; And / or, the plurality of first zones (100) include three first heat exchange zones adjacent to each other, and the first ribs (130) of the three first heat exchange zones adjacent to each other are arranged at an angle to each other.

7. The cookware structure according to claim 1, characterized in that: The first area (100) is located at the bottom of the pot, the side wall, or the junction between the side wall and the bottom of the pot body.

8. The cookware structure according to claim 1, characterized in that: The plurality of heating zones include a plurality of second zones (180), and the plurality of second zones (180) are arranged in a ring along the pot body.

9. The cookware structure according to claim 8, characterized in that: A plurality of the second regions (180) are arranged along the pot body to form adjacent first and second rings (200, 210). The second region (180) of the first ring (200) has a second boundary rib (190), and the second region (180) of the second ring (210) has a third boundary rib. The second boundary rib (190) and the third boundary rib are arranged at an angle; and / or, the second region (180) is located at the edge of the pot body. The pot body includes a high-gloss edge (220), and the second region (180) is located between the high-gloss edge (220) and the first region (100).

10. A multi-functional cookware, characterized in that: It includes the cookware structure according to any one of claims 1 to 9.

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