Cooking device

Abstract

A cooking appliance (1) comprises a disc-shaped holder (2) having a bottom (3) surrounded by a wall (4) extending between the bottom (3) of the holder (2) and a raised rim (5) to provide a preparation space (21). The wall (4) carries mutually spaced outer fin members (71, 72) surrounding a plurality of mutually separated flow channels (7) and extending substantially from the bottom (3) along the wall (4) towards the rim (5) of the retainer (2). The walls carry wall portions of the fin members (71, 72), the size of which decreases when they approach the rim. The bottom (3) carries a bottom portion of the fin member (71) surrounding a plurality of mutually separated second channels (7) extending radially from a central region (30) of the bottom (3) towards a periphery of the bottom (3). The channel (7) between the wall portions is a continuous extension of the channel (7) between the bottom portions.

Description

Technical Field

[0001] The present invention relates to a cooking apparatus comprising a disc-shaped holder having a bottom surrounded by a wall extending between the bottom of the holder and a raised edge to provide a preparation space, wherein the disc-shaped holder carries a plurality of spaced-apart fin members from a side opposite to the preparation space. Background Technology

[0002] Cooking appliances, such as skillets or deep pans, are frequently used for preparing food. Deep pans or skillets typically have a dish-shaped holder that defines a preparation space containing the food to be prepared. The holder is placed near a heat source to heat at least a portion of it.

[0003] One problem with conventional cooking appliances is that when the holder is placed on a heat source (such as a gas burner), a significant amount of heat generated by combustion is dissipated and wasted as heat in the surrounding air due to the appliance's weak energy capture rate (primarily due to its smooth bottom surface). This inefficiency is particularly problematic in industrial kitchens, where multiple heat sources are often used simultaneously, leading to increased energy consumption and heat loss. Consequently, a large portion of the generated heat dissipates into the environment. This is especially undesirable in industrial kitchens where multiple heat sources are frequently used concurrently.

[0004] To improve the thermal efficiency of cooking appliances, U.S. Patent No. 5,564,589 discloses a deep pot or pan characterized by heat transfer fins arranged in a planar spiral pattern to the bottom and a three-dimensional spiral pattern to the sidewalls of the pot or pan. These fins are designed to provide more efficient heat transfer from the stovetop flame to the pot or pan. However, the fins on such known deep pots or pans make the cooking appliance significantly susceptible to contamination from clumps of scum or overflowing boiling water, which can be difficult to clean. Summary of the Invention

[0005] Among other things, the object of the present invention is particularly to provide a cooking apparatus with improved heating efficiency, wherein these and other inconveniences and disadvantages are overcome, at least to a considerable extent.

[0006] To achieve the above objectives, a cooking apparatus according to the invention, of the type described in the opening paragraph, is characterized in that each of the fin members includes a wall portion connected to the wall of the retainer, the wall portion having a dimension that decreases in the direction from the bottom to the edge. Hereinafter, the fin members may also be interchangeably referred to as rib members to express their protruding nature. The dimension of the fin member specifically refers to the amount of protrusion relative to the (otherwise undisturbed) outer surface of the retainer.

[0007] As the fin members move closer to the edge, their reduced size results in a corresponding reduction in weight and material, and furthermore, less heat loss to the surrounding air. Furthermore, as these fin members reach the edge of the holder, their reduced height leads to a corresponding reduction in the exposed cross-sectional surface around the holder, which may become contaminated during cooking, especially if the fins terminate at a distance from the edge. In this respect, a preferred embodiment of the cooking apparatus according to the invention is characterized in that the wall portion includes a distal end that terminates substantially flush with the wall of the holder. Thus, the wall portion disappears into the wall of the holder to leave a substantially smooth surface at the top near the edge, which is particularly advantageous from the perspective of ease of handling and cleaning, while also optimizing thermal efficiency.

[0008] The finned members define flow channels between them, which guide hot gases heated by a heat source, particularly combustion gases from a stove flame. The finned members provide additional contact area to the gases along the bottom and walls of the preparation space, facilitating further heat transfer from the gases to the holder. Specifically, adjacent finned members can extend substantially parallel to each other. By extending substantially parallel to each other, the width of the flow channels formed between adjacent finned members will be substantially consistent throughout. This provides a uniform heat flow throughout the flow channels and thus a uniform heat distribution with respect to the cooking apparatus.

[0009] In another preferred embodiment, the cooking device is characterized in that the wall of the retainer widens relative to the bottom, and the distal tip terminates below the edge of the wall. In particular, with such a sloping wall, the edge can remain outside the point where the fin member terminates. In this case, any overcooking is particularly unlikely to contaminate the fin member structure. Furthermore, as can be seen in a top view, the edge of this sloping wall can completely conceal the fin member structure from view. Therefore, this cooking device may not appear larger than any other cooking device lacking fins that improve thermal efficiency.

[0010] The cooking apparatus may have sloping walls that diverge from the bottom of the preparation space. A particular embodiment of the cooking apparatus according to the invention, utilizing such sloping walls, is characterized in that the wall portion of the finned member has a ridge extending relative to the base, the ridge approaching the wall in the direction from the bottom to the edge, and extending substantially vertically relative to the bottom. The wall portion may have straight ridges that converge toward the wall as it widens.

[0011] In another preferred embodiment, the cooking apparatus according to the invention is characterized in that at least a portion of the fin member includes a bottom portion adjacent to the wall portion, the bottom portion being connected to the bottom. These bottom portions project from the bottom and confine separate flow channels between adjacent bottom portions. The flow channels between the wall portions are particularly formed as a continuous extension of these flow channels between the bottom portions at the bottom of the cooking apparatus. Like the wall portions, these bottom portions also provide additional contact areas with the heat source and hot gases generated below the bottom.

[0012] A specific embodiment of a cooking apparatus according to the invention is characterized in that the fin members comprise first fin members that are substantially identical to each other and second fin members that are substantially identical to each other, alternating with the first fin members, wherein the bottom portion of the first fin members extends along the bottom along a first distance, and wherein the bottom portion of the second fin members extends along the bottom along a second distance, the second distance being less than the first distance. The gaps between consecutive first fin members are filled at the bottom by the second fin members at a portion of their distance in this manner.

[0013] This is particularly advantageous in another embodiment of the cooking apparatus according to the invention, characterized in that the bottom portion extends radially from the central region of the bottom toward the periphery of the bottom. In this case, as the bottom portion reaches the periphery of the bottom, it creates an increased gap. By inserting a second or even more fin members within this larger gap, optimal contact area with hot gases is maintained without deteriorating flow resistance. In this sense, cooking apparatuses with a relatively large bottom are particularly characterized by the fin members comprising additional, substantially identical fin members alternating with the first and second fin members, wherein the bottom portions of these additional fin members extend along the bottom at a further distance between the first and second distances.

[0014] In another preferred embodiment, the cooking device according to the invention is characterized in that the bottom portion is curved in the longitudinal direction, particularly flaring outward from its central region towards its periphery. The curved shape of the bottom portion not only extends the contact area due to its greater length compared to the straight fin portions, but also facilitates stable placement on all types of grate constructions. Heat generated by the heat source below the central region can freely enter channels formed between the curved and particularly outward-flaring bottom portions to be guided towards the periphery of the bottom. This promotes heat distribution throughout the entire bottom and allows the entire bottom to absorb heat.

[0015] A further preferred embodiment of the cooking apparatus according to the invention is characterized in that the bottom portion has a curved base profile extending toward the bottom in the lateral direction. This curved front profile in the lowermost portion of the fin member results in an aerodynamically advantageous shape, thereby providing less flow resistance for the flow of hot gases.

[0016] In another preferred embodiment, the cooking apparatus according to the invention is characterized in that the finned member is integral with the bottom and the wall of the retainer. The finned member is formed as an integral extension of the bottom or wall of the retainer, creating optimal thermal contact. Therefore, the finned member portion can efficiently transfer any heat captured from the transferred hot gas to the bottom or wall of the preparation space. Furthermore, the integral finned member allows for integral manufacturing with the wall and / or bottom, for example by casting, which is particularly advantageous from both a technical and economic perspective.

[0017] Satisfactory results are achieved in practice using a particular embodiment of the cooking apparatus according to the invention, characterized by finned members having a bottom portion that defines adjacent flow channels with a depth between 5 mm and 35 mm. These channels confine hot gases and guide them to the periphery of the bottom portion, where the gases continue to flow between the wall portions of the fins. To avoid excessive flow resistance to hot gases and to allow the retainer to be cast from a single material, another specific embodiment of the cooking apparatus according to the invention is characterized in that the finned members are spaced at a distance of at least 2 mm and at most 20 mm. The number of finned members can be determined accordingly such that, by providing them with a regular mutual pitch, the spacing between adjacent finned members will all be maintained along the bottom at a minimum spacing of at least 2 mm and no more than 20 mm.

[0018] Alternatively, the retainer can be made of a variety of different materials. In this respect, a specific embodiment of the cooking device according to the invention is characterized in that the bottom comprises a base layer and a top layer, the base layer providing the outer surface of the bottom and the top layer providing the cooking surface of the preparation space. Different materials of the cooking device can be joined or combined using suitable manufacturing techniques such as casting, forging, welding, or pressing. In particular, the top layer of the bottom can be provided by a disc-shaped insert that is coupled to the retainer and heat-exchanges contact with the base layer and the wall of the retainer. To facilitate the coupling process, the mating surfaces of the insert and the retainer can undergo surface preparation, such as texturing or undercutting.

[0019] In particular, the outer surface of the bottom and other external heat-absorbing surfaces of the cooking device may be textured, especially by having corrugations or indentations, to induce turbulence and enhance heat transfer. Furthermore, at least a portion of the retainer may be covered with a functional coating (such as a non-stick coating and / or an anti-corrosion coating) to facilitate cooking and cleaning and extend its lifespan over multiple use cycles.

[0020] Another preferred embodiment of the cooking apparatus according to the invention is characterized in that at least the wall portion of the fin member is provided with a closed sheath. The sheath covers the wall portion, thereby forming channels between the wall portions. This prevents the premature escape of hot gases (captured within the channels), while an exhaust opening is provided at the top of the sheath facing the edge to expel the gases. However, forcing the gases through these channels provides improved heat capture and absorption, and thus provides more efficient use of the energy consumed by the heat source. The sheath may be removable to aid in cleaning.

[0021] To prevent any boiling, splashing, or other contamination from entering any gaps or joints between the sheath and the wall, another preferred embodiment of the cooking apparatus is characterized in that the edge also includes an outwardly projecting edge portion extending on the sheath and / or the upper portion of the sheath is fully sealed to the wall.

[0022] A preferred embodiment of the cooking apparatus according to the invention is characterized in that any heat-absorbing or heat-receiving portion of the retainer is made substantially uniformly of a heat-resistant material, particularly of metal or ceramic, and more specifically of one or more of aluminum, cast iron, steel (such as titanium steel, stainless steel, or carbon steel), and copper. These heat-resistant materials allow the cooking apparatus to be used with a heat source without potential damage to the finned components and / or the sheath, and also conduct heat very well to the preparation space.

[0023] The cooking apparatus according to the invention can specifically provide pressure cookers, stew pots, frying pans, deep pans, woks, grill pans, or baking pans. Therefore, a wide variety of foods can be conveniently prepared using the cooking apparatus according to the invention. To provide visual feedback regarding the temperature obtained by the cooking apparatus during cooking, another specific embodiment of the cooking apparatus according to the invention is characterized in that the retainer is at least partially covered by a thermochromic coating. This thermochromic coating has the ability to shift color, thereby visually indicating the temperature sensing of that part of the cooking apparatus.

[0024] For the purpose of safe handling of cooking equipment, another specific embodiment of the cooking equipment according to the invention is characterized in that the retainer includes a handle, and a heat deflector is disposed between the wall of the retainer and the handle. The portion of the cooking device (such as a frying pan) attached to the handle can be shaped to deflect gas flow away from the handle, which will significantly reduce the temperature of the handle and ensure safer handling during and after cooking. Alternatively, the heat deflector may comprise a separate heat shield. Attached Figure Description

[0025] The invention will now be further illustrated based on exemplary embodiments and the accompanying drawings. In the drawings: Figure 1 shows a bottom perspective view of a first embodiment of the cooking apparatus according to the present invention; Figure 1A shows a detailed view of the cooking equipment in Figure 1; Figure 2 A front perspective view of the cooking equipment shown in Figure 1 is displayed. Figure 3 A front perspective view of a second embodiment of the cooking apparatus according to the present invention is shown; Figure 4 It shows Figure 3 A three-dimensional view of the bottom of the cooking equipment; Figure 5 It shows Figure 3 and Figure 4 A frontal perspective view of a part of the cooking equipment; Figure 6 It shows Figures 3 to 4 A cross-sectional side view of the cooking apparatus; Figure 6A yes Figure 6 A magnified view of a portion; Figure 7 shows Figures 3 to 6 A detailed view of the lower side of the cooking equipment; Figure 7A is an enlarged view of a portion of Figure 7; Figure 8 An exploded view of a third embodiment of the cooking apparatus according to the present invention is shown; Figure 9 It shows Figure 8 A three-dimensional view of the bottom of the cooking equipment; Figure 10 It shows Figure 8 A front view of a portion of the bottom of the cooking equipment; Figure 11 An exploded view of a fourth embodiment of the cooking apparatus according to the present invention is shown; Figure 12 It shows Figure 11 A three-dimensional view of the bottom of the cooking equipment; and Figure 13It shows Figure 11 Cross-sectional view of the cooking equipment; Note that the accompanying drawings are purely schematic and not to scale. For clarity, some dimensions may be exaggerated to a greater or smaller extent. Corresponding parts are indicated by the same reference numerals in the drawings. Detailed Implementation

[0026] Referring to Figure 1, the cooking apparatus is generally indicated by reference numeral 1. In this embodiment, the cooking apparatus 1 is a frying pan used on a heat source (particularly a gas stove). However, in alternative embodiments, it can also be a deep pot, stew pot, pressure cooker, or baking pan. The cooking apparatus 1 has a generally dish-shaped holder 2. The dish-shaped holder 2 has a bottom 3 and a wall 4 surrounding the bottom 3, the bottom 3 being a generally flat area, wherein the wall 4 extends substantially vertically between the bottom 3 and a raised edge 5. A preparation space 8 is provided between the bottom 3 and the wall 4, in which food, etc., can be prepared. The dish-shaped holder 2 is made of a heat-conducting material (e.g., stainless steel or copper). The preparation space 8 may be coated with a functional coating to make it food-safe or non-stick. The outer surface of the holder 2 may be coated to make it easy to clean and protect it from weathering. The coating may be anodized aluminum, a ceramic coating, or a polytetrafluoroethylene (PTFE or Teflon®) coating.

[0027] To capture heat generated by a heat source, the retainer supports a set of spaced-apart fin members 71, 72 on its outer surface. The fin members 71, 72 are integrally cast with the retainer wall 4 and bottom 3 from a thermally conductive material and are preferably less than 35 mm high. Each of the first fin members 71 includes a bottom portion extending from the central region 30 along the bottom 3 toward the bottom periphery 35. As shown in FIG. 1, these bottom portions are curved and flare radially outward from the central region 30 of the bottom 3 toward the periphery 35. The first fin members 71 are substantially identical and are substantially parallel to each other except that they extend radially.

[0028] The first fin members 71 surround mutually separated flow channels 7 between their bottom portions, these flow channels 7 extending radially from the central region 30 toward the periphery 35 of the bottom 3. These flow channels 7 are substantially identical and guide the heated gas generated primarily in the central region 30 toward the periphery 35. Each of the first fin members includes a wall portion along the wall 4 of the retainer. These wall portions extend from the periphery 35 of the bottom 3 toward the edge 5 and are substantially parallel to each other. In this embodiment, the wall portions are straight. However, in alternative embodiments, these wall portions may be curved, particularly wavy, to increase their length.

[0029] As the first fin members radially expand from the central region 30 toward the periphery of the bottom 3, their relative space increases. To prevent the distance between adjacent fin members from exceeding 20 mm, the retainer also supports multiple second fin members 72. Like the first fin members 71, the second fin members 72 are also integrally formed with the wall 4 and bottom 3 of the retainer 2, and protrude less than 35 mm relative to the outer surface of the retainer. As shown in Figure 1, the second fin members 72 are located in the middle between the first fin members 71 to reduce the gap of the flow channel 7 as it expands toward the periphery. It is observed everywhere that adjacent fin members 71, 72 are spaced between 2 mm and 20 mm to provide optimal heat exchange with the hot gas flowing therebetween and to help to integrally cast the bottom.

[0030] These second fin members 72 have only small bottom portions bridging the periphery of the bottom and consist primarily of wall portions connected to the wall 4, which alternate with the wall portions of the first fin member 71. Between them, these wall portions provide continuous extensions of flow channels 7 initially formed between the bottom portions of the first fin members 71, thereby allowing heated gas to continue flowing through the flow channels created in this way between the wall portions of the first and second fin members 71, 72. Similarly, these extensions of the flow channels 7 are substantially identical to provide uniform heat distribution.

[0031] As shown in Figure 1, the wall portions of the first fin member 71 and the second fin member 72 have a reduced dimension as they extend along the wall 4 and approach the edge 5 of the wall. More specifically, as shown in Figure 1, the distal tip of the wall portion is substantially flush with the wall 4 of the retainer 2. Figure 2 As shown, wall 4 widens relative to bottom 3, and the distal tip of the wall portion terminates below the edge. Therefore, in the top view, the wall portion is hidden within the sloping wall 4 of retainer 2, and has almost no exposed cross-sectional area that would otherwise be contaminated by boiling or splashing.

[0032] The handle 11 extends from the holder 2 and is an elongated body with a hook-shaped receiving opening facing its outer end. The handle 11 is made of insulating material. The handle of the frying pan can become hot. To reduce this effect, a heat deflector 12 is added to the handle 11 in the presence of a heat source to deflect hot fumes away from the handle 11. Furthermore, the handle 11 and / or the holder 2 may be covered with a thermochromic coating that visualizes the temperature of that part of the cooking equipment as a warning to the user.

[0033] In use, the cooking apparatus is placed on the burner of the gas stove. The central region 30 is positioned substantially centered above the burner. Hot gases heated by the burner are trapped between the finned members and initially flow radially outward through flow channels 7 provided between the bottom portions of the finned members 71. The hot gases are guided toward the periphery by these flow channels 7, where they are divided into sub-channels by second or third finned members 72, 73 to limit their width to between 2 mm and 20 mm. The wall portions of the finned members continue to guide the hot gases along the wall of the retainer. As the heated gases are guided through the flow channels, they can exchange heat with the finned members, which will relay the absorbed heat to the retainer via thermal conduction.

[0034] In the second embodiment of the present invention, as Figure 3 As shown in Figure 7, the sheath 6 surrounds the wall 4, particularly covering the wall portion of the fin member 7. The sheath 6 may be integral with the wall 4, or it may be a separate component. The sheath 6 is made of a heat-resistant material. The lower end of the sheath 6 may extend beyond the periphery of the bottom 3, defining a collar covering the edge portion of the bottom 3. A plurality of discharge openings 9 extend through the upper region of the sheath 6. Each of the discharge openings 9 corresponds to a flow channel 7 between adjacent wall portions of the fin member 71. In this embodiment, the fin members are all straight and extend radially outward from the central region 30 of the bottom.

[0035] The sheath 6 specifically covers the flow channel, while being spaced apart from the wall 4 by means of the wall portion of the fin member 71, such as Figure 5 As shown in Figure 7, the finned member 71 maintains the gap between the wall 4 and the sheath 6, which gradually narrows as the size of their wall portions decreases. The retainer 2, finned member 71, and sheath 6 can be molded from a heat-resistant and thermally conductive solid by investment casting. Figure 6A As shown, edge 5 has an outwardly projecting edge portion 51 extending above sheath 6. The lower edge of sheath 6 prevents hot gas from escaping from below sheath 6. Finally, gas is allowed to exit the flow channel through exhaust opening 9 at the distal tip of the wall portion.

[0036] The third embodiment of the cooking apparatus according to the present invention is in Figure 8 As shown, the device includes a disc-shaped retainer consisting of a base member 21 of a first material and an insert or insert 22 of a second material. The base member 21 can be made, for example, of cast iron, aluminum, or titanium steel, while the insert 22 can be made, for example, of stainless steel and can carry a non-stick coating to provide a non-stick cooking surface to the preparation space 4. Both parts are shown in the exploded view and are joined together by press fitting or another suitable adhesive technique. The base portion 21 has an attachment portion 23 for mounting a handle commonly used for frying pans, such as the handle 11 in Figure 1. Figure 9 As shown, this portion 23 of the base member is specifically shaped to provide a thermal deflector to counteract heat conduction between the retainer 21 and the handle. Both the deflector 23 and the insert 22 can have holes for alignment to mount the handle.

[0037] Similar to the aforementioned embodiments, a series of finned components are integrally formed with the base component 21. For example... Figure 9 and Figure 10 As shown, these fin members 71 are curved and, in particular, fully open from the central region 30 at the bottom toward the periphery 35 at the bottom. From that periphery 35, each fin member has a wall portion that extends straight upward along the wall 4 toward the edge 5 of the retainer. These wall portions have a decreasing height as they approach the edge 5 and eventually disappear into the wall 4 at their distal tips to leave a completely flush wall surface. Alternatively, the wall portions of the fins may also be curved.

[0038] like Figure 10 Specifically, the fin member includes a series of first fin members 71, each first fin member 71 including a bottom portion that flares radially outward from the central region 30 toward the periphery 35, where it continues as a wall portion whose size gradually decreases along the wall 4. The fin member also includes second fin members 72, which, as in the two aforementioned embodiments, are essentially formed by wall portions extending along the wall, with only a smaller bottom portion intersecting the periphery of the bottom. In this embodiment with a larger bottom diameter, additional fin members 73 are positioned between the first and second fin members 71, 72 to limit the distance between adjacent fin members.

[0039] Each of the additional fin members 73 includes a bottom portion shorter than the first fin member 71, and is centrally located between successive first and second fin members 71, 72, or even other fin members, as the diameter of the bottom increases. Like the first fin member 71 and the second fin member 72, the additional fin members 73 are also integral with the wall 4 and bottom 3 of the retainer 2, and protrude less than 35 mm away from the retainer. Like the bottom portion of the first fin member 71, those of the additional fin members 73 are also curved, flaring radially outward toward the periphery 35 of the bottom 3. Like the other fin members 71, 72, the additional fin members 73 extend along the wall 4 of the retainer as substantially vertical wall portions, alternating with the wall portions of the other fin members 71, 72.

[0040] A flow channel is formed between finned members 71, 72, and 73, which guides the heated gas to the bottom and walls of the retainer and allows for improved heat exchange through the finned members 71, 72, and 73. This is achieved by placing these additional finned members 73 between the second finned members 72, as... Figure 10As shown in the magnified view, by inserting these additional intermediate fin members 73, it is observed that the distance between adjacent fin members 71-73 is at least 2 mm and at most 20 mm in all locations. This facilitates heat exchange between the hot gas and the fin members, and further, helps to make the base member 21 easier to manufacture.

[0041] Figure 11-13 A fourth embodiment is shown, in which the cooking apparatus includes a cooking pot 31 having a first fin member 71 and a second fin member 72, similar to those in the first embodiment. The cooking pot 31 is surrounded by a shell or sheath 32 that fits snugly to the cooking pot 31 but remains removable from it. The shell 32 is formed of a heat-conducting material, such as a light metal like aluminum. A heat-insulated grip handle 43 is attached to the sheath 42 on the opposite side to facilitate operation of the cooking apparatus. Figure 13 A cross-section through the device is shown, clearly demonstrating the reduced width of the wall portion of the fin member 71 as it reaches the edge of the retainer 41.

[0042] It is conceivable that this invention is suitable for application because the cooking device allows for optimal absorption of heat generated from the heat source. Therefore, less energy is required to achieve the energy-saving result. Cooking time will also be shorter using this cooking device. Furthermore, because the cooking device absorbs a large amount of the generated heat, rather than releasing it into the space, the area surrounding the heat source will have a lower temperature.

[0043] While the invention has been described in conjunction with what is now considered the most practical and preferred embodiments, it should be understood that the invention is not limited to the disclosed embodiments, but rather, the invention is intended to cover various modifications and equivalent arrangements included within the spirit and scope of the appended claims. For example, the channel can vent through a slit between the edge and the sheath.

Claims

1. A cooking apparatus (1) comprising a disc-shaped holder (2) having a bottom (3) surrounded by a wall (4) extending between the bottom (3) of the holder (2) and a raised edge (5) to provide a preparation space (21), wherein the disc-shaped holder carries a plurality of mutually spaced finned members from one side of the preparation space, characterized in that, Each of the fin components includes a wall portion connected to the wall of the retainer, the wall portion having a decreasing dimension in the direction from the bottom to the edge.

2. The cooking apparatus according to claim 1, characterized in that, The wall portion includes a distal tip that terminates substantially flush with the wall of the retainer.

3. The cooking apparatus according to claim 1 or 2, characterized in that, The wall of the retainer widens relative to the bottom, and the distal tip terminates below the edge of the wall.

4. The cooking apparatus according to claim 3, characterized in that, The wall portion of the fin member has a ridge extending relative to the base, the ridge approaching the wall in the direction from the bottom to the edge, and extending substantially upright relative to the bottom.

5. The cooking apparatus according to any one of the preceding claims, characterized in that, The adjacent finned members extend substantially parallel to each other.

6. The cooking apparatus according to any one of the preceding claims, characterized in that, Each fin member includes a bottom portion adjacent to the wall portion, the bottom portion being connected to the bottom.

7. The cooking apparatus according to claim 6, characterized in that, The fin member includes a first fin member and a second fin member that are substantially identical to each other, the second fin member alternating with the first fin member, wherein the bottom portion of the first fin member extends along the bottom for a first distance, and wherein the bottom portion of the second fin member extends along the bottom for a second distance, the second distance being less than the first distance.

8. The cooking apparatus according to claim 7, characterized in that, The fin member includes additional fin members that are substantially identical to each other, which alternate with the first and second fin members, wherein the bottom portion of the additional fin member extends along the bottom for another distance, which is between the first distance and the second distance.

9. The cooking apparatus according to claim 6, 7 or 8, characterized in that, The bottom portion extends radially from the central region of the bottom toward the periphery of the bottom.

10. The cooking apparatus according to claim 9, characterized in that, The bottom portion is curved in the longitudinal direction, particularly flaring outward from the central region of the bottom towards the periphery.

11. The cooking apparatus according to claim 9 or 10, characterized in that, The bottom portion has a curved base profile in the lateral direction, the curved base profile extending toward the bottom.

12. The cooking apparatus according to any one of the preceding claims, characterized in that, The finned component is integral with the bottom and the wall of the retainer.

13. The cooking apparatus according to any one of the preceding claims, characterized in that, The finned components are spaced at a distance of at least 2 mm and at most 20 mm.

14. The cooking apparatus according to any one of claims 6 to 10, characterized in that, The bottom portion of the finned member defines adjacent flow channels having a depth between 5 mm and 35 mm.

15. The cooking apparatus according to any one of the preceding claims, characterized in that, The bottom includes a base layer and a top layer, the base layer providing the outer surface of the bottom and the top layer providing the cooking surface of the preparation space.

16. The cooking apparatus according to claim 15, characterized in that, The top layer of the bottom is provided by a disc-shaped insert that is coupled to the retainer and makes heat exchange contact with the base layer and the wall of the retainer.

17. The cooking apparatus according to claim 15 or 16, characterized in that, The outer surface of the bottom is textured.

18. The cooking apparatus according to any one of the preceding claims, characterized in that, At least a portion of the retainer is covered by a functional coating.

19. The cooking apparatus according to any one of the preceding claims, characterized in that, The closed sheath (6) is configured to surround at least the wall portion of the fin member.

20. The cooking apparatus according to claim 19, characterized in that, The edge (5) includes an outwardly projecting edge portion (51) extending above the sheath (6).

21. The cooking apparatus according to claim 19 or 20, characterized in that, Any heat-absorbing portion of the retainer (2) is made substantially uniformly of a heat-resistant material, particularly of metal or ceramic, and more specifically of one or more of aluminum, cast iron, steel and copper, with steel being, for example, titanium steel, stainless steel or carbon steel.

22. The cooking apparatus according to any one of the preceding claims, wherein the cooking apparatus provides a pressure cooker, a stew pot, a frying pan, a deep pot, a wok, a baking pan, or a baking dish.

23. The cooking apparatus according to any one of the preceding claims, characterized in that, The retainer is at least partially covered by a thermochromic coating.

24. The cooking apparatus according to any one of the preceding claims, characterized in that, The retainer includes a handle, and a thermal deflector is disposed between the wall of the retainer and the handle.

Images