Cooking appliance

Abstract

The application provides a cooking utensil, comprising a pot liner and a heating device. A pot liner wall of the pot liner comprises a pot liner body and a complex bottom layer. The complex bottom layer is arranged on a bottom wall part. The complex bottom layer comprises a middle part and a plurality of blade parts. Each blade part is connected to the outer periphery of the middle part. The plurality of blade parts are arranged at intervals along the circumferential direction of the pot liner body. Two adjacent blade parts and the middle part jointly define a first area. The thermal conductivity of the complex bottom layer is greater than the thermal conductivity of the pot liner body, or the magnetic permeability of the complex bottom layer is greater than the magnetic permeability of the pot liner body. The heating device comprises a first heating body and a second heating body. The second heating body is located on the circumferential outer side of the first heating body. The first heating body and the second heating body are at least partially spaced apart along the radial direction. In the projection of the cooking utensil along the height direction, the minimum distance between the first area and the center of the bottom of the pot liner is L2. The outer radius of the first heating body is R1, and L2≤R1. The first heating body can completely cover the middle part, thereby ensuring that the middle part is effectively heated.

Description

Technical Field

[0001] This application relates to a cooking utensil. Background Technology

[0002] Existing cooking appliances use either electromagnetic heating or thermal conduction heating. Electromagnetic heating generates heat through electromagnetic induction, while thermal conduction heating heats the inner pot through thermal conduction and / or thermal radiation.

[0003] To optimize heating of the inner pot, a multi-layered bottom plate is installed. By changing the shape of the bottom plate, such as by creating perforated areas, areas of thermal resistance difference can be artificially created at low cost. During cooking, high-temperature and low-temperature zones are generated within the inner pot. The heat convection between these zones allows the rice to be heated more evenly, resulting in better-tasting cooked rice.

[0004] While the design of the double-sided plate improves heating uniformity, the large perforated area results in energy waste in the portion of the heating element opposite the perforated area. Therefore, there is a need for a cooking appliance that can at least partially solve the above problems. Summary of the Invention

[0005] The summary section introduces a series of simplified concepts, which will be further explained in detail in the detailed description section. This summary section is not intended to limit the key and essential technical features of the claimed technical solution, nor is it intended to determine the scope of protection of the claimed technical solution.

[0006] To at least partially solve the above problems, this application provides a cooking utensil, characterized in that it comprises:

[0007] The inner pot, wherein the inner pot wall comprises:

[0008] A pot body, the pot body including a bottom wall portion located at the bottom; and

[0009] A secondary bottom layer, disposed on the outer side of the pot body and covering at least a portion of the bottom wall, comprising a central portion and a plurality of blade portions, each blade portion being connected to the outer periphery of the central portion, the plurality of blade portions being spaced apart along the circumferential direction of the pot body, and two adjacent blade portions together with the central portion defining a first region; and

[0010] A heating device, comprising a first heating element and a second heating element for performing a heating function, the second heating element being located circumferentially outside the first heating element, the first heating element and the second heating element being radially spaced apart, the heating device being an electromagnetic heating device, wherein the magnetic permeability of the composite layer is greater than the magnetic permeability of the pot body; or, the heating device being a heat conduction heating device, wherein the thermal conductivity of the composite layer is greater than the thermal conductivity of the pot body;

[0011] Wherein, in the projection of the cooking appliance along the height direction, the minimum distance between the first region and the bottom center of the inner pot is L2, the outer radius of the first heating element is R1, and L2≤R1.

[0012] According to the cooking appliance of this application, the bottom layer of the inner pot has different thermal properties from the main body of the inner pot, forming heat convection during cooking and improving the cooking effect. Through the design of the middle part and blade part of the bottom layer, the magnetic field distribution is optimized through the magnetic guiding path during electromagnetic heating, and the heat flow transfer is improved through the heat concentration path during heat conduction heating, thereby achieving improved heating efficiency and optimized temperature uniformity. Since the middle part is continuous and uninterrupted, the first heating element fully covers the middle part, which reduces energy waste and improves thermal conductivity. If L2>R1, the interval between the middle part of the bottom layer and the first and second heating elements corresponds, resulting in insufficient heating of the middle part of the bottom layer. During electromagnetic heating, the coil current needs to be increased to compensate for magnetic field attenuation, and during heat conduction heating, the power needs to be increased. By limiting L2≤R1, it is ensured that the first heating element can completely cover the middle part, ensuring that the middle part is effectively heated.

[0013] Optionally, the minimum spacing L2 is 32.5mm to 67.5mm; and / or

[0014] The outer radius R1 is 67.5mm to 72.5mm.

[0015] According to this plan, the middle part is ensured to be within the effective radiation range of the first heating element.

[0016] Optionally, in the projection of the cooking appliance along the height direction, the outer radius of the second heating element is R2, and the maximum distance between the blade and the bottom center of the pot is L1;

[0017] Where L1≤R2.

[0018] According to this scheme, the second heating element is ensured to completely cover the extension range of the blade section, so that the tip of the blade section is directly heated or subjected to a magnetic field, thus avoiding misalignment between the functional area and the heating area.

[0019] Optionally, the outer radius R2 is 105mm to 115mm; and / or

[0020] The maximum spacing L1 is 102.5mm to 107.5mm.

[0021] According to this scheme, the radial outer end of the blade section is ensured to be within the effective radiation range of the second heating element.

[0022] Optionally, the edge profile of the blade portion includes an outer periphery and a first side and a second side spaced apart in the circumferential direction along the middle portion, at least a portion of the outer periphery is constructed as a first arc, at least a portion of the first side is constructed as a second arc, and at least a portion of the second side is constructed as a third arc.

[0023] According to this design, the arc-shaped profile can evenly distribute stress, avoid localized overload, and enhance structural durability. The inner pot will generate thermal stress during repeated heating and cooling; the arc-shaped profile can better adapt to periodic deformation, reducing material fatigue damage.

[0024] Optionally, the first arc and the second arc of the same blade portion have a smooth transition; and / or

[0025] The first and third arcs of the same blade portion have a smooth transition; and / or

[0026] There is a smooth transition between the second arc of each blade portion and the third arc of the adjacent blade portion.

[0027] According to this design, a smooth transition can effectively disperse stress and improve structural durability. The rounded corners also ensure a tight fit between the bottom layer and the inner pot wall, while preventing sharp edges from scratching operators or scraping other internal components of the inner pot.

[0028] Optionally, the second and third arcs of the same blade portion have the same bending direction.

[0029] According to this scheme, the second and third circular arcs of the same blade section have the same bending direction, and the stress is evenly distributed.

[0030] Optionally, the second arc and the adjacent third arc of each blade portion have the same bending direction.

[0031] According to this scheme, a wider gap can be formed between adjacent blade sections, which facilitates processing.

[0032] Optionally, the center of the first arc of each blade portion is closer to the middle portion than the first arc.

[0033] According to this design, the first arc convexes outward to reduce stress concentration and facilitates processing.

[0034] Optionally, the plurality of blades are arranged in a ring array in the circumferential direction of the composite layer.

[0035] According to this design, the blade section is centrally symmetrical, the magnetic field and thermal field are uniformly transferred, and the composite sublayer structure is neat and easy to process.

[0036] Optionally, the total number N of the plurality of blade sections is ≥ 3.

[0037] According to this solution, this number of blades can ensure effective heat convection during cooking, while avoiding mutual compression between the blades and eliminating stress.

[0038] Optionally, the underlayer is a sheet or a coating.

[0039] According to this solution, the sheet material can be mechanically pressed onto the inner wall of the pot, and the coating can be directly applied to the inner wall of the pot. The composite process of the composite layer and the inner pot is simple, which improves the composite efficiency of the inner pot.

[0040] Optionally, a central hole is provided at the center of the middle portion.

[0041] According to this solution, the composite layer can be positioned using a central hole during the bonding process with the pot body. The central hole exposes the bottom wall of the pot body, allowing it to contact the temperature-sensing element.

[0042] Optionally, the diameter D1 of the central hole is 20mm to 40mm.

[0043] According to this solution, a aperture range of 20mm to 40mm can ensure the effective functional area of ​​the sublayer while maintaining the effective positioning function.

[0044] Optionally, the first heating element is constructed as a circular or annular structure; and / or

[0045] The second heating element has a circular ring structure.

[0046] According to this design, the heating element is constructed in a circular ring shape, which can better cover the central and edge areas of the pot, ensuring that all parts of the pot are heated evenly. Attached Figure Description

[0047] The following drawings, illustrating embodiments of this application, are incorporated herein by reference and are used to understand this application. The drawings illustrate embodiments of this application and their descriptions, serving to explain the principles of this application. In the drawings,

[0048] Figure 1 This is a three-dimensional exploded view of the cooking utensil of this application;

[0049] Figure 2This is a partial sectional side view of the internal structure of the cooking appliance of this application;

[0050] Figure 3 for Figure 2 An enlarged schematic diagram of part A in the diagram.

[0051] Figure 4 This is a front view schematic diagram of the pot and heating device of this application;

[0052] Figure 5 This is a three-dimensional partial schematic diagram of the inner pot of this application;

[0053] Figure 6 This is a bottom view of the inner pot of this application;

[0054] Figure 7 This is a bottom view of the heating device of this application;

[0055] Figure 8 This is a bottom view of the heating device and the subfloor of this application;

[0056] Figure 9 This is a bottom view of the sublayer of a preferred embodiment of this application;

[0057] Figure 10 This is a bottom view of the sublayer of another preferred embodiment of this application;

[0058] Figure 11 This is a bottom view of the sublayer of another preferred embodiment of this application;

[0059] Figure 12 This is a bottom view of the sublayer of another preferred embodiment of this application;

[0060] Explanation of reference numerals in the attached figures

[0061] 10: Pot Inner Wall

[0062] 11: Pot body

[0063] 12: Bottom wall

[0064] 13: Transition Section

[0065] 14: Side wall portion

[0066] 20: Subbottom

[0067] 21: Middle section

[0068] 22: Blade section

[0069] 23: Area 1

[0070] 24: Center Hole

[0071] 25: Outer perimeter

[0072] 26: First side

[0073] 27: Second side

[0074] 28: Transition arc

[0075] 29: Composite curve section

[0076] 30: Heating device

[0077] 31: Bracket

[0078] 32: First heating element

[0079] 33: Second heating element

[0080] 34: Limiting reinforcement bar

[0081] 35: Winding slot

[0082] 36: Temperature sensing element

[0083] 37: Through hole

[0084] 38: First side

[0085] 39: Second side

[0086] 50: Clay pot

[0087] 100: Cooking utensils

[0088] DH: Altitude Detailed Implementation

[0089] In the following description, numerous specific details are set forth to provide a more thorough understanding of this application. However, it will be apparent to those skilled in the art that embodiments of this application may be practiced without one or more of these details. In other instances, certain technical features well-known in the art have not been described to avoid confusion with embodiments of this application.

[0090] It should be noted that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to limit the exemplary embodiments according to this application. As used herein, the singular form is intended to include the plural form as well, unless the context clearly indicates otherwise. Furthermore, it should be understood that when the terms “comprising” and / or “including” are used in this specification, they indicate the presence of features, integrals, steps, operations, elements, and / or components, but do not exclude the presence or addition of one or more other features, integrals, steps, operations, elements, components, and / or combinations thereof.

[0091] In this document, ordinal numbers such as “first” and “second” used in this application are merely identifiers and do not have any other meaning, such as a specific order. Moreover, for example, the term “first component” does not imply the existence of a “second component”, and the term “second component” does not imply the existence of a “first component”.

[0092] In this article, terms such as "up," "down," "front," "back," "left," and "right" are used only to indicate the relative positional relationship between related parts, rather than to define the absolute position of these related parts.

[0093] In this document, terms such as “equal” and “same” are not strict mathematical and / or geometric limitations, but also include errors that are understandable to those skilled in the art and permissible in manufacturing or use.

[0094] Unless otherwise stated, the numerical ranges in this document include not only the entire range within its two endpoints, but also the subranges contained therein.

[0095] Exemplary embodiments according to this application will now be described in more detail with reference to the accompanying drawings. However, these exemplary embodiments may be implemented in many different forms and should not be construed as being limited to the embodiments set forth herein. It should be understood that these embodiments are provided so that the disclosure of this application is thorough and complete, and that the concept of these exemplary embodiments is fully conveyed to those skilled in the art.

[0096] Reference Figures 1-4 This application provides a cooking utensil 100. The cooking utensil 100 includes a lid and a pot body 50. The pot body 50 is used for cooking food, and the lid is used to cover the pot body 50. For example, the lid is connected to the pot body 50 in an openable and closable manner to cover the pot body 50. When the lid covers the pot body 50, a cooking space is formed between the lid and the pot body 50. The pot body 50 has a cylindrical inner pot 10 storage section. The inner pot 10 can be fixedly installed in the inner pot 10 storage section, or it can be freely placed into or removed from the inner pot 10 storage section to facilitate cleaning of the inner pot 10. The inner pot 10 is usually made of metal and has a circular opening on its upper surface for holding materials to be heated, such as rice, soup, etc. The pot body 50 includes a heating device 30 for heating the inner pot 10.

[0097] According to this application, the cooking appliance 100 can be a rice cooker, electric pressure cooker or other cooking appliance 100 with electromagnetic heating function, and the cooking appliance 100 can have various functions such as cooking porridge in addition to cooking rice.

[0098] The lid has a shape that substantially corresponds to the pot body 50. The lid is closable on the pot body 50; specifically, it is pivotally connected to the pot body 50 via a pivot axis and can freely pivot between a closed and open position relative to the pot body 50 about the pivot axis, facilitating the closing and opening of the pot body 50. When the lid is closed on the pot body 50, it covers the inner pot 10, forming a cooking space between them. The lid typically also has a sealing ring, which can be made of, for example, rubber, and is positioned between the lid and the inner pot 10 to seal the cooking space when the lid is closed.

[0099] A heating device 30 is provided inside the cooking appliance 100, and the heating device 30 is located below the inner pot 10. The heating device 30 can be an electromagnetic heating device 30 or a heat conduction heating device 30. The electromagnetic heating device 30 and the heat conduction heating device 30 have lead wires that are connected to a power supply board. The heating device 30 includes a bracket 31 and a heating element disposed on the bracket 31. When the heating device 30 is an electromagnetic heating device 30, the heating element is an electromagnetic induction component; exemplarily, the heating element is a coil winding. When the heating device 30 is a heat conduction heating device 30, the heating element is a resistance heating element; exemplarily, the heating element is a resistance heating wire, an electric heating tube, an electric heating plate, a heat radiation component, or a heat convection component. Optionally, the heat radiation component is a device that transfers heat energy by radiating infrared rays. Optionally, the heat convection component is a device that transfers heat by forced airflow circulation.

[0100] Optionally, the heating device 30 has a first side 38 facing away from the pot 10 and a second side 39 facing the pot 10. When the heating device 30 is an electromagnetic heating device 30, the heating element is located on the first side 38. A magnetic field requires a certain distance to propagate in space; if the heating element is in close contact with the pot 10, it may lead to uneven magnetic field distribution and reduced heating efficiency. When the heating device 30 is a heat conduction heating device 30, the heating element is located on the second side 39. Placing the heating element closer to the pot 10 (the second side 39) can minimize thermal resistance and improve heat transfer efficiency. By rationally designing the position of the heating element in the heating device, heating efficiency can be optimized, energy loss reduced, safety improved, and the stability and reliability of the heating process ensured.

[0101] It should be noted that the directional terms used in this article to describe the various components and parts of the pot body 50, such as "up," "down," "above," "below," "upward," "downward," "facing upward," and "facing downward," are relative to the pot body 50 when it is placed horizontally and upright. Unless otherwise specified, "inner" in the directional terms "inward," "outward," "towards," "inner side," and "outer side" refers to the area near the center of the pot body 50, and "outer" refers to the area away from the center of the pot body 50.

[0102] Reference Figures 5-6 The inner pot 10 wall includes the inner pot body 11 and the bottom layer 20.

[0103] The inner pot body 11 can be a symmetrical geometric body with an upper opening and an inner cavity, formed by rotating the pot wall around a central axis. The inner pot body 11 includes a bottom wall portion 12, a transition portion 13, and a side wall portion 14.

[0104] It should be noted that, in this embodiment, for ease of description, the term "bottom wall portion 12" refers to the bottom of the inner pot 10 when the cooking appliance 100 is placed upright; correspondingly, the side portion of the inner pot 10 when the cooking appliance 100 is placed upright is the side wall portion 14.

[0105] Optionally, at least a portion of the sidewall 14 is constructed as a straight wall. The sidewall 14 is entirely or partially arranged in a vertical plane, forming a cylindrical profile. By using a straight wall, processing costs are low and the volume of the cooking space is large.

[0106] Optionally, the bottom wall portion 12 is constructed as a flat bottom or an arc-shaped bottom. A flat bottom means the bottom wall portion 12 has a planar structure. An arc-shaped bottom means the bottom wall portion 12 has a convex arc-shaped structure that protrudes outward from the cooking space, or a concave arc-shaped structure that is recessed inward towards the cooking space.

[0107] Optionally, a transition portion 13 is formed between the side wall portion 14 and the bottom wall portion 12. The transition portion 13 can be smoothly connected to the lower edge of the side wall portion 14, the outer edge of the bottom wall portion 12, or the upper edge, thereby providing a smooth overall outer surface for the inner pot body 11. The inner pot 10 with a suitable bottom wall portion 12 can be selected according to the usage scenario and performance requirements of the cooking appliance 100.

[0108] In this design, to enhance the cooking effect, a sub-base 20 is provided on the bottom wall 12 of the inner pot body 11, wherein the sub-base 20 covers at least a portion of the bottom wall 12. Optionally, the wall thickness of the inner pot body 11 is 2–8 mm. The wall thickness of the inner pot body 11 can be, but is not limited to, 2 mm, 3 mm, 4 mm, 5 mm, 6 mm, 7 mm, and 8 mm. Optionally, the wall thickness of the sub-base 20 is 0.3 mm–1.0 mm. The wall thickness of the sub-base 20 can be, but is not limited to, 0.3 mm, 0.4 mm, 0.5 mm, 0.6 mm, 0.7 mm, 0.8 mm, 0.9 mm, and 1.0 mm. The ratio of the wall thickness of the sub-base 20 to the wall thickness of the inner pot body 11 is 2.5%–50%. The ratio of the wall thickness of the sub-base 20 to the wall thickness of the inner pot body 11 is 2.5%, 5%, 10%, 20%, 30%, 40%, and 50%. If the bottom layer 20 is too thick, the adhesion between the bottom layer 20 and the inner pot body 11 will be poor, and the bottom layer 20 will easily lift up; if the bottom layer 20 is too thin, the bottom layer 20 will easily wrinkle under high temperature and high pressure, and it will be difficult to form a bottom layer.

[0109] Optionally, the outer wall of the pot body 11 is provided with a groove, and the shape of the groove matches the shape of the underlayer 20. The underlayer 20 is embedded in the groove. Optionally, the underlayer 20 is flush with the outer wall surface of the pot body 10, without protrusions or depressions. The underlayer 20 can be a sheet or a coating. When the underlayer 20 is a sheet, the pre-formed magnetically conductive sheet is embedded in the groove of the outer wall of the pot body 11 and is tightly fitted to the sidewall of the groove by pressing, welding, or other methods, with its surface flush with the outer wall of the pot body 10. When the underlayer 20 is a coating, a highly magnetically or thermally conductive material is directly coated onto the groove area of ​​the outer wall of the pot body 11, with a uniform coating thickness and flush with the surface of the pot body 10, achieving functional area coverage.

[0110] The bottom layer 20 and the inner pot body 11 are made of different materials. Specifically, during electromagnetic heating, the inner pot body 11 and the bottom layer 20 have different magnetic permeabilities. The bottom layer 20 can concentrate the magnetic flux for heating the inner pot 10, allowing the magnetic flux to be transferred to the inner pot body through the magnetically conductive layer during cooking. The bottom layer optimizes the magnetic path and improves the magnetic field coupling efficiency, enabling effective heat convection during cooking. During heat conduction heating, the inner pot body 11 and the bottom layer 20 have different thermal conductivity. The bottom layer 20 can concentrate the heat for heating the inner pot 10, forming a thermal resistance gradient during cooking, allowing heat to be conducted along a preset path. The arrangement of the bottom layer enables heat convection within the cooking space during cooking.

[0111] The bottom layer 20 includes a middle section 21 and blade sections 22. Multiple blade sections 22 are spaced apart along the circumferential direction of the inner pot body 11, and each blade section 22 extends from the middle section 21 towards the edge of the inner pot body 11. Two adjacent blade sections 22 and the middle section 21 together define a first region 23. The first region 23 of the bottom layer 20 is perforated, meaning that the inner pot body 11 is exposed between two adjacent blade sections 22 on the inner pot 10. Through the alternating arrangement of the blade sections 22 and the first region 23, when heated by a heat source (such as an electromagnetic heating device 30 or a heat conduction heating device 30), the middle section 21 and blade sections 22 of the bottom layer 20 are heated faster, while the first region 23 is either not directly heated or heats up more slowly. This creates a non-uniform heating surface on the bottom wall 12 of the inner pot body 11, allowing for heat convection between the high-temperature and low-temperature areas. This results in more even heating of the rice in the inner pot, leading to better-tasting cooked rice.

[0112] In this solution, as described above, the heating device 30 can be an electromagnetic heating device 30 or a heat conduction heating device 30. When the cooking appliance 100 is heated by the electromagnetic heating device 30, the permeability of the inner pot body 11 and the outer layer 20 are different, with the permeability of the outer layer 20 being higher than that of the bottom wall 12. The material of the outer layer 20 can be or includes SUS430, or other magnetically conductive materials; the material of the inner pot body 11 can be or includes aluminum or aluminum alloy. When the cooking appliance 100 is heated by the heat conduction heating device 30, the thermal conductivity of the inner pot body 11 and the outer layer 20 are different, with the thermal conductivity of the outer layer 20 being higher than that of the bottom wall 12. The material of the outer layer 20 can be or includes copper, or other materials with high thermal conductivity; the material of the inner pot body 11 can be or includes aluminum or aluminum alloy. Optionally, the bottom layer 20 and the inner pot body 11 can be a multi-layer composite structure. For example, the inner wall of the inner pot body 11 is a non-stick layer with non-stick properties, and the outer wall of the inner pot body 11 is an aluminum substrate with high thermal conductivity to balance its performance and achieve different functions.

[0113] When using electromagnetic heating device 30 and heat conduction heating device 30, due to the presence of the first region 23, the effective functional area of ​​the bottom layer 20 (i.e., the area that can achieve magnetic or heat concentration) is reduced. During electromagnetic heating, the magnetic permeability of the bottom layer 20 decreases, requiring an increase in the current of the coil. During cooking, the surface temperature of the coil is high, accelerating the aging of components. During heat conduction heating, the heat concentration capacity of the bottom layer 20 decreases, requiring an increase in the power of the heating device 30, which leads to overload of the heating device 30.

[0114] Example 1

[0115] The aforementioned technical problems are solved by improving the area of ​​the underlying layer 20.

[0116] In the projection of the inner pot 10 along the height direction DH, the projected area S1 of the outer layer 20 is 20000 mm². 2 ~30000mm 2 S1 can be, but is not limited to, 20000mm. 2 22000mm 2 24000mm 2 26000mm 2 28000mm 2 30000mm 2 If S1 is too small (<20000mm) 2 Insufficient effective magnetic / thermal conduction area results in poor magnetic / thermal conduction, and excessive load on the coil leads to excessive temperature rise; if S1 is too large (>30000mm), 2 The bottom layer 20 is difficult to form differentiated thermal / magnetic resistance, making it impossible to improve the heating uniformity of rice through convection in high and low temperature regions. In this embodiment, by using an area of ​​20000 mm²... 2 ~30000mm 2 The composite bottom layer 20 optimizes energy transfer and magnetic / thermal field distribution, ensuring sufficient magnetic field area during electromagnetic heating and reasonable heat accumulation area during thermal conduction heating, while taking into account the dynamic balance between heating efficiency and thermal convection.

[0117] Example 2

[0118] The aforementioned technical problems are solved by improving the relative area of ​​the bottom layer 20 and the inner pot 10.

[0119] In the projection of the inner pot 10 along the height direction DH, the area of ​​the enclosed region of the side wall portion 14 of the inner pot body 11 is S2, and the area of ​​the bottom layer 20 is S1. The ratio of S1 to S2 is 0.5 to 0.7. The ratio of S1 to S2 can be, but is not limited to, 0.5, 0.6, and 0.7. If S1:S2 is too small (<0.5), the bottom layer 20 has insufficient coverage, and the magnetic conduction or heat accumulation area of ​​the bottom wall portion 12 is significantly reduced. During electromagnetic heating or heat conduction heating, it is necessary to increase the coil current compensation, which will also aggravate heat accumulation. If S1:S2 is too large (>0.7), the bottom layer 20 is excessively extended, the magnetic conduction / heat accumulation path is redundant, and the bottom layer 20 is difficult to form differentiated thermal / magnetic resistance, making it impossible to improve the uniformity of rice heating through convection in high and low temperature regions. In this embodiment, by limiting the ratio of the projected area S1 of the bottom layer 20 to the projected area S2 of the enclosed area of ​​the side wall portion 14 of the pot body 11 to 0.5 to 0.7, the bottom layer 20 can accurately cover the central area of ​​the bottom wall portion, taking into account heating performance, reliability and cost control.

[0120] Optionally, in the projection of the inner pot 10 along the height direction DH, the area S2 of the enclosed region of the side wall portion 14 of the inner pot body 11 is 38000 mm². 2 ~42000mm 2 The projected area of ​​the enclosed region using the side wall portion 14 is 38000 mm². 2 ~42000mm 2 The inner pot 10 ensures sufficient cooking space while providing a reasonable composite area for the outer layer 20. The area S2 can be, but is not limited to, 38000 mm². 2 39000mm 2 40000mm 2 41000mm 2 42000mm 2 If the area S2 is too small (<38000mm²), 2 If the inner pot 10 has insufficient cooking space, the required area for the outer layer 20 will be even smaller, resulting in low heating efficiency. If the area S2 is too large (>42000mm²),... 2 The area required for the bottom layer is too large, which is a waste of resources.

[0121] Optionally, Embodiments 1 and 2 optimize the coverage of the sub-layer 20 from the perspectives of area and relative area, respectively, and can be used in combination to adapt to the design of pot inner liner 10 of different sizes. Through the dual constraints of area and relative value in Embodiments 1 and 2, the design of pot inner liner 10 of different sizes can be adapted.

[0122] Example 3

[0123] The aforementioned technical problems are solved by improving the projection size of the underlying layer 20.

[0124] Back Figure 6The dashed lines in the diagram are auxiliary lines. In the projection of the inner pot 10 along the height direction DH, the maximum distance L1 between the blade portion 22 and the bottom center of the inner pot 10 is 102.5mm to 107.5mm. It can be understood that L1 is half the maximum size of the outer layer 20. L1 can be, but is not limited to, 102.5mm, 103mm, 104mm, 105.5mm, 106mm, and 107.5mm. In the projection of the inner pot 10 along the height direction DH, the minimum distance L2 between the first region 23 and the bottom center of the inner pot 10 is 32.5mm to 67.5mm. The middle portion 21 can be approximately circular; it can be understood that L2 is half the size of the middle portion 21 of the outer layer 20. L2 can be, but is not limited to, 32.5mm, 35mm, 40mm, 45.5mm, 55mm, and 67.5mm. The maximum projected size L1 of the bottom layer 20 is designed to be compatible with the diameter of the inner pot 10, ensuring that the bottom layer 20 covers the core area of ​​the bottom wall 12. If L2 < 32.5 mm, the area of ​​the first region 23 increases, and the effective magnetic conduction or heat accumulation area of ​​the bottom layer 20 decreases. During electromagnetic heating or heat conduction heating, the coil current compensation needs to be increased, which will also exacerbate heat accumulation. If L2 > 67.5 mm, the area of ​​the first region 23 decreases, the bottom layer 20 is overextended, the magnetic conduction / heat accumulation path is redundant, and the bottom layer 20 is difficult to form differentiated thermal / magnetic resistance, making it impossible to improve the heating uniformity of rice through convection in high and low temperature regions. In this embodiment, by limiting the dimensions of L1 and L2, while ensuring the uniform distribution of the magnetic field during electromagnetic heating, sufficient first region 23 is retained to form a gradient temperature field, promoting heat convection and improving heating uniformity. During heat conduction heating, the heat accumulation area of ​​the bottom layer 20 and the first region 23 work together, and the heat flow is directionally transferred to the edge along the blade section 22, reducing heat accumulation and avoiding increased energy consumption due to power compensation. The dimensions of the bottom layer 20 and the first region 23 are reasonable, and the coverage area of ​​the bottom layer 20 on the pot body 11 is reasonable, which can take into account heating performance, reliability and cost control.

[0125] Reference Figure 4Optionally, the maximum diameter D2 of the side wall portion 14 of the inner pot body 11 is 220mm to 230mm. The diameter D2 can be, but is not limited to, 220mm, 222mm, 224mm, 226mm, 228mm, and 230mm. If the diameter of the inner pot body 11 is too small (<220mm), the cooking space volume of the inner pot 10 is insufficient, and the maximum distance L1 (102.5mm to 107.5mm) between the blade portion 22 of the bottom layer 20 and the bottom center of the inner pot 10 is difficult to meet the proportional requirements. If the diameter of the inner pot body 11 is too large (>230mm), the maximum extension dimension L1 (102.5mm to 107.5mm) of the bottom layer 20 can only cover the central area of ​​the bottom wall portion 12, causing the blade portion 22 to be unable to extend to the edge of the bottom wall. In this solution, the maximum diameter D2 of the side wall portion 14 is approximately the diameter of the inner pot body 11.

[0126] Example 4

[0127] The aforementioned technical problems are solved by improving the proportion of the projected size of the sublayer 20.

[0128] The ratio of L2 to L1 is 0.3 to 0.7; L2:L1 can be, but is not limited to, 0.3, 0.4, 0.5, 0.6, or 0.7. When L2 / L1 < 0.3, the effective magnetic or heat-gathering area of ​​the composite bottom layer 20 decreases, requiring increased coil current compensation during electromagnetic heating or heat conduction heating, which also exacerbates heat accumulation. When L2 / L1 > 0.7, the area of ​​the first region 23 decreases, the composite bottom layer 20 extends excessively, or the magnetic / heat-gathering path becomes redundant, making it difficult for the composite bottom layer 20 to form differentiated thermal / magnetic resistance, thus failing to improve the uniformity of rice heating through convection in high and low temperature regions. In this embodiment, by limiting the ratio of L1 to L2, while ensuring uniform magnetic field distribution during electromagnetic heating, sufficient first region 23 is retained to form a gradient temperature field, promoting heat convection and improving heating uniformity. During heat conduction heating, the heat-gathering area of ​​the composite bottom layer 20 and the first region 23 work together, and the heat flow is directionally transferred along the blade portion 22 to the edge, reducing heat accumulation and avoiding increased energy consumption due to power compensation. The dimensions of the bottom layer 20 and the first region 23 are reasonable, and the coverage area of ​​the bottom layer 20 on the pot body 11 is reasonable, which can take into account heating performance, reliability and cost control.

[0129] Optionally, in the projection of the inner pot 10 along the height direction DH, the ratio of the diameter of the blade portion 22 (twice the maximum distance L1 between the blade portion 22 and the bottom center of the inner pot 10) to the maximum diameter D2 of the side wall portion 14 of the inner pot body 11 is 0.85 to 0.95. The ratio of the diameter of the blade portion 22 to the diameter of the inner pot body 11 can be, but is not limited to, 0.85, 0.88, 0.9, 0.93, and 0.95. If the ratio is <0.85, the radially outer end of the blade portion 22 is too far from the edge of the bottom wall portion 12 of the inner pot 10, resulting in an expansion of the edge magnetic field attenuation area during electromagnetic heating, requiring an increase in the heating element power for compensation; during heat conduction heating, the edge thermal resistance increases. If the ratio is >0.95, the radially outer end of the blade portion 22 is too close to the edge of the bottom wall portion 12 of the inner pot 10, making the processing of the composite layer 20 and the inner pot 10 difficult.

[0130] Optionally, Embodiments 3 and 4 optimize the geometric design of the overlay layer 20 from the perspectives of size and proportion, respectively, and can be used in combination to further optimize the coverage and functional areas of the overlay layer 20. By combining Embodiments 3 and 4, the geometric design of the overlay layer 20 can be further optimized.

[0131] With the configuration of Embodiment 3 and / or Embodiment 4, the blade portion 22 of the sublayer 20 forms a "short strip fan blade" structure.

[0132] Examples 1 to 4 optimize the relevant parameters of the bottom layer 20 or the relative parameters between the bottom layer 20 and the pot body 11, thereby increasing the area of ​​the bottom layer 20 while achieving heat convection, thus optimizing the overall heating efficiency and uniformity of the pot body 10. The relative relationship between the bottom layer 20 and the heating device 30 is further explained below.

[0133] Please continue to refer to Figure 7 The heating device 30 includes a first heating element 32 and a second heating element 33 for performing the heating function. The second heating element 33 is located circumferentially outside the first heating element 32, and the first heating element 32 and the second heating element 33 are spaced apart in the radial direction. When heating, the first heating element 32 can correspond to the central area of ​​the pot 10, and the second heating element 33 can correspond to the edge area of ​​the pot 10. By setting the first heating element 32 and the second heating element 33, the coverage of the heating device 30 can be expanded, reducing the difference in heating intensity between the edge and the central area of ​​the pot 10 and improving the heating uniformity. When the heating device 30 is an electromagnetic heating device 30, the first heating element 32 and the second heating element 33 are easier to wind in separate coils than a single large coil, reducing winding complexity and material waste.

[0134] In the projection of the cooking appliance 100 along the height direction DH, the heating element at least partially overlaps with the bottom layer 20. Specifically, in the projection of the cooking appliance 100 along the height direction DH, the first heating element 32 at least partially overlaps with the middle portion 21, and the second heating element 33 at least partially overlaps with the blade portion 22. The first heating element 32 corresponds to the middle portion 21 of the bottom layer 20, and the second heating element 33 corresponds to the blade portion 22 of the bottom layer 20, reducing energy loss during heating. According to this solution, efficient and uniform heating can be achieved while reducing energy loss, improving the overall performance and reliability of the cooking appliance.

[0135] Back Figure 3 The heating device 30 also includes a bracket 31 and a winding groove 35 disposed on the bracket 31, with the heating element installed in the winding groove 35. Optionally, the bracket 31 is provided with a limiting rib 34, one end of which is connected to the surface of the bracket 31, and the other end of which is spaced apart from the surface of the bracket 31, forming the winding groove 35 between the limiting rib 34 and the surface of the bracket 31. The winding groove 35 secures the heating element, preventing it from becoming loose or displaced during use.

[0136] Optionally, the first heating element 32 is constructed as a circle or annular structure. The second heating element 33 is constructed as annular structure. The first heating element 32 and the second heating element 33 are radially spaced by a certain distance. The annular heating element structure can better cover the central and edge areas of the pot liner 10, ensuring that all parts of the pot liner 10 are heated evenly. During electromagnetic heating, the magnetic field generated by the annular heating element is more uniformly distributed, which can make the magnetic conductivity of the composite layer 20 higher, thereby making the heat distribution inside the pot liner 10 more uniform.

[0137] Example 5

[0138] The aforementioned technical problems are solved by improving the relative dimensions of the heating element and the underlayer 20.

[0139] Please continue to refer to Figure 8To facilitate comparison between the heating element of the heating device 30 and the bottom layer 20 of the inner pot 10, the bottom view of the heating device 30 and the bottom view of the inner pot 10 are shown in the same view. The blue line represents the inner pot 10, and the dashed line represents auxiliary lines. In the projection of the cooking appliance 100 along the height direction DH, the minimum distance between the first region 23 and the bottom center of the inner pot 10 is L2, and the outer radius of the first heating element 32 is R1, where L2 ≤ R1. Since the middle section 21 is continuous and uninterrupted, the first heating element 32 fully covers the middle section 21, reducing energy waste and improving thermal conductivity during heating. If L2 > R1, the interval between the middle section 21 of the bottom layer 20 and the first heating element 32 and the second heating element 33 corresponds, resulting in insufficient heating of the middle section 21 of the bottom layer 20. During electromagnetic heating, the coil current needs to be increased to compensate for magnetic field attenuation, and during heat conduction heating, the power needs to be increased. By limiting L2 to R1, it is ensured that the first heating element 32 can completely cover the middle section 21, ensuring that the middle section 21 is effectively heated. In this embodiment, by constraining the geometric relationship between L2 and R1, a precise match between the heating element and the functional area of ​​the bottom layer 20 is achieved, taking into account both heating uniformity and energy efficiency optimization.

[0140] Optionally, the minimum spacing L2 is 32.5mm to 67.5mm. The minimum spacing L2 can be, but is not limited to, 32.5mm, 40mm, 50mm, 55mm, 60mm, and 67.5mm.

[0141] Optionally, the outer radius R1 is 67.5mm to 72.5mm. The outer radius R1 can be, but is not limited to, 67.5mm, 69mm, 70mm, 72mm, and 72.5mm.

[0142] Based on the above embodiment, the upper limit of L2 (67.5mm) is equal to the lower limit of R1 (67.5mm), ensuring that the middle part 21 is within the effective radiation range of the first heating element 32.

[0143] Optionally, by combining Examples 3, 4 and 5, the matching between the heating element and the underlayer 20 can be further optimized.

[0144] Example 6

[0145] The aforementioned technical problems are solved by improving the relative dimensions of the heating element and the underlayer 20.

[0146] In the projection of the cooking appliance 100 along the height direction DH, the outer radius of the second heating element 33 is R2, and the maximum distance between the blade portion 22 and the bottom center of the inner pot 10 is L1; where L1≤R2. If L1>R2, the farthest end of the blade portion 22 exceeds the coverage of the second heating element 33, causing the magnetic conduction / heat collection function of the blade portion 22 to fail. During electromagnetic heating, the coil current needs to be increased to compensate for the attenuation of the edge magnetic field. During heat conduction heating, the heat flow cannot be effectively transferred to the end of the blade portion 22, resulting in lag in the heating of the edge area. By limiting L1≤R2, it is ensured that the second heating element 33 completely covers the extension range of the blade portion 22, so that the end of the blade portion 22 is directly heated or subjected to the magnetic field, avoiding misalignment between the functional area and the heating area. In this embodiment, by constraining the ratio of L1 to R2, the second heating element 33 achieves full coverage of the blade portion 22, ensuring the magnetic conduction / heat collection efficiency of the edge area of ​​the inner layer 20, reducing the power compensation requirement, and suppressing the temperature gradient imbalance caused by insufficient edge heating, thereby improving the overall heating uniformity and reliability.

[0147] Optionally, the outer radius R2 is 105mm to 115mm. The outer radius R2 can be, but is not limited to, 105mm, 107mm, 111mm, 113mm, and 115mm.

[0148] Optionally, the maximum spacing L1 is 102.5mm to 107.5mm. The maximum spacing L1 can be, but is not limited to, 102.5mm, 103mm, 105mm, 107mm, and 107.5mm.

[0149] Based on the above embodiments, ensure that the radial outer end of the blade portion 22 is within the effective radiation range of the second heating element 33.

[0150] Optionally, Embodiments 5 and 6 optimize the matching between the heating element and the underlayer 20 from the perspectives of the first heating element 32 and the second heating element 33, respectively. They can be used in combination to ensure that the heating element can completely cover the functional area of ​​the underlayer 20. By combining Embodiments 5 and 6, the matching between the heating element and the underlayer 20 can be further optimized.

[0151] Example 7

[0152] The aforementioned technical problem is solved by improving the spacing between the underlayer 20 and the heating element of the heating device 30.

[0153] Return to reference Figure 3The distance L3 between the heating element and the underlayer 20 is 6-8 mm; D3 can be, but is not limited to, 6 mm, 7 mm, or 8 mm. When the distance L3 between the heating element and the underlayer 20 is less than 6 mm, the distance is too small, resulting in excessive magnetic field coupling during electromagnetic heating, excessively high local eddy current density in the underlayer 20, and excessively concentrated heat radiation during heat conduction heating, which exacerbates heat accumulation in the center of the bottom wall. This necessitates reducing the heating power to avoid component damage and instead prolongs the heating time. When L3 is greater than 8 mm, the distance is too large, resulting in attenuation of the electromagnetic heating magnetic field and a longer heat conduction path during heat conduction heating. This requires increasing the coil current or resistance power for compensation, leading to excessive temperature rise and increased energy consumption. In this embodiment, by limiting the distance L3 between the heating element and the underlayer 20, the distance parameter between the underlayer 20 and the heating element works synergistically with the blade configuration 22 to suppress local overheating and energy loss while ensuring uniform magnetic field distribution and directional heat transfer, thus balancing heating efficiency, reliability, and cost control.

[0154] The cooking appliance 100 provided in this solution has high system compatibility. The spacing range is suitable for both electromagnetic heating and heat conduction heating modes. Pots with the same shaped support 31 can be used, avoiding modification costs due to poor spacing compatibility. It should be noted that in this solution, when the heating device 30 is a heat conduction heating device 30, the heating element is a heat radiation component or a heat convection component, and the heating element is spaced apart from the bottom layer 20.

[0155] Optionally, by limiting the distance between the heating element and the underlayer 20, and combining it with the parameter design of Examples 5 and 6, Example 7 can further optimize the heating efficiency and uniformity, and can also further optimize the matching between the heating element and the underlayer 20.

[0156] Example 8

[0157] The aforementioned technical problems are solved by improving the dimensions of the heating device 30.

[0158] In the projection of the heating device 30 along the axial direction (same as the height direction DH), the outer radius R1 of the first heating element 32 is 67.5mm to 72.5mm. R1 can be, but is not limited to, 67.5mm, 68mm, 69mm, 70mm, 71mm, 72mm, and 72.5mm. If R1 < 67.5mm, the first heating element 32 has insufficient coverage, reducing the heating efficiency of the middle part 21 of the bottom layer 20, requiring increased power compensation; if R1 > 72.5mm, there is energy redundancy in the central area. In the projection of the heating device 30 along the axial direction, the outer radius R3 of the heating device 30 is 105mm to 115mm. R3 can be, but is not limited to, 105mm, 107mm, 109mm, 111mm, 113mm, and 115mm. If R3 < 105mm, the heating device 30 cannot effectively cover the bottom layer 20, resulting in low heating efficiency. If R3 > 115mm, the heating device 30 is too large, and as mentioned above, the heating element is mounted on the bracket 31. To avoid wasting space, the second heating element 33 may extend to the edge area of ​​the bracket 31, potentially causing wasted heat radiation from the second heating element 33. Therefore, in this embodiment, the size of R3 is limited to ensure that the second heating element 33 can reach as much of the bottom layer 20 as possible. According to this solution, the heating element adopts a double-ring arrangement of the first heating element 32 and the second heating element 33, resulting in a balanced heat field and improved energy efficiency of the heating device 30. According to the cooking appliance 100 provided by this solution, the heating device 30 can use the existing bracket 31, and by limiting the size of the heating element, heating efficiency, reliability, and cost control are balanced.

[0159] Optionally, the number of turns of the first heating element 32 is 20 to 24. The number of turns of the first heating element 32 can be, but is not limited to, 20, 21, 22, 23, or 24 turns. A higher number of turns of the first heating element 32 allows for a more concentrated distribution of heating energy in the central region, significantly improving the heating efficiency of the central core region of the composite layer 20 by increasing the electromagnetic induction intensity per unit area. If the number of turns of the first heating element 32 is too small (<20), it may result in insufficient thermal field intensity in the central region, requiring increased power compensation and causing energy waste; if the number of turns is too large (>24), it may lead to energy overload in the central region, causing localized overheating.

[0160] Optionally, the second heating element 33 has 6 to 10 turns. The number of turns can be, but is not limited to, 6, 7, 8, 9, or 10. A smaller number of turns in the second heating element 33 is suitable for a larger peripheral radius. This ensures effective coverage while avoiding redundancy in the peripheral thermal field due to an excessive number of turns in the second heating element 33.

[0161] Optionally, by defining the dimensions of the heating element and heating device 30, and combining this with the geometric matching and spacing designs of Examples 5, 6, and 7, Embodiment 8 can further optimize the coverage and energy efficiency of the heating device 30. The combination of Examples 5, 6, and 8 can further optimize the size design of the heating element.

[0162] Examples 1-8 optimize the area ratio, geometric configuration, and heating element matching design of the bottom layer 20, the inner pot body 11, and the heating device 30 to form a temperature gradient while ensuring effective magnetic conduction / heat concentration. Combined with spacing control and a double-ring heating layout, a balance between heating efficiency, uniformity, and energy consumption is achieved.

[0163] In this scheme, Examples 1 to 8 can be implemented individually or in combination.

[0164] In this scheme, in embodiments 1 to 8, the heating device 30 can be an electromagnetic heating device 30 or a heat conduction heating device 30.

[0165] Example 9

[0166] The heating device 30 adopts an electromagnetic heating device 30. By improving the inductance of the heating device 30, the magnetic field generated by the heating device 30 is optimized, thereby optimizing the magnetic conduction effect.

[0167] The heating element includes at least one coil winding, wherein the total inductance of all coil windings is 85μH to 150μH. By limiting the total inductance of all coil windings to 85μH to 150μH, the coil current requirement is significantly reduced while ensuring that the magnetic field strength meets the heating requirements, thus keeping the coil temperature rise within a safe threshold and extending the device's service life. The total inductance can be, but is not limited to, 85μH, 100μH, 110μH, 130μH, 140μH, and 150μH. When the total inductance is <85μH, the coil current needs to be increased to maintain the equivalent magnetic field strength, causing the coil temperature rise to exceed 85°C and accelerating insulation aging; when the total inductance is >150μH, the magnetic coupling efficiency decreases, and the heating time is prolonged at the same power.

[0168] Alternatively, each coil winding can be formed by coiling the same aluminum enameled wire. Compared to traditional copper wire windings, aluminum enameled wire is less expensive.

[0169] Optionally, the coil winding is made of enameled wire with a diameter of 0.18mm to 0.23mm and 60 to 100 strands. Optionally, the diameter of the enameled wire can be, but is not limited to, 0.18mm, 0.19mm, 0.20mm, 0.21mm, 0.22mm, and 0.23mm. The number of strands can be, but is not limited to, 60, 70, 75, 85, 95, and 100 strands. By reducing the wire diameter and increasing the number of strands, the inductance of the coil is increased. Higher inductance results in a stronger magnetic field generated by the coil, thus improving magnetic permeability. Under the same current conditions, the temperature rise of the coil can be reduced, extending its service life.

[0170] In this scheme, the inductance range of Example 9 can be implemented in conjunction with the magnetic permeable area of ​​the composite bottom layer 20 and the layout of the heating element in Examples 1 to 8 to improve heating efficiency, optimize magnetic field distribution, and enhance thermal uniformity.

[0171] As mentioned above, the bonding strength between the composite layer 20 and the outer wall of the inner pot body 11 may be weak. The following section discusses this further. Figures 9-12 The structure of the blade section 22 is described in detail.

[0172] In some embodiments of this application, the problems of thermal stress concentration and processing adaptability are solved by improving the edge contour of the blade portion 22.

[0173] Optionally, the edge profile of the blade portion 22 includes an outer periphery 25 and a first side 26 and a second side 27 spaced apart in the circumferential direction along the middle portion 21. At least a portion of the outer periphery 25 is constructed as a first arc, at least a portion of the first side 26 is constructed as a second arc, and at least a portion of the second side 27 is constructed as a third arc. The arc profile can evenly distribute stress, avoid local overload, and enhance structural durability. The pot liner 10 will generate thermal stress during repeated heating and cooling; the arc profile can better adapt to periodic deformation and reduce material fatigue damage.

[0174] For example, refer to Figure 9 The radius of curvature R4 of the first arc is 100mm–110mm, the radius of curvature R5 of the second arc is 100mm–110mm, and the radius of curvature R6 of the third arc is 30mm–40mm. (Refer to...) Figure 10 The radius of curvature R4 of the first arc is 110mm–120mm, the radius of curvature R5 of the second arc is 40mm–50mm, and the radius of curvature R6 of the third arc is 100mm–110mm. (Refer to...) Figure 11 The radius of curvature R4 of the first arc is 110mm–120mm, the radius of curvature R5 of the second arc is 40mm–50mm, and the radius of curvature R6 of the third arc is 135mm–145mm. (Refer to...) Figure 12The radius of curvature R4 of the first arc is 110mm to 120mm, the radius of curvature R5 of the second arc is 25mm to 35mm, and the radius of curvature R6 of the third arc is 135mm to 145mm.

[0175] Furthermore, the first and second arcs, and the first and third arcs of the same blade section 22, are smoothly transitioned by a transition arc 28. This smooth transition effectively disperses stress and improves structural durability. The rounded corners also ensure a tight fit between the bottom layer 20 and the inner pot 10 wall, while preventing sharp edges from scratching operators or scraping other internal components of the inner pot 10. Optionally, the radius of curvature of the transition arc 28 is 5-10 mm.

[0176] Optionally, there is a smooth transition between the second arc and the adjacent third arc of each blade portion 22.

[0177] Optionally, a compound curve segment 29 is formed between the second arc and the adjacent third arc of each blade portion 22. The compound curve segment 29 includes at least two different radii of curvature. For example, refer to... Figure 9 The composite curve segment 29 includes a curvature radius R7 of 5mm to 10mm, a curvature radius R8 of 5mm to 10mm, and a curvature radius R9 of 130mm to 140mm.

[0178] Optionally, the second and third arcs of the same blade portion 22 have the same bending direction. With the second and third arcs of the same blade portion 22 having the same bending direction, stress can be evenly transmitted along the arc contour of the blade portion 22, avoiding local stress concentration, distributing stress evenly, and enhancing the structural durability of the composite layer 20.

[0179] Optionally, the second arc and the adjacent third arc of each blade portion 22 bend in the same direction. A wider gap can be formed between adjacent blade portions 22 to avoid mutual interference between the blade portions 22 during processing and to facilitate processing.

[0180] Optionally, the center of the first arc of each blade portion 22 is closer to the middle portion 21 than the first arc. The convex shape of the arc can evenly distribute stress over a wider area of ​​the blade portion 22, reducing stress concentration. In addition, the convex shape of the arc is easier to achieve by molding or coating, reducing processing difficulty and cost.

[0181] Optionally, the blade portion 22 is arranged in a ring array, which ensures that the functional areas of the composite layer 20 are uniformly distributed in the circumferential direction. During electromagnetic heating or heat conduction heating, the middle portion 21 and the blade portion 22 of the composite layer 20 can be heated uniformly, forming a uniform magnetic field and thermal field distribution. The ring array arrangement also makes the composite layer 20 have a neat structure, which is easy to process, and forms a centrally symmetrical configuration, resulting in a more uniform stress distribution.

[0182] Optionally, the total number N of the multiple blade sections 22 is ≥ 3. The number of blade sections 22 can be, but is not limited to, 3, 5, 6, or 8. By setting different numbers of blade sections 22, the composite bottom layer 20 can form multiple alternating high-temperature and low-temperature zones at the bottom of the pot liner 10. The temperature difference between these zones can promote heat convection, making the heat distribution inside the pot liner 10 more uniform. At the same time, an appropriate number of blade sections 22 can avoid mutual compression between the blade sections 22 and reduce stress concentration.

[0183] In some embodiments of this application, the cooking appliance 100 further includes a temperature sensing element 36, and the heating device 30 is provided with a through hole for the temperature sensing element 36 to pass through. Optionally, the temperature sensing element 36 is a temperature sensor. The temperature sensing element 36 directly contacts the heating area (such as the bottom layer 20, the inner pot body 11, or the vicinity of the heating element) through the through hole, and can obtain the temperature data of the core heating area in real time, avoiding measurement deviations caused by external environmental interference. Corresponding to the through hole, the first heating element 32 is constructed as a ring structure.

[0184] Optionally, the center of the intermediate portion 21 can be solid or have a central hole 24. The central hole 24 corresponds to the through hole of the support 31. The shape of the central hole 24 can be circular, elliptical, polygonal, etc. When the composite layer is bonded to the pot body 11, it can be positioned using the central hole 24. The central hole 24 exposes the bottom wall 12 of the pot body 11, allowing it to contact the temperature sensing element 36. This configuration allows the temperature sensing element 36 to directly contact the pot body 11, achieving accurate temperature measurement. Optionally, patterns, text, or company logos can be processed at the corresponding positions on the pot body 11 and the central hole 24.

[0185] Optionally, the diameter D1 of the center hole 24 is 20mm to 40mm. The diameter D1 can be, but is not limited to, 20mm, 25mm, 30mm, 35mm, and 40mm. This range of hole diameters can ensure the effective functional area of ​​the sublayer 20 while maintaining the effective positioning function.

[0186] Unless otherwise defined, the technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art. The terminology used herein is for descriptive purposes only and is not intended to limit the scope of this application. Terms such as “setup” appearing herein can refer to either a component being directly attached to another component or a component being attached to another component via an intermediary. A feature described in one embodiment herein may be applied, alone or in combination with other features, to another embodiment, unless that feature is not applicable in that other embodiment or is otherwise stated.

[0187] This application has been described through the above embodiments; however, it should be understood that the above embodiments are for illustrative purposes only and are not intended to limit this application to the described embodiments. Those skilled in the art will understand that many more variations and modifications can be made based on the teachings of this application, and all such variations and modifications fall within the scope of protection claimed in this application.

Claims

1. A cooking utensil, characterized in that, include: The inner pot, wherein the inner pot wall comprises: A pot body, the pot body including a bottom wall portion located at the bottom; and A secondary bottom layer, disposed on the outer side of the pot body and covering at least a portion of the bottom wall, comprising a central portion and a plurality of blade portions, each blade portion being connected to the outer periphery of the central portion, the plurality of blade portions being spaced apart along the circumferential direction of the pot body, and adjacent two blade portions defining a first region with the central portion; and A heating device includes a first heating element and a second heating element for performing a heating function. The second heating element is located circumferentially outside the first heating element, and the first heating element and the second heating element are spaced apart in the radial direction. The heating device is an electromagnetic heating device, and the magnetic permeability of the bottom layer is greater than that of the inner pot body; or, the heating device is a heat conduction heating device, and the thermal conductivity of the bottom layer is greater than that of the inner pot body; wherein, in the projection of the cooking appliance along the height direction, the minimum distance between the first region and the bottom center of the inner pot is L2, the outer radius of the first heating element is R1, and L2 ≤ R1.

2. The cooking utensil according to claim 1, characterized in that, The minimum spacing L2 is 32.5mm to 67.5mm; and / or The outer radius R1 is 67.5mm to 72.5mm.

3. The cooking utensil according to claim 1, characterized in that, In the projection of the cooking appliance along the height direction, the outer radius of the second heating element is R2, and the maximum distance between the blade and the bottom center of the inner pot is L1; Where L1≤R2.

4. The cooking utensil according to claim 3, characterized in that, The outer radius R2 is 105mm to 115mm; and / or The maximum spacing L1 is 102.5mm to 107.5mm.

5. The cooking utensil according to claim 1, characterized in that, The edge profile of the blade portion includes an outer periphery and a first side and a second side spaced apart in the circumferential direction along the middle portion. At least a portion of the outer periphery is constructed as a first arc, at least a portion of the first side is constructed as a second arc, and at least a portion of the second side is constructed as a third arc.

6. The cooking utensil according to claim 5, characterized in that, The first and second arcs of the same blade portion have a smooth transition; and / or The first and third arcs of the same blade portion have a smooth transition; and / or There is a smooth transition between the second arc of each blade portion and the third arc of the adjacent blade portion.

7. The cooking utensil according to claim 5, characterized in that, The second and third arcs of the same blade portion have the same bending direction; and / or The second arc and the adjacent third arc of each blade portion have the same curvature direction; and / or The center of the first arc of each blade portion is closer to the middle portion than the first arc.

8. The cooking utensil according to claim 1, characterized in that, The underlying layer must satisfy at least one of the following conditions: The plurality of blade sections are arranged in a ring array in the circumferential direction of the composite layer; The total number of the plurality of blade sections N ≥ 3; The underlying layer is a sheet or a coating; A central hole is provided in the center of the middle part.

9. The cooking utensil according to claim 1, characterized in that, The middle part has a central hole with a diameter D1 of 20mm to 40mm.

10. The cooking utensil according to claim 1, characterized in that, The first heating element is constructed in a circular or annular shape; and / or The second heating element has a circular ring structure.

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