Electric cooking appliance

Abstract

The utility model provides a cooking electric appliance which comprises a pot body, a food bearing piece and a heating piece, and heating liquid can be contained in the pot body. The food bearing piece is located in the pot body and provided with a containing cavity. The heating piece is located in the pot body and located outside the containing cavity, the heating piece at least comprises a first heating end and a second heating end, the pot body comprises an inner bottom wall, and the minimum distance between the first heating end and the inner bottom wall is different from the minimum distance between the second heating end and the inner bottom wall in the direction perpendicular to the inner bottom wall; or when the heating liquid is contained in the containing cavity, at least one part of the heating piece is located above the liquid level of the heating liquid, and at least one part of the heating piece is located below the liquid level of the heating liquid. Therefore, the cooking electric appliance can cook food in the modes of steam, high-temperature steam and the like under the condition of different water levels, and the cooking modes of the cooking electric appliance are increased.

Description

Technical Field

[0001] This utility model relates to the field of electrical technology, and more specifically, to a cooking appliance. Background Technology

[0002] In recent years, with the development of electrical appliance technology, cooking appliances have increasingly appeared in people's lives. Cooking appliances can cook and bake food to meet people's food processing needs.

[0003] The heating elements of cooking appliances using related technologies can only heat liquids into steam to cook food, resulting in a limited cooking method. Utility Model Content

[0004] This invention provides a cooking appliance to improve at least one of the above-mentioned technical problems.

[0005] The present invention achieves the above objectives through the following technical solutions.

[0006] In a first aspect, this utility model provides a cooking appliance, which includes a pot body, a food carrier, and a heating element. The pot body is capable of containing heated liquid. The food carrier is located inside the pot body and has a receiving cavity. The heating element is located inside the pot body and outside the receiving cavity. The heating element includes at least a first heating end and a second heating end. The pot body includes an inner bottom wall. Along a direction perpendicular to the inner bottom wall, the minimum distance between the first heating end and the inner bottom wall is different from the minimum distance between the second heating end and the inner bottom wall. Alternatively, when the receiving cavity contains heated liquid, at least a portion of the heating element is located above the surface of the heated liquid, and at least a portion of the heating element is located below the surface of the heated liquid.

[0007] In some embodiments, the food carrier includes a base plate, and a first circulation channel is formed between the base plate and the inner wall of the pot body, the first circulation channel communicating with the receiving cavity.

[0008] In some embodiments, the food carrier further includes a side plate connected to the edge of the bottom plate, and a first circulation channel is formed between the side plate and the inner wall of the pot body, the first circulation channel communicating with the receiving cavity.

[0009] In some implementations, at least a portion of the heating element is bent toward the inner bottom wall.

[0010] In some embodiments, the heating element includes at least a first heating structure and a second heating structure, the first heating structure being formed as a first heating end and the second heating structure being formed as a second heating end, and the first heating structure and the second heating structure having different heights along a direction perpendicular to the inner bottom wall.

[0011] In some implementations, the heating element is located at least partially between the food carrier and the inner bottom wall.

[0012] Secondly, this utility model provides a cooking appliance, comprising a pot body, a food carrier, a heating element, and a fan assembly. The pot body is capable of containing heated liquid. The food carrier is located inside the pot body and has a receiving cavity. The food carrier includes a bottom plate and a side plate, with the side plate connected to the edge of the bottom plate. A first circulation channel is formed between the side plate and the inner wall of the pot body, and the first circulation channel communicates with the receiving cavity. The heating element is located inside the pot body and outside the receiving cavity. The heating element includes at least a first heating end and a second heating end. The pot body includes an inner bottom wall. Along a direction perpendicular to the inner bottom wall, the minimum distance between the first heating end and the inner bottom wall is different from the minimum distance between the second heating end and the inner bottom wall. Alternatively, when the receiving cavity contains heated liquid, at least a portion of the heating element is located above the surface of the heated liquid, and at least a portion of the heating element is located below the surface of the heated liquid. The fan assembly is disposed inside the pot body and is adapted to guide the airflow inside the pot body to flow at least through the first circulation channel.

[0013] In some implementations, the heating element is located at least partially between the food carrier and the inner bottom wall.

[0014] In some embodiments, the pot body includes a support, and the food carrier is mounted on the support and spaced apart from the first heating end or the second heating end.

[0015] In some embodiments, the food carrier further includes a flow guide wall defining a receiving cavity, and the fan assembly is adapted to guide the airflow of the first circulation channel at least through the flow guide wall.

[0016] The cooking appliance provided by this invention has a pot body capable of holding heated liquid. A food carrier is located inside the pot body and has a receiving cavity. A heating element is located inside the pot body but outside the receiving cavity. The heating element includes at least a first heating end and a second heating end. The pot body includes an inner bottom wall. Along a direction perpendicular to the inner bottom wall, the minimum distance between the first heating end and the inner bottom wall is different from the minimum distance between the second heating end and the inner bottom wall. When the water level inside the pot is high, for example, when the heated liquid inside the pot submerges the first and second heating ends, the first and second heating ends can heat and vaporize the heated liquid into steam to cook food. When the water level inside the pot is low, for example, when the heated liquid inside the pot is in contact with the first heating end but does not submerge the second heating end, the first heating end can heat and vaporize the heated liquid into steam, and the second heating end can heat the steam into high-temperature steam, thereby increasing the temperature of the steam inside the cooking appliance. In this way, the cooking appliance can cook food using steam, high-temperature steam, etc., under different water levels, increasing the cooking methods of the cooking appliance. Attached Figure Description

[0017] To more clearly illustrate the technical solutions in the embodiments of this utility model, the drawings used in the description of the embodiments will be briefly introduced below. Obviously, the drawings described below are only some embodiments of this utility model. For those skilled in the art, other drawings can be obtained from these drawings without creative effort.

[0018] Figure 1 A schematic diagram of the structure of the cooking appliance provided in this embodiment of the present invention is shown.

[0019] Figure 2 It shows Figure 1 A longitudinal sectional view of a cooking appliance.

[0020] Figure 3 It shows Figure 2 A magnified structural diagram of the cooking appliance at point A.

[0021] Figure 4 It shows Figure 1 A schematic diagram of the heating element and support of a cooking appliance.

[0022] Figure 5 It shows Figure 4 A schematic diagram of the heating element of a cooking appliance from another perspective.

[0023] Figure 6 It shows Figure 1 A schematic diagram of the food carrier component of a cooking appliance.

[0024] Figure 7 It shows Figure 6 A schematic diagram of the structure of the main body supporting the food carrier.

[0025] Figure 8 It shows Figure 6 A schematic diagram of the structure of the perforated partition of the food carrier. Detailed Implementation

[0026] To enable those skilled in the art to better understand the present invention, the technical solutions of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only a part of the embodiments of the present invention, and not all of them. All other embodiments obtained by those skilled in the art based on the embodiments of the present invention without creative effort are within the scope of protection of the present invention.

[0027] The technical solutions of the present invention will be clearly and completely described below with reference to the accompanying drawings of the embodiments of the present invention.

[0028] The heating element of the cooking appliance in this technology is located at the bottom of the pot. The heating element only heats the air, so it can only produce steam at a certain temperature. The temperature of the steam cannot be adjusted during cooking.

[0029] Please refer to the following: Figure 1 and Figure 2 This utility model provides a cooking appliance 100, which can be an appliance that uses hot steam or hot air to heat food. The cooking appliance 100 can be an air oven, a steamer, or other similar appliances. The cooking appliance 100 can be a flip-top appliance, a lid-opening appliance, or similar types.

[0030] In some embodiments, the cooking appliance 100 includes a pot body 11, a food carrier 12, and a heating element 13, which may be a heating tube. The pot body 11 can contain heated liquid. The food carrier 12 is located inside the pot body 11 and has a receiving cavity 121 for containing food. The heating element 13 is located inside the pot body 11 and outside the receiving cavity 121, so the heating element 13 can heat the food in the receiving cavity 121. Thus, the cooking appliance 100 can heat and cook food through the heating element 13.

[0031] Please refer to the following: Figures 1 to 3 In some embodiments, the heating element 13 includes at least a first heating end 131 and a second heating end 132 connected together. The pot body 11 includes an inner bottom wall 111. Along a direction perpendicular to the inner bottom wall 111, the minimum distance 'a' between the first heating end 131 and the inner bottom wall 111 is different from the minimum distance 'b' between the second heating end 132 and the inner bottom wall 111; or, when the receiving cavity 121 contains heated liquid, at least a portion of the heating element 13 is located above the heated liquid surface, and at least a portion of the heating element 13 is located below the heated liquid surface. Thus, the cooking appliance 100 can cook food using steam, high-temperature steam, etc., at different water levels, increasing the cooking methods of the cooking appliance 100. The inner bottom wall 11 is nearly parallel to the horizontal plane, and the minimum distance 'a' between the first heating end 131 and the inner bottom wall 111 is smaller than the minimum distance 'b' between the second heating end 132 and the inner bottom wall 111.

[0032] For example, when the water level in the pot 11 is high, such as when the heating liquid in the pot 11 submerges the first heating end 131 and the second heating end 132, the first heating end 131 and the second heating end 132 can heat the heating liquid and vaporize it into steam to cook food. At this time, the cooking appliance 100 can be used as a steamer, so that the cooking appliance 100 can steam food.

[0033] For example, when the water level in the pot 11 is low, for instance, the water in the pot 11 is in contact with the first heating end 131 but does not submerge the second heating end 132; or, the water in the pot 11 is in contact with the first heating end 131 but not with the second heating end 132; or, the heating liquid in the pot 11 submerges the first heating end 131 but does not contact the second heating end 132; or, the heating liquid in the pot 11 submerges the first heating end 131 and is in contact with the second heating end 132, but the water in the pot 11 does not submerge the second heating end 132. The specific settings can be adjusted according to the actual situation. Thus, the first heating end 131 can heat the liquid to vaporize it into steam, and the second heating end 132 can heat the steam into high-temperature steam, thereby increasing the temperature of the steam inside the cooking appliance 100. This helps to achieve high-temperature cooking of the food inside the cavity 121. High-temperature cooking makes the collagen in meat easier to digest and gives it a more delicate texture. It also helps to shorten the cooking time of the cooking appliance 100 and improve the cooking efficiency of the cooking appliance 100. At this time, the cooking appliance 100 can be used as a steamer or an air fryer, enabling the cooking appliance 100 to achieve high-temperature steaming and tender baking of food.

[0034] The first heating end 131 and the inner bottom wall 111 are spaced apart, and the second heating end 132 and the inner bottom wall 111 are spaced apart. This can mean that there is a height difference between the first heating end 131 and the inner bottom wall 111, and between the second heating end 132 and the inner bottom wall 111, or it can mean that the first heating end 131 and the second heating end 132 are at an angle to the inner bottom wall 111, so that there is a distance between the first heating end 131 and the inner bottom wall 111, and between the second heating end 132 and the inner bottom wall 111. The specific settings can be made according to the actual situation.

[0035] In some embodiments, the food carrier 12 includes a bottom plate 122, and a first circulation channel 113 is formed between the bottom plate 122 and the inner sidewall 112 of the pot body 11, the first circulation channel 113 communicating with the receiving cavity 121.

[0036] Since the hot airflow generated by the heating element 13 after heating in its natural state flows upward, the heat generated by the heating element 13 when it is working can flow upward and along the first circulation channel 113 into the receiving cavity 121 to cook the food in the receiving cavity 121. The hot airflow in the first circulation channel 113 can also conduct heat to the bottom plate 122, so that the bottom plate 122 can heat and cook the food in the receiving cavity 121.

[0037] In some embodiments, the food carrier 12 may include a side plate 123 connected to the edge of the bottom plate 122, and a first circulation channel 113 is formed between the side plate 123 and the inner sidewall 112 of the pot body 11, the first circulation channel 113 communicating with the receiving cavity 121.

[0038] Thus, the heat generated when the heating element 13 is working can flow upward and along the first circulation channel 113 into the receiving cavity 121 to cook the food in the receiving cavity 121. The hot airflow in the first circulation channel 113 can conduct heat to the bottom plate 122 and the side plate 123, so that the bottom plate 122 and the side plate 123 can heat and cook the food in the receiving cavity 121.

[0039] In some embodiments, the heating element 13 is at least partially located between the food carrier 12 and the inner bottom wall 111. Thus, the hot airflow generated by the heating element 13 can flow through the food carrier 12 and conduct heat to it, allowing the food carrier 12 to heat the food within the receiving cavity 121. The hot airflow can also flow upwards and along the first circulation channel 113 into the receiving cavity 121 to cook the food within it. This facilitates heating the food within the receiving cavity 121 from above the food carrier 12 and also helps the food carrier 12 conduct heat to heat the food within the receiving cavity 121, thereby improving the heating efficiency of the cooking appliance 100.

[0040] For example, the first heating end 131 can be located between the base plate 122 and the inner bottom wall 111. The hot airflow generated after the heating element 13 heats up can flow through the base plate 122 and conduct heat to the base plate 122, so that the base plate 122 can heat the food in the receiving cavity 121. The hot airflow can also flow upward and along the first circulation channel 113 into the receiving cavity 121 to cook the food in the receiving cavity 121. This helps the hot airflow heat the food in the receiving cavity 121 from the upper part of the food carrier 12, and also helps the base plate 122 conduct heat to heat the food in the receiving cavity 121, thereby helping to improve the heating efficiency of the cooking appliance 100.

[0041] For example, the first heating end 131 can be located between the bottom plate 122 and the inner bottom wall 111, and the second heating end 132 can be located between the side plate 123 and the inner bottom wall 111, so that the hot airflow generated after the first heating end 131 heats up can flow through the bottom plate 122 and conduct heat to the bottom plate 122, and the hot airflow generated after the second heating end 132 heats up can flow through the side plate 123 and conduct heat to the side plate 123. This helps the bottom plate 122 and the side plate 123 to conduct heat to heat the food in the receiving cavity 121, and also helps the hot airflow to heat the food in the receiving cavity 121 from the upper part of the food carrier 12, thereby helping to improve the heating efficiency of the cooking appliance 100.

[0042] In some embodiments, the first heating end 131 may be spaced apart from the inner bottom wall 111, so that the first heating end 131 will not contact the inner bottom wall 111. This helps to reduce the risk that the heat from the first heating end 131 will be directly conducted to the inner bottom wall 111, causing the pot body 11 to overheat. This helps to ensure that the pot body 11 is in a suitable temperature environment, and also helps to ensure that the devices in contact with the pot body 11 are in a suitable temperature environment. Thus, the cooking appliance 100 does not need to perform additional high-temperature resistance treatment on the devices in contact with the pot body 11, which helps to reduce the manufacturing cost of the cooking appliance 100.

[0043] See Figure 2 , Figure 4 and Figure 5 In some embodiments, at least a portion of the heating element 13 is bent toward the inner bottom wall 111. For example, the first heating end 131 of the heating element 13 can be bent toward the inner bottom wall 111 to form a disc-shaped structure, a racetrack-shaped structure, or a zigzag structure. This helps to increase the heating area of ​​the first heating end 131, increase the contact area between the first heating end 131 and water or air, shorten the cooking time of the cooking appliance 100, and thus improve the cooking efficiency of the cooking appliance 100. The disc-shaped structure can be a circular disc-shaped structure, an elliptical disc-shaped structure, a rectangular disc-shaped structure, or other shapes.

[0044] In some embodiments, the heating element 13 includes a plurality of bends 1311, at least two of which have different bending directions. This allows the heating element 13 to bend and extend along different bending directions, and also helps to increase the heating area of ​​the heating element 13.

[0045] In this context, "multiple" in the preceding and following texts refers to two or more. For example, the number of bends 1311 can be two, three, four, five, or other quantities, which can be set according to the actual situation.

[0046] In some embodiments, the heating element 13 includes at least a first heating structure 1313 and a second heating structure 1314. The first heating structure 1313 is formed as a first heating end 131, and the second heating structure 1314 is formed as a second heating end 132. Along the direction perpendicular to the inner bottom wall 111, the first heating structure 1313 and the second heating structure 1314 have different heights.

[0047] Thus, the cooking appliance 100 can heat the liquid through the first heating structure 1313 and the second heating structure 1314, and the cooking appliance 100 can cook food using steam, high-temperature steam and other methods under different water levels, thus increasing the cooking methods of the cooking appliance 100.

[0048] For example, when the water level in the pot 11 is low, such as when the water in the pot 11 is in contact with the first heating structure 1313 but does not submerge the second heating structure 1314, the first heating structure 1313 can heat the liquid to vaporize into steam, and the second heating structure 1314 can heat the steam into high-temperature steam, thereby increasing the temperature of the steam in the cooking appliance 100, which helps to reduce the cooking time of the cooking appliance 100, thereby helping to improve the cooking efficiency of the cooking appliance 100. At this time, the cooking appliance 100 can be used as a steamer, so that the cooking appliance 100 can steam and cook food.

[0049] Revisit Figure 2 and Figure 3 In some embodiments, the cooking appliance 100 includes a pot body 11, a food carrier 12, a heating element 13, and a fan assembly 15. The heating element 13 can be a heating tube. The pot body 11 can contain heated liquid. The food carrier 12 is located inside the pot body 11 and has a receiving cavity 121 for containing food. The heating element 13 is located inside the pot body 11 and outside the receiving cavity 121, so the heating element 13 can heat the food in the receiving cavity 121. Thus, the cooking appliance 100 can heat and cook food through the heating element 13.

[0050] In some embodiments, the food carrier 12 includes a bottom plate 122 and a side plate 123. The side plate 123 is connected to the edge of the bottom plate 122, and a first circulation channel 113 is formed between the side plate 123 and the inner wall 112 of the pot body 11. The first circulation channel 113 communicates with the receiving cavity 121. The heating element 13 includes at least a first heating end 131 and a second heating end 132 connected to each other. The pot body 11 includes an inner bottom wall 111. Along a direction perpendicular to the inner bottom wall 111, the minimum distance a between the first heating end 131 and the inner bottom wall 111 is different from the minimum distance b between the second heating end 132 and the inner bottom wall 111; or, when the receiving cavity 121 contains heated liquid, at least a portion of the heating element 13 is located above the heated liquid surface, and at least a portion of the heating element 13 is located below the heated liquid surface. A fan assembly 15 is disposed inside the pot body 11 and is adapted to guide the airflow inside the pot body 11 to flow at least through the first circulation channel 113.

[0051] Thus, the hot airflow generated by the heating element 13 after heating can flow along the first circulation channel 113 and, under the action of the fan assembly 15, flow into the receiving cavity 121 to cook the food in the receiving cavity 121. Since hot airflow naturally flows upward, the heat generated by the heating element 13 when it is working can flow upward along the first circulation channel 113. When the airflow passes through the fan assembly 15, the fan assembly 15 can blow the hot airflow downward, so that the airflow flows into the receiving cavity 121. That is, the hot airflow is blown into the receiving cavity 121 under the action of the fan assembly 15, and at this time, the food placed in the food carrier 12 can be roasted and cooked.

[0052] In addition, the cooking appliance 100 can bake food using steam, high-temperature steam, hot air, etc., under different water levels, which increases the cooking methods of the cooking appliance 100.

[0053] In some embodiments, the heating element 13 is at least partially located between the food carrier 12 and the inner bottom wall 111. Thus, the hot airflow generated by the heating element 13 can flow through the food carrier 12 and conduct heat to it, allowing the food carrier 12 to heat the food within the receiving cavity 121. The hot airflow can also flow upwards along the first circulation channel 113 and, under the action of the fan assembly 15, flow into the receiving cavity 121 to cook the food within it. This facilitates the hot airflow heating the food within the receiving cavity 121 from the upper part of the food carrier 12, and also helps the food carrier 12 conduct heat to heat the food within the receiving cavity 121, thereby improving the heating efficiency of the cooking appliance 100.

[0054] Please refer to the following: Figures 2 to 4 In some embodiments, the pot body 11 may further include a support 14, with the food carrier 12 mounted on the support 14 and spaced apart from the first heating end 131 or the second heating end 132. The support 14 can then provide support for the food carrier 12, helping to improve the stability of the food carrier 12 mounted on the pot body 11. Users can directly place the food carrier 12 on the support 14, facilitating convenient placement of the food carrier 12.

[0055] Thus, the food carrier 12 is spaced apart from the first heating end 131 or the second heating end 132, preventing the food carrier 12 from contacting the first heating end 131 or the second heating end 132. This allows the food carrier 12 to be fully exposed to the air, which helps increase the heating area of ​​the airflow in the first circulation channel 113, improves the heating efficiency of the airflow, and reduces the risk of the heat generated by the first heating end 131 or the second heating end 132 being directly conducted to the food carrier 12, causing the food carrier 12 to overheat. This helps ensure that the food carrier 12 is in a suitable temperature environment, so the cooking appliance 100 does not need to perform additional high-temperature resistance treatment on the food carrier 12, which helps reduce the manufacturing cost of the cooking appliance 100.

[0056] In some embodiments, the support 14 may have a fixing part 142 on the side facing the food carrier 12. The food carrier 12 is mounted on the fixing part 142, which can fix the food carrier 12 on the support 14, which helps to improve the stability of the food carrier 12 installed on the pot body 11 and helps to reduce the risk of the food carrier 12 tipping over.

[0057] Please refer to the following: Figure 2 and Figure 6 In some embodiments, the food carrier 12 may include a flow guide inner wall 126 defining a receiving cavity 121, and the fan assembly 14 is adapted to guide the airflow of the first circulation channel 113 at least through the flow guide inner wall 126.

[0058] In this way, the inner wall 126 can guide and gather the airflow of the first circulation channel 113, and under the action of the fan assembly 14, it flows into the receiving cavity 121, which helps to improve the heating efficiency of the food in the receiving cavity 121, thereby helping to improve the cooking efficiency of the cooking appliance 100.

[0059] Please refer to the following: Figures 6 to 8 In some embodiments, the food carrier 12 may include a carrier body 124 and a perforated partition 125. The perforated partition 125 is installed on the carrier body 124 and spaced apart from the bottom of the carrier body 124, so that the user can place food on the carrier body 124 and / or the perforated partition 125.

[0060] Specifically, when the water level in the supporting body 124 is low, for example, when there is water in the supporting body 124 but the water does not contact the perforated partition 125, the user can place food on the perforated partition 125 to achieve the steaming function; or, when the water level in the supporting body 124 is low but there is water in the supporting body 124 but the water does not contact the perforated partition 125, the user can place food on both the perforated partition 125 and the supporting body 124 to achieve both steaming and boiling functions; or, when the water level in the supporting body 124 is high and the heating liquid in the pot 11 submerges the perforated partition 125, the user can place food on both the perforated partition 125 and the supporting body 124 to achieve the boiling function; or, when there is no water in the supporting body 124, the user can place food on the perforated partition 125 and / or the supporting body 124 to achieve the baking function. The specific settings can be adjusted according to the actual situation.

[0061] Thus, the main body 124 of the food carrier 12 and the hollow partition 125 help to satisfy the functions of steaming, boiling, cooking and air frying in the cooking appliance 100, and help to improve the functionality of the cooking appliance 100.

[0062] In summary, the cooking appliance 100 provided by this utility model has a pot body 11 capable of containing heated liquid, a food carrier 12 located inside the pot body 11, and a heating element 13 located inside the pot body 11 and outside the receiving cavity 121. The heating element 13 includes at least a first heating end 131 and a second heating end 132 connected to each other. The pot body 11 includes an inner bottom wall 111. Along a direction perpendicular to the inner bottom wall 111, the minimum distance a between the first heating end 131 and the inner bottom wall 111 is different from the minimum distance b between the second heating end 132 and the inner bottom wall 111. Alternatively, when the receiving cavity 121 contains heated liquid, at least a portion of the heating element 13 is located above the surface of the heated liquid, and at least a portion of the heating element 13 is located below the surface of the heated liquid. When the water level in the pot 11 is high, for example, when the heating liquid in the pot 11 submerges the first heating end 131 and the second heating end 132, the first heating end 131 and the second heating end 132 can heat the heating liquid and vaporize it into steam to cook food. When the water level in the pot 11 is low, for example, when the water in the pot 11 is in contact with the first heating end 131 but does not submerge the second heating end 132, the first heating end 131 can heat the heating liquid and vaporize it into steam, and the second heating end 132 can heat the steam into high-temperature steam, thereby increasing the temperature of the steam in the cooking appliance 100. In this way, the cooking appliance 100 can cook food using steam, high-temperature steam, etc., under different water levels, increasing the cooking methods of the cooking appliance 100.

[0063] In this utility model, unless otherwise explicitly specified or limited, the term "assembly" and other such terms should be interpreted broadly. For example, it can refer to a fixed connection, a detachable connection, or an integral connection; it can be a mechanical connection; it can be a direct connection or an indirect connection through an intermediate medium; it can be a connection within two components; it can be merely surface contact; or it can be a surface contact connection through an intermediate medium. Those skilled in the art can understand the specific meaning of the above terms in this utility model according to the specific circumstances.

[0064] Furthermore, the terms "first," "second," etc., are used only for distinguishing descriptions and should not be construed as referring to specific or particular structures. The description of "some embodiments" means that a specific feature, structure, material, or characteristic described in connection with that embodiment or example is included in at least one embodiment or example of this utility model. In this utility model, the illustrative expressions of the above terms do not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials, or characteristics described can be combined in a suitable manner in any one or more embodiments or examples. Furthermore, without contradiction, those skilled in the art can combine and integrate different embodiments or examples described in this utility model, as well as the features of different embodiments or examples.

[0065] The above embodiments are only used to illustrate the technical solutions of this utility model, and are not intended to limit it. Although this utility model has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that modifications can still be made to the technical solutions described in the foregoing embodiments, or equivalent substitutions can be made to some of the technical features. Such modifications or substitutions do not cause the essence of the corresponding technical solutions to deviate from the spirit and scope of the technical solutions of the various embodiments of this utility model, and should all be included within the protection scope of this utility model.

Claims

1. A cooking appliance, characterized in that, include: A pot body, the pot body being capable of containing heated liquid; A food carrier located inside the pot, the food carrier having a receiving cavity; as well as A heating element is located inside the pot and outside the receiving cavity. The heating element includes at least a first heating end and a second heating end. The pot body includes an inner bottom wall. Along a direction perpendicular to the inner bottom wall, the minimum distance between the first heating end and the inner bottom wall is different from the minimum distance between the second heating end and the inner bottom wall. Alternatively, when the receiving cavity contains heated liquid, at least a portion of the heating element is located above the heated liquid surface, and at least a portion of the heating element is located below the heated liquid surface.

2. The cooking appliance according to claim 1, characterized in that, The food carrier includes a base plate, and a first circulation channel is formed between the base plate and the inner wall of the pot body, the first circulation channel being connected to the receiving cavity.

3. The cooking appliance according to claim 2, characterized in that, The food carrier also includes a side plate connected to the edge of the bottom plate. A first circulation channel is formed between the side plate and the inner wall of the pot body, and the first circulation channel communicates with the receiving cavity.

4. The cooking appliance according to claim 1, characterized in that, At least a portion of the heating element is bent toward the inner bottom wall.

5. The cooking appliance according to claim 1, characterized in that, The heating element includes at least a first heating structure and a second heating structure. The first heating structure is formed as a first heating end, and the second heating structure is formed as a second heating end. Along the direction perpendicular to the inner bottom wall, the first heating structure and the second heating structure have different heights.

6. The cooking appliance according to any one of claims 2 to 5, characterized in that, The heating element is located at least partially between the food carrier and the inner bottom wall.

7. A cooking appliance, characterized in that, include: A pot body, the pot body being capable of containing heated liquid; A food carrier is located inside the pot body. The food carrier has a receiving cavity. The food carrier includes a bottom plate and a side plate. The side plate is connected to the edge of the bottom plate. A first circulation channel is formed between the side plate and the inner wall of the pot body. The first circulation channel communicates with the receiving cavity. A heating element is located inside the pot and outside the receiving cavity. The heating element includes at least a first heating end and a second heating end. The pot body includes an inner bottom wall. Along a direction perpendicular to the inner bottom wall, the minimum distance between the first heating end and the inner bottom wall is different from the minimum distance between the second heating end and the inner bottom wall. Alternatively, when the cavity contains heated liquid, at least a portion of the heating element is above the surface of the heated liquid, and at least a portion of the heating element is below the surface of the heated liquid; and A fan assembly disposed within the pot body and adapted to guide airflow within the pot body at least through the first circulation channel.

8. The cooking appliance according to claim 7, characterized in that, The heating element is located at least partially between the food carrier and the inner bottom wall.

9. The cooking appliance according to claim 8, characterized in that, The pot body includes a support, and the food carrier is mounted on the support and spaced apart from the first heating end or the second heating end.

10. The cooking appliance according to claim 7, characterized in that, The food carrier further includes a flow guide wall defining the receiving cavity, and the fan assembly is adapted to guide the airflow of the first circulation channel at least through the flow guide wall.

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