Heating plate with uniform heating function and cooking utensil

Abstract

The heating plate comprises a heating pipe and a plate body, the heating pipe is annular and integrally formed in the plate body, and the plate body comprises a heated area corresponding to the heating pipe, an inner conduction area located on the inner side of the heated area and an outer conduction area located on the outer side of the heated area. The thickness of the outer conduction area is not smaller than that of the inner conduction area. After heat of the heating pipe is transferred to the heated area, due to the fact that the wall thicknesses of the two sides are the same or the wall thickness of the outer conduction area is large, the heat can be evenly transferred to the inner side and the outer side or more preferentially transferred to the outer conduction area, and then the heat transferred to the outer conduction area is not smaller than the heat transferred to the inner conduction area. Heat is transferred to the edge of the bottom wall and the side wall of the inner pot through the outer conduction area, and the heating effect on the side portion of the inner pot is improved. In addition, the structural strength of the outer conduction area is effectively improved, so that the outer conduction area is not prone to deformation at high temperature, and the outer conduction area is attached to the bottom wall of the inner pot.

Description

Technical Field

[0001] This utility model belongs to the field of kitchen appliance technology, specifically relating to a heating plate and cooking utensil that provides uniform heating. Background Technology

[0002] There are two main heating methods for existing cooking appliances: heating plate heating and electromagnetic induction heating. Electromagnetic induction heating uses the principle of electromagnetic induction to convert electrical energy into heat energy, thus achieving a heating effect. This method features high heating efficiency, fast heating speed, good temperature control, and long service life; however, it is more expensive. Heating plate heating is a form of heat conduction heating. By energizing heating elements such as heating tubes on the heating plate, the plate heats up, and the generated heat is conducted to the inner pot to achieve the heating purpose. Heating plate heating remains the most common heating method used in most cooking appliances due to its mature manufacturing process and lower cost.

[0003] Specifically, the heating element is typically embedded in a ring inside the heating plate, creating a direct heating zone on the surface of the heating plate corresponding to the heating element, as well as a central zone inside the heating element and an outer zone outside the heating element. When the heating element is activated, the direct heating zone is closest to the heating element, so the heat from the heating element is preferentially transferred to the direct heating zone and gradually transferred to the inner and outer areas.

[0004] The heating plate has a thicker central area and a thinner outer area. As the heating plate itself acts as the heat transfer medium, heat is preferentially transferred and concentrated in the thicker central area, with only a small amount of heat reaching the outer areas. This results in uneven heat distribution from the directly heated area to both sides. The central area has a higher temperature, while the outer area has a lower temperature. The central area corresponds to the central region of the inner pot's bottom wall, and the outer area corresponds to the edge region. Therefore, when heating the inner pot, the temperature at the center of the bottom wall is higher, causing food to cook quickly but also making it prone to burning. The temperature at the periphery of the bottom wall is lower, resulting in less heat being transferred to the sides. This leads to a significant temperature difference between the periphery and sides of the inner pot and the center, resulting in inefficient heating of food on the sides and uneven heating throughout the inner pot, affecting cooking efficiency and taste.

[0005] Moreover, because the outer wall is thinner, it will collapse and deform after being heated for a long time. This will cause its surface curvature to not match the curvature of the inner liner bottom wall, resulting in a decrease in the fit and further reducing the efficiency of heat transfer from the outer area to the inner liner. Utility Model Content

[0006] This invention provides a heating plate and cooking appliance with uniform heating to solve the problem of uneven heat distribution of the heating element on the surface of the heating plate, resulting in a large temperature difference between the center and the edge of the heating plate, uneven heating, and low structural strength and easy deformation of the outer area of ​​the heating plate.

[0007] The technical solution adopted in this utility model is as follows:

[0008] A heating plate for uniform heating includes a heating tube and a plate body. The heating tube is integrally formed in an annular shape inside the plate body. The plate body includes a heating zone corresponding to the heating tube, an inner conduction zone located inside the heating zone, and an outer conduction zone located outside the heating zone. The thickness of the outer conduction zone is not less than the thickness of the inner conduction zone.

[0009] In this invention, the wall thickness of the outer conduction zone is not less than that of the inner conduction zone. This ensures that after the heat from the heating element is transferred to the heated area, the heat can be evenly transferred to both the inner and outer sides, or preferentially transferred to the outer conduction zone, due to the equal wall thickness on both sides or the larger wall thickness of the outer conduction zone. This results in the heat transferred to the outer conduction zone being no less than the heat transferred to the inner conduction zone, leading to a more uniform heat distribution in the center and edge areas of the pan, or more heat on the outer side. The heat is then transferred to the bottom edge and side walls of the inner pot through the outer conduction zone, improving the heating effect on the sides of the inner pot. Furthermore, the increased thickness of the outer conduction zone effectively improves its structural strength, making it less prone to deformation at high temperatures and maintaining a close fit to the bottom wall of the inner pot. Moreover, the larger area and reduced thickness of the inner conduction zone effectively reduces the overall material usage of the heating plate, achieving cost reduction.

[0010] The wall thickness between the upper edge of the heating tube and the upper surface of the plate is not less than the thickness of the outer conduction zone.

[0011] In this design, the thicker wall thickness facilitates heat concentration and conduction, thereby transferring heat from the heating element to the heated area and preventing heat from being transferred to unused areas, thus improving heat utilization and heating efficiency. Heat within the heated area can then be preferentially transferred to the outer conduction area, increasing the heat transfer priority of the outer conduction area and ultimately improving the heating effect on the sides of the cookware.

[0012] The bottom surface of the heated zone is provided with a downward protruding and annularly extending mounting rib. The heating tube is embedded inside the mounting rib. The wall thickness between the outer surface of the mounting rib and the outer edge of the heating tube is less than the thickness of the inner conduction zone.

[0013] In this design, heat from the heating element is more easily transferred to areas with thicker walls in the pan. Therefore, the wall thickness between the heating element and the outer surface of the mounting rib is smaller, while the wall thickness between the heating element and the upper surface of the pan is larger. This allows the heat from the heating element to be transferred as much as possible to the upper surface of the pan, where it can then be used to heat the cookware. This reduces heat loss through the mounting ribs, improving heat utilization efficiency. Furthermore, without affecting the heating pan's performance, the weight of the heating pan is reduced, benefiting the user experience and lowering product costs.

[0014] The bottom surface of the heated zone is provided with downward protruding and ring-shaped mounting ribs. The heating tube is embedded inside the mounting ribs, and the projection of the mounting ribs toward the plate body constitutes the heated zone.

[0015] In this design, the mounting ribs and the heating zone together form a complete enclosure for the heating tube. The heat from the heating tube can be partially transferred to the mounting ribs or directly to the heating zone, thereby improving the overall heat transfer efficiency of the heating tube to the plate and enabling the plate to heat the inner pot rapidly.

[0016] The mounting rib has a cold pipe section and a hot pipe section along the circumference. The heating pipe includes a pipe body section and a pipe foot section. The pipe body section is located inside the hot pipe section, and the pipe foot section is located inside the cold pipe section. The wall thickness between the outer surface of the hot pipe section and the pipe body section is greater than the wall thickness between the outer surface of the cold pipe section and the pipe foot section.

[0017] In this design, the heating element is located at both ends of the foot section, with the body section situated between them. Due to its inherent characteristics, the body section of the heating element has a higher temperature than the foot section. The thicker mounting ribs are strategically placed on the outer side of the higher-temperature body section. This increases the structural strength of the pan and improves its heat resistance, especially at the corresponding body section, ensuring structural stability during normal cooking. Conversely, the foot section has a lower temperature. To ensure effective heat transfer to the pan, a thinner, cooler section is placed corresponding to the mounting ribs. This reduces the wall thickness of the mounting ribs surrounding the foot section, shortening the heat transfer path and improving efficiency. Furthermore, without compromising the heating pan's performance, this reduces its weight, improving user experience and lowering product costs.

[0018] The wall thickness between the outer surface of the hot pipe section and the pipe body section is 1.5mm to 2.2mm, and the wall thickness between the outer surface of the cold pipe section and the pipe foot section is 1mm to 1.5mm.

[0019] This solution reduces the weight of the heating plate without affecting its performance, thus improving user experience and lowering product costs.

[0020] The outer conduction area extends to the outer edge of the disk; or, the outer edge of the disk is provided with a folded portion that bends downwards, and the outer conduction area is located inside the folded portion.

[0021] In this design, the folding section further enhances the structural strength at the outer edge of the plate, increases the service life of the heating plate, reduces the probability of deformation in the outer conduction area, especially at the outer edge of the plate, and keeps the upper surface of the plate in close contact with the cookware, thereby maintaining stable conduction efficiency.

[0022] The bottom surface of the disc is provided with reinforcing ribs, which extend from the center of the disc through the inner conduction zone to the outer conduction zone. The outer conduction zone is provided with fixing columns, and at least part of the reinforcing ribs pass through the fixing columns.

[0023] In this design, the reinforcing ribs connect the inner conduction zone, the mounting ribs, and the outer conduction zone. Some of the reinforcing ribs also pass through the fixing columns of the pan body, which better strengthens the pan surface, reduces the probability of overall deformation of the pan body, improves high temperature resistance and deformation resistance, and maintains a tight fit with the bottom wall of the inner pot.

[0024] The bottom surface of the plate is provided with a guide section that extends from the heated area to the outer conduction area to guide the heat transfer from the heated area to the outer conduction area.

[0025] In this design, the guide section is a protruding structure extending from the mounting rib to the outer conduction area. The guide section directs heat from the mounting rib to the outer conduction area, thereby increasing the heat transfer priority of the outer conduction area and allowing more heat from the mounting rib and the heated area to be transferred there. Since the inner conduction area is located inside the heated area, heat accumulates there after transfer, making it more prone to heat buildup. This results in a more even distribution of heat between the inner and outer conduction areas, reducing the temperature difference between the two regions and ensuring more uniform heating of the inner pot's bottom wall. It also improves the heating effect on the edge area of ​​the inner pot's bottom wall, increasing the heat in that area and allowing it to be transferred to the side walls of the inner pot more promptly. This reduces the temperature difference between the sides and bottom of the inner pot, ensuring even heating of food in all areas and improving cooking results and taste.

[0026] Meanwhile, the path of heat transfer from the heating tube to the inner conduction zone is: heating tube - mounting rib - heated zone - inner conduction zone. Due to the setting of the guide, the heat from the heating tube is transferred to the outer conduction zone through two paths. The first path is that the heat from the heating tube is transferred to the mounting rib and then directly to the outer conduction zone via the guide. The other path is heating tube - mounting rib - heated zone - outer conduction zone. This not only increases the number of paths for heat to be transferred to the outer conduction zone, but also shortens the length of one heat transfer path, thereby improving the efficiency of heat transfer to the outer conduction zone.

[0027] The guide section is a structure that protrudes from the surface of the plate and extends to the outer conduction area. It also increases the thickness of at least part of the outer conduction area to a certain extent. On the one hand, it further improves the efficiency of heat transfer from the installed ribs to the outer conduction area, making it easier for heat to be transferred to the outer conduction area. On the other hand, it also improves the structural strength of the outer conduction area, reducing the risk of deformation or collapse of the outer conduction area due to long-term heating. This ensures that the curved surface of its surface can always keep in contact with the curved surface of the inner pot bottom wall, thereby ensuring the heating efficiency of the edge area of ​​the inner pot bottom wall.

[0028] This utility model also discloses a cooking appliance, including a pot body and an inner pot placed inside the pot body, and also includes the aforementioned heating plate for uniform heating. The inner pot is placed on the heating plate, the bottom wall of the inner pot is provided with a contact arc surface, and the upper surface of the heating plate is provided with a heat transfer arc surface that fits against the contact arc surface.

[0029] When the heating plate of this invention is working, the heat from the heating tube will be preferentially transferred to the outer conduction area, which is in contact with the edge area of ​​the bottom wall of the inner pot. Therefore, more heat can be transferred to the edge area of ​​the bottom wall of the inner pot and the side wall of the inner pot, improving the heating effect on the side of the inner pot. This makes the food in each area of ​​the inner pot evenly heated, improving the cooking effect and taste. Attached Figure Description

[0030] The accompanying drawings, which are included to provide a further understanding of the present invention and constitute a part of this invention, illustrate exemplary embodiments of the present invention and, together with the description thereof, serve to explain the present invention and do not constitute an undue limitation thereof. In the drawings:

[0031] Figure 1 This is a bottom view of the heating plate according to one embodiment of this application;

[0032] Figure 2 This is a cross-sectional view of the heating plate according to one embodiment of this application;

[0033] Figure 3 for Figure 2 A magnified view of area A in the middle;

[0034] Figure 4 This is a cross-sectional view of the heating plate according to one embodiment of this application from another perspective;

[0035] Figure 5 This is a cross-sectional view of a portion of the structure of a cooking appliance according to one embodiment of this application.

[0036] in:

[0037] 1. Disc body; 11. Outer conduction zone; 111. Inner area; 112. Outer area; 12. Inner conduction zone; 13. Mounting rib; 131. Heat pipe section; 132. Cold pipe section; 14. Opening; 15. Reinforcing rib; 16. Fixing column; 17. Guide section; 18. Heated area; 19. Folding section;

[0038] 2. Heating element; 21. Tube body section; 22. Tube pin section;

[0039] 3. Inner pot;

[0040] 4. Temperature measuring components. Detailed Implementation

[0041] To more clearly illustrate the overall concept of this utility model, a detailed description will be provided below with reference to the accompanying drawings.

[0042] Many specific details are set forth in the following description in order to provide a full understanding of the present invention. However, the present invention may also be implemented in other ways different from those described herein. Therefore, the scope of protection of the present invention is not limited to the specific embodiments disclosed below.

[0043] Furthermore, it should be understood in the description of this utility model that the terms "top", "bottom", "inner", "outer", "axial", "radial", "circumferential", etc., indicate the orientation or positional relationship based on the orientation or positional relationship shown in the accompanying drawings. They are only for the convenience of describing this utility model and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation. Therefore, they should not be construed as limitations on this utility model.

[0044] In this utility model, unless otherwise explicitly specified and limited, the terms "installation," "connection," "linking," and "fixing," etc., should be interpreted broadly. For example, they can refer to a fixed connection, a detachable connection, or an integral part; they can refer to a mechanical connection, an electrical connection, or a communication connection; they can refer to a direct connection or an indirect connection through an intermediate medium; they can refer to the internal communication of two components or the interaction between two components. Those skilled in the art can understand the specific meaning of the above terms in this utility model according to the specific circumstances.

[0045] In this invention, unless otherwise expressly specified and limited, the first feature "on" or "below" the second feature may be in direct contact with the first and second features, or indirect contact through an intermediate medium. In the description of this specification, references to terms such as "implementation," "example," "aspect," or "specific example" indicate 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 invention. In this specification, the illustrative expressions of the above terms do not necessarily refer to the same embodiment or example. Furthermore, the specific features, structures, materials, or characteristics described may be combined in any suitable manner in one or more embodiments or examples.

[0046] like Figure 1 , Figure 2 As shown, a heating plate for uniform heating includes a heating tube 2 and a plate body 1. The heating tube 2 is integrally formed in an annular shape inside the plate body 1. The plate body 1 includes a heating zone 18 corresponding to the heating tube 2, an inner conduction zone 12 located inside the heating zone 18, and an outer conduction zone 11 located outside the heating zone 18. The thickness of the outer conduction zone 11 is not less than the thickness of the inner conduction zone 12.

[0047] Preferably, the material of the disc body 1 is cast iron, and the heating tube 2 is integrally formed inside the disc body 1 by casting.

[0048] In this invention, the wall thickness of the outer conduction zone 11 is not less than the wall thickness of the inner conduction zone 12. This allows the heat from the heating tube 2 to be transferred to the heated area 18. Because the wall thicknesses on both sides are the same, or the wall thickness of the outer conduction zone 11 is larger, the heat can be evenly transferred to both the inner and outer sides, or preferentially transferred to the outer conduction zone 11. Consequently, the heat transferred to the outer conduction zone 11 is no less than the heat transferred to the inner conduction zone 12, resulting in a more uniform heat distribution in the central and edge areas of the pan 1, or more heat on the outer side. This allows the heat to be transferred to the bottom edge and side walls of the inner pot 3 through the outer conduction zone 11, improving the heating effect on the sides of the inner pot 3. Furthermore, the increased thickness of the outer conduction zone 11 effectively improves its structural strength, making it less prone to deformation at high temperatures, thus maintaining its fit with the bottom wall of the inner pot 3. Moreover, the larger area and reduced thickness of the inner conduction zone 12 effectively reduces the overall material usage of the heating pan, achieving cost reduction.

[0049] Preferably, the wall thickness of the outer conduction region 11 is greater than the wall thickness of the inner conduction region 12. Of course, the wall thicknesses of the two regions can also be the same.

[0050] Preferably, such as Figure 1 , Figure 2 , Figure 5As shown, the inner conduction zone 12 has an opening 14 at its center for the temperature measuring element 4 to pass through. Therefore, the inner conduction zone 12 is also a ring structure. The diameter of the inner conduction zone 12 (the difference between the outer diameter and the inner diameter) is D1, and the diameter of the outer conduction zone 11 (the difference between the outer diameter and the inner diameter) is D2, where D1 > D2.

[0051] Because the amount of heat transferred from the heating tube 2 to the inner conduction zone 12 is reduced, it also avoids the excessive accumulation of heat in the inner conduction zone 12, which would cause excessive temperature rise in the inner conduction zone 12. This reduces the impact on the temperature measuring element 4 at the center of the heating plate, allowing the temperature measuring element 4 to contact the center of the bottom wall of the inner pot 3, thus enabling accurate detection of the heat of the inner pot 3.

[0052] As a preferred embodiment of this utility model, such as Figure 2 , Figure 3 As shown, the wall thickness between the upper edge of the heating tube 2 and the upper surface of the disk 1 is not less than the thickness of the outer conduction zone 11.

[0053] A thicker wall facilitates heat concentration and conduction, thereby transferring heat from the heating element to the heated area 18 and preventing heat from being transferred to unused areas, thus improving heat utilization and heating efficiency. Heat within the heated area 18 can then be preferentially transferred to the outer conduction area 11, increasing the heat transfer priority of the outer conduction area 11 and ultimately improving the heating effect on the side of the cookware.

[0054] Preferably, such as Figure 2 , Figure 3 As shown, the bottom surface of the heated zone 18 is provided with a downward protruding and annularly extending mounting rib 13. The heating tube 2 is embedded inside the mounting rib 13. The wall thickness between the outer surface of the mounting rib 13 and the outer edge of the heating tube 2 is less than the thickness of the inner conduction zone 12.

[0055] Heat from heating element 2 is more easily transferred to the thicker areas of the plate body 1. Therefore, the wall thickness between heating element 2 and the outer surface of mounting rib 13 is smaller, while the wall thickness between heating element 2 and the upper surface of plate body 1 is larger. This allows the heat from heating element 2 to be transferred to the upper surface of plate body 1 as much as possible, thus maximizing its use for heating the cookware. This reduces heat loss through mounting rib 13 and improves heat utilization efficiency. Furthermore, without affecting the heating plate's performance, it reduces the weight of the heating plate, improving user experience and lowering product costs.

[0056] In a preferred embodiment, such as Figure 2 , Figure 4 As shown, the bottom surface of the heated zone 18 is provided with a downward protruding and annularly extending mounting rib 13, and the heating tube 2 is embedded inside the mounting rib 13. The projection of the mounting rib 13 toward the plate 1 constitutes the heated zone 18.

[0057] The mounting rib 13 and the heating zone 18 together form a complete enclosure for the heating tube 2. The heat from the heating tube 2 can be partially transferred to the mounting rib 13 or directly transferred to the heating zone 18, thereby improving the overall heat transfer efficiency of the heating tube 2 to the plate 1 and enabling the plate 1 to heat the inner pot 3 rapidly.

[0058] Furthermore, such as Figure 1 , Figure 3 , Figure 4 As shown, the mounting rib 13 has a cold pipe section 132 and a hot pipe section 131 along the circumferential direction. The heating pipe 2 includes a pipe body section 21 and a pipe foot section 22. The pipe body section 21 is located inside the hot pipe section 131, and the pipe foot section 22 is located inside the cold pipe section 132. The wall thickness between the outer surface of the hot pipe section 131 and the pipe body section 21 is greater than the wall thickness between the outer surface of the cold pipe section 132 and the pipe foot section 22.

[0059] At the beginning and end of the heating tube 2, the tube body section 21 is located between the tube feet 22. Due to its inherent characteristics, the temperature of the tube body section 21 is higher than that of the tube feet 22. The thicker area of ​​the mounting rib 13 is specifically positioned on the outside of the higher-temperature tube body section 21. This method increases the structural strength of the plate 1 and improves the heat resistance of the plate 1, especially at the corresponding tube body section 21, thereby ensuring the structural stability of the heating plate during normal cooking. The temperature of the tube feet 22 is lower. To ensure effective heat transfer to the plate 1, a thinner cold tube section 132 is provided corresponding to the mounting rib 13. This reduces the wall thickness of the mounting rib 13 wrapped around the tube feet 22, shortening the heat transfer path from the tube feet 22 to the plate 1 and improving heat transfer efficiency. Furthermore, without affecting the working performance of the heating plate, the weight of the heating plate is reduced, benefiting the user experience and lowering product costs.

[0060] Specifically, such as Figure 1 As shown, the tube segments 22 at the beginning and end of the heating tube 2 partially overlap in the radial direction of the disc body 1 so that the heating tube 2 is connected end to end to form a ring structure. Therefore, the cold tube segment 132 with the rib 13 installed simultaneously covers two tube segments 22. The wall thickness between the outer surface of the cold tube segment 132 and the tube segment 22 refers to the wall thickness between the outer surface of the cold tube segment 132 and the nearest tube segment 22.

[0061] Preferably, such as Figures 2 to 4 As shown, the wall thickness A between the upper edge of the heating tube 2 and the upper surface of the plate 1 is greater than the wall thickness B of the outer conduction zone 11, which is greater than the wall thickness C of the inner conduction zone 12, which is greater than the wall thickness D between the outer surface of the hot tube section 131 and the tube body section 21, which is greater than the wall thickness E between the outer surface of the cold tube section 132 and the tube foot section 22.

[0062] Preferably, the wall thickness between the outer surface of the heat pipe section 131 and the pipe body section 21 is 1.5mm to 2.2mm, and the wall thickness between the outer surface of the cold pipe section 132 and the pipe foot section 22 is 1mm to 1.5mm.

[0063] Specifically, heating plates are commonly divided into two sizes based on heating power. For a 600W heating plate, the wall thickness B of the outer conduction zone 11 is 2.4mm-3mm; the wall thickness A between the upper edge of the heating tube 2 and the upper surface of the plate body 1 is 2.5mm-3.5mm; the wall thickness C of the inner conduction zone 12 is 2.2mm-2.8mm; and the wall thickness D between the outer surface of the heat pipe section 131 and the tube section 21 is 1.5mm-2mm.

[0064] The wall thickness B of the outer conduction zone 11 of the 860W heating plate is 2.5mm-3mm; the wall thickness A between the upper edge of the heating tube 2 and the upper surface of the plate body 1 is 2.7mm-3.7mm; the wall thickness C of the inner conduction zone 12 is 2.4mm-2.8mm; and the wall thickness D between the outer surface of the heat pipe section 131 and the tube section 21 is 1.6mm-2.2mm.

[0065] Preferably, such as Figure 4 As shown, the wall thickness E between the outer surface of the cold pipe section 132 and the pipe foot section 22 is 1mm-1.5mm.

[0066] It should be noted that the outer conduction area 11 can be a structure with uniform wall thickness, or it can be designed with a wall thickness that gradually decreases from the inside to the outside. The wall thickness of the outer conduction area 11 at the end near the mounting rib 13 is B, which satisfies the above dimensional relationship.

[0067] It should be noted that this utility model does not limit the structure of the heating plate. In one embodiment, the outer conduction area 11 extends outward to the edge of the heating plate so that the inner conduction area 12, the heated area 18, and the outer conduction area 11 completely cover the upper surface of the heating plate. In another embodiment, such as Figure 2 As shown, the outer edge of the heating plate is provided with a downwardly folded portion 19. In this embodiment, the outer conduction area 11 can extend to the inside of the folded portion 19, that is, the folded portion 19 is located outside the outer conduction area 11. Alternatively, the outer conduction area 11 can also extend outward to the edge of the heating plate, so that the folded portion 19 is located inside the outer conduction area 11.

[0068] The folding part 19 can further improve the structural strength of the outer edge of the plate body 1, increase the service life of the heating plate, reduce the probability of deformation of the outer conduction area 11, especially the outer edge of the plate body 1, and keep the upper surface of the plate body 1 in contact with the cookware, thereby maintaining stable conduction efficiency.

[0069] Preferably, such as Figure 1As shown, the bottom surface of the disk body 1 is provided with reinforcing ribs 15. The reinforcing ribs 15 extend from the center of the disk body 1 through the inner conduction area 12 to the outer conduction area 11. The outer conduction area 11 is provided with fixing posts 16, and at least part of the reinforcing ribs 15 pass through the fixing posts 16.

[0070] The reinforcing rib 15 connects the inner conduction zone 12, the mounting rib 13 and the outer conduction zone 11 through the plate, and some of the reinforcing ribs 15 pass through the fixing column 16 of the plate body 1, which better strengthens the plate surface, reduces the probability of the plate body 1 deforming as a whole, improves the high temperature resistance and deformation resistance, and maintains a tight fit with the bottom wall of the inner pot 3.

[0071] Specifically, in one embodiment, such as Figure 1 As shown, there are three fixing columns 16, which are evenly spaced along the circumference of the disc body 1. There are six reinforcing ribs 15, which extend radially from the center of the disc body 1 outwards. Three of the reinforcing ribs 15 pass through the fixing columns 16.

[0072] As a preferred embodiment of this utility model, such as Figure 1 , Figure 2 , Figure 3 As shown, the bottom surface of the plate 1 is provided with a guide portion 17, which extends from the heated area 18 to the outer conduction area 11 to guide the heat transfer from the heated area 18 to the outer conduction area 11.

[0073] Specifically, such as Figure 3 As shown, the plate body 1 has a mounting rib 13 below the heated zone 18, the heating tube 2 is located inside the mounting rib 13, one end of the guide part 17 is connected to the mounting rib 13, and the other end is connected to the outer conduction zone 11.

[0074] The guide portion 17 is a protruding structure that extends from the mounting rib 13 to the outer conduction area 11. The guide portion 17 can guide the heat on the mounting rib 13 to be transferred to the outer conduction area 11, thereby improving the heat transfer priority of the outer conduction area 11 and allowing more heat from the mounting rib 13 and the heated area 18 to be transferred to the outer conduction area 11. Since the inner conduction area 12 is located inside the heated area 18, after the heat is transferred to the inner conduction area 12, it will accumulate in the inner conduction area 12. Therefore, heat accumulation is more likely to occur in the inner conduction area 12. Thus, even if the heat is transferred to the outer conduction area 11, the heat in the inner conduction area 12 will not be too low. This makes the heat distribution in the inner conduction zone 12 and the outer conduction zone 11 more uniform, reduces the temperature difference between the two zones, and makes the heating of the bottom wall of the inner pot 3 more uniform. At the same time, it improves the heating effect on the edge area of ​​the bottom wall of the inner pot 3, so that more heat is generated in that area. As a result, the heat can be transferred to the side wall of the inner pot 3 more promptly, reducing the temperature difference between the side and bottom of the inner pot 3, making the food in each area heat evenly, and improving the cooking effect and taste.

[0075] Meanwhile, the path of heat transfer from heating tube 2 to inner conduction zone 12 is: heating tube 2 - mounting rib 13 - heated zone 18 - inner conduction zone 12. Due to the setting of guide part 17, the heat of heating tube 2 is transferred to outer conduction zone 11 through two paths. The first path is that the heat of heating tube 2 is transferred to mounting rib 13 and then directly to outer conduction zone 11 via guide part 17. The other path is heating tube 2 - mounting rib 13 - heated zone 18 - outer conduction zone 11. This not only increases the number of paths for heat to be transferred to outer conduction zone 11, but also shortens the length of one heat transfer path, thereby improving the efficiency of heat transfer to outer conduction zone 11.

[0076] The guide section 17 is a structure that protrudes from the surface of the plate body 1 and extends to the outer conduction area 11. It also increases the thickness of at least part of the outer conduction area 11 to a certain extent. On the one hand, it further improves the efficiency of heat transfer from the mounting rib 13 to the outer conduction area 11, making it easier for heat to be transferred to the outer conduction area 11. On the other hand, it also improves the structural strength of the outer conduction area 11, reducing the risk of deformation or collapse of the outer conduction area 11 due to long-term heating, so that the arc surface of its surface can always keep in contact with the arc surface of the bottom wall of the inner pot 3, thereby ensuring the heating efficiency of the edge area of ​​the bottom wall of the inner pot 3.

[0077] Preferably, such as Figure 3 As shown, the guide portion 17 is integrally formed with the disc body 1 so that the guide portion 17 and the mounting rib 13 are made of the same material and are tightly connected. The heat from the mounting rib 13 can be transferred to the guide portion 17 more directly and quickly, ensuring heat transfer efficiency.

[0078] Preferably, such as Figure 3 As shown, the thickness of the guide portion 17 gradually decreases from the mounting rib 13 toward the outward conduction area 11.

[0079] The thickness of the guide section 17 gradually decreases towards the outer conduction region 11. This design optimizes the thermal resistance distribution on the guide section 17, improving heat transfer efficiency. The gradually decreasing cross-sectional area, with a larger cross-sectional area at the end connected to the mounting rib 13 (high-temperature end), reduces local thermal resistance and accelerates heat dissipation, allowing heat to be transferred from the mounting rib 13 to the guide section 17 more efficiently. Conversely, the smaller cross-sectional area at the end connected to the outer conduction region 11 (low-temperature end) further reduces thermal resistance, thus improving the heat transfer efficiency from the guide section 17 to the outer conduction region 11. Simultaneously, the thicker end of the guide section 17 connected to the mounting rib 13 efficiently collects heat, while the gradual thinning of the guide section 17 as it extends towards the outer conduction region 11 allows heat to diffuse gradually, resulting in a more uniform heat distribution and preventing localized overheating in the outer conduction region 11. Furthermore, the gradual thickness change of the guide section 17 smooths the distribution of temperature gradients and mechanical stress, preventing stress concentration caused by abrupt changes in cross-section, reducing structural damage caused by differences in thermal expansion, and improving reliability and lifespan. Meanwhile, the gradually varying thickness structure reduces the amount of material used in the guide section 17, effectively reducing cost and weight.

[0080] Preferably, such as Figure 1 As shown, the outer conduction region 11 is an annular region with a central diameter that divides the outer conduction region 11 into an inner region 111 and an outer region 112 surrounding the outer periphery of the inner region 111. The guide portion 17 extends to the inner region 111.

[0081] The guide section 17 extends to the inner region 111, which not only ensures the rapid transfer of heat to the outer conduction region 11 and improves the strength of the outer conduction region 11, but also appropriately reduces the volume of the guide section 17, thereby saving the overall material used in the disc body 1 and reducing manufacturing costs.

[0082] Specifically, the outer conduction region 11 is a ring-shaped region with an outer diameter D3 and an inner diameter D4, wherein the middle diameter D = (D3 + D4) / 2.

[0083] Through experimental testing, the test method involved arranging two points on the upper and lower sides of the inner pot for temperature measurement, with point M located above point N. The inner pot was placed on both a conventional heating plate and the heating plate of this application for dry heating without water for 3 minutes, and the temperatures at points M and N were measured respectively. The test data are as follows:

[0084] Experiment 1: This experiment uses a traditional heating plate to heat the inner pot. The highest temperature at point M is 71℃, and the highest temperature at point N is 96℃.

[0085] Experiment 2: In this experiment, the heating plate in this application is used to heat the inner pot 3. The highest temperature at point M is 131℃ and the highest temperature at point N is 156℃.

[0086] As can be seen from the test data above, the proposed solution improves the heating effect on the inner pot sidewall by more than 30% compared with the traditional solution.

[0087] In addition, the energy efficiency of the heating plate was tested. The energy efficiency calculation formula can be found in "GB 21456-2024 Energy Efficiency Limits and Energy Efficiency Grades for Household and Similar Kitchen Appliances". The experimental data are as follows:

[0088] Experiment 1: Both a traditional heating plate with a heating power of 815W (corresponding to a 4L cooking appliance) and the heating plate described in this application were tested under cold pan and plate conditions. The energy efficiency of the traditional heating plate was 85.11, while the energy efficiency of the heating plate described in this application was 86.2. After three retests, the energy efficiency of the heating plate described in this application was 87, 87, and 85.8, respectively. Therefore, for a 4L cooking appliance with an 815W heating plate, using the heating plate described in this application can improve the energy efficiency by approximately 1-1.5.

[0089] Experiment 2: Both a traditional heating plate with a heating power of 619W (corresponding to a 3L cooking appliance) and the heating plate described in this application were tested under cold pot and plate conditions. The energy efficiency ratio (EER) of the traditional heating plate was 82.37, while that of the heating plate described in this application was 83.48. In a retest, the EER of the traditional heating plate was 82.5, and that of the heating plate described in this application was 83.07. Therefore, it can be seen that for a 3L cooking appliance with a 619W heating plate, using the heating plate described in this application can improve the energy efficiency by approximately 1.

[0090] Meanwhile, after weight testing, the heating plate of this application is more than 25g lighter than the traditional heating plate, which reduces costs while improving thermal conductivity and energy efficiency, as well as structural strength.

[0091] For any parts not mentioned in this utility model, existing technologies can be used or referenced.

[0092] The various embodiments in this specification are described in a progressive manner. The same or similar parts between the various embodiments can be referred to each other. Each embodiment focuses on describing the differences from other embodiments.

[0093] The above description is merely an embodiment of this utility model and is not intended to limit the scope of this utility model. Various modifications and variations can be made to this utility model by those skilled in the art. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principle of this utility model should be included within the scope of the claims of this utility model.

Claims

1. A heating disc with uniform heating, comprising a heating tube and a disc body, the heating tube being annularly integrally formed inside the disc body, characterized in that the disc body comprises a heated area corresponding to the heating tube, an inner conducting area inside the heated area, and an outer conducting area outside the heated area, the thickness of the outer conducting area being not less than the thickness of the inner conducting area.

2. The heating disc with uniform heating according to claim 1, characterized in that the wall thickness between the upper edge of the heating tube and the upper surface of the disc body is not less than the thickness of the outer conducting area.

3. The heating disc with uniform heating according to claim 1 or 2, characterized in that the bottom surface of the heated area is provided with an annularly extending downward protruding mounting rib, the heating tube is embedded inside the mounting rib, and the wall thickness between the outer surface of the mounting rib and the outer edge of the heating tube is less than the thickness of the inner conducting area.

4. The heating disc with uniform heating according to claim 1, characterized in that the bottom surface of the heated area is provided with an annularly extending downward protruding mounting rib, the heating tube is embedded inside the mounting rib, and the projection of the mounting rib towards the disc body constitutes the heated area.

5. The heating disc with uniform heating according to claim 4, characterized in that the mounting rib has a cold tube section and a hot tube section in the circumferential direction, the heating tube comprises a tube body section and a tube foot section, the tube body section is located in the hot tube section, the tube foot section is located in the cold tube section, and the wall thickness between the outer surface of the hot tube section and the tube body section is greater than the wall thickness between the outer surface of the cold tube section and the tube foot section.

6. The heating disc with uniform heating according to claim 5, characterized in that the wall thickness between the outer surface of the hot tube section and the tube body section is 1.5mm-2.2mm, and the wall thickness between the outer surface of the cold tube section and the tube foot section is 1mm-1.5mm.

7. The heating disc with uniform heating according to claim 1, characterized in that the outer conducting area extends to the outer edge of the disc body; or the outer edge of the disc body is provided with a downwardly bent folding portion, and the outer conducting area is located inside the folding portion.

8. The heating disc with uniform heating according to claim 1, characterized in that the bottom surface of the disc body is provided with a reinforcing rib, the reinforcing rib extends from the center of the disc body through the inner conducting area to the outer conducting area, and the outer conducting area is provided with a fixing column, at least part of the reinforcing rib passes through the fixing column.

9. The heating disc with uniform heating according to claim 1, characterized in that the bottom surface of the disc body is provided with a guide portion, the guide portion extends from the heated area to the outer conducting area to guide the heat transfer from the heated area to the outer conducting area.

10. A cooking appliance, comprising a pot body and an inner pot placed in the pot body, characterized in that it further comprises the heating disc with uniform heating according to any one of claims 1-9, the inner pot is placed on the heating disc, the bottom wall of the inner pot is provided with a contact arc surface, and the upper surface of the heating disc is provided with a heat transfer arc surface abutting the contact arc surface. ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​

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