Electric heating device and cooking utensil

Abstract

The utility model discloses an electric heating device and a cooking utensil, the electric heating device is used for heating a cooking container of the cooking utensil, the electric heating device comprises a plate seat and an electric heating sheet, and the electric heating sheet is arranged on the surface, facing the cooking container, of the plate seat. The electric heating piece comprises a plurality of heating parts, a wire is wound in each heating part, and the wires are arranged in a preset winding mode. The multiple heating parts are arranged in the circumferential direction or the radial direction of the disc base at intervals, so that when the cooking utensil works, a local temperature difference area is formed on the inner surface of the cooking container. According to the electric heating device disclosed by the utility model, the plurality of heating parts of the electric heating sheet form the plurality of high-temperature areas at intervals on the inner surface of the cooking container, and the high-temperature areas and the low-temperature areas are alternately arranged in the circumferential direction or the radial direction of the cooking container, so that food materials in the cooking container form strong convection at a plurality of positions, and liquid and the food materials in a pot are boiled and rolled more sufficiently; the food materials are heated more uniformly, and the cooking effect consistency of the food is better.

Description

Technical Field

[0001] This utility model relates to the technical field of kitchen appliances, specifically to an electric heating device and a cooking utensil. Background Technology

[0002] Existing cooking appliances such as ordinary rice cookers and electric stoves are generally equipped with heating devices to heat the cooking container. When the heating device heats the cooking container, the inner surface of the cooking container is heated at a uniform temperature within the heating area. This results in slow convection flow of the food inside the cooking container, a small convection area, insufficient boiling and tumbling of the food, and poor consistency in the cooking effect.

[0003] Therefore, an electric heating device and cooking appliance are needed to at least partially solve the above problems. Utility Model Content

[0004] The utility model description section introduces a series of simplified concepts, which will be further explained in detail in the detailed description section. This utility model description section is not intended to limit the key features and essential technical features of the claimed technical solution, nor is it intended to determine the scope of protection of the claimed technical solution.

[0005] To at least partially solve the above problems, the first aspect of this utility model provides an electric heating device for heating the cooking container of a cooking appliance, the electric heating device comprising:

[0006] The base; and

[0007] An electric heating element is disposed on the surface of the plate base facing the cooking container. The electric heating element includes multiple heating elements, each of which has a wire wound around it in a predetermined winding manner.

[0008] The plurality of heating elements are arranged at intervals in the circumferential or radial direction of the plate base, such that when the cooking appliance is in operation, a local temperature difference zone is formed on the inner surface of the cooking container.

[0009] According to this solution, an electric heating element is used to heat the cooking container. Multiple heating elements on the heating element create alternating high-temperature zones on the inner surface of the cooking container, with low-temperature zones in between. This creates localized temperature differences between adjacent high-temperature and low-temperature zones, resulting in a significant temperature gradient. Therefore, the alternating arrangement of high-temperature and low-temperature zones along the circumference or radial direction of the cooking container allows for strong convection at multiple points within the container, resulting in more thorough boiling and churning of the liquid and ingredients, more even heating of the ingredients, and more consistent cooking results.

[0010] Optionally, the outer periphery of the conductor defines the edge of the heating element, the heating elements are spaced apart in the circumferential direction, and the size of the heating elements in the circumferential direction gradually increases along the radial direction.

[0011] According to this solution, multiple heating elements, including fan-shaped and similar patterns, can be formed on the electric heating element. Compared to other shapes such as rings, circles, and polygons, the heating elements with gradually widening patterns have the structural characteristic of becoming narrower closer to the center of the electric heating element and wider further away from the center. This characteristic allows the heating elements to cover a larger area at the bottom of the cooking container, ensuring the overall heating efficiency of the electric heating element, and also provides a large coverage area for local temperature difference regions, achieving a large-scale uneven heating and boiling effect.

[0012] Optionally, a distance s1 is provided between two adjacent heating elements, with s1 ranging from 5 mm to 85 mm. According to this solution, the arrangement of the heating elements allows the inner surface of the cooking container to achieve a temperature gradient within the desired temperature range in localized temperature difference areas. This results in more uniform tumbling of liquid and food in different areas of the cooking container, meeting cooking requirements and achieving better consistency in food cooking.

[0013] Optionally, adjacent portions of the wires are spaced apart, with a spacing s2 between them, which is 1mm to 15mm. According to this design, the spacing and reasonable density of the wires ensure uniform heating of the cooking container by the heating element, guaranteeing overall heating performance and preventing excessively high local temperatures caused by insufficient spacing, which could damage the substrate and reduce insulation performance.

[0014] Optionally, the electric heating element further includes a sheet-like insulating substrate, with all the wires disposed inside the insulating substrate. According to this solution, all the wires used for heating in the electric heating element are embedded within the insulating substrate, ensuring electrical safety. Furthermore, the sheet-like shape of the insulating substrate allows for full utilization of the wires' heat generation, resulting in high heating efficiency.

[0015] Optionally, the thickness d of the electric heating element is 0.1mm to 3mm. According to this solution, the thickness of the electric heating element is reasonable, avoiding excessive thickness that wastes material and affects heat conduction efficiency, and avoiding insufficient insulation performance due to insufficient thickness.

[0016] Optionally, at least a portion of the plurality of heating elements are connected in series via the wire. According to this solution, the series-connected heating elements can be controlled together to simultaneously heat the cooking container, causing some or all of the adjacent high-temperature zones formed on the inner surface of the cooking container to have substantially the same temperature, thus achieving different cooking effects.

[0017] Optionally, all the heating elements are connected in series via the wires, and the electric heating element has a connection point at each end of the wires for connecting the wires. According to this solution, all the heating elements can be controlled together to heat the cooking container simultaneously, so that all high-temperature zones formed on the inner surface of the cooking container have essentially the same temperature, and the boiling effect of the food is essentially the same in all high-temperature zones.

[0018] Optionally, the plurality of heating elements includes at least two groups of heating elements. Each group of heating elements consists of at least two adjacent heating elements connected in series via the wire. Different groups of heating elements are connected in parallel. Each group of heating elements has a connection point at each end of the wire for connecting an electrical wire. According to this solution, the heating elements within a group can be controlled together to heat the cooking container simultaneously, resulting in a substantially uniform temperature in the high-temperature zones formed on the inner surface of the cooking container, and a substantially uniform boiling effect for the food in these high-temperature zones. The heating elements between groups can be controlled separately to heat the cooking container independently, resulting in high-temperature zones of the same and different temperatures formed on the inner surface of the cooking container. The boiling effect for the food in the high-temperature zones of the same temperature is substantially uniform, while the boiling effect for the food in the high-temperature zones of different temperatures varies.

[0019] Optionally, the number of heating elements in each of the heating element groups is the same. According to this solution, the number of heating elements in each separately controlled heating element group is the same, so that the number of high-temperature zones with the same temperature formed on the inner surface of the cooking container is the same, resulting in a more uniform heating effect on the food.

[0020] Optionally, the plurality of heating elements are connected in parallel, and each heating element has a connection point for connecting an electric wire at both ends of its own conductor. According to this solution, the plurality of heating elements can be controlled separately to heat the cooking container separately, so that the cooking container forms: a high-temperature zone of the same temperature on its inner surface, or a high-temperature zone of the same temperature and different temperatures, thereby achieving a variety of cooking effects.

[0021] Optionally, the annular boundary line at the outermost edge of the plurality of heating elements defines a heating element setting area of ​​the electric heating element, the area of ​​the heating element setting area of ​​the electric heating element is S, and the total area of ​​the plurality of heating elements accounts for 40% to 80% of the area S of the heating element setting area; and / or

[0022] There are gaps between adjacent heating elements, and the total area of ​​the gaps accounts for 10% to 50% of the area S of the heating element setting area.

[0023] According to this solution, the heating element has a larger area and the interval portion has a smaller area, which ensures that the heating efficiency of the cooking appliance can meet the cooking needs, that is, to ensure both the overall heating effect and the local convection effect at the same time.

[0024] The second aspect of this utility model provides a cooking appliance, the cooking appliance comprising a cooking container and an electric heating device according to any of the preceding aspects, the electric heating device being used to heat the cooking container.

[0025] Optionally, the cooking container includes a connected container bottom and container side, at least the container bottom is configured in an arc or spherical shape, the plurality of heating elements are located at the container bottom in the plurality of heating zones corresponding to the cooking container, the projection of the heating elements on the horizontal plane has a first maximum diameter D1, and the cooking container has a second maximum diameter D2 on the container side, wherein D1 / D2≥40%.

[0026] According to this solution, while ensuring a sufficiently large heating zone, the cooking appliance achieves uneven heating from the bottom to a certain height on its sides. This allows food in these areas to tumble fully, resulting in even heating. The large heating zone, reaching part of the sides, prevents undercooked food from remaining on the sides, meeting the minimum standard for undercooked food and improving cooking results. Attached Figure Description

[0027] The following drawings, which are incorporated herein by reference as part of this invention, are provided for understanding the invention. The drawings illustrate embodiments of the invention and their descriptions, serving to explain the principles of the invention.

[0028] Figure 1 This is a cross-sectional schematic diagram of a cooking utensil according to a specific embodiment of the present utility model;

[0029] Figure 2 This is a perspective view of the electric heating element of an electric heating device according to one embodiment of the present invention;

[0030] Figure 3 for Figure 2 A schematic diagram showing the area ratio of the heating element of the electric heating element;

[0031] Figure 4 for Figure 1 A partial cross-sectional view of an example of an electric heating element shown;

[0032] Figure 5 This is a schematic diagram of the wire arrangement according to another embodiment of the present invention;

[0033] Figure 6 This is a schematic diagram of the wire arrangement according to another embodiment of the present invention; and

[0034] Figure 7 for Figure 1 The diagram shows a cross-sectional view of the cooking container and electric heating element, with diameters D1 and D2 shown.

[0035] Explanation of reference numerals in the attached figures:

[0036] 10: Electric heating device

[0037] 11: Plate Base

[0038] 12: Electric heating element

[0039] 13: Heating section

[0040] 14: Wire

[0041] 15: Insulating substrate

[0042] 16: Fever Section Group

[0043] 17: Spacing section

[0044] 20: Cooking containers

[0045] 21: Bottom of the container

[0046] 22: Container side

[0047] 23: Outer substrate

[0048] 24: Inner Matrix

[0049] 30: Claypot

[0050] 40: Cover

[0051] 100: Cooking utensils Detailed Implementation

[0052] In the following description, numerous specific details are set forth in order to provide a more thorough understanding of the present invention. However, it will be apparent to those skilled in the art that the present invention can be practiced without one or more of these details. In other instances, certain technical features well-known in the art have not been described in order to avoid confusion with the present invention.

[0053] To fully understand this invention, a detailed description will be set forth in the following description. It should be understood that these embodiments are provided so that the disclosure of this invention is thorough and complete, and that the concept of these exemplary embodiments is fully conveyed to those skilled in the art. Obviously, the implementation of embodiments of this invention is not limited to the specific details familiar to those skilled in the art. Preferred embodiments of this invention are described in detail below; however, other embodiments may be implemented in addition to these detailed descriptions.

[0054] 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 the present invention. 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 the stated 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.

[0055] The ordinal numbers such as "first" and "second" used in this invention are merely identifiers and have no other meaning, such as a specific order. Furthermore, for example, the term "first component" does not imply the existence of "second component," and the term "second component" does not imply the existence of "first component."

[0056] It should be noted that the terms “upper,” “lower,” “front,” “back,” “left,” “right,” “inner,” “outer,” and similar expressions used in this article are for illustrative purposes only and are not intended to be restrictive.

[0057] Exemplary embodiments of the present invention will now be described in more detail with reference to the accompanying drawings.

[0058] like Figure 1 As shown, this utility model provides a cooking appliance 100, which includes a cooking container 20 and an electric heating device 10 for heating the cooking container 20. The cooking appliance 100 can be, for example, a regular rice cooker, an electric stove equipped with a cooking container 20, a pressure cooker, or other electrically heated electric cooking appliances. In addition to cooking rice, the cooking appliance 100 can also have various functions such as cooking porridge. The cooking container 20 includes an outer substrate 23 and an inner substrate 24 (see reference). Figure 4 The outer substrate 23 and the inner substrate 24 are at least thermally conductive.

[0059] The cooking appliance 100, such as a rice cooker, also includes a cooker body 30 and a lid 40. The lid 40 is pivotally connected to the cooker body 30 and is detachably mounted on the cooker body 30. The cooker body 30 has a cylindrical cooking container 20 storage section. The cooking container 20 can be fixedly mounted in the cooking container 20 storage section, or it can be freely placed into or removed from the cooking container 20 storage section for easy cleaning. The cooking container 20 is typically made of metal and has a circular opening on its upper surface for holding materials to be heated, such as rice or soup. The cooker body 30 includes an electric heating device 10 for heating the cooking container 20.

[0060] like Figure 1 and Figure 2 As shown, this application provides an electric heating device 10 that improves heat convection within the cooking container 20. The electric heating device 10 mainly includes a base 11 and an electric heating element 12. The electric heating element 12 is disposed on the surface of the base 11 facing the cooking container 20, and the base 11 can be fixed to the pot body 30. Thus, the bottom of the cooking container 20 is heated by the heat generated by the electric heating element 12.

[0061] The electric heating element 12 includes multiple heating elements 13, each of which has a wire 14 wound around it in a predetermined winding manner. The multiple heating elements 13 are arranged at intervals in the circumferential or radial direction of the base 11, so that when the cooking appliance 100 is working, a local temperature difference area is formed on the inner surface of the cooking container 20.

[0062] This arrangement allows the electric heating element 12 to create a high-temperature zone corresponding to the heating element 13 and a low-temperature zone corresponding to the spacer 17 between adjacent heating elements 13 on the inner surface of the cooking container 20. When the electric heating element 12 heats up, there is a significant temperature difference between the high-temperature zone and the low-temperature zone of the cooking container 20, thus creating a local temperature difference zone between the two areas and generating a significant temperature gradient. This temperature gradient promotes faster and more intense heat convection within the pot, resulting in more thorough boiling and churning of the liquid and ingredients, more even heating of the ingredients, and better consistency in the cooking process.

[0063] The electric heating element 12 also includes a sheet-like insulating substrate 15, with all the wires 14 disposed inside the insulating substrate 15 to ensure the safe use of the electric heating element 12. Preferably, the spacer 17 between adjacent heating elements 13 and the wires 14 of the same heating element 13 also include the insulating substrate 15.

[0064] It should be noted that the electric heating element 12 includes a flat sheet shape, suitable for cooking containers 20 with a straight-walled bottom 21. The electric heating element 12 also includes a curved sheet shape, suitable for cooking containers 20 with a curved / spherical bottom 21.

[0065] In some embodiments, the thickness d of the electric heating element 12 is generally set to 0.1mm to 3mm, such as 0.1mm, 0.5mm, 1mm, 2mm, 3mm, etc., preferably 0.3mm to 0.8mm. Thickness d includes the thickness of the insulating substrate 15. If the thickness of the electric heating element 12 is too large, the overall heat transfer path will be too long, resulting in low thermal efficiency and material waste. If the thickness of the electric heating element 12 is too small, the insulation performance of the electric heating element 12 will be insufficient.

[0066] The outer periphery of the conductor 14 defines the edge of the heating element 13, and there is a spacer 17 between adjacent heating elements. The heating elements 13 can be arranged at intervals in the radial direction. One example is that the heating elements 13 are arranged in a ring. Specifically, they are arranged in a ring around the circumference of the electric heating element 12 and in a concentric ring array along the radial direction of the electric heating element 12.

[0067] The heating elements 13 can be arranged at intervals in the circumferential direction, and the shape of the heating elements 13 can be circular, elliptical, etc. Figure 2 , Figure 5 and Figure 6 The heating element 13 is shown to be fan-shaped or similar. The circumferential dimension of the heating element 13 gradually increases radially outward. Specifically, the width of each heating element 13 gradually increases radially outward along the heating element 12, forming a gradually widening shape. Compared to other shapes such as rings, circles, and polygons, the gradually widening heating element 13 has the structural characteristic of being narrower closer to the center of the heating element 12 and wider further away from the center, allowing the heating element 13 to cover a larger area of ​​the cooking container 20. Therefore, this structural feature ensures the overall heating efficiency of the heating element 12 and provides a large coverage area for localized temperature differences, achieving a large-scale, uneven heating and boiling effect.

[0068] By rationally setting the area ratio of the heating element 13, the overall heat from the electric heating element 12 can meet cooking needs while ensuring both overall heating efficiency and localized convection. For details, see... Figure 3 The outer periphery of the plurality of heating elements 13 defines the edge of the heating element setting area of ​​the electric heating element 12. The area of ​​the heating element setting area is S, and the total area of ​​the plurality of heating elements 13 accounts for 40% to 80% of the area S of the heating element setting area. For example, the area ratio can be 40%, 50%, 55%, 60%, 65%, 70%, 75%, 80%, etc., and preferably 55%. If the area ratio of the heating elements 13 is too large, the temperature difference generated between the spacer 17 and the heating elements 13 at the corresponding parts of the cooking container 20 will be too small, and the convection effect of the food in the container will be reduced. If the area ratio is too small, the overall thermal efficiency of the electric heating element 12 will be insufficient.

[0069] In the heating element setting area, adjacent heating elements are separated by a spacer 17. The total area of ​​the multiple spacers 17 accounts for 10% to 50% of the area S of the heating element setting area. For example, the area percentage can be 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, etc., preferably 40%. If the area percentage of the spacers 17 is too large, the heat transfer will be slow, the thermal efficiency will be low, and the cooking time will be longer. If the area percentage is too small, the temperature difference will be small, the temperature difference area will be small, and the large-scale tumbling effect will not be achieved.

[0070] In order to form the desired temperature gradient, such as Figure 2 As shown, there is a gap s1 between two adjacent heating elements 13, and the gap s1 is 5mm to 85mm. It should be noted that the gap refers to the gap on the plane or curved surface of the electric heating element 12.

[0071] like Figure 4 As shown, when the cooking container 20 is heated, a high-temperature point T1 is generated at the edge of the heating element 13. After heat conduction, a high-temperature point T2 and a low-temperature point T3 are generated on the inner surface of the cooking container 20. The high-temperature point T2 corresponds to the high-temperature point T1 in the thickness direction, and the low-temperature point T3 corresponds to the middle of the corresponding portion of the spacer 17 on the inner surface of the cooking container 20, i.e., the middle of the cross-section of the cooking container 20. The heat transfer distance between the high-temperature points T1 and T2 is L1, and the heat transfer distance between the high-temperature point T1 and the low-temperature point T3 is L2. Therefore, T1 > T2 > T3. After a temperature difference is generated on the inner surface of the cooking container 20, heat flows from the high-temperature area to the low-temperature area, promoting the tumbling and convection of the food inside the pot, resulting in even cooking.

[0072] The spacing s1 is the distance between the heating elements 13. A test was conducted using an example cooking container 20 of this application, and the relationship between temperature difference and spacing s1 was obtained, as shown in Table 1.

[0073]

[0074] Therefore, as the spacing s1 increases, the temperature difference between the high-temperature point T2 and the low-temperature point T3 also increases. If the spacing is too small, the temperature difference is too small, the rice's tumbling force is too weak, and the moisture content of the cooked rice is uneven. If the spacing is too large, the temperature difference is too large, the temperature in the low-temperature zone is too low, and the rice is prone to being undercooked in the low-temperature zone. At the same time, because the area of ​​the temperature difference zone decreases with the larger spacing, the tumbling will also be uneven. Therefore, the spacing s1 is set to 5mm to 85mm, for example, 5mm, 10mm, 20mm, 30mm, 40mm, 50mm, 60mm, 70mm, 85mm, etc.; preferably 10mm to 60mm.

[0075] To ensure overall heating performance and safety, adjacent portions of the wire 14 within each heating element 13 are spaced apart, with a spacing s2 between adjacent portions of the wire 14 (see [reference]). Figure 2 The spacing s2 is 1mm to 15mm. If the spacing s2 is too large, the cooking container 20 will be heated unevenly, affecting the final cooking effect of the rice; if the spacing s2 is too small, the electric heating element 12 will be locally too hot, and the insulating substrate 15 will be damaged and the insulation performance will be reduced.

[0076] The winding method of the wires 14 in the electric heating element 12 can be configured such that at least a portion of adjacent heating elements 13 are connected in series via the wires 14. For example, two adjacent heating elements 13 are connected in series via the wires 14 and connected in parallel with other heating elements 13. For example, among the seven heating elements 13, there are three groups of two adjacent heating elements 13 connected in series via the wires 14 and one separate heating element 13, with different groups of heating elements 13 connected in parallel and connected in parallel with the separate heating element 13. With this scheme, the series-connected heating elements 13 can be controlled together to heat the cooking container 20 simultaneously, so that some or all of the adjacent high-temperature zones formed on the inner surface of the cooking container 20 have substantially the same temperature, achieving different cooking effects.

[0077] In one example, such as Figure 2 As shown, all heating elements 13 are connected in series via wires 14, and the electric heating element 12 has connection points for connecting wires at both ends of the wires 14. Thus, all heating elements 13 can be controlled together to heat the cooking container 20 simultaneously, ensuring that all high-temperature zones formed on the inner surface of the cooking container 20 have essentially the same temperature, and that the food boils at essentially the same rate in all high-temperature zones.

[0078] In another example, such as Figure 5 As shown, the plurality of heating elements 13 include at least two heating element groups 16. Each heating element group 16 is composed of at least two adjacent heating elements 13 connected in series by wires 14. Different heating element groups 16 are connected in parallel. Each heating element group 16 has a connection point for connecting wires at both ends of the wires 14. Preferably, the number of heating elements 13 in each heating element group 16 is the same. The fact that the number of heating elements 13 in each separately controlled heating element group 16 is the same ensures that the cooking container 20 forms a high-temperature zone with the same temperature on its inner surface, resulting in a more uniform heating effect on the food.

[0079] The winding method of the wire 14 in the electric heating element 12 can also be set as follows: Figure 6As shown, multiple heating elements 13 are connected in parallel, and each heating element 13 has a connection point for connecting wires at both ends of its own conductor 14. With this design, each heating element 13 can be controlled independently, and the heating control method of the heating element 13 is flexible.

[0080] like Figure 7 As shown, the cooking container 20 includes a connected container bottom 21 and container side 22, with multiple heating elements 13 located in multiple heating zones corresponding to the container bottom 21. For a cooking container 20 where at least the container bottom 21 is configured in an arc or spherical shape, the projection of the heating element 13 onto a horizontal plane has a first maximum diameter D1, and the cooking container 20 has a second maximum diameter D2 on the container side 22, wherein D1 / D2 ≥ 40%. For example, D1 / D2 is 40%, 50%, 60%, 70%, 80%, 90%, 95%, etc., preferably 88%.

[0081] Therefore, the cooking container 20 has an uneven heating effect from the bottom to a certain height on the side, and the food on this side can also be fully tumbled, achieving uniform heating of the ingredients.

[0082] 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 the invention. Features described in one embodiment 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.

[0083] This utility model has been described through the above embodiments. However, it should be understood that the above embodiments are only for illustrative purposes. This utility model is not limited to the above embodiments. Many more variations and modifications can be made based on the teachings of this utility model, and all such variations and modifications fall within the scope of protection claimed by this utility model.

Claims

1. An electric heating device, characterized in that The electric heating device is used for heating the cooking container of a cooking appliance, and includes: The base; and An electric heating element is disposed on the surface of the plate base facing the cooking container. The electric heating element includes multiple heating elements, each of which has a wire wound around it in a predetermined winding manner. The plurality of heating elements are arranged at intervals in the circumferential or radial direction of the plate base, such that when the cooking appliance is in operation, a local temperature difference zone is formed on the inner surface of the cooking container.

2. The electric heating device according to claim 1, characterized in that The outer periphery of the conductor defines the edge of the heating element, the heating elements are spaced apart in the circumferential direction, and the size of the heating elements in the circumferential direction gradually increases in the radial outward direction.

3. The electric heating device according to claim 1, characterized in that There is a gap s1 between two adjacent heating elements, and the gap s1 is 5mm to 85mm.

4. The electric heating device according to claim 1, characterized in that The adjacent portions of the conductor are spaced apart, and there is a spacing s2 between the adjacent portions of the conductor, which is 1mm to 15mm.

5. The electric heating device according to claim 1, characterized in that, The electric heating element further includes a sheet-like insulating substrate, and all the wires are disposed inside the insulating substrate; and / or The thickness d of the electric heating element is 0.1mm to 3mm.

6. The electric heating device of claim 1, wherein, At least a portion of the plurality of heating elements are connected in series via the wire.

7. The electric heating device according to claim 6, characterized in that, All of the heating elements are connected in series via the wires, and the electric heating element has a connection point at each end of the wire for connecting the wire.

8. The electric heating device of claim 1, wherein, The plurality of heating elements includes at least two heating element groups, each heating element group consisting of at least two adjacent heating elements connected in series by the wire, different heating element groups being connected in parallel, and each heating element group having a connection point for connecting wires at both ends of the wire.

9. The electric heating device according to claim 8, characterized in that The number of heating elements in each of the heating element groups is the same.

10. The electric heating device of claim 1, wherein, The plurality of heating elements are connected in parallel, and each heating element has a connection part for connecting wires at both ends of its own conductor.

11. The electrically heated apparatus of claim 1, wherein, The annular boundary line at the outermost edge of the plurality of heating elements defines the heating element setting area of ​​the electric heating element. The ratio of the total area of ​​the plurality of heating elements to the area of ​​the designated area of ​​the heating elements is 40% to 80%; and / or There are gaps between adjacent heating elements, and the total area of ​​the gaps accounts for 10% to 50% of the area of ​​the heating element's designated area.

12. A cooking utensil, characterized in that, The cooking appliance includes a cooking container and an electric heating device according to any one of claims 1 to 11, the electric heating device being used to heat the cooking container.

13. The cooking utensil according to claim 12, characterized in that, The cooking container includes a connected container bottom and container side, at least the container bottom is configured in an arc or spherical shape, the plurality of heating elements corresponding to the plurality of heated areas of the cooking container are located at the container bottom, the projection of the heating elements on the horizontal plane has a first maximum diameter D1, the cooking container has a second maximum diameter D2 on the container side, wherein D1 / D2≥40%.

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