Cookware structure and multifunctional cookware

Abstract

The pot structure comprises a pot body, at least one of the inner surface and the outer surface of the pot body is provided with a plurality of heating areas, the plurality of heating areas comprise a first area, the first area comprises a plurality of convex ribs, the convex ribs are arranged in parallel, and the first area is provided with a plurality of second areas. A first gap is formed between one group of adjacent convex ribs, a second gap is formed between the other group of adjacent convex ribs, and the first gap and the second gap are arranged in an unequal width manner. According to the pot structure and the multifunctional pot, grease in food can be properly reduced, and diet health and eating experience are both considered.

Description

Technical Field

[0001] This utility model relates to the technical field of cookware structure, and in particular to a cookware structure and a multifunctional cookware. Background Technology

[0002] Existing cookware has an uneven surface on its inner surface to increase the heat exchange area and improve heating efficiency.

[0003] In response, the applicant designed several cookwares with ribs on the inner surface. These ribs include multiple parallel raised ribs that support food, reduce contact between food and oil, and allow oil to flow along the ribs, thus reducing the oil content and promoting a healthier diet.

[0004] However, excessive oil loss can negatively impact the eating experience. Utility Model Content

[0005] This invention aims to solve at least one of the technical problems existing in the prior art. To this end, this invention proposes a cookware structure that can appropriately reduce the oil content of food, taking into account both dietary health and the eating experience.

[0006] This utility model also proposes a multifunctional cookware with the above-mentioned cookware structure.

[0007] According to a first aspect of the present invention, the cookware structure includes a pot body, at least one of the inner surface and the outer surface of the pot body is provided with a plurality of heating zones, the plurality of heating zones including a first zone, the first zone including a plurality of ribs, the plurality of ribs being arranged in parallel, a first gap being formed between a group of adjacent ribs, and a second gap being formed between another group of adjacent ribs, the first gap and the second gap being not of equal width.

[0008] The cookware structure according to the embodiments of this utility model has at least the following beneficial effects:

[0009] This invention, by setting a heating zone, creates a first gap and a second gap by forming ribs in the heating zone. Furthermore, the first gap and the second gap are set with unequal widths. Therefore, the oil-holding capacity of the first gap and the second gap can be set differently. Thus, the narrower gap can be used to promote oil flow, reduce the total amount of oil, and promote healthy eating. At the same time, the wider gap can be used to retain an appropriate amount of oil to meet cooking needs, ensure delicious food, and enhance the eating experience.

[0010] This invention, by setting several parallel ribs, makes both the first and second gaps slender, making it difficult for food residue to accumulate and facilitating cleaning. At the same time, it facilitates the application of coatings in the first and second gaps, and the coatings are not easy to peel off and are durable.

[0011] This utility model also provides a multifunctional cookware, which has the above-mentioned beneficial effects.

[0012] According to a first aspect of the present invention, the cookware structure includes a plurality of ribs comprising a first rib, a second rib, and a third rib arranged sequentially, wherein a first gap is formed between the first rib and the second rib, and a second gap is formed between the second rib and the third rib.

[0013] The advantages of this invention are: by setting a first rib, a second rib, and a third rib, and by setting the first rib, the second rib, and the third rib in sequence, and by setting the first gap and the second gap adjacent to each other, the difference in oil distribution is reduced, the oil is evenly distributed, and the cooking effect is better.

[0014] According to a first aspect of the present invention, the cookware structure is as follows: the first region is a quadrilateral, and the first rib is arranged along the diagonal of the quadrilateral.

[0015] The advantages are: by setting the first rib along the diagonal of the quadrilateral, the length of the first rib can be extended, the wear of the first rib during use can be reduced, and at the same time, the height of the first rib can be maintained to meet the needs of heat exchange and food support.

[0016] According to a first aspect of the present invention, the cookware structure has a first region having a long diagonal and a short diagonal, and the first rib is arranged along the long diagonal.

[0017] The advantages are: by setting the first rib along the long diagonal, the length of the first rib can be further increased, thus improving its service life, while the number of first ribs can be reduced.

[0018] According to a first aspect of the present invention, the cookware structure includes a first boundary rib, which forms a circle to create the four sides of the quadrilateral.

[0019] The advantage is that by setting the first boundary rib, the first area is also enclosed to form the smallest uniform heating unit. Furthermore, by arranging them in an array, the grease in each part of the pot can be evenly distributed.

[0020] According to the cookware structure of the first aspect of the present invention, the width of the second gap is smaller than the width of the first gap.

[0021] The advantages of this invention are: by making the width of the second gap smaller than the width of the first gap, the first gap is wider and longer, which can store an appropriate amount of oil to meet cooking needs, while avoiding the formation of large pits at the corners of the quadrilateral, reducing food residue and facilitating cleaning.

[0022] According to a first aspect of the present invention, the cookware structure includes a plurality of ribs, including a fourth rib, the fourth rib being located on the side of the first rib facing away from the second rib, a third gap being formed between the fourth rib and the first rib, the third gap being equal in width to the first gap.

[0023] The advantage of this invention is that by setting a fourth rib, a third gap is formed between the fourth rib and the first rib. Moreover, by setting the third gap to be the same width as the first gap, the second zone can lock in more oil, thus meeting the needs of cooking.

[0024] According to the first aspect of the present invention, the cookware structure includes a plurality of first zones, and the ribs of two adjacent first zones are arranged at an angle.

[0025] The advantages of this invention are: by setting the angle between the two adjacent ribs in the first area, it also provides friction in different directions, which prevents food from sliding randomly and also prevents oil from flowing in streams, reduces the accumulation of oil, makes the oil distribution more uniform, allows the food to obtain oil evenly, and makes the cooked food more delicious.

[0026] According to the first aspect of the present invention, the cookware structure includes three adjacent first heat exchange zones, and the first ribs of the three adjacent first heat exchange zones are arranged at an angle to each other.

[0027] The advantages of this invention are: by setting the first heat exchange zones, which are adjacent to each other in pairs, and the first ribs of the three adjacent first heat exchange zones are set at opposite angles, the flow capacity of the grease is made consistent in all directions, making the grease distribution more uniform. At the same time, it also makes the surface of the object present a three-dimensional pattern, providing consumers with a better visual experience and increasing their desire to buy.

[0028] According to a first aspect of the present invention, the cookware structure is such that the first region is located at the bottom of the cookware body.

[0029] The advantage is that by setting the first zone at the bottom of the pot, this invention avoids the accumulation of oil at the lowest point of the pot bottom, which is conducive to the even distribution of oil.

[0030] According to a first aspect of the present invention, the cookware structure is such that the first region is located on the outer side of the bottom of the cookware body.

[0031] The advantage of this invention is that by placing the first area on the outer side of the bottom of the pot, it is also convenient to use when cooking on the outer surface of the bottom of the pot, thus preventing the oil from flowing downwards and resulting in the food receiving too little oil.

[0032] According to a first aspect of the present invention, the cookware structure is such that the first region is located on the side wall of the cookware body.

[0033] The advantage of this invention is that by placing the first area on the side wall of the pot, the side wall of the pot also retains appropriate grease, preventing food from sticking to the side wall of the pot.

[0034] According to a first aspect of the present invention, the cookware structure is such that the first region is located at the junction of the side wall and the bottom of the pot body.

[0035] The advantage is that by placing the first area at the junction of the side wall and the bottom of the pot, this invention can also prevent grease from accumulating at the bottom of the pot, thus avoiding excessive grease content at the bottom.

[0036] According to a first aspect of the present invention, the cookware structure includes several heating zones, each comprising a second zone, which are arranged in a ring along the cookware body.

[0037] The advantages are: by setting up a second zone, the second zone is arranged in a ring along the pot body, which also makes the heating zone look neat and beautiful.

[0038] According to a first aspect embodiment of the present invention, the cookware structure comprises: a plurality of second regions arranged along the cookware body to form adjacent first and second rings, the second region of the first ring having a second boundary rib, the second region of the second ring having a third boundary rib, and the second boundary rib and the third boundary rib being set at an angle.

[0039] The advantage is that by setting the second boundary rib and the third boundary rib, this utility model also creates a stepped visual effect between the first ring and the second ring, thus improving the visual experience.

[0040] According to a first aspect of the present invention, the cookware structure is as follows: the second region is located at the edge of the cookware body, the cookware body includes a glossy edge, and the second region is located between the glossy edge and the first region.

[0041] The advantages are: by setting a high-gloss edge, this utility model also makes the edge of the pot body smooth and beautiful, less prone to grease adhesion, and easy to clean.

[0042] The multifunctional cookware according to the second aspect of the present invention includes the cookware structure described in any one of the above claims.

[0043] The advantages are: by applying the above-mentioned cookware structure, this utility model can make the oil content on the surface of the pot moderate, avoiding too much oil or too little oil, so as to obtain a good cooking and eating experience, while ensuring healthy eating.

[0044] According to a second aspect of the present invention, the multifunctional cookware has the cookware structure provided on its outer surface.

[0045] The advantages are: by applying the above-mentioned cookware structure to the outer surface of the pot body, this utility model avoids the oil from sliding down the slope too quickly, which would result in an excessively low oil content in the food, ensuring that the food contains an appropriate amount of oil, making the food more delicious and improving the eating experience.

[0046] Additional aspects and advantages of this invention will be set forth in part in the description which follows, and in part will be obvious from the description, or may be learned by practice of the invention. Attached Figure Description

[0047] To more clearly illustrate the technical solutions of the embodiments of this utility model or the prior art, the drawings used in the description of the embodiments or the prior art 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 based on these drawings without creative effort.

[0048] Figure 1 This is a schematic diagram of the structure of the multifunctional cookware according to an embodiment of the present utility model;

[0049] Figure 2 for Figure 1 Layout diagram of the first section;

[0050] Figure 3 for Figure 1 Schematic diagram of the layout of the second central area.

[0051] Reference numerals: First zone 100; First gap 110; Second gap 120; First rib 130; Second rib 140; Third rib 150; Fourth rib 160; First boundary rib 170; Second zone 180; Second boundary rib 190; First ring 200; Second ring 210; High-gloss edge 220. Detailed Implementation

[0052] The embodiments of this utility model are described in detail below. Examples of these embodiments are shown in the accompanying drawings, wherein the same or similar reference numerals denote the same or similar elements or elements having the same or similar functions throughout. The embodiments described below with reference to the accompanying drawings are exemplary and are only used to explain this utility model, and should not be construed as limiting this utility model.

[0053] In the description of this utility model, it should be understood that the directional descriptions, such as up, down, front, back, left, right, etc., indicate the directional or positional relationship based on the directional 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.

[0054] In the description of this utility model, "several" means one or more, "multiple" means two or more, "greater than," "less than," and "exceeding" are understood to exclude the stated number, while "above," "below," and "within" are understood to include the stated number. If "first" and "second" are mentioned, this is only for distinguishing technical features and should not be construed as indicating or implying relative importance, or implicitly indicating the number of indicated technical features or the order of the indicated technical features.

[0055] In the description of this utility model, it should be noted that, unless otherwise explicitly specified and limited, the terms "installation, connection, and linkage" should be interpreted broadly. For example, they can refer to fixed connections, detachable connections, or integral connections; they can refer to mechanical connections or electrical connections; they can refer to direct connections or indirect connections through an intermediate medium; and they can refer to the internal communication between two components. Those skilled in the art can understand the specific meaning of the above terms in this utility model based on the specific circumstances.

[0056] The following description, in conjunction with the accompanying drawings, describes the cookware structure and multifunctional cookware according to embodiments of the present invention.

[0057] Reference Figures 1 to 3 The present invention aims to provide an embodiment of a multifunctional cookware. This embodiment of the multifunctional cookware applies a cookware structure. Therefore, the present invention also aims to provide an embodiment of a cookware structure.

[0058] Compared with the prior art, the cookware structure of this utility model can appropriately reduce the oil content in food, taking into account both dietary health and eating experience. At the same time, the multifunctional cookware of this utility model, by applying the above-mentioned cookware structure, can appropriately reduce the oil content in food, taking into account both dietary health and eating experience.

[0059] In this embodiment of the multifunctional cookware, the cookware includes a pot body, and the above-mentioned cookware structure is provided on both the inner and outer surfaces of the cookware.

[0060] Specifically, regarding the cookware structure, taking the inner surface of the pot body as an example, the inner surface of the pot body is provided with several heating zones, including a first zone 100, which includes several ribs. The ribs are arranged in parallel, and a first gap 110 is formed between a group of adjacent ribs, and a second gap 120 is formed between another group of adjacent ribs. The first gap 110 and the second gap 120 are not of equal width.

[0061] In summary, this embodiment sets up a heating zone, causing the raised ribs in the heating zone to form a first gap 110 and a second gap 120. At the same time, the first gap 110 and the second gap 120 are set with unequal widths. Therefore, the oil storage capacity of the first gap 110 and the second gap 120 can be set differently. Thus, the narrower gap can be used to promote the flow of oil, reduce the total amount of oil, and promote healthy eating. At the same time, the wider gap can be used to retain an appropriate amount of oil to meet cooking needs, ensure delicious food, and improve the eating experience.

[0062] This embodiment, by setting several parallel ribs, also makes the first gap 110 and the second gap 120 both slender, making it difficult for food residue to accumulate, facilitating cleaning and sanitation. At the same time, it is convenient to arrange the coating in the first gap 110 and the second gap 120, and the coating is not easy to peel off and is durable.

[0063] Reference Figure 2 In some specific embodiments of this utility model, the plurality of ribs may include a first rib 130, a second rib 140 and a third rib 150 arranged sequentially, with a first gap 110 formed between the first rib 130 and the second rib 140, and a second gap 120 formed between the second rib 140 and the third rib 150.

[0064] It is easy to understand that in this embodiment, by setting the first rib 130, the second rib 140 and the third rib 150, the first rib 130, the second rib 140 and the third rib 150 are arranged sequentially, so that the first gap 110 and the second gap 120 are arranged adjacent to each other, reducing the difference in oil distribution, making the oil evenly distributed, and the cooking effect is better.

[0065] In some specific embodiments of this utility model, the first region 100 can be a quadrilateral, and the first rib 130 is arranged along the diagonal of the quadrilateral.

[0066] It is easy to understand that by setting the first rib 130 along the diagonal of the quadrilateral, this embodiment can extend the length of the first rib 130, reduce the wear of the first rib 130 during use, and at the same time maintain the height of the first rib 130 to meet the needs of heat exchange and food support.

[0067] In some specific embodiments of this utility model, the first region 100 can have a long diagonal and a short diagonal, and the first rib 130 is arranged along the long diagonal.

[0068] It is easy to understand that by setting the first rib 130 along the long diagonal, this embodiment can further increase the length of the first rib 130 and improve its service life, while reducing the number of first ribs 130.

[0069] In some specific embodiments of this utility model, the first region 100 may include a first boundary rib 170, which forms a circle to create the four sides of a quadrilateral.

[0070] It is easy to understand that in this embodiment, by setting the first boundary rib 170, the first area 100 is also enclosed to form the smallest uniform heating unit. In turn, the oil in each part of the pot can be evenly distributed through the array arrangement.

[0071] In some specific embodiments of this utility model, the first area 100 can be a parallelogram, rhombus, etc., which is easy to arrange in a row and makes the grease distribution in each position even.

[0072] In some specific embodiments of this utility model, the first region 100 can be a triangle, pentagon, hexagon, pentagon, etc., to meet diverse needs.

[0073] In some specific embodiments of this utility model, the width of the second gap 120 can be smaller than the width of the first gap 110.

[0074] It is easy to understand that in this embodiment, by making the width of the second gap 120 smaller than the width of the first gap 110, the first gap 110 is wider and longer, which can store an appropriate amount of oil to meet cooking needs, while avoiding the formation of large pits at the corners of the quadrilateral, reducing food residue and facilitating cleaning.

[0075] In some specific embodiments of this utility model, a plurality of protruding ribs may include a fourth rib 160, the fourth rib 160 being located on the side of the first rib 130 facing away from the second rib 140, and a third gap being formed between the fourth rib 160 and the first rib 130, the third gap being equal in width to the first gap 110.

[0076] It is easy to understand that by setting the fourth rib 160 in this embodiment, a third gap is formed between the fourth rib 160 and the first rib 130. Moreover, by setting the third gap to be the same width as the first gap 110, the second zone 180 can lock in more oil to meet the cooking needs.

[0077] In some specific embodiments of this utility model, the first rib 130, the second rib 140, the third rib 150 and the fourth rib 160 can be straight lines or arcs. Straight lines are easy to manufacture and adjust, and are convenient to be adjusted in the design to improve oil control ability, while arcs can make the oil evenly distributed in all directions and reduce the oil distribution difference in various positions.

[0078] In some specific embodiments of this utility model, the first rib 130, the second rib 140, the third rib 150 and the fourth rib 160 can be disconnected from the first boundary rib 170 to increase the surface area and improve the heat exchange capacity. At the same time, it makes the texture of the cookware more aesthetically pleasing, increases the coating adhesion area, and reduces the risk of coating peeling.

[0079] Due to the scale of the view, the gaps between the first rib 130, the second rib 140, the third rib 150, and the fourth rib 160 and the first boundary rib 170 are narrow. Figure 2 The gap is not shown, but this does not affect the understanding of this embodiment.

[0080] In some specific embodiments of this utility model, the number of first zones 100 can be multiple, and the included angle of the ribs of two adjacent first zones 100 can be set.

[0081] It is easy to understand that by setting the angle between the convex ribs of two adjacent first zones 100, this embodiment also provides friction in different directions, preventing food from sliding randomly and preventing oil from flowing in streams, reducing oil accumulation, making the oil distribution more uniform, allowing the food to obtain oil evenly, and making the cooked food more delicious.

[0082] In some specific embodiments of this utility model, the multiple first zones 100 may include three adjacent first heat exchange zones, and the first ribs 130 of the three adjacent first heat exchange zones are arranged at an angle to each other.

[0083] It is easy to understand that by setting the first ribs 130 of the three adjacent first heat exchange zones in this embodiment at a pairwise angle, the flow capacity of the grease in all directions is made consistent, making the grease distribution more uniform. At the same time, it also makes the surface of the object present a three-dimensional pattern, providing consumers with a better visual experience and increasing their desire to buy.

[0084] In some specific embodiments of this utility model, the first region 100 can be located at the bottom of the pot body.

[0085] It is easy to understand that by setting the first zone 100 at the bottom of the pot, this embodiment avoids the accumulation of oil at the lowest point of the pot bottom, which is conducive to the even distribution of oil.

[0086] In some specific embodiments of this utility model, the first region 100 can be located on the outer side of the bottom of the pot body.

[0087] It is easy to understand that by placing the first zone 100 on the outer side of the bottom of the pot body, this embodiment is also convenient for use when cooking on the outer surface of the bottom of the pot, preventing the oil from flowing downwards and thus ensuring that the food receives too little oil.

[0088] In some specific embodiments of this utility model, the first region 100 can be located on the side wall of the pot body.

[0089] It is easy to understand that by placing the first zone 100 on the side wall of the pot body, this embodiment also ensures that the side wall of the pot body has a suitable amount of grease, thus preventing food from sticking to the side wall of the pot body.

[0090] In some specific embodiments of this utility model, the first region 100 can be located at the junction of the side wall and the bottom of the pot body.

[0091] It is easy to understand that by placing the first zone 100 at the junction of the side wall and the bottom of the pot, this embodiment can also prevent grease from accumulating at the bottom of the pot and avoid excessive grease content at the bottom of the pot.

[0092] Reference Figure 3 In some specific embodiments of this utility model, several heating zones may include several second zones 180, and the several second zones 180 may be arranged in a ring along the pot body.

[0093] It is easy to understand that by setting the second zone 180, the second zone 180 is arranged in a ring along the pot body, which also makes the heating zone look neat and beautiful.

[0094] Reference Figure 1 In some specific embodiments of this utility model, several second zones 180 can be arranged along the pot body to form adjacent first rings 200 and second rings 210. The second zone 180 of the first ring 200 has a second boundary rib 190, and the second zone 180 of the second ring 210 has a third boundary rib. The second boundary rib 190 and the third boundary rib are set at an angle.

[0095] It is easy to understand that by setting the second boundary rib 190 and the third boundary rib, this embodiment also makes the first ring 200 and the second ring 210 have a stepped visual effect, thus improving the visual experience.

[0096] In some specific embodiments of this utility model, several second zones 180 can be arranged into more rings along the pot body to further enhance the three-dimensional effect.

[0097] In some specific embodiments of this utility model, the second region 180 can be located at the edge of the pot body, the pot body includes a glossy edge 220, and the second region 180 is located between the glossy edge 220 and the first region 100.

[0098] It is easy to understand that by setting the high-gloss edge 220, this embodiment also makes the edge of the pot body smooth and beautiful, less prone to grease adhesion, and easy to clean.

[0099] Because of the aforementioned cookware structure, multi-functional cookware can maintain a moderate level of oil content on the surface of the pot, avoiding both excessive and insufficient oil, thus providing a good cooking and eating experience while ensuring healthy eating.

[0100] In the case of a multi-functional cookware with a cookware structure on its outer surface, it is easy to understand that this embodiment uses the aforementioned cookware structure on the outer surface of the pot body to prevent grease from sliding down the slope too quickly, thus avoiding excessively low grease content in the food. This ensures that the food contains an appropriate amount of grease, making the food more delicious and improving the eating experience.

[0101] In the description of this specification, references to terms such as "an embodiment," "some embodiments," "illustrative embodiments," "example," "specific example," or "some examples," etc., 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 the present invention. In this specification, 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.

[0102] The terms "first," "second," "third," "fourth," etc. (if applicable) in the specification, claims, and accompanying drawings of this application are used to distinguish similar objects and are not necessarily used to describe a specific order or sequence. It should be understood that such data can be interchanged where appropriate so that the embodiments described herein can be implemented in a sequence other than that illustrated or described herein.

[0103] It should also be noted that, in the description of this specification, relational terms such as first and second are used only to distinguish one entity or operation from another entity or operation, and do not necessarily require or imply any such actual relationship or order between these entities or operations.

[0104] Furthermore, the terms “comprising” and “having”, and any variations thereof, are intended to cover non-exclusive inclusion, such that a process, method, system, product, or apparatus that includes a series of steps or units is not necessarily limited to those steps or units that are explicitly listed, but may also include other steps or units that are not explicitly listed or that are inherent to such processes, methods, products, or apparatus.

[0105] Furthermore, the terms "comprising," "including," or any other variations thereof are intended to cover non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements includes not only those elements but also other elements not expressly listed, or elements inherent to such a process, method, article, or apparatus. Without further limitation, an element defined by the phrase "comprising one..." does not exclude the presence of other identical elements in the process, method, article, or apparatus that includes said element.

[0106] The embodiments of the present utility model have been described in detail above with reference to the accompanying drawings. However, the present utility model is not limited to the above embodiments. Within the scope of knowledge possessed by those skilled in the art, various changes can be made without departing from the spirit of the present utility model.

Claims

1. A cookware structure, characterized in that, The cookware structure includes a pot body, at least one of the inner surface and the outer surface of the pot body is provided with a plurality of heating zones, the plurality of heating zones including a first zone (100), the first zone (100) including a plurality of ribs, the plurality of ribs being arranged in parallel, a first gap (110) being formed between a group of adjacent ribs, and a second gap (120) being formed between another group of adjacent ribs, the first gap (110) and the second gap (120) being not of equal width.

2. The cookware structure according to claim 1, characterized in that: The plurality of ribs include a first rib (130), a second rib (140) and a third rib (150) arranged sequentially, wherein a first gap (110) is formed between the first rib (130) and the second rib (140), and a second gap (120) is formed between the second rib (140) and the third rib (150).

3. The cookware structure according to claim 2, characterized in that: The first region (100) is a quadrilateral, and the first rib (130) is arranged along the diagonal of the quadrilateral.

4. The cookware structure according to claim 3, characterized in that: The first region (100) has a long diagonal and a short diagonal, and the first rib (130) is arranged along the long diagonal; And / or, the first region (100) includes a first boundary rib (170) that forms a circle to create the four sides of the quadrilateral.

5. The cookware structure according to claim 3, characterized in that: The width of the second gap (120) is smaller than the width of the first gap (110); And / or, some of the ribs include a fourth rib (160), the fourth rib (160) being located on the side of the first rib (130) facing away from the second rib (140), the fourth rib (160) forming a third gap with the first rib (130), the third gap being equal in width to the first gap (110).

6. The cookware structure according to claim 1, characterized in that: There are multiple first zones (100), and the ribs of two adjacent first zones (100) are set at an angle; And / or, the plurality of first zones (100) include three adjacent first heat exchange zones, and the first ribs (130) of the three adjacent first heat exchange zones are arranged at an angle to each other.

7. The cookware structure according to claim 1, characterized in that: The first area (100) is located at the bottom of the pot, the side wall, or the junction of the side wall and the bottom of the pot.

8. The cookware structure according to claim 1, characterized in that: The heating zones include a number of second zones (180), which are arranged in a ring along the pot body.

9. The cookware structure according to claim 8, characterized in that: Several second zones (180) are arranged along the pot body to form adjacent first rings (200) and second rings (210). The second zone (180) of the first ring (200) has a second boundary rib (190), and the second zone (180) of the second ring (210) has a third boundary rib. The second boundary rib (190) and the third boundary rib are set at an angle. And / or, the second region (180) is located at the edge of the pot body, the pot body including a glossy edge (220), and the second region (180) is located between the glossy edge (220) and the first region (100).

10. A multi-functional cookware, characterized in that: The cookware structure includes any one of claims 1 to 9.

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