Cooking utensil

Abstract

SOLUTION: The electromagnetic heating cooking appliance 10 includes an inner pot 100 including a bottom wall, and at least two first coils 200 disposed opposite to the bottom wall and configured to generate a magnetic field after being electrified, the at least two first coils 200 are distributed at intervals along a circumferential direction of the bottom wall, and magnetic fields generated by the at least two first coils 200 at a same moment have a same polarity.EFFECT: A weak magnetic field region with a narrow range is formed between two adjacent first coils, so that a strong heat region and a weak heat region with a narrow range are formed at the bottom of the pot, the heat flow from the strong heat region to the weak heat region is promoted, and the problem of local heat concentration can be avoided without greatly affecting the cooking efficiency, so that the rice and water in the cooking utensil are heated more uniformly, and the cooked rice has a more uniform hardness and a flatter surface, thereby improving the heating effect.SELECTED DRAWING: Figure 1B

Description

[Technical Field]

[0001] This application relates to the technical field of electromagnetic heating, and more particularly to cooking appliances. [Background technology]

[0002] In related technology, an electromagnetic cooking appliance generates a magnetic field through a coil disk, and generates a heating current in a pot through the magnetic field, thereby generating heat directly in the pot, and the thermal efficiency is significantly higher than that of conventional heating methods. Summary of the Invention [Problem to be solved by the invention]

[0003] When multiple coil disks are installed at the bottom of a pot, the magnetic fields generated by the multiple coil disks are usually superimposed on each other to ensure heating efficiency, which results in excessive concentration of the temperature at the bottom of the pot and affects the heating effect.

[0004] The present application aims to solve at least one of the technical problems existing in the prior art or related art.

[0005] Therefore, the present application proposes a cooking utensil. [Means for solving the problem]

[0006] In view of the above, the present application provides a cooking utensil comprising an inner pot including a bottom wall, and a first coil disposed opposite the bottom wall and configured to generate a magnetic field when energized, the number of the first coils being at least two, the at least two first coils being distributed at intervals along the circumferential direction of the bottom wall, and the magnetic fields generated by the at least two first coils having the same polarity at any one time.

[0007] In this technical solution, the cooking utensil includes, but is not limited to, a rice cooker, a soup cooker, and an electric pressure cooker, and the cooking utensil includes an inner pot for containing ingredients. The cooking utensil further includes a first coil, which can generate a continuously alternating electromagnetic field when energized, and this continuously alternating electromagnetic field continuously crosses the inner pot, thereby generating eddy currents in the inner pot, and when the eddy currents flow through the metal pot, Joule heat is generated, thereby heating and cooking the ingredients in the pot, such as rice and water.

[0008] The number of first coils is at least two, each facing the bottom wall and distributed at intervals along the circumferential direction of the bottom wall, thereby covering a relatively large area of ​​the bottom wall of the inner pot. The first coils are electrically connected to an excitation circuit, which can generate a magnetic field in the first coils by passing a current through them in a certain direction.

[0009] In related art, to improve the heating efficiency of the bottom coil, it is common to further strengthen the magnetic field generated by the coil by making the polarity of adjacent coils opposite, but in this configuration, the strengthened magnetic field creates a high temperature area across the entire bottom of the pot, and when cooking rice, the rice at the bottom is quickly and excessively gelatinized, adversely affecting the cooking effect of the cooked rice.

[0010] To address the above problem, the present application configures the magnetic fields generated by the multiple first coils to have the same polarity at the same time. According to Lorentz's law, which states that opposite poles attract and like poles repel, the magnetic fields of two adjacent first coils among the multiple first coils repel each other when they are close to each other, and the repulsive magnetic fields cancel each other out to a certain extent. As a result, a weak magnetic field region is formed within a small area between the two adjacent first coils, and this weak magnetic field region forms a relatively weak-heat region on the bottom wall of the inner pot. During cooking, the heat transfer effect of the inner pot itself transfers heat from the strong-heat region to the weak-heat region, forming thermal convection. This thermal convection prevents excessive heat concentration, and because this weak-heat region is formed only within a small area between the two adjacent bottom coils, it does not have a significant impact on heating efficiency.

[0011] Furthermore, when the gap between two adjacent first coils is relatively small, the magnetic fields generated by the two adjacent first coils cancel each other out to a certain extent, thereby forming a weak-heating area. When the gap between two adjacent first coils is relatively large, the magnetic fields generated by the two adjacent first coils cannot cover the space between them, thereby forming a "blank area" between the two adjacent first coils that is not covered by the magnetic field. Since the blank area is not covered by the magnetic field, it does not heat the inner pot, and similarly creates a weak-heating area.

[0012] In the technical solution of the present application, multiple first coils are provided at the bottom, each capable of simultaneously generating a magnetic field of the same magnetic field, thereby forming a narrow weak magnetic field area between two adjacent first coils, thereby forming a strong heat area and a narrow weak heat area at the bottom of the pot, and promoting the flow of heat from the strong heat area to the weak heat area. This avoids the problem of localized heat concentration without significantly affecting cooking efficiency, allowing the rice and water in the cookware to be heated more evenly, resulting in a more uniform hardness of the cooked rice and a flatter surface, thereby improving the heating effect.

[0013] In some technical solutions of the present application, optionally, the cooking appliance further includes an excitation circuit electrically connected to the first coil, and the at least two first coils include a first sub-coil and a second sub-coil arranged adjacent to each other, and the first sub-coil and the second sub-coil satisfy the following: the winding direction of the first sub-coil and the second sub-coil are the same, and the connection method of the winding start end and winding end of the first sub-coil to the output positive pole and output negative pole of the excitation circuit is the same as the connection method of the winding start end and winding end of the second sub-coil to the output positive pole and output negative pole of the excitation circuit; or the winding direction of the first sub-coil and the second sub-coil are opposite, and the connection method of the winding start end and winding end of the first sub-coil to the output positive pole and output negative pole of the excitation circuit is opposite to the connection method of the winding start end and winding end of the second sub-coil to the output positive pole and output negative pole of the excitation circuit.

[0014] In this technical solution, the first coil is electrically connected to an excitation circuit, and the excitation circuit can generate a magnetic field in the first coil by passing a current in a certain direction through the first coil, and the magnetic field generated by the first coil generates a heating current in the bottom wall of the inner pot, thereby promoting the heat generation of the bottom wall of the inner pot.

[0015] The at least two first coils are defined to include a first subcoil and a second subcoil, and since the polarity of the magnetic field generated by different subcoils is related to the winding direction and the direction of current, the connection method of the winding start and winding end of the two subcoils to the positive and negative poles of the excitation circuit can be controlled based on the winding direction of the first subcoil and the second subcoil in order to make the polarity of the magnetic field of the first subcoil and the second subcoil the same.

[0016] Illustratively, the above winding directions include clockwise and counterclockwise directions.

[0017] For example, if the first and second subcoils have the same winding direction, the connection manner of the winding start and end of the first subcoil to the positive and negative output poles of the excitation circuit is the same as the connection manner of the winding start and end of the second subcoil to the positive and negative output poles of the excitation circuit, and in this case, the direction of the current in the first and second subcoils is also maintained the same. Since the winding directions and current directions of the two different coils are all the same, the polarities of the magnetic fields that can be generated by the two coils can be the same.

[0018] For example, if the winding directions of the first and second subcoils are opposite, the connection manner of the winding start and end of the first subcoil to the positive and negative output poles of the excitation circuit is opposite to the connection manner of the winding start and end of the second subcoil to the positive and negative output poles of the excitation circuit, and in this case, the current directions in the first and second subcoils are also opposite. Because the windings of the two different coils are opposite and the current directions are opposite, the polarity of the magnetic fields that can be generated by the two coils can still be the same.

[0019] In the technical solution of the present application, by setting the connection method of the starting and ending ends of the coils to the positive and negative poles of the excitation circuit based on the winding directions of the different coils, it is possible to make the polarity of the magnetic field generated by two adjacent first coils the same, and also to form a narrow weak magnetic field area between the two adjacent first coils, and to form a strong heat area and a narrow weak heat area at the bottom of the pot, thereby avoiding the problem of excessive localized heat concentration.

[0020] In some technical solutions of the present application, optionally, the at least two first coils include a first sub-coil and a second sub-coil, and the distance between the first sub-coil and the second sub-coil is 40 mm or less.

[0021] In this technical solution, the distance between the first subcoil and the second subcoil can be defined as the minimum linear distance between any one point in the first subcoil and any one point in the second subcoil. For example, the distance between the first subcoil and the second subcoil is 40 mm or less. By rationally setting this distance, the magnetic fields between two adjacent first coils overlap. In this application, the polarity of the two magnetic fields is the same, so the magnetic field strengths cancel each other out within the overlapping magnetic field region, thereby forming a weak magnetic field region. In this manner, a weak heating region can be formed without sacrificing heating power.

[0022] In some technical solutions of the present application, optionally, the first coil is an arc-shaped coil, and the width of the first coil increases from one end of the first coil toward the center point of the first coil, and the width of the first coil decreases from the center point of the first coil toward the other end of the first coil.

[0023] In this technical solution, the first coil is specifically a "crescent" shaped coil, and in the circumferential direction of the inner pot, the width of each first coil increases from one side toward the center and then decreases from the center toward the other side, so that the first coil is narrow on both sides and wide in the middle.

[0024] Compared with the conventional ring-shaped coil, the "crescent" shaped first coil can form a "crescent" shaped heating area at the bottom of the pot, which allows a larger heating area to be obtained by the thermal field, distributes energy over a wider area, increases the heating area of ​​the rice-water mixture in the inner pot, heats the rice-water mixture sufficiently and evenly, avoids excessive local concentration of heating power, ensures the cooked rice has a uniform hardness and a flat surface, and improves the cooking effect of the cookware.

[0025] In some technical solutions of the present application, optionally, when the distance between one of any two points on the one-turn coil of the first coil facing the bottom wall of the inner pot is H1 and the distance between the other point on the bottom wall is H2, H2 > H1 is satisfied.

[0026] In this technical solution, one side of the first coil is close to the bottom wall, and the other side of the first coil is far from the bottom wall. The distance between the first coil and the bottom wall affects the amount of heat at the bottom wall: when the distance between the first coil and the bottom wall is relatively small, the heat at the corresponding position on the bottom wall is relatively large; when the distance between the first coil and the bottom wall is relatively large, the heat at the corresponding position on the bottom wall is relatively small. Therefore, when the distances between both sides of the first coil and the bottom wall are different, a strong heat area is formed on the bottom wall at the position where the distance between the first coil and the bottom wall is relatively small, and a weak heat area is formed at the position where the distance between the first coil and the bottom wall is relatively large. This allows heat in the inner pot to flow from the strong heat area to the weak heat area, resulting in a larger heat flow area and a longer path for heat to flow. This allows the rice-water mixture in the inner pot to be heated evenly and sufficiently, significantly improving the moisture uniformity of the entire cooked rice in the pot and improving the texture for the user.

[0027] In some technical solutions of the present application, H1 and H2 optionally satisfy 4 mm≦H1≦12 mm, 6 mm≦H2≦20 mm, and (H2−H1)≧2 mm.

[0028] In this technical solution, for example, the distance between one side of the first coil and the bottom wall is relatively small, but if one side of the first coil is too close to the bottom wall, the heat will be too high locally in the inner pot, causing the rice-water mixture to receive heat unevenly, and if the distance between one side of the first coil and the bottom wall is relatively large, it is difficult to form an ignition area on the bottom wall, and the heat flow effect is weakened. If H1 satisfies 4mm≦H1≦12mm, it is possible to avoid one side of the first coil being too close to the bottom wall, thereby preventing the heat from being too high locally in the inner pot, and effectively form an ignition area on the bottom wall of the inner pot, effectively improving the effect of heat flow from the ignition area to the weaker heat area.

[0029] For example, if the distance between the other side of the first coil and the bottom wall is relatively large, but if the other side of the first coil is too far from the bottom wall, the heat in the inner pot will be too low, resulting in uneven heat reception by the rice-water mixture; if the distance between the other side of the first coil and the bottom wall is relatively small, it will be difficult to form a weak heat area on the bottom wall, weakening the heat flow effect. If H2 satisfies 6mm≦H2≦20mm, the other side of the second coil will not be too far from the bottom wall, thereby preventing the heat from being too low in the inner pot and effectively forming a weak heat area on the bottom wall of the inner pot, effectively improving the heat flow effect from the strong heat area to the weak heat area.

[0030] For example, if the difference in the distance between the bottom wall and both sides of the first coil is too large, the heat difference between the high-heat area and the low-heat area on the bottom wall will be relatively large. Even if heat flows from the high-heat area to the low-heat area, if the heat difference is relatively large, the temperature difference at each part of the bottom wall will be relatively large, resulting in uneven heat received by the rice-water mixture.

[0031] If the difference in the distance between the first coil and the bottom wall is too small, the heat difference between the high-heat area and the low-heat area on the bottom wall will be small, and the heat flow rate from the high-heat area to the low-heat area will be slow, adversely affecting the uniformity of heat received by the rice-water mixture. Therefore, the difference in the distance between the first coil and the bottom wall (H2-H1) on both sides must be set to satisfy (H2-H1) ≥ 2 mm. In this case, the heat difference between the high-heat area and the low-heat area will be large, allowing the heat from the high-heat area to flow quickly to the low-heat area, thereby ensuring uniform and sufficient heating of the rice-water mixture in the inner pot. This will significantly improve the uniformity of moisture throughout the cooked rice in the pot and improve the texture for the user.

[0032] In some technical solutions of the present application, optionally, the inner pot further includes a side wall, and a projection of the side wall on a first plane in which the first coil exists overlaps with at least a portion of the first coil.

[0033] In this technical solution, a portion of the first coil extends from the edge of the bottom wall, and when electricity is applied to the first coil, the magnetic field generated by the portion of the first coil extending from the edge of the bottom wall acts on the side of the inner pot, heating at least a portion of the side of the inner pot and achieving lateral heating. If the inner pot is a non-cylindrical inner pot, such as a round-bottomed pot, the portion of the first coil extending from the edge of the bottom wall heats the tapered area of ​​the round-bottomed pot, i.e., the R portion, thereby making the heat received by the inner pot more uniform.

[0034] A plurality of first coils are provided at the bottom of the inner pot, with two adjacent first coils spaced apart, and a weak heat region is formed at the position of the gap between the two adjacent first coils.

[0035] The heat in the inner pot flows from the strong heat area to the weak heat area, so that the heat flows from the outside of the inner pot to the inside of the inner pot, the heat flow area is larger and the path is longer, and the rice-water mixture in the inner pot is heated evenly and sufficiently, which greatly improves the moisture uniformity of the entire cooked rice in the pot and improves the texture for the user.

[0036] In some technical solutions of the present application, optionally, the inner pot further includes a pot opening and a side wall, wherein a projection of the side wall on a first plane in which the first coil exists overlaps with at least a portion of the first coil, and the portion of the first coil that overlaps with the projection of the side wall is bent toward the pot opening.

[0037] In this technical solution, a portion of the first coil extends from the edge of the bottom wall, and the portion of the first coil extending from the edge of the bottom wall bends toward the pot opening, so that the bent portion of the first coil is covered by the side of the inner pot and serves to heat at least a portion of the side of the inner pot, thereby realizing lateral heating. If the inner pot is a non-cylindrical inner pot, such as a round-bottomed pot, the portion of the first coil extending from the edge of the bottom wall can serve to heat the tapered area of ​​the round-bottomed pot, i.e., the R portion, thereby making the heat received by the inner pot more uniform.

[0038] A plurality of first coils are provided at the bottom of the inner pot, with two adjacent first coils spaced apart, and a weak heat region is formed in the gap between the two adjacent first coils.

[0039] The heat in the inner pot flows from the strong heat area to the weak heat area, so that the heat flows from the outside of the inner pot to the inside of the inner pot, the heat flow area is larger and the path is longer, and the rice-water mixture in the inner pot is heated evenly and sufficiently, which greatly improves the moisture uniformity of the entire cooked rice in the pot and improves the texture for the user.

[0040] In some technical solutions of the present application, optionally, the inner pot further includes a pot opening and a side wall, and the cooking utensil further includes a second coil wound around the side wall in a direction from the bottom wall toward the pot opening.

[0041] In this technical solution, in the height direction of the inner pot, the inner pot includes a pot opening, a bottom wall, and a side wall, wherein the inner pot may be a cylindrical inner pot or a hemispherical inner pot such as a round-bottomed pot.

[0042] The cooking utensil further includes a second coil, which is a side heating coil, and the second coil is wound around the side wall of the inner pot to heat the side wall of the inner pot, and the heating from the side contributes to improving the uniformity of the heat received by the inner pot.

[0043] According to the principle that heat rises, the heating power of the bottom coil of the cookware should generally be higher than that of the side coils, so that the first coil at the bottom is used as the main heating and the second coil at the side is used as the auxiliary heating.

[0044] In the present application, the provision of the second coil on the side improves the uniformity of heat received by the inner pot, thereby improving the cooking effect.

[0045] In some technical solutions of the present application, optionally, the first coil and the second coil have the same direction of current at adjacent positions.

[0046] In this technical solution, the first coil and the second coil have the same current direction at adjacent positions, thereby generating the same magnetic field direction at adjacent positions of the first coil and the second coil. Adjacent magnetic fields with the same direction overlap each other to a certain extent, resulting in a strong-heated area between the first coil and the second coil. Heat in the pot body flows from the strong-heated area to the weak-heated area, creating a heat flow within the pot body. This prevents heat from concentrating at a specific location within the pot body and improves the smoothness of heat flow within the pot body. Furthermore, the above method provides a larger heat flow area and a longer path, allowing heat exchange between various areas within the pot body, thereby heating the rice-water mixture within the pot body evenly and thoroughly. This significantly improves the uniformity of moisture throughout the cooked rice and improves the texture of the cooked rice.

[0047] In some technical solutions of the present application, optionally, a projection of the second coil on the first plane in which the first coil exists overlaps with at least a portion of the first coil.

[0048] In this technical solution, a portion of the first coil is bent toward the pot opening, and the bent portion of the first coil overlaps with the second coil, and in some embodiments, the direction of the magnetic field generated by the bent portion of the first coil is perpendicular to the direction of the magnetic field generated by the second coil, and in other embodiments, the direction of the magnetic field generated by the bent portion of the first coil forms a predetermined angle with the direction of the magnetic field generated by the second coil.

[0049] The overlapping region between the first coil and the second coil causes the magnetic fields from the first coil and the second coil to interact with each other, which tends to distribute high-heat regions and low-heat regions alternately over more areas of the inner pot, which promotes the flow of heat from the high-heat regions to the low-heat regions, allowing the rice-water mixture in the inner pot to be heated sufficiently and uniformly, and cooking rice with an overall uniform texture.

[0050] In some technical solutions of the present application, optionally, the inner pot includes a centerline, and when the distance between the second coil and the side wall is L1 and the distance between the side wall and the centerline is L2, L1 and L2 are inversely proportional.

[0051] In this technical solution, a second coil is provided around the circumferential direction of the side wall of the inner pot, and when electricity is applied to the second coil, the second coil heats the inner pot from the side, thereby heating the rice-water mixture in the inner pot.

[0052] The second coil has multiple turns, and the multiple turns of the second coil are arranged in sequence along the center line of the inner pot, so that the multiple turns of the coil wrap around half of the inner pot, thereby allowing the inner pot to be heated efficiently.

[0053] In related art, the coils on the side walls of the inner pot are generally designed with equal operating distances, i.e., the horizontal operating distances from the inner side of the coil closest to the inner pot to the outer wall of the inner pot are all equal. According to the principle of electromagnetic heating, the heat generated in the inner pot per coil turn is equal and uniform, but because the radius of each part of the side walls of the inner pot is usually different, the rice-water mixture in the horizontal direction is smaller at positions with smaller radii, and the actual heat required is less. Therefore, although the heat on the side walls of the inner pot is uniform, in reality the heat is too high at positions with smaller radii and not enough at positions with larger radii, resulting in uneven heat received by the rice-water mixture and large differences in the hardness of cooked rice at different positions.

[0054] If the distance from the second coil to the side wall of the inner pot is L1 and the distance from the side wall of the inner pot to the center line is L2, L1 and L2 are inversely proportional, so the distance from the second coil to the side wall of the inner pot is related to the distance from the side wall to the center line of the inner pot, i.e., the distance from the second coil to the side wall of the inner pot changes as the distance from the side wall to the center line of the inner pot changes.

[0055] Specifically, where the distance from the side wall of the inner pot to the center line is relatively large, the distance from the second coil to the side wall of the inner pot is relatively small, and similarly, where the distance from the side wall of the inner pot to the center line is relatively small, the distance from the second coil to the side wall of the inner pot is relatively large.

[0056] In the technical solution of the present application, the horizontal operating distance from the second coil closest to the inner pot to the side wall of the inner pot is not equal, but is inversely proportional to the horizontal radius of the side wall of the inner pot, which is the corresponding horizontal plane. When the horizontal radius of the side wall of the inner pot is small, the rice-water mixture is small, the horizontal operating distance of the second coil is large, and less heat is applied to the inner pot. Conversely, when the horizontal radius of the side wall of the inner pot is large, more rice-water mixture is applied and more heat is applied to the inner pot. This is advantageous for uniformly heating the rice-water mixture, making the hardness of the cooked rice more consistent and improving the texture of the cooked rice.

[0057] In some technical solutions of the present application, optionally, the second coil includes M subcoils distributed in a direction from the bottom wall toward the pot opening, and at least N of the M subcoils are single-turn coils, where M and N are both positive integers and N / M≧2 / 5.

[0058] In this technical solution, the heating speed of electromagnetic heating is relatively fast, so that, taking an electromagnetic heating coil with a power of 1000W as an example, the efficiency of electromagnetic heating reaches 3.3°C / s, and it only takes about 20 seconds to heat the inner pot from room temperature to 100°C. This speed is much faster than the heat conduction speed of the inner pot itself, and therefore heat is likely to be concentrated excessively in a localized area.

[0059] In response to the above-mentioned problem of heat concentration due to heating, the technical solution of the present application is to design a heating coil, i.e., the above-mentioned second coil, which includes multiple layers of sub-coils spaced apart in the height direction of the inner pot. By providing multiple layers of sub-coils, the second coil can cover and wrap the side walls of the inner pot, thereby heating the inner pot evenly.

[0060] The number of coil turns is positively correlated with the heating power of the coil. The greater the number of coil turns, the stronger the generated magnetic field and the higher the heating power. Furthermore, the greater the likelihood of heat concentration due to localized heating power concentration. Due to limitations in the manufacturing process, the coil wire diameter cannot be made small enough. Therefore, to ensure that the maximum heating power of the cookware meets the needs and avoid the problem of excessive heat concentration in localized areas, the cookware proposed herein is configured such that at least some of the subcoils in the multiple layers of the second coil are single-turn coils. Here, a single-turn subcoil means that there is only one turn coil at the same height. Furthermore, the ratio of the number of single-turn coils to the total number of subcoils is set to a specific percentage.

[0061] For example, if the coil portions at the same height in the second coil are one sub-coil and the total number of sub-coils is M, then a total of M layers of sub-coils are provided in the height direction of the inner pot. Of the M layers of sub-coils, at least N layers of sub-coils are single-turn sub-coils.

[0062] That is, if the total number of subcoils is M and the number of single-turn subcoils is N, M and N satisfy N / M≧2 / 5. In other words, the ratio of the number of single-turn coil layers in the second coil to the total number of layers in the second coil must be 40% or more.

[0063] Illustratively, the second coil includes 100 layers of subcoils, of which 45 layers are single-turn subcoils.

[0064] Illustratively, the second coil includes 100 layers of subcoils, and all of the 100 layers of subcoils are single-turn subcoils.

[0065] In the technical solution of the present application, the heating coil is configured as multiple layers of sub-coils spaced apart in the height direction of the side wall of the inner pot, and at least 40% of the sub-coils are single-turn coils. This effectively prevents heat from being excessively concentrated in a local area on the side wall of the inner pot, improving the uniformity of heating. When cooking rice, the cooked rice can be made uniform in hardness and have a flat surface, thereby improving the cooking effect of the cookware.

[0066] In some technical solutions of the present application, optionally, when the surface area of ​​the side wall of the inner pot is S1 and the area of ​​the side wall covered by the second coil is S2, S2 / S1≧0.48 is satisfied.

[0067] In this technical solution, when the inner pot is heated by the second coil, part of the heat in each region of the inner pot comes from eddy currents generated in the metal inner pot body by the magnetic field from the coil, and the rest comes from thermal conduction through the inner pot itself.

[0068] To achieve a more uniform heat distribution on the side wall of the inner pot when the cookware is in operation, it is necessary to ensure that the area of ​​the side wall of the inner pot is covered by the second coil.

[0069] For example, if the total surface area of ​​the inner pot sidewall is S1 and the area of ​​that covered by the second coil is S2, the relationship S2 / S1 ≥ 0.48 is satisfied. That is, the second coil covers at least 48% of the area of ​​the inner pot sidewall. Here, for example, the area covered by the second coil can be considered as the area of ​​the projection of the second coil on the surface of the inner pot in a direction perpendicular to the sidewall.

[0070] In some embodiments, when cooking food in the inner pot, the inner pot is not completely filled to prevent overflow. Taking a rice cooker as an example of cooking appliance, the inner pot of a rice cooker typically has a maximum water level line indicating the maximum amount of water that can be poured into the inner pot, and there is typically no food above the maximum water level line. Therefore, the maximum height of the second coil should not exceed the maximum water level line, which can avoid energy waste while preventing the side wall from "dry cooking."

[0071] For example, the height difference is such that when the cooking appliance is placed on a horizontal surface, the height difference between the coil in the layer of second coils that is positioned at the highest height and the highest water level line is less than or equal to a predetermined height difference.

[0072] For example, the above-mentioned preset range of height difference is 0 mm to 10 mm.

[0073] Illustratively, the above-mentioned preset height difference is 5 mm.

[0074] In the technical solution of the present application, the proportion of the side wall of the inner pot covered by the second coil is 48% or more, which ensures the heating effect while improving the uniformity of heating from the sides when the cooking appliance is in operation.

[0075] In some technical solutions of the present application, optionally, the side wall includes a first wall portion and a second wall portion, a first end of the first wall portion forms the pot opening, a second end of the first wall portion is connected to a first end of the second wall portion, and a second end of the second wall portion is connected to the bottom wall, and the inner diameter of the second wall portion decreases in the direction from the pot opening toward the bottom wall.

[0076] In this technical solution, the inner pot is a "round-bottom pot" and includes a pot opening, a side wall, and a bottom wall in this order in the height direction of the inner pot. The side wall of the inner pot is divided into a first wall portion and a second wall portion, the first wall portion being the wall portion closer to the pot opening, and the second wall portion being the wall portion closer to the bottom wall. Illustratively, the joint between the first wall portion and the second wall portion is the position where the inner diameter of the inner pot is largest.

[0077] Because the area of ​​the bottom wall is smaller than the area of ​​the pot opening, the second wall portion is a tapered hemispherical wall portion, i.e., the inner diameter of the second wall portion decreases in the direction from the pot opening toward the bottom wall.

[0078] Illustratively, the first wall is a cylindrical wall.

[0079] Illustratively, the second wall is a hemispherical wall, and the inner diameter of the second wall decreases in a direction from the pot opening toward the bottom wall.

[0080] Illustratively, the area of ​​the pot opening is equal to or greater than the area of ​​the bottom wall.

[0081] In the technical solution of the present application, a "round-bottom pot" type inner pot is provided, which reduces the area of ​​the bottom wall and promotes the formation of convection between high and low temperatures inside the inner pot, thereby stirring the rice and water inside the pot and improving the cooking effect.

[0082] In some technical solutions of the present application, optionally, the second coil includes a first coil portion and a second coil portion, the first coil portion being wound around the first wall portion, the second coil portion being wound around the second wall portion, the first coil portion including a plurality of third subcoils, and the second coil portion including a plurality of fourth subcoils, where D is the average spacing between two adjacent third subcoils and d is the average spacing between two adjacent fourth subcoils, and d≧D.

[0083] In this technical solution, the first wall is a cylindrical wall, i.e., the first wall has a hollow cylindrical structure. The second wall is a hemispherical wall, and the second wall tapers inward from the pot opening toward the bottom wall. In this way, the inner diameter of the second wall is smaller in the region closer to the bottom wall. Exemplarily, the second wall is defined as the R-section of the inner pot.

[0084] The second coil specifically includes a first coil portion and a second coil portion, where the first coil portion is wound around the outside of the cylindrical first wall portion, and the second coil portion is wound around the outside of the inwardly tapering second wall portion, i.e., the outside of the R portion. In the height direction of the inner pot, the first coil portion includes multiple layers of third sub-coils, and the second coil portion includes multiple layers of fourth sub-coils.

[0085] Illustratively, the diameters of the subcoils in each layer of the third subcoils are equal.

[0086] Illustratively, the diameters of the plurality of fourth sub-coils increase in a direction from the bottom wall toward the pot opening.

[0087] Because the second wall portion tapers inward, the volume of food that can be accommodated in the position of portion R in the inner pot in one horizontal plane is smaller than the volume of food that can be accommodated in positions other than portion R. Therefore, when heating is applied with the same heating power to portions R and other than portion R, the temperature of the food in portion R rises faster. In order to heat evenly, in this application, the average spacing of the fourth sub-coil is set to be equal to or greater than the average spacing of the third sub-coil.

[0088] For example, if the average distance between two adjacent third subcoils is D and the average distance between two adjacent fourth subcoils is d, then the relation d≧D is satisfied.

[0089] For example, if the spacing between the third subcoils in the direction from the bottom wall toward the pot opening is D1, D2, D3, ..., Dn, then D = (D1 + D2 + D3 + ... + Dn) / n1, where n1 is the total spacing between two adjacent third subcoils.

[0090] For example, if the spacing between the fourth subcoils in the direction from the bottom wall toward the pot opening is D1, D2, D3, ..., Dn, then d = (D1 + D2 + D3 + ... + Dn) / n2, where n2 is the total spacing between two adjacent fourth subcoils.

[0091] In the technical solution of the present application, the coil spacing in the R section of the inner pot is set to be greater than the coil spacing in other sections, i.e., the coils in the R section are arranged relatively sparsely, which offsets the fact that the R section is tapered inward, resulting in a smaller food capacity and faster heating, and improves the uniformity of heating of the cooking utensil.

[0092] In some technical solutions of the present application, optionally, the second coil includes M subcoils distributed in a direction from the bottom wall toward the pot opening, the plane on which the first coil exists is a first plane, and in the height direction of the cooking utensil, Q subcoils out of the M subcoils have projections on the first plane that overlap with at least a portion of the first coil, where the average spacing between the Q subcoils is d and the average spacing between the other subcoils excluding the Q subcoils out of the M subcoils is D, where d≧D, M is a positive integer, and Q is a positive integer less than or equal to M.

[0093] In this technical solution, the first coil is a bottom coil, and the second coil is a side coil, where the second coil includes M subcoils arranged along the height direction of the inner pot, specifically from the bottom wall of the inner pot toward the pot opening. The M subcoils include at least Q subcoils whose projections on a first plane on which the bottom coil exists overlap with at least a portion of the bottom coil, thereby creating a predetermined overlap region between the bottom coil and the side coil, and the magnetic fields generated by the coils in the overlap region overlap and are strengthened. Therefore, by reducing the coil density of the Q subcoils in this overlap region and increasing the spacing between them, uniform heating can be ensured.

[0094] In some technical solutions of the present application, optionally, the first coil portion includes a gap, and when the width of the gap in the direction from the bottom wall toward the pot opening is H3, H3≧5D.

[0095] In this technical solution, the first coil section includes a spacing section, and illustratively the number of spacing sections is one or more, and when the number of spacing sections is one, the spacing section divides the first coil section into two coil sections in series, one above the other.

[0096] Here, if the width of the gap in the height direction of the inner pot is H3, H3 is at least five times the gap D of the third sub-coil, that is, it satisfies the relation H3≧5D.

[0097] When a gap is provided, the width H3 of the gap is not calculated in the average distance D.

[0098] Illustratively, H3≧7D.

[0099] When a gap is provided, if the width H3 of the gap is equal to or greater than 7D, the area of ​​the gap is not included in the total area covered by the first coil.

[0100] In some technical solutions of the present application, optionally, the cooking utensil further includes a third coil arranged outside the inner pot, the third coil being a closed coil, and the winding direction of at least a portion of the conductor intersects with the winding direction of the second coil.

[0101] In this technical solution, the third coil is located outside the inner pot, and the third coil is a passive closed coil.

[0102] Illustratively, the first coil and the second coil are all electrically connected to an excitation circuit of the cooking appliance, and the excitation circuit periodically passes current through the first coil and the second coil, thereby generating a magnetic field in the first coil and the second coil, which in turn generates a heating current in the inner pot, thereby performing electromagnetic heating.

[0103] Since the third coil is a closed coil, the action of the magnetic fields from the first coil and the second coil generates an opposite current in the third coil, thereby generating a small magnetic field in the opposite direction; and since the winding of the third coil at least partially intersects with the winding direction of the conductor of the second coil, the small magnetic field generated by the third coil can overlap with some areas of the magnetic field generated by the second coil, and the magnetic field strength in the overlapping area is canceled out to a certain extent, thereby playing a binding effect on the magnetic field from the first coil and avoiding magnetic field leakage.

[0104] Based on this, the reverse magnetic field generated by the third coil causes the magnetic field generated by exciting the coil to have strong magnetic field regions (regions not weakened by the third coil) and weak magnetic field regions (regions weakened by the third coil), resulting in an uneven distribution of the magnetic field strength acting on the inner pot.

[0105] Such magnetic fields, which are not uniform in strength, generate heating currents of different strengths in different areas of the inner pot, resulting in differences in low and high temperatures within the inner pot, with some areas being hot and some being cold. The temperature of ingredients in these high-heat areas is high and the temperature of ingredients in the low-heat areas is low, and ingredients or water of different temperatures move due to the convection action of high and low temperatures, so that ingredients in the inner pot, such as a water-rice mixture, are thoroughly stirred between the relatively hot and relatively cold areas, the rice and water are further mixed, and ingredients of different temperatures are mixed together, improving the heating effect of the cookware.

[0106] In the technical solution of the present application, a passive closing coil is provided outside the excitation coil, which binds the magnetic field generated by the excitation coil, thereby preventing the magnetic field from leaking. Furthermore, there is no need to add magnetic materials and magnetic shielding plates, which effectively reduces the material cost of the cookware and reduces the difficulty of the processing process.

[0107] In some technical solutions of the present application, optionally, the inner pot includes a center line, the first coil includes a major axis, in a first plane on which the first coil exists, the included angle between the major axis and the first line satisfies a first angle, the major axis and the outermost turn of the first coil have a first intersection point and a second intersection point, and the distance between the first intersection point and the second intersection point is greater than or equal to the distance between any other two points on the first coil, the first line is a line passing through the center of the first coil and the first center point, and the first center point is an intersection point between the center line of the inner pot and the first plane.

[0108] In this technical solution, the number of first coils is plural, and the first coils are spaced apart. Illustratively, the first coil faces the bottom wall of the inner pot, and the first coils are spaced apart in the circumferential direction of the bottom wall of the inner pot.

[0109] The magnetic fields of the first coils overlap to form a strong magnetic field region, and the position where the strong magnetic field region intersects with the inner pot becomes the strong-heat region. The heat energy of the strong-heat region is transferred to the weak-heat region by the heat transfer effect of the inner pot itself.

[0110] The magnetic fields generated by the multiple first coils at the same time have the same polarity. Illustratively, the multiple first coils are connected in series and have the same winding direction, so that the current flows in the multiple first coils in the same direction at the same time. Therefore, the magnetic fields generated by the multiple first coils at the same time have the same polarity, forming a region of weakened magnetic field between two adjacent first coils (this region becomes a weak-heat region in the inner pot) and a strong-heat region opposite the weak-heat region.

[0111] Based on this, in the present application, the heating coil at the bottom, i.e., the first coil, is configured as a coil that is not strictly circular, and the long axis of the first coil is configured to form an angle with a line passing through the center of the first coil and the first center point, where the long axis of the first coil is a line passing through the point where the width (or length) of the first coil is the greatest, and illustratively, of all the lines that have two intersections with the outermost one-turn coil of the first coil, the line with the longest distance between the two intersections of the long axis of the first coil and the outermost one-turn coil, i.e., the first intersection and the second intersection.

[0112] The first center point is defined as the intersection of the center line of the inner pot and a first plane in which the first coil exists, and therefore the long axis of the first coil does not point in a direction that points to the first center point, and a first angle exists.

[0113] As a result, the end of the first coil in the direction of its longitudinal axis is separated from the weak magnetic field region formed between two adjacent coils and the strong magnetic field region generated by another first coil, resulting in a greater distance between the strong heating regions generated in the inner pot, i.e., the distance from the strong heating region to the weak heating region becomes larger. As a result, the strong heating region moves to the edge of the bottom wall of the inner pot, and the weak heating region moves to the central region of the bottom wall of the inner pot. This makes the distribution of the strong heating region's location more rational, fully utilizes the heat transfer effect from the strong heating region to the weak heating region, makes the distribution of heating power more uniform, solves the problem of excessive heat concentration in certain areas, and allows the rice and water in the cookware to be heated more evenly. The cooked rice has a more uniform hardness and a flatter surface, thereby improving the heating effect.

[0114] In some technical solutions of the present application, optionally, the range of the first angle is equal to or greater than 35° and equal to or less than 55°.

[0115] In this technical solution, when the angle between the major axis of the first coil and the first line is α, the relational expression: 35°≦α≦55° is satisfied.

[0116] Here, the first straight line refers to a straight line that passes through the intersection of the center of the first coil and the axis of the holder assembly in the first plane in which the first coil exists.

[0117] Illustratively, the range of the first angle is equal to or greater than 40° and equal to or less than 50°.

[0118] Illustratively, the range of the first angle is equal to or greater than 43° and equal to or less than 47°.

[0119] Illustratively, the first angle is 45°.

[0120] By setting the first angle range between 35° and 55°, the distribution of the positions of the high-heat and low-heat areas formed on the bottom wall of the inner pot by the first coil becomes more rational, thereby making the heating effect of the cookware more uniform and improving the cooking effect.

[0121] In some technical solutions of the present application, optionally, the cooking utensil further includes a holder assembly, the holder assembly including a first holder and a second holder, the inner pot is housed in the first holder, the second coil is wound around the first holder, and the first coil is wound around the second holder.

[0122] In this technical solution, the holder assembly includes a first holder and a second holder, wherein the first holder has a bowl-shaped structure, an accommodating cavity is formed inside the first holder, the first holder includes multiple layers of winding slots, the multiple layers of winding slots are arranged to be evenly distributed in the height direction of the inner pot, and the second coil is wound on the first holder.

[0123] The second holder is provided at the bottom of the first holder and connected to the first holder, and the first coil is wound around the second holder. Illustratively, the second holder includes a bobbin, a wiring slot, and a blade-shaped fixing structure. Illustratively, the second holder is connected to the first holder by a connecting member such as a bolt. Illustratively, in some possible embodiments, the number of second holders corresponds to the number of first coils, i.e., one first coil is wound around each second holder. Illustratively, in other possible embodiments, the number of second holders is equal to or greater than the number of first coils, i.e., several second holders are pre-installed at the bottom of the first holder, and the first coil is wound around some of the second holders depending on the model of the cookware. This allows the same holder assembly to be commonly used for all cookware, regardless of model.

[0124] In the present application, the provision of a first holder and a second holder used for winding the first coil and the second coil, respectively, helps to reduce the difficulty of assembly during the production and assembly of the cooking utensil and improves production efficiency.

[0125] In some technical solutions of the present application, optionally, the plurality of first coils are connected in series, and / or the second coil is connected in series to the plurality of first coils.

[0126] In this technical solution, the multiple first coils are connected in series in sequence and have the same winding direction, so that when current is applied, the multiple first coils always generate magnetic fields of the same polarity at the same time. For example, the multiple first coils may be formed by winding a single continuous conductor in sequence. For example, the multiple first coils may be wound individually and then connected in series in sequence by terminals. By connecting the multiple bottom coils in series, the difficulty of winding and the complexity of cooking control may be reduced.

[0127] In some embodiments, the first coils are connected in series to form a coil group, and the second coil is connected in series to the coil group, thereby connecting the first and second coils in series together. Illustratively, the first and second coils may be formed by winding a single continuous wire in series. Illustratively, the first and second coils may be wound individually and then connected in series in series by terminals.

[0128] In some technical solutions of the present application, optionally, the winding directions of the multiple first coils are all the same, and the winding direction of the second coil is the same as the winding direction of any of the first coils, and the direction of the current in the second coil at the same time is the same as the direction of the current in all of the multiple first coils.

[0129] In this technical solution, at the same time, the directions of the currents in the second coil and each of the first coils are all the same, so that the current directions in the adjacent parts of two adjacent first coils are opposite, and the magnetic fields generated at adjacent positions of two adjacent first coils are opposite in direction, and the adjacent magnetic fields with opposite directions cancel each other out to a certain extent, thereby creating a weak heating area between the two adjacent first coils, promoting the flow of heat from the strong heating area to the weak heating area, moving the ingredients in the pot, and improving the uniformity of heating.

[0130] In some technical solutions of the present application, optionally, the second holder includes a main body provided with a bobbin, a wire-passing hole, and a wire fixing portion, and a wire pressing portion connected to the bobbin of the main body and provided with a heat dissipation hole, and the multiple first coils are connected in series in sequence, and the winding end of one first coil passes from one side of the main body through the wire-passing hole to the other side of the main body, then passes through the wire fixing portion and is connected to the winding start end of another first coil.

[0131] In this technical solution, the second holder includes a main body and a wire holder, and a bobbin is provided on the main body. When winding the first coil, the conductive wire is wound around the bobbin as a rotation axis to form the first coil. The main body is further provided with a wire-threading hole and a wire fixing part, and the multiple first coils are connected in series end-to-end. After one first coil is wound, the end of the first coil passes through the wire-threading hole of the main body, penetrates from one side to the other side of the main body, and is fixed by the wire fixing part before reaching the next second holder, where the next first coil is then wound.

[0132] For example, a plurality of first coils may be formed by sequentially winding a single long continuous conductor.

[0133] For example, of two adjacent first coils, the winding start end of one first coil is connected to the winding end end of the other first coil by a connector such as a connection terminal.

[0134] The wire pressing portion is provided with heat dissipation holes, which increase the contact area between the first coil and the air, thereby improving heat dissipation capacity.

[0135] In the technical solution of the present application, a wire-passing hole is provided to pass the end of one of the first coils through the back of the main body, and the wiring between the two first coils is fixed by a wire fixing part, which effectively avoids the problem of the connecting wire and the coil overlapping and being compressed, causing damage to the wire sheath, and prevents the occurrence of malfunctions such as short circuits. It also improves the stability of the connecting wire during transportation, avoids the possibility of it being broken due to shaking during transportation, and improves the reliability of the cooking appliance.

[0136] In some technical solutions of the present application, optionally, the cooking utensil further includes a magnetic member provided on and connected to the first coil.

[0137] In this technical solution, the cooking utensil further includes a magnetic member, and illustratively, the magnetic member may be a magnetic member made of soft ferrite, or a magnetic powder core material, etc.

[0138] Illustratively, the magnetic member is provided on a side of the first coil away from the inner pot.

[0139] Illustratively, the magnetic member is connected to the first coil by adhesion.

[0140] Illustratively, the magnetic member is fastened to the first coil by a buckle.

[0141] Illustratively, the magnetic member is fixedly connected to the first coil by a plastic holder.

[0142] By providing the magnetic member, the magnetic field of the first coil can be converged to some extent, and the occurrence of the magnetic leakage phenomenon can be reduced. [Brief explanation of the drawings]

[0143] The above and / or additional aspects and advantages of the present application will become apparent and easier to understand from the following description of the embodiments with reference to the drawings. [Figure 1A]1A and 1B show structural schematic diagrams of cooking utensils according to some embodiments of the present application. [Figure 1B] 1A and 1B show structural schematic diagrams of cooking utensils according to some embodiments of the present application. [Figure 2] 1 shows a structural schematic diagram of an inner pot according to some embodiments of the present application. [Figure 3] 10A and 10B show schematic diagrams of current direction in a first coil according to some embodiments of the present application; [Figure 4] 1 shows a schematic diagram of the magnetic field polarity of a first coil according to some embodiments of the present application; [Figure 5] 10A and 10B show schematic diagrams of current direction in a first coil according to some embodiments of the present application; [Figure 6] 1 shows a simulation diagram of heat distribution in an inner pot according to some embodiments of the present application. [Figure 7] 1A and 1B show structural schematic diagrams of cooking utensils according to some embodiments of the present application. [Figure 8] 1A and 1B show structural schematic diagrams of cooking utensils according to some embodiments of the present application. [Figure 9] 1 shows a schematic diagram of a thermal field distribution of a first coil according to some embodiments of the present application; [Figure 10] 1A and 1B show structural schematic diagrams of cooking utensils according to some embodiments of the present application. [Figure 11] 1 shows a schematic diagram of the thermal field distribution of a first coil according to some embodiments of the present application; [Figure 12] 1A and 1B show structural schematic diagrams of cooking utensils according to some embodiments of the present application. [Figure 13] 1 shows a schematic diagram of a thermal field distribution of a first coil according to some embodiments of the present application; [Figure 14] 1A and 1B show structural schematic diagrams of cooking utensils according to some embodiments of the present application. [Figure 15] 1A and 1B show structural schematic diagrams of cooking utensils according to some embodiments of the present application. [Figure 16] 1A and 1B show structural schematic diagrams of cooking utensils according to some embodiments of the present application. [Figure 17] 1A and 1B show structural schematic diagrams of cooking utensils according to some embodiments of the present application. [Figure 18]1A and 1B show structural schematic diagrams of cooking utensils according to some embodiments of the present application. [Figure 19] 1 shows a schematic diagram of the distribution of hot and cold areas according to some examples of the present application. [Figure 20] 1 shows a schematic diagram of the distribution of hot and cold areas according to some examples of the present application. [Figure 21] 1A and 1B show structural schematic diagrams of cooking utensils according to some embodiments of the present application. [Figure 22] 1A and 1B show structural schematic diagrams of cooking utensils according to some embodiments of the present application. [Figure 23] 1A and 1B show structural schematic diagrams of cooking utensils according to some embodiments of the present application. [Figure 24] 1A and 1B show structural schematic diagrams of cooking utensils according to some embodiments of the present application. [Figure 25] 1 shows a schematic diagram of the distribution of hot and cold areas according to some examples of the present application. [Figure 26] 1 shows a schematic diagram of the distribution of hot and cold areas according to some examples of the present application. [Figure 27] 1A and 1B show structural schematic diagrams of cooking utensils according to some embodiments of the present application. [Figure 28] 1 shows a schematic diagram of the distribution of hot and cold areas according to some examples of the present application. [Figure 29] 1 shows a schematic diagram of the distribution of hot and cold areas according to some examples of the present application. [Figure 30] 1A and 1B show structural schematic diagrams of cooking utensils according to some embodiments of the present application. [Figure 31] 1A and 1B show structural schematic diagrams of cooking utensils according to some embodiments of the present application. [Figure 32] 1A and 1B show structural schematic diagrams of cooking utensils according to some embodiments of the present application. [Figure 33] 1A and 1B show structural schematic diagrams of cooking utensils according to some embodiments of the present application. [Figure 34] 1A and 1B show structural schematic diagrams of cooking utensils according to some embodiments of the present application. [Figure 35] 1A and 1B show structural schematic diagrams of cooking utensils according to some embodiments of the present application. [Figure 36] 1A and 1B show structural schematic diagrams of cooking utensils according to some embodiments of the present application. [Figure 37] 1A and 1B show structural schematic diagrams of cooking utensils according to some embodiments of the present application. [Figure 38] 1A and 1B show structural schematic diagrams of cooking utensils according to some embodiments of the present application. [Figure 39] 1A and 1B show structural schematic diagrams of cooking utensils according to some embodiments of the present application. [Figure 40] 1A and 1B show structural schematic diagrams of cooking utensils according to some embodiments of the present application. [Figure 41] 1A and 1B show structural schematic diagrams of cooking utensils according to some embodiments of the present application. [Figure 42] 1A and 1B show structural schematic diagrams of cooking utensils according to some embodiments of the present application. [Figure 43] 1A and 1B show structural schematic diagrams of cooking utensils according to some embodiments of the present application. [Figure 44] 1A and 1B show structural schematic diagrams of cooking utensils according to some embodiments of the present application. [Figure 45] 1A and 1B show structural schematic diagrams of cooking utensils according to some embodiments of the present application. [Figure 46] FIG. 46 is a partial enlarged view of part A of the cooking utensil shown in FIG. 45. [Figure 47] 1A and 1B show structural schematic diagrams of cooking utensils according to some embodiments of the present application. [Figure 48] FIG. 48 is a partially enlarged view of part B of the cooking utensil shown in FIG. 47. [Figure 49] 1A and 1B show structural schematic diagrams of cooking utensils according to some embodiments of the present application. [Figure 50] 1A and 1B show structural schematic diagrams of cooking utensils according to some embodiments of the present application. [Figure 51] 1A and 1B show structural schematic diagrams of cooking utensils according to some embodiments of the present application. [Figure 52] 1A and 1B show structural schematic diagrams of cooking utensils according to some embodiments of the present application. [Figure 53] 1A and 1B show structural schematic diagrams of cooking utensils according to some embodiments of the present application. [Figure 54]FIG. 54 is a partially enlarged view of part C of the cooking utensil shown in FIG. 53. [Figure 55] 1A and 1B show structural schematic diagrams of cooking utensils according to some embodiments of the present application. [Figure 56] 1A and 1B show structural schematic diagrams of cooking utensils according to some embodiments of the present application. [Figure 57] 1A and 1B show structural schematic diagrams of a second holder according to some embodiments of the present application; [Figure 58] 1A and 1B show structural schematic diagrams of a second holder according to some embodiments of the present application; [Figure 59] 1A and 1B show structural schematic diagrams of cooking utensils according to some embodiments of the present application. [Figure 60] 1A and 1B show structural schematic diagrams of cooking utensils according to some embodiments of the present application. DETAILED DESCRIPTION OF THE INVENTION

[0144] In order to more clearly understand the above objects, features and advantages of the present application, the present application will be described in more detail below with reference to the drawings and specific embodiments. It should be noted that, if there is no conflict, the embodiments and features in the embodiments of the present application can be combined with each other.

[0145] In the following description, numerous specific details are set forth to provide a thorough understanding of the present application, but the scope of protection of the present application is not limited to the specific embodiments disclosed below, as the present application may be implemented in other ways different from those described.

[0146] Hereinafter, cooking utensils according to several embodiments of the present application will be described with reference to FIGS. 1A to 60. FIG.

[0147] 1A and 1B show structural diagrams of the cookware according to some embodiments of the present application, and FIG. 2 shows a structural diagram of an inner pot according to some embodiments of the present application. As shown in FIGS. 1A, 1B, and 2, the cookware 10 includes an inner pot 100 including a bottom wall 106, and first coils 200 disposed opposite the bottom wall 106 and configured to generate a magnetic field when energized, the number of first coils 200 is at least two, the at least two first coils 200 are distributed at intervals along the circumferential direction of the bottom wall 106, and the magnetic fields generated by the at least two first coils 200 have the same polarity at any one time.

[0148] In this embodiment, the cooking utensil 10 includes, but is not limited to, a rice cooker, a soup cooker, and an electric pressure cooker, and the cooking utensil 10 includes an inner pot 100 for containing ingredients. The cooking utensil 10 further includes a first coil 200, which generates a continuously alternating electromagnetic field when energized. This continuously alternating electromagnetic field continuously crosses the inner pot 100, generating eddy currents in the inner pot 100. When the eddy currents flow through the metal pot, Joule heat is generated, thereby heating and cooking the ingredients in the pot, such as rice and water.

[0149] The number of first coils 200 is at least two, each facing bottom wall 106 and distributed at intervals along the circumferential direction of bottom wall 106. Arrow Z in FIG. 2 indicates the circumferential direction of bottom wall 106, thereby covering a relatively large area of ​​bottom wall 106 of inner pot 100. First coils 200 are electrically connected to an excitation circuit, which can cause a magnetic field to be generated in first coil 200 by passing a current through first coil 200 in a certain direction.

[0150] In related art, to improve the heating efficiency of the bottom coil, it is common to further strengthen the magnetic field generated by the coil by making the polarity of adjacent coils opposite, but in such a configuration, the strengthened magnetic field creates a high temperature area across the entire bottom of the pot, and when cooking rice, the rice at the bottom is quickly and excessively gelatinized, adversely affecting the cooking effect of the rice.

[0151] Fig. 3 is a schematic diagram of the direction of current in a first coil according to some embodiments of the present application, Fig. 4 is a schematic diagram of the magnetic field polarity of a first coil according to some embodiments of the present application, and Fig. 5 is a schematic diagram of the direction of current in a first coil according to some embodiments of the present application. As shown in Figs. 3, 4, and 5, in this application, the polarity of the magnetic field generated by the multiple first coils 200 is the same at the same time. According to the principle of Lorentz's law, which states that opposite poles attract and like poles repel each other, the magnetic fields of two adjacent first coils 200 among the multiple first coils 200 in close proximity repel each other, and the repulsive magnetic fields cancel each other out to a certain extent, thereby forming a weak magnetic field region in a small area between the two adjacent first coils 200, and this weak magnetic field region forms a relatively weak heat region on the bottom wall of the inner pot.

[0152] For example, metals conduct heat, and when the magnetic field is not weakened, the degree of heat reduction between two adjacent first coils 200 is proportional to the spacing between the two adjacent first coils 200. Therefore, if the weakened heat area is obtained only by the spacing between the two, the spacing area between the two adjacent first coils is relatively large, and the area of ​​the pot bottom covered by the coils is small, resulting in a reduction in the overall heating power.

[0153] To ensure heating efficiency, the gap between two adjacent first coils 200 should not be too large. The magnetic field ranges between two adjacent first coils 200 overlap each other, and in this application, the polarities of the two magnetic fields are the same, so that in the overlapping region of the magnetic fields, the magnetic field strengths cancel each other out, thereby forming a weak magnetic field region, and thus forming a weak heat region without losing heating power.

[0154] Here, when providing the first coils 200, the distance between two adjacent first coils 200 is related to the magnitude of the current flowing through the first coils 200 during operation. The larger the current, the stronger the magnetic field generated by the coil. In this case, the installation distance becomes smaller, the overlap area of ​​the magnetic fields increases, and a more effective weak magnetic field region can be formed. For example, when the rated current of the first coils 200 is 10 A, the distance between two adjacent first coils is less than 40 mm.

[0155] During cooking, due to the heat transfer effect of the inner pot 100 itself, the thermal energy of the strong heat area 120 is transferred to the weak heat area 130, thereby forming a thermal convection. This thermal convection does not obviously affect the heating efficiency because the weak heat area is formed only within a small range between two adjacent bottom coils while avoiding excessive concentration of heat. Figure 6 shows a simulation diagram of the heat distribution in the inner pot according to some embodiments of the present application, where the heat distribution in the inner pot is as shown in Figure 6.

[0156] Furthermore, when the gap between two adjacent first coils 200 is relatively small, the magnetic fields generated by the two adjacent first coils 200 cancel each other out to a certain extent, resulting in the formation of a weak-heating region. When the gap between two adjacent first coils 200 is relatively large, the magnetic fields generated by the two adjacent first coils 200 cannot cover the space between them, resulting in a "blank region" between the two adjacent first coils 200 that is not covered by a magnetic field. Since the blank region is not covered by a magnetic field, it does not heat the inner pot, and similarly results in a weak-heating region.

[0157] In this embodiment, multiple first coils 200 are provided at the bottom, each capable of simultaneously generating a magnetic field of the same magnetic field. This creates a narrow weak magnetic field region between two adjacent first coils 200, thereby creating narrow weak heat region 130 and strong heat region 120 at the bottom of the pot and promoting heat flow from strong heat region 120 to weak heat region 130. This avoids the problem of localized heat concentration without significantly affecting cooking efficiency, resulting in more uniform heating of the rice and water in cookware 10, a more uniform hardness of the cooked rice, and a flatter surface, thereby improving the heating effect.

[0158] 7 shows a schematic structural diagram of a cooking utensil according to some embodiments of the present application. As shown in FIG. 7, the cooking utensil further includes an excitation circuit 12 electrically connected to a first coil 200, and at least two first coils 200 include a first sub-coil 202 and a second sub-coil 204 adjacent to each other. The first sub-coil 202 and the second sub-coil 204 have the same winding direction. The connection manner of the winding start end and the winding end end of the first sub-coil 202 to the output positive pole and the output negative pole of the excitation circuit 12 and the winding end of the second sub-coil 204 are different. The connection method of the winding start end and winding end of the subcoil 204 to the output positive electrode and output negative electrode of the excitation circuit 12 is the same, or the winding directions of the first subcoil 202 and the second subcoil 204 are opposite, and the connection method of the winding start end and winding end of the first subcoil 202 to the output positive electrode and output negative electrode of the excitation circuit 12 is opposite to the connection method of the winding start end and winding end of the second subcoil 204 to the output positive electrode and output negative electrode of the excitation circuit 12.

[0159] In this embodiment, the first coil 200 is electrically connected to the excitation circuit 12, and the excitation circuit 12 can generate a magnetic field in the first coil 200 by passing a current in a certain direction through the first coil 200. The magnetic field generated by the first coil 200 generates a heating current in the bottom wall of the inner pot, thereby promoting heat generation in the bottom wall of the inner pot.

[0160] The at least two first coils 200 are defined to include a first subcoil 202 and a second subcoil 204. Since the polarity of the magnetic field generated by different subcoils is related to the winding direction and the direction of the current, the connection method of the winding start and end ends of the two subcoils to the positive and negative poles of the excitation circuit 12 can be controlled based on the winding direction of the first subcoil 202 and the second subcoil 204 to make the polarity of the magnetic field of the first subcoil 202 and the second subcoil 204 the same.

[0161] Illustratively, the above winding directions include clockwise and counterclockwise directions.

[0162] For example, assuming that the first subcoil 202 and the second subcoil 204 have the same winding direction, the connection manner of the winding start end and winding end of the first subcoil 202 to the positive and negative output poles of the excitation circuit 12 is the same as the connection manner of the winding start end and winding end of the second subcoil 204 to the positive and negative output poles of the excitation circuit 12, and in this case, the direction of the current in the first subcoil 202 and the second subcoil 204 is also maintained the same. Because the winding directions and current directions of the two different coils are all the same, the polarities of the magnetic fields that can be generated by the two coils are the same.

[0163] For example, assuming that the first subcoil 202 and the second subcoil 204 have opposite winding directions, the connection manner of the winding start end and winding end of the first subcoil 202 to the positive and negative output poles of the excitation circuit 12 is opposite to the connection manner of the winding start end and winding end of the second subcoil 204 to the positive and negative output poles of the excitation circuit 12, and in this case, the directions of the currents in the first subcoil 202 and the second subcoil 204 are also maintained opposite to each other. Since the windings of the two different coils are opposite and the current directions are opposite to each other, in this case, the polarities of the magnetic fields that can be generated by the two coils are also the same.

[0164] In the embodiment of the present application, by setting the connection method of the coil start and end ends to the positive and negative poles of the excitation circuit 12 based on the winding directions of the different coils, it is possible to make the polarity of the magnetic field generated by two adjacent first coils 200 the same, and also to form a narrow weak magnetic field area between the two adjacent first coils 200, and to form a strong heat area and a narrow weak heat area at the bottom of the pot, thereby avoiding the problem of excessive local concentration of heat.

[0165] In some embodiments of the present application, optionally, the at least two first coils 200 include a first sub-coil 202 and a second sub-coil 204, and the distance between the first sub-coil 202 and the second sub-coil 204 is 40 mm or less.

[0166] In this embodiment, the distance between the first subcoil 202 and the second subcoil 204 may be defined as the minimum linear distance between any one point in the first subcoil 202 and any one point in the second subcoil 204. Illustratively, the distance between the first subcoil 202 and the second subcoil 204 is 40 mm or less. By reasonably setting this distance, the magnetic field ranges between two adjacent coils of the first coil 200 overlap each other. In this application, since the polarities of the two magnetic fields are the same, the magnetic field strengths cancel each other out in the overlapping magnetic field region, thereby forming a weak magnetic field region. In this manner, a weak heating region can be formed without sacrificing heating power.

[0167] Optionally, in some embodiments of the present application, Fig. 8 shows a structural schematic diagram of a cooking utensil according to some embodiments of the present application, and Fig. 9 shows a schematic diagram of a thermal field distribution of a first coil according to some embodiments of the present application. As shown in Figs. 7, 8, and 9, the first coil 200 is an arc-shaped coil, and the width of the first coil 200 increases from one end of the first coil 200 toward the center point of the first coil 200, and the width of the first coil 200 decreases from the center point of the first coil 200 toward the other end of the first coil 200.

[0168] In this embodiment, the first coil 200 is specifically a "crescent" shaped coil, and in the circumferential direction of the inner pot 100, the width of each first coil 200 increases from one side toward the center and then decreases from the center toward the other side. In this way, the first coil 200 has a shape that is narrow on both sides and wide in the middle.

[0169] For example, as shown in FIG. 8, point K represents the center point of the first coil 200, point I represents one end of the first coil 200, and the width of the first coil 200 decreases from point K to point I, so that the first coil 200 has an arc shape that is "wide in the middle and narrow at both ends."

[0170] Compared with a conventional ring-shaped coil, the "crescent" shaped first coil 200 can form a "crescent" shaped heating area at the bottom of the pot, which allows a larger heating area to be obtained by the thermal field, distributes energy over a wider area, increases the heating area of ​​the rice-water mixture in the inner pot 100, ensures that the rice-water mixture is heated sufficiently and evenly, and avoids excessive local concentration of heating power, ensures that the cooked rice has a uniform hardness and a flat surface, and improves the cooking effect of the cookware 10.

[0171] In some embodiments of the present application, optionally, Fig. 10 shows a structural schematic diagram of a cookware according to some embodiments of the present application, and Fig. 11 shows a schematic diagram of a thermal field distribution of a first coil according to some embodiments of the present application. As shown in Figs. 10 and 11, multiple first coils 200 are spaced apart in the circumferential direction of the inner pot 100.

[0172] In this embodiment, arrow Z in Figure 10 represents the circumferential direction of inner pot 100, and the multiple first coils 200 are distributed circumferentially around inner pot 100 and spaced apart from one another. By spaced apart in the circumferential direction, the area of ​​bottom wall 106 of inner pot 100 covered by first coils 200 becomes larger, distributing energy over a larger area, reducing the concentration of energy per unit area and solving the problem of excessive concentration of heating power.

[0173] In some embodiments of the present application, optionally, FIG. 12 shows a structural schematic diagram of a cooking utensil according to some embodiments of the present application, and FIG. 13 shows a schematic diagram of a thermal field distribution of a first coil according to some embodiments of the present application, where the first coil 200 is a circular coil, and multiple first coils 200 are arranged concentrically as shown in FIG. 12 and FIG. 13 .

[0174] In this embodiment, the first coil 200 is a ring-shaped coil, and multiple first coils 200 are arranged in the same direction. For example, there are four first coils 200, and the radii of the four first coils 200 increase from the center of the inner pot 100 toward the periphery, resulting in a distribution pattern similar to "smaller rings nested within a larger ring." With multiple first coils 200 arranged in the same direction, a larger area of ​​the bottom wall 106 of the inner pot 100 is covered with the first coils 200, creating a weak magnetic field region between the two nested first coils 200, reducing excessive localized concentration of heating power.

[0175] In some embodiments of the present application, optionally, FIG. 14 shows a structural schematic diagram of a cooking utensil according to some embodiments of the present application, FIG. 15 shows a structural schematic diagram of a cooking utensil according to some embodiments of the present application, FIG. 16 shows a structural schematic diagram of a cooking utensil according to some embodiments of the present application, FIG. 17 shows a structural schematic diagram of a cooking utensil according to some embodiments of the present application, FIG. 18 shows a structural schematic diagram of a cooking utensil according to some embodiments of the present application, FIG. 19 shows a schematic diagram of the distribution of high heat areas and low heat areas according to some embodiments of the present application, and FIG. 20 shows a schematic diagram of the distribution of high heat areas and low heat areas according to some embodiments of the present application. As shown in Figures 14, 15, 16, 17, 18, 19, and 20, inner pot 100 includes bottom wall 106, first coil 200 is arranged opposite bottom wall 106, and of any two points on the one-turn coil of first coil 200 facing the bottom wall of the inner pot, if the distance between one point and the bottom wall is H1 and the distance between the other point and the bottom wall is H2, then H2 > H1 is satisfied, and if the distance between one side of first coil 200 and the bottom wall is H1 and the distance between the other side of first coil 200 and the bottom wall is H2, then H2 > H1 is satisfied.

[0176] In this embodiment, one side of the first coil 200 is closer to the bottom wall 106, and the other side of the first coil 200 is farther from the bottom wall 106. The distance between the first coil 200 and the bottom wall 106 affects the amount of heat at the bottom wall 106; when the distance between the first coil 200 and the bottom wall 106 is relatively small, the heat at the corresponding position on the bottom wall 106 is relatively large, and when the distance between the one side of the first coil 200 and the bottom wall 106 is relatively large, the heat at the corresponding position on the bottom wall 106 is relatively small. Therefore, when the distances between the first coil 200 and the bottom wall 106 on both sides are different, a strong heat area 120 will be formed on the bottom wall 106 where the distance between the first coil 200 and the bottom wall 106 is relatively small, and a weak heat area 130 will be formed on the bottom wall 106 where the distance between the first coil 200 and the bottom wall 106 is relatively large, and the heat in the inner pot 100 will flow from the strong heat area 120 to the weak heat area 130, resulting in the heat flowing from the outside of the inner pot 100 to the inside of the inner pot 100, thereby increasing the area through which the heat flows and providing a longer path, and allowing the rice-water mixture in the inner pot 100 to be heated evenly and sufficiently, thereby greatly improving the uniformity of moisture throughout the cooked rice in the pot and improving the texture for the user.

[0177] In some embodiments of the present application, H1 optionally satisfies 4 mm≦H1≦12 mm.

[0178] In this embodiment, the distance between one side of the first coil 200 and the bottom wall 106 is relatively small. However, if one side of the first coil 200 is too close to the bottom wall 106, the inner pot 100 will be overheated in a localized area, resulting in uneven heating of the rice-and-water mixture. If the distance between one side of the first coil 200 and the bottom wall 106 is relatively large, it will be difficult to form an ignition zone 120 on the bottom wall 106, weakening the heat flow effect. If H1 satisfies the range 4 mm≦H1≦12 mm, the one side of the first coil 200 will not be too close to the bottom wall 106, thereby preventing the inner pot 100 from being overheated in a localized area. It will also effectively form an ignition zone 120 on the bottom wall 106 of the inner pot 100, effectively improving the heat flow from the ignition zone 120 to the weaker zone 130.

[0179] In some embodiments of the present application, H2 optionally satisfies 6 mm≦H2≦20 mm.

[0180] In this embodiment, the distance between the other side of the first coil 200 and the bottom wall 106 is relatively large. However, if the other side of the first coil 200 is too far from the bottom wall 106, the heat in the inner pot 100 will be too low in some areas, resulting in uneven heating of the rice-water mixture. If the distance between the other side of the first coil 200 and the bottom wall 106 is too small, it will be difficult to form a weak heat zone 130 on the bottom wall 106, weakening the heat flow effect. When H2 satisfies the relationship 6 mm≦H2≦20 mm, the other side of the first coil 200 will not be too far from the bottom wall 106, thereby preventing the heat from being too low in some areas of the inner pot 100 and effectively forming a weak heat zone 130 on the bottom wall 106 of the inner pot 100, effectively improving the heat flow from the strong heat zone 120 to the weak heat zone 130.

[0181] In some embodiments of the present application, H1 and H2 optionally satisfy (H2-H1) ≥ 2 mm.

[0182] In this embodiment, if the difference in the distance between the two sides of the first coil 200 and the bottom wall 106 is too large, the heat difference between the strong heat area 120 and the weak heat area 130 on the bottom wall 106 will be relatively large, i.e., thermal energy can flow from the strong heat area 120 to the weak heat area 130. However, if this heat difference is relatively large, the temperature difference at different parts of the bottom wall 106 will be relatively large, resulting in uneven heating of the rice-water mixture.

[0183] If the difference in the distance between the two sides of the first coil 200 and the bottom wall 106 is too small, the heat difference between the strong heat area 120 and the weak heat area 130 on the bottom wall 106 will be small, and the heat will flow slowly from the strong heat area 120 to the weak heat area 130, adversely affecting the uniformity of heat received by the rice-water mixture. Therefore, the difference in the distance (H2-H1) between the two sides of the first coil 200 and the bottom wall 106 should be limited to satisfy (H2-H1) ≥ 2 mm. In this case, the heat difference between the strong heat area 120 and the weak heat area 130 will be large, allowing the heat from the strong heat area 120 to flow quickly to the weak heat area 130, thereby ensuring that the rice-water mixture in the inner pot 100 is heated evenly and sufficiently. This will greatly improve the uniformity of moisture throughout the cooked rice in the pot and improve the texture for the user.

[0184] In some embodiments of the present application, optionally, the first coil 200 has the largest width in the first direction, and along the first direction, the distance between one side of the first coil 200 and the bottom wall 106 is H1, and the distance between the other side of the first coil 200 and the bottom wall 106 is H2.

[0185] In this embodiment, the first coil 200 is approximately elliptical, with one end of its major axis being close to the bottom wall 106 and the other end being far from the bottom wall 106, thereby forming a strong heat area 120 and a weak heat area 130 on the bottom wall 106; the first coil 200 has a relatively large width in the first direction, which provides a larger area and a longer path for heat to flow, thereby allowing the rice-water mixture in the inner pot 100 to be heated evenly and sufficiently, thereby greatly improving the moisture uniformity of the entire cooked rice in the pot and improving the texture for the user.

[0186] In some embodiments of the present application, optionally, FIG. 21 shows a structural schematic diagram of a cooking utensil according to some embodiments of the present application, FIG. 22 shows a structural schematic diagram of a cooking utensil according to some embodiments of the present application, FIG. 23 shows a structural schematic diagram of a cooking utensil according to some embodiments of the present application, FIG. 24 shows a structural schematic diagram of a cooking utensil according to some embodiments of the present application, FIG. 25 shows a schematic diagram of the distribution of high heat areas and low heat areas according to some embodiments of the present application, and FIG. 26 shows a schematic diagram of the distribution of high heat areas and low heat areas according to some embodiments of the present application.

[0187] As shown in Figures 21, 22, 23, 24, 25, and 26, the inner pot 100 further includes a pot opening 102, a bottom wall 106, and a side wall 104, and the cooking utensil 10 further includes a second coil 300 wound around the side wall 104 from the bottom wall 106 toward the pot opening 102.

[0188] In this embodiment, the arrow T in FIG. 21 represents the height direction of the inner pot 100, and in the height direction of the inner pot 100, the inner pot 100 includes a pot opening 102, a bottom wall 106, and a side wall 104, where the inner pot 100 may be a cylindrical inner pot 100 or a hemispherical inner pot 100 such as a round-bottomed pot.

[0189] The cooking utensil 10 further includes a second coil 300, which is a side heating coil. The second coil 300 is wound around the side wall 104 of the inner pot 100 to heat the side wall 104 of the inner pot 100, and the heating from the side contributes to improving the uniformity of heat received by the inner pot 100.

[0190] It should be noted that, according to the principle that heat rises, the heating power of the bottom coil of the cooking utensil 10 generally needs to be higher than the heating power of the coils on the side walls 104, so that the first coil 200 at the bottom is used as the main heating and the second coil 300 at the side is used as the supplementary heating.

[0191] In the present application, the provision of the second lateral coil 300 improves the uniformity of heat received by the inner pot 100, thereby improving the cooking effect.

[0192] In some embodiments of the present application, the first coil 200 and the second coil 300 optionally have the same direction of current at adjacent positions.

[0193] In this embodiment, region J in Figure 10 indicates the adjacent positions of the first coil 200 and the second coil 300. As shown in Figure 10, the first coil 200 and the second coil 300 have the same current direction at their adjacent positions, thereby generating the same magnetic field direction at their adjacent positions. The adjacent magnetic fields with the same direction overlap each other to a certain extent, resulting in a strong heating region between the first coil 200 and the second coil 300. Heat in the pot flows from the strong heating region to the weak heating region, creating a heat flow within the pot. This prevents heat from concentrating at a specific location within the pot and improves the smoothness of heat flow within the pot. Furthermore, the above method creates a larger heat flow region and a longer path, allowing heat exchange between various regions within the pot, thereby ensuring uniform and thorough heating of the rice-water mixture within the pot, significantly improving the moisture uniformity of the entire cooked rice and improving the texture of the cooked rice.

[0194] In some embodiments of the present application, optionally, inner pot 100 further includes a side wall 104, and a projection of side wall 104 on a first plane in which first coil 200 exists overlaps with at least a portion of first coil 200.

[0195] In this embodiment, a portion of first coil 200 extends from the edge of bottom wall 106. When first coil 200 is energized, the magnetic field generated by the portion of first coil 200 extending from the edge of bottom wall 106 acts on the sides of inner pot 100. Because second coil 300 is not yet provided on the sides of inner pot 100, the magnetic field generated by energizing second coil 300 also acts on the sides of inner pot 100, thereby heating at least a portion of the sides of inner pot 100 and achieving lateral heating. If inner pot 100 is a non-cylindrical inner pot, such as a round-bottomed pot, the portion of first coil 200 extending from the edge of bottom wall 106 heats the tapered area, i.e., the R-portion, of the round-bottomed pot, thereby more evenly heating inner pot 100.

[0196] A plurality of first coils 200 are provided at the bottom of the inner pot 100, with two adjacent first coils 200 spaced apart, and a weak heat region 130 is formed at the position of the gap between the two adjacent first coils 200.

[0197] The heat in the inner pot 100 flows from the high heat area 120 to the low heat area 130, so that the heat flows from the outside of the inner pot 100 to the inside of the inner pot 100, the heat flow area is larger and the path is longer, and the rice-water mixture in the inner pot 100 is heated evenly and sufficiently, which greatly improves the moisture uniformity of the entire cooked rice in the pot and improves the texture for the user.

[0198] Optionally, in some embodiments of the present application, Fig. 27 shows a structural schematic diagram of a cookware according to some embodiments of the present application, Fig. 28 shows a schematic diagram of the distribution of high and low heat areas according to some embodiments of the present application, and Fig. 29 shows a schematic diagram of the distribution of high and low heat areas according to some embodiments of the present application. As shown in Figs. 27, 28, and 29, inner pot 100 further includes pot opening 102 and side wall 104, wherein a projection of side wall 104 on a first plane in which first coil 200 exists overlaps with at least a portion of first coil 200, and the portion of first coil 200 overlapping with the projection of side wall 104 is bent toward pot opening 102.

[0199] In this embodiment, a portion of the first coil 200 extends from the edge of the bottom wall 106, and the portion of the first coil 200 extending from the edge of the bottom wall 106 bends toward the pot opening 102, so that the bent portion of the first coil 200 is covered by the side of the inner pot 100 and serves to heat at least a portion of the side of the inner pot 100, thereby achieving lateral heating. If the inner pot 100 is a non-cylindrical inner pot, such as a round-bottomed pot, the portion of the first coil 200 extending from the edge of the bottom wall 106 serves to heat the narrowed region of the round-bottomed pot, i.e., the R portion, thereby allowing the inner pot 100 to be heated more evenly.

[0200] A plurality of first coils 200 are provided at the bottom of the inner pot 100, with two adjacent first coils 200 spaced apart, and a weak heat region 130 is formed in the gap between the two adjacent first coils 200.

[0201] The heat in the inner pot 100 flows from the high heat area 120 to the low heat area 130, so that the heat flows from the outside of the inner pot 100 to the inside of the inner pot 100, the heat flow area is larger and the path is longer, and the rice-water mixture in the inner pot 100 is heated evenly and sufficiently, which greatly improves the moisture uniformity of the entire cooked rice in the pot and improves the texture for the user.

[0202] In some embodiments of the present application, optionally, the projection of the second coil 300 onto the first plane in which the first coil 200 lies overlaps at least a portion of the first coil 200 .

[0203] In this embodiment, a portion of first coil 200 is bent toward the pot opening, and the bent portion of first coil 200 overlaps with second coil 300. Because first coil 200 and second coil 300 have overlapping portions, in some embodiments, the direction of the magnetic field generated by the bent portion of first coil 200 is perpendicular to the direction of the magnetic field generated by second coil 300, and in other embodiments, the direction of the magnetic field generated by the bent portion of first coil 200 forms a predetermined angle with the direction of the magnetic field generated by second coil 300.

[0204] The overlapping region between the first coil 200 and the second coil 300 causes the magnetic fields from the first coil 200 and the second coil 300 to interact with each other, tending to distribute the high heat region 120 and the low heat region 130 alternately over more areas of the inner pot 100, which promotes the flow of heat from the high heat region 120 to the low heat region 130, allowing the rice-water mixture in the inner pot 100 to be heated sufficiently and uniformly, and enabling cooked rice with an overall uniform texture.

[0205] In some embodiments of the present application, optionally, the inner pot includes a centerline, the first coil 200 has a greatest width in a first direction, and in the first direction, a first side of the first coil 200 is closer to the centerline.

[0206] In this embodiment, the line W in FIG. 18 represents the center line of the inner pot, and the first coil 200 may have different widths in different directions, and the first coil 200 has the widest width, specifically, the first coil 200 has the widest width in the first direction.

[0207] In the first direction, the first side of the first coil 200 being close to the centerline corresponds to the side of the first coil 200 with the widest width being close to the centerline. Therefore, the positions of the first coil 200 with a relatively small width are distributed in the circumferential direction of the bottom wall 106, and the space occupied by the first coil 200 in the circumferential direction of the bottom wall 106 is relatively small, which allows the first coils 200 to be distributed more below the bottom wall 106, increasing the area of ​​the bottom wall 106 covered by the multiple first coils 200, contributing to accelerating the heating speed of the bottom wall 106 and thereby improving the cooking efficiency of the rice-water mixture.

[0208] In some embodiments of the present application, optionally, the second side of the first coil 200 extends from an edge of the bottom wall 106, and the first side of the first coil 200 and the second side of the first coil 200 are opposite sides of the first coil 200.

[0209] In this embodiment, the first coil 200 may have different widths along different directions, and the first coil 200 has a maximum width, specifically, the first coil 200 has a maximum width in the first direction.

[0210] In the first direction, the first side of the first coil 200 is close to the center line, and in the direction where the first coil 200 has the widest width, the second side of the first coil 200 bends toward the opening of the pot, and the second side of the first coil 200 has a relatively small width, thereby allowing the first coil 200 to cover a larger area of ​​the bottom wall 106, ensuring the heating speed of the bottom wall 106 by the first coil 200 and thereby improving cooking efficiency; in this case, only a smaller portion of the first coil 200 needs to be bent, reducing the difficulty of winding the first coil 200.

[0211] In some embodiments of the present application, optionally, the first coil 200 has a smallest width in the second direction, and in the second direction, a first side of the first coil 200 is close to the centerline and a second side of the first coil 200 extends from the edge of the bottom wall 106 of the inner pot 100.

[0212] In this embodiment, the first coil 200 may have different widths in different directions, and the first coil 200 has the smallest width, specifically, the first coil 200 has the smallest width in the second direction.

[0213] In the second direction, a portion of the second coil 300 extends from the edge of the bottom wall 106, and the width of the portion of the second coil 300 extending from the edge of the bottom wall 106 is relatively large. In this case, even if the length of the second coil 300 extending from the edge of the bottom wall 106 along the second direction is relatively short, a relatively large portion of the second coil 300 extends from the edge of the bottom wall 106, thereby forming a larger area of ​​the ignition zone 120 on the side of the inner pot 100, enhancing the heat flow effect, allowing the rice-water mixture in the inner pot 100 to move according to the heat flow, and improving the cooking effect.

[0214] In some embodiments of the present application, optionally, FIG. 30 shows a structural schematic diagram of a cooking utensil according to some embodiments of the present application, FIG. 31 shows a structural schematic diagram of a cooking utensil according to some embodiments of the present application, FIG. 32 shows a structural schematic diagram of a cooking utensil according to some embodiments of the present application, FIG. 33 shows a structural schematic diagram of a cooking utensil according to some embodiments of the present application, FIG. 34 shows a structural schematic diagram of a cooking utensil according to some embodiments of the present application, FIG. 35 shows a structural schematic diagram of a cooking utensil according to some embodiments of the present application, FIG. 36 shows a structural schematic diagram of a cooking utensil according to some embodiments of the present application, FIG. 37 shows a structural schematic diagram of a cooking utensil according to some embodiments of the present application, and FIG. 38 shows a structural schematic diagram of a cooking utensil according to some embodiments of the present application.

[0215] As shown in Figures 27, 30, 31, 32, 33, 34, 35, 36, 37, and 38, inner pot 100 includes a center line, and if the distance between second coil 300 and side wall 104 is L1 and the distance between side wall 104 and the center line is L2, L1 and L2 are inversely proportional.

[0216] In this embodiment, the line W in Figures 27, 31, and 38 represents the center line of the inner pot, and the second coil 300 is provided circumferentially around the side wall 104 of the inner pot 100. When electricity is applied to the second coil 300, the second coil 300 heats the inner pot 100 from the side, thereby heating the rice-water mixture in the inner pot 100.

[0217] The second coil 300 has multiple turns, and the multiple turns of the second coil 300 are arranged in sequence along the center line of the inner pot 100, so that the multiple turns of the coil wrap halfway around the inner pot 100, thereby enabling the inner pot 100 to be heated efficiently.

[0218] In related art, the coils on the side walls of the inner pot are generally designed with equal operating distances, i.e., the horizontal operating distances from the inner side of the coil closest to the inner pot to the outer wall of the inner pot are all equal. According to the principle of electromagnetic heating, the heat generated in the inner pot per coil turn is equal and uniform, but because the radius of each part of the side walls of the inner pot is usually different, the rice-water mixture in the horizontal direction is smaller at positions with smaller radii, and less heat is actually required. Therefore, although the heat on the side walls of the inner pot is uniform, in reality, the heat is too much at positions with smaller radii and not enough at positions with larger radii, resulting in uneven heat reception of the rice-water mixture and large differences in hardness of cooked rice at different positions.

[0219] If the distance from the second coil 300 to the side wall 104 of the inner pot 100 is L1 and the distance from the side wall 104 of the inner pot 100 to the center line is L2, L1 and L2 are inversely proportional, so the distance from the second coil 300 to the side wall of the inner pot is related to the distance from the side wall 104 to the center line of the inner pot 100, i.e., the distance from the second coil 300 to the side wall of the inner pot changes according to the change in the distance from the side wall 104 to the center line of the inner pot 100.

[0220] Specifically, where the distance from the side wall 104 of the inner pot 100 to the center line is relatively large, the distance from the second coil 300 to the side wall 104 of the inner pot 100 is relatively small, and similarly, where the distance from the side wall 104 of the inner pot 100 to the center line is relatively small, the distance from the second coil 300 to the side wall 104 of the inner pot 100 is relatively large.

[0221] In the present embodiment, the horizontal operating distance from the second coil 300 closest to the inner pot 100 to the side wall of the inner pot is not equal, but is inversely proportional to the horizontal radius of the side wall of the inner pot, which is the corresponding horizontal plane. When the horizontal radius of the side wall of the inner pot is small, the amount of rice-water mixture is small, the horizontal operating distance of the second coil 300 is large, and less heat is applied to the inner pot 100. Conversely, when the horizontal radius of the side wall of the inner pot is large, more rice-water mixture is applied and more heat is applied to the inner pot 100. This is advantageous for uniformly heating the rice-water mixture, which further matches the hardness of the cooked rice cooked using the cooking utensil 10 and improves the texture of the cooked rice.

[0222] In some embodiments of the present application, L2 optionally decreases from pot opening 102 toward bottom wall 106.

[0223] In this embodiment, the radius of the inner pot 100 decreases from the pot opening 102 toward the bottom wall 106 of the inner pot 100, while the distance from the second coil 300 to the side of the inner pot 100 gradually increases. The horizontal radius of the bottom side wall 104 of the inner pot 100 is small, resulting in less rice-water mixture, a larger horizontal operating distance for the second coil 300, and less heat acting on the inner pot 100. The horizontal radius of the top side wall 104 of the inner pot 100 is large, resulting in more rice-water mixture, a smaller horizontal operating distance for the second coil 300, and more heat acting on the inner pot 100. This is beneficial for evenly heating the rice-water mixture, making the hardness of the rice cooked in the cookware 10 more consistent, and improving the texture of the cooked rice.

[0224] In some embodiments of the present application, optionally, FIG. 39 shows a structural schematic diagram of a cooking utensil according to some embodiments of the present application, FIG. 40 shows a structural schematic diagram of a cooking utensil according to some embodiments of the present application, and FIG. 41 shows a structural schematic diagram of a cooking utensil according to some embodiments of the present application.

[0225] As shown in Figures 39, 40, and 41, the second coil 300 includes M subcoils distributed in a direction from the bottom wall 106 toward the pot opening 102, and at least N of the M subcoils are single-turn coils, where M and N are both positive integers and N / M≧2 / 5.

[0226] In this embodiment, the heating rate of electromagnetic heating is relatively fast. For example, using a 1000W electromagnetic heating coil, the efficiency of electromagnetic heating reaches 3.3°C / s, and it takes only about 20 seconds to heat the inner pot 100 from room temperature to 100°C. This rate is much faster than the heat conduction rate of the inner pot 100 itself, and therefore heat is likely to be concentrated excessively in certain areas.

[0227] To address the above-mentioned problem of heat concentration due to heating, in the embodiment of the present application, a heating coil, i.e., the above-mentioned second coil 300, is designed, which includes multiple layers of sub-coils spaced apart in the height direction of the inner pot 100. By providing multiple layers of sub-coils, the second coil 300 can cover and wrap the side wall 104 of the inner pot 100, thereby heating the inner pot 100 evenly.

[0228] The number of coil turns is positively correlated with the heating power of the coil. The greater the number of coil turns, the stronger the generated magnetic field and the higher the heating power. Furthermore, the greater the likelihood of heat concentration due to localized heating power. Due to limitations in the manufacturing process, the coil wire diameter cannot be made small enough. Therefore, to ensure that the maximum heating power of the cookware 10 meets the needs while resolving the problem of excessive localized heat concentration, the cookware 10 proposed herein is configured such that at least some of the subcoils in the multi-layered second coil 300 are single-turn coils. Here, a single-turn subcoil means that there is only one turn coil at the same height. Furthermore, the ratio of the number of single-turn coils to the total number of subcoils is set to a specific percentage.

[0229] For example, if the coil portions at the same height in second coil 300 are one sub-coil and the total number of sub-coils is M, then a total of M layers of sub-coils are provided in the height direction of inner pot 100. Of the M layers of sub-coils, at least N layers of sub-coils are single-turn sub-coils.

[0230] That is, if the total number of subcoils is M and the number of single-turn subcoils is N, M and N satisfy N / M≧2 / 5. In other words, the ratio of the number of single-turn coil layers in second coil 300 to the total number of layers in second coil 300 must be 40% or more.

[0231] Illustratively, the second coil 300 includes 100 layers of subcoils, of which 45 layers are single-turn subcoils.

[0232] Illustratively, the second coil 300 includes 100 layers of sub-coils, and all of the 100 layers of sub-coils are single-turn sub-coils.

[0233] In the embodiment of the present application, the heating coil is configured as multiple layers of sub-coils spaced apart in the height direction of the side wall of the inner pot, and at least 40% of the sub-coils are single-turn coils. This effectively prevents heat from concentrating excessively in a specific area on the side wall of the inner pot, improving the uniformity of heating. When cooking rice, the cooked rice can be made uniform in hardness and have a flat surface, thereby improving the cooking effect of the cookware 10.

[0234] In some embodiments of the present application, optionally, when the surface area of ​​the side wall 104 of the inner pot 100 is S1 and the area of ​​the side wall 104 covered by the second coil 300 is S2, the relationship S2 / S1≧0.48 is satisfied.

[0235] In this embodiment, when the inner pot 100 is heated by the second coil 300, some of the heat in each region of the inner pot 100 comes from eddy currents generated in the metal body of the inner pot by the magnetic field from the coil, and the rest comes from thermal conduction through the inner pot 100 itself.

[0236] To ensure a more uniform heat distribution on the side wall of the inner pot when the cooking utensil 10 is in operation, it is necessary to ensure that the area of ​​the side wall of the inner pot is covered by the second coil 300.

[0237] For example, if the total surface area of ​​the side wall 104 of the inner pot 100 is S1 and the area of ​​that covered by the second coil 300 is S2, the relationship S2 / S1 ≧ 0.48 is satisfied. That is, the second coil 300 covers at least 48% of the area of ​​the side wall of the inner pot. Here, for example, the area covered by the second coil 300 can be considered as the area of ​​the projection of the second coil 300 on the surface of the inner pot 100 in a direction perpendicular to the side wall 104.

[0238] In some embodiments, when cooking food in the inner pot 100, the inner pot 100 is not filled completely to prevent overflow. Taking a rice cooker as an example of the cooking appliance 10, the inner pot 100 of a rice cooker typically has a maximum water level line indicating the maximum amount of water that can be poured into the inner pot 100, and there is typically no food above the maximum water level line. Therefore, the maximum height of the second coil 300 should not exceed the maximum water level line, which can prevent the side wall 104 from "dry cooking" while avoiding energy waste.

[0239] Illustratively, the height difference is such that when the cooking utensil 10 is placed on a horizontal surface, the height difference between the coil in the layer of the second coil 300 that is at the highest position height and the highest water level line is equal to or less than a predetermined height difference.

[0240] For example, the above-mentioned preset range of height difference is 0 mm to 10 mm.

[0241] Illustratively, the above-mentioned preset height difference is 5 mm.

[0242] In the present embodiment, the proportion of the inner pot side wall covered by the second coil 300 is 48% or more, thereby ensuring the heating effect while improving the uniformity of heating from the sides when the cooking utensil 10 is in operation.

[0243] In some embodiments of the present application, optionally, side wall 104 includes a first wall portion 1042 and a second wall portion 1044, a first end of first wall portion 1042 forming pot opening 102, a second end of first wall portion 1042 connected to a first end of second wall portion 1044, a second end of second wall portion 1044 connected to bottom wall 106, and an inner diameter of second wall portion 1044 decreasing in a direction from pot opening 102 toward bottom wall 106.

[0244] In this embodiment, the inner pot 100 is a "round-bottom pot" and includes, in the height direction of the inner pot 100, a pot opening 102, a side wall 104, and a bottom wall 106, in this order. Here, the side wall 104 of the inner pot 100 is divided into a first wall portion 1042 and a second wall portion 1044, the first wall portion 1042 being the wall portion closer to the pot opening 102, and the second wall portion 1044 being the wall portion closer to the bottom wall 106. Illustratively, the junction between the first wall portion 1042 and the second wall portion 1044 is the position where the inner diameter of the inner pot 100 is largest.

[0245] Because the area of ​​bottom wall 106 is smaller than the area of ​​pot opening 102, second wall portion 1044 is a hemispherical wall that tapers inward, i.e., the inner diameter of second wall portion 1044 decreases in the direction from pot opening 102 toward bottom wall 106.

[0246] Illustratively, the first wall 1042 is a cylindrical wall.

[0247] Illustratively, second wall portion 1044 is a hemispherical wall portion, and the inner diameter of second wall portion 1044 decreases in a direction from the pot opening toward the bottom wall.

[0248] Illustratively, the area of ​​the pot opening 102 is equal to or greater than the area of ​​the bottom wall 106 .

[0249] In the embodiment of the present application, a "round-bottom pot" type inner pot 100 is provided, which reduces the area of ​​the bottom wall 106 and promotes the formation of convection between high and low temperatures within the inner pot 100, thereby stirring the rice and water in the pot and improving the cooking effect.

[0250] In some embodiments of the present application, optionally, as shown in FIG. 42 , the first wall portion 1042 is a cylindrical wall portion, the second coil 300 includes a first coil portion 302 and a second coil portion 304, the first coil portion 302 is wound around the first wall portion 1042, the second coil portion 304 is wound around the second wall portion 1044, the first coil portion 302 includes a plurality of third subcoils 306, and the second coil portion 304 includes a plurality of fourth subcoils 308, where D is the average spacing between two adjacent third subcoils 306 and d is the average spacing between two adjacent fourth subcoils 308, and d≧D.

[0251] In this embodiment, the first wall 1042 is a cylindrical wall, i.e., the first wall 1042 has a hollow cylindrical structure. The second wall 1044 is a hemispherical wall, and the second wall 1044 tapers inward in a direction from the pot opening 102 toward the bottom wall 106. In this manner, the inner diameter of the second wall 1044 is smaller in the region closer to the bottom wall 106. Illustratively, the second wall 1044 is defined as the R portion of the inner pot 100.

[0252] Specifically, second coil 300 includes first coil portion 302 and second coil portion 304, of which first coil portion 302 is wound around the outside of cylindrical first wall portion 1042, and second coil portion 304 is wound around the outside of second wall portion 1044, which gradually fits inward, i.e., around the outside of the R portion. In the height direction of inner pot 100, first coil portion 302 includes multiple layers of third sub-coils 306, and second coil portion 304 includes multiple layers of fourth sub-coils 308.

[0253] Illustratively, the diameter of each subcoil in the multi-layer third subcoil 306 is equal.

[0254] Illustratively, the diameters of the plurality of fourth sub-coils 308 increase in a direction from the bottom wall 106 toward the pot opening 102 .

[0255] Because the second wall portion 1044 tapers inward, the volume of food that can be accommodated in the position of portion R in the inner pot 100 in one horizontal plane is smaller than the volume of food that can be accommodated in positions other than portion R. Therefore, when heating is applied to portions R and other than portion R with the same heating power, the temperature of the food in portion R rises faster. In order to heat evenly, in this application, the average spacing of the fourth sub-coil 308 is set to be equal to or greater than the average spacing of the third sub-coil 306.

[0256] For example, if the average distance between two adjacent third sub-coils 306 is D and the average distance between two adjacent fourth sub-coils 308 is d, then the relationship d≧D is satisfied.

[0257] For example, if the spacing between third subcoils 306 in the direction from bottom wall 106 toward pot opening 102 is D1, D2, D3, ..., Dn, then D = (D1 + D2 + D3 + ... + Dn) / n1, where n1 is the total spacing between two adjacent third subcoils 306.

[0258] For example, if the spacing between the fourth subcoils 308 in the direction from the bottom wall 106 toward the pot opening 102 is D1, D2, D3, ..., Dn, then d = (D1 + D2 + D3 + ... + Dn) / n2, where n2 is the total spacing between two adjacent fourth subcoils 308.

[0259] In the embodiment of the present application, the coil spacing in the R portion of the inner pot 100 is set to be greater than the coil spacing below the R portion, i.e., the coils in the R portion are arranged relatively sparsely, which offsets the fact that the R portion narrows inward, resulting in a smaller food capacity and a faster temperature rise, and improves the uniformity of heating of the cooking utensil 10.

[0260] In some technical solutions of the present application, optionally, the plane in which the first coil 200 exists is a first plane, and in the height direction of the cooking utensil 10, the projection of the fourth sub-coil 308 on the first plane overlaps with at least a portion of the first coil 200.

[0261] In this technical solution, the first coil 200 is a bottom coil, and the projection of the fourth sub-coil 308 provided in the R section of the inner pot 100 on the first plane in which the bottom coil exists overlaps with at least a portion of the bottom coil, thereby creating a predetermined overlapping area between the bottom coil and the R section coil, and therefore the spacing between the fourth sub-coils in the R section may be set larger than the spacing between the fourth sub-coils in other areas, ensuring uniform heating.

[0262] In some embodiments of the present application, optionally, the second coil 300 includes M subcoils distributed in a direction from the bottom wall toward the pot opening, the plane on which the first coil 200 exists is a first plane, and in the height direction of the cookware, the projections of Q subcoils out of the M subcoils on the first plane overlap with at least a portion of the first coil 200, where d is the average spacing between the Q subcoils and D is the average spacing between the other subcoils out of the M subcoils excluding the Q subcoils, d≧D, M is a positive integer, and Q is a positive integer less than or equal to M.

[0263] In this embodiment, first coil 200 is a bottom coil, and second coil 300 is a side coil. Second coil 300 includes M subcoils arranged along the height direction of inner pot 100, specifically from the bottom wall of inner pot 100 toward the pot opening. The M subcoils include at least Q subcoils whose projections on a first plane, on which the bottom coil exists, overlap with at least a portion of the bottom coil. This creates a predetermined overlap region between the bottom coil and the side coil, and the magnetic fields generated by the coils in the overlap region overlap and are strengthened. Therefore, by reducing the coil density of the Q subcoils in this overlap region and increasing the spacing between them, uniform heating can be ensured.

[0264] In some embodiments of the present application, optionally, the first coil portion 302 includes a gap 310, and when the width of the gap 310 in a direction along the bottom wall 106 toward the pot opening 102 is H3, H3≧5D.

[0265] In this embodiment, the first coil portion 302 includes a spacing portion 310, and illustratively, the number of spacing portions 310 is one or more. When the number of spacing portions 310 is one, the spacing portion 310 divides the first coil portion 302 into two coil portions in series, an upper portion and a lower portion.

[0266] Here, if the width of gap 310 in the height direction of inner bowl 100 is H3, H3 is at least five times the spacing D of third sub-coil 306, that is, satisfies the relation H3≧5D.

[0267] When the gap 310 is provided, the width H3 of the gap 310 is not calculated into the average distance D.

[0268] Illustratively, H3≧7D.

[0269] For example, as shown in FIG. 40, when the second coil 300 includes a gap 310, the area S2 of the sidewall covered by the second coil includes the sum of the area S21 covered by the coil above the gap 310 and the area S22 covered by the coil below the gap 310, i.e., S2 = S21 + S22.

[0270] When the gap 310 is provided, the area of ​​the gap 310 is not included in the total area covered by the first coil 200 if the width H3 of the gap 310 is equal to or greater than 7D.

[0271] In some embodiments of the present application, optionally, FIG. 42 shows a structural schematic diagram of a cooking utensil according to some embodiments of the present application, FIG. 43 shows a structural schematic diagram of a cooking utensil according to some embodiments of the present application, FIG. 44 shows a structural schematic diagram of a cooking utensil according to some embodiments of the present application, FIG. 45 shows a structural schematic diagram of a cooking utensil according to some embodiments of the present application, FIG. 46 shows a partially enlarged view of part A of the cooking utensil shown in FIG. 45, FIG. 47 shows a structural schematic diagram of a cooking utensil according to some embodiments of the present application, and FIG. 48 shows FIG. 49 shows a partial enlarged view of part B of the cooking utensil shown in FIG. 47, FIG. 49 shows a schematic structural diagram of a cooking utensil according to some embodiments of the present application, FIG. 50 shows a schematic structural diagram of a cooking utensil according to some embodiments of the present application, FIG. 51 shows a schematic structural diagram of a cooking utensil according to some embodiments of the present application, FIG. 52 shows a schematic structural diagram of a cooking utensil according to some embodiments of the present application, FIG. 53 shows a schematic structural diagram of a cooking utensil according to some embodiments of the present application, and FIG. 54 shows a partial enlarged view of part C of the cooking utensil shown in FIG. 53.

[0272] As shown in Figures 42, 43, 44, 45, 46, 47, 48, 49, 50, 51, 52, 53, and 54, the cooking utensil 10 further includes a third coil 500, which is located outside the inner pot 100, is a closed coil, and the winding direction of at least a portion of the conductor intersects with the winding direction of the second coil 300.

[0273] In this embodiment, the third coil 500 is located outside the inner pot 100, and the third coil 500 is a passive closed coil.

[0274] For example, the first coil 200 and the second coil 300 are all electrically connected to an excitation circuit of the cooking appliance 10, and the excitation circuit periodically passes current through the first coil 200 and the second coil 300, thereby generating a magnetic field in the first coil 200 and the second coil 300, which generates a heating current in the inner pot 100 and performs electromagnetic heating.

[0275] Since the third coil 500 is a closed coil, the action of the magnetic fields from the first coil 200 and the second coil 300 generates an opposite current in the third coil 500, generating a small magnetic field in the opposite direction; and since the winding of the third coil 500 at least partially intersects with the winding direction of the conductor of the second coil 300 in the winding direction, the small magnetic field generated by the third coil 500 can overlap with some areas of the magnetic field generated by the second coil 300, and the magnetic field strength in the overlapping area is canceled out to a certain extent, thereby performing a binding effect on the magnetic field from the first coil 200 and avoiding magnetic field leakage.

[0276] Based on this, the reverse magnetic field generated by the third coil 500 causes the magnetic field generated by exciting the coil to have strong magnetic field regions (regions not weakened by the third coil 500) and weak magnetic field regions (regions weakened by the third coil 500), resulting in an uneven distribution strength of the magnetic field acting on the inner pot 100.

[0277] Such magnetic fields with uneven strengths generate heating currents of different strengths in different areas of the inner pot 100, resulting in high temperature differences in some areas of the inner pot 100, with some areas being high heat and others being low heat, and the temperature of ingredients in these high heat areas is high and the temperature of ingredients in the low heat areas is low, and ingredients or water of different temperatures move due to the convection action of high and low temperatures, so that ingredients in the inner pot 100, such as a water-rice mixture, are thoroughly stirred between the relatively hot areas and the relatively cold areas, the rice and water are further mixed, and ingredients of different temperatures are mixed together, improving the heating effect of the cookware 10.

[0278] In the embodiment of the present application, a passive closing coil is provided outside the excitation coil, which binds the magnetic field generated by the excitation coil, thereby preventing the magnetic field from leaking. Furthermore, there is no need to add magnetic materials or magnetic shielding plates, which effectively reduces the material cost of the cooking utensil 10 and reduces the difficulty of the manufacturing process.

[0279] In some embodiments of the present application, optionally, the third coil 500 includes a first region and a second region, the first region being located on the periphery of the inner pot 100 and the second region being located at the bottom of the inner pot 100.

[0280] In this embodiment, the third coil 500 has a curved structure, with a first region of the third coil 500 extending along the outer wall 104 of the inner pot 100, with the first region being located on the circumferential side between the coils, and the third coil 500 curves into a region that transitions to the bottom along the side wall 104 of the inner pot 100, with a second region of the curved third coil 500 being located at the bottom of the holder assembly 400.

[0281] Illustratively, the third coil 500 has one turn, that is, the number of both the first region and the second region is one.

[0282] Illustratively, the third coil 500 is bent twice, i.e., the second region of the third coil 500 penetrates the holder assembly 400 and the bottom of the inner pot 100, and both ends of the third coil 500 are formed as two first regions, respectively, and extend upward on both sides of the holder assembly 400 and the inner pot 100, respectively.

[0283] In the present embodiment, by configuring the third coil 500 so that a portion of the third coil 500 is located on the periphery of the holder assembly 400 and the remaining portion is located at the bottom of the assembly between them, the third coil 500 can weaken the magnetic field strength of the first coil 200 in multiple directions, reduce the risk of magnetic leakage, and form ferromagnetic and weak magnetic regions in various directions, further improving the heating effect of the cooking utensil 10.

[0284] In some embodiments of the present application, optionally, the second coil 300 is located on the side of the first coil 200 away from the inner pot 100, the number of the third coils 500 is at least two, and any two third coils 500 have at least some of their conductors crossing each other.

[0285] In this embodiment, the cooking utensil 10 is provided with two or more third coils 500, and each pair of the third coils 500 has conductors that cross each other.

[0286] For example, there are two third coils 500, and the two third coils 500 are arranged in a cross shape, and both ends of each third coil 500 are bent upward and located on both sides of the holder assembly 400 and the inner pot 100, and the central part of the third coil 500 becomes the second region of the third coil 500, which penetrates the bottom between the coils.

[0287] For example, the number of third coils 500 is three, and the three third coils 500 are arranged crosswise in a "R" shape, and both ends of each third coil 500 are bent upward and located on both sides of the holder assembly 400 and the inner pot 100, and the central portion of the third coil 500 becomes the second region of the third coil 500, which penetrates the bottom between the coils.

[0288] In the embodiment of the present application, at least two third coils 500 are provided, and these third coils 500 are arranged crosswise, thereby avoiding magnetic leakage at the bottom of the cooking utensil 10 and forming relatively cool and relatively hot areas in the inner pot 100, allowing ingredients to move by convection within the inner pot 100 and improving the cooking effect.

[0289] In some embodiments of the present application, optionally, as shown in FIG. 44, the number of third coils 500 is at least three, and the at least three third coils 500 are spaced apart in the circumferential direction of the second coil 300.

[0290] 44 indicates the circumferential direction of the second coil 300, and the cooking utensil 10 is provided with three or more third coils 500, which may be located at the bottom of the holder assembly 400, or some of the third coils 500 may be located at the bottom of the holder assembly 400 and the rest may be located on the circumferential side of the holder assembly 400. By providing at least three third coils 500, a complete and reliable shielded area can be formed outside the first coil 200, improving the effect of preventing magnetic leakage.

[0291] For example, the number of the third coils 500 is three, and the three third coils 500 are arranged in a "" shape at the bottom of the holder assembly 400.

[0292] Illustratively, the number of third coils 500 is four, and the four third coils 500 include two sets of third coils 500 arranged opposite each other, and the connecting wires of each set of oppositely arranged third coils 500 all pass through the central axis of the first coil 200, and the connecting wires of the two sets of third coils 500 are perpendicular to each other.

[0293] In the embodiment of the present application, at least three third coils 500 are provided, thereby forming a complete and reliable shielded area outside the first coil 200, improving the effect of preventing magnetic leakage, and also allowing the ingredients to move by convection within the inner pot 100, improving the cooking effect.

[0294] In some embodiments of the present application, optionally, the cooking utensil 10 further includes a holder assembly 400, the inner pot 100 is housed within the holder assembly 400, and the minimum distance value between the first coil 200 and the inner pot 100 is set to a first distance value.

[0295] In this embodiment, a space for accommodating the inner pot 100 is formed within the holder assembly 400, and when the inner pot 100 is placed at a specific position within the holder assembly 400, the gap between the first coil 200 and the inner pot 100 is the distance between the first coil 200 and the inner pot 100. Illustratively, when the cookware 10 is placed on a horizontal surface, the multiple first coils 200 are positioned on the same plane, and the vertical distance between the plane on which the first coils 200 exist and the lowest point on the bottom of the inner pot 100 is the first distance.

[0296] In the present application, the minimum distance between the bottom coil and the bottom of the inner pot 100 is limited, which further reduces the power density at the bottom of the pot, avoids power concentration, and helps improve the uniformity of heat generation in the inner pot 100.

[0297] In some embodiments of the present application, optionally, the range of the first distance is 8 mm or more and 17 mm or less.

[0298] In this embodiment, the first distance is the minimum distance between the first coil 200 and the bottom of the inner pot 100, and by limiting the minimum distance between the first coil 200 and the bottom of the inner pot 100 to between 8 mm and 17 mm, it is possible to ensure appropriate heating efficiency while avoiding excessive concentration of power on the bottom of the pot.

[0299] Illustratively, the first distance is 10 mm.

[0300] Illustratively, the first distance is 15 mm.

[0301] Illustratively, the first distance is related to the power of the first coil 200 and / or the size of the inner pot 100.

[0302] In some embodiments of the present application, optionally, Fig. 55 shows a structural schematic diagram of a cookware according to some embodiments of the present application, and Fig. 56 shows a structural schematic diagram of a cookware according to some embodiments of the present application. As shown in Figs. 55 and 56, the inner pot includes a centerline, and the first coil 200 includes a major axis V. In a first plane XY on which the first coil 200 exists, the included angle between the major axis V and a first line F satisfies a first angle. Here, the major axis V and the outermost turn of the first coil have a first intersection point E1 and a second intersection point E2, and the distance between the first intersection point E1 and the second intersection point E2 is equal to or greater than the distance between any two other points on the first coil. The first line F is a line passing through the center of the first coil 200 and a first center point P, and the first center point P is an intersection point between the centerline of the inner pot and the first plane XY.

[0303] In this embodiment, there are multiple first coils 200, and the multiple first coils 200 are spaced apart. Illustratively, the first coils 200 face the bottom wall of the inner pot 100, and the multiple first coils 200 are spaced apart in the circumferential direction of the bottom wall of the inner pot 100.

[0304] Between the multiple first coils 200, the magnetic fields overlap, forming a strong magnetic field region, and the position where the strong magnetic field region intersects with the inner pot 100 becomes an ignition region. Due to the heat transfer effect of the inner pot 100 itself, the thermal energy of the ignition region is transferred to the weak heat region.

[0305] The magnetic fields generated at the same time by the multiple first coils 200 have the same polarity. Illustratively, the multiple first coils 200 are connected in series and have the same winding direction, and therefore the direction of current in the multiple first coils 200 is the same at the same time. As a result, the magnetic fields generated at the same time by the multiple first coils 200 have the same polarity, forming a region of weakened magnetic field between two adjacent first coils 200 (this region becomes a weak heat region in the inner pot 100) and a strong heat region opposite the weak heat region.

[0306] 55 represents the long axis of the first coil 200, with point E1 being the first intersection and point E2 being the second intersection. In the present application, the heating coil at the bottom, i.e., the first coil 200, is configured as a coil that is not strictly circular, and the long axis V of the first coil 200 is configured to form an angle with a line passing through the center of the circle and the first center point of the first coil 200, where the long axis V of the first coil 200 is the line passing through the widest point (or length) of the first coil 200. Illustratively, of all the lines having two intersections with the outermost one-turn coil of the first coil 200, the distance between the long axis V of the first coil 200 and the two intersections with the outermost one-turn coil, i.e., the first intersection E1 and the second intersection E2, is the longest.

[0307] The first center point is defined as the intersection of the center line of the inner pot 100 and the first plane XY in which the first coil 200 exists, and therefore the long axis V of the first coil 200 does not point in a direction that points to the first center point, and a first angle exists.

[0308] As a result, the end of the first coil 200 in the direction of the long axis V is away from the weak magnetic field region formed between two adjacent coils and the strong magnetic field region generated by another first coil 200, and as a result, the distance between the strong heating regions generated in the inner pot 100 becomes greater, i.e., the distance from the strong heating region to the weak heating region becomes larger. As a result, the strong heating region moves to the edge of the bottom wall of the inner pot 100, and the weak heating region moves to the central region of the bottom wall of the inner pot 100. The distribution of the positions of the strong heating regions becomes more rational, the heat transfer effect from the strong heating region to the weak heating region can be fully utilized, the distribution of heating power becomes more uniform, the problem of excessive heat concentration in local areas is solved, the rice and water in the cookware are heated more evenly, the hardness of the cooked rice becomes more uniform, and its surface becomes flatter, thereby improving the heating effect.

[0309] In some embodiments of the present application, optionally, the first angle ranges from 0° to 90°.

[0310] In this embodiment, when the angle between the major axis of first coil 200 and the first line is α, the relational expression: 0°≦α≦90° is satisfied. Here, the first line refers to a line that passes through the intersection of the center of first coil 200 and the axis of holder assembly 400 on the first plane on which first coil 200 exists.

[0311] By setting the first angle range between 0° and 90°, the distribution of the positions of the high-heat area 120 and the low-heat area 130 formed on the bottom wall 106 of the inner pot 100 by the first coil 200 becomes more rational, thereby making the heating effect of the cookware 10 more uniform and improving the cooking effect.

[0312] In some embodiments of the present application, optionally, the range of the first angle is equal to or greater than 35° and equal to or less than 55°.

[0313] In this embodiment, when the angle formed between the major axis of the first coil 200 and the first line is α, the angle satisfies the relation: 35°≦α≦55°.

[0314] Here, the above-mentioned first straight line refers to a straight line passing through the intersection of the center of first coil 200 and the axis of holder assembly 400 on the first plane on which first coil 200 exists.

[0315] Illustratively, the range of the first angle is equal to or greater than 40° and equal to or less than 50°.

[0316] Illustratively, the range of the first angle is equal to or greater than 43° and equal to or less than 47°.

[0317] Illustratively, the first angle is 45°.

[0318] By setting the first angle range between 35° and 55°, the distribution of the positions of the high-heat area 120 and the low-heat area 130 formed on the bottom wall 106 of the inner pot 100 by the first coil 200 becomes more rational, thereby making the heating effect of the cookware 10 more uniform and improving the cooking effect.

[0319] In some embodiments of the present application, optionally, the cookware 10 further includes a holder assembly 400, which includes a first holder 406 and a second holder 408, the inner pot 100 being housed in the first holder 406, the second coil 300 being wound around the first holder 406, and the first coil 200 being wound around the second holder 408.

[0320] In this embodiment, the holder assembly 400 includes a first holder 406 and a second holder 408, wherein the first holder 406 has a bowl-shaped structure and a storage cavity is formed inside the first holder 406, the first holder 406 includes multiple layers of winding slots 402, and the multiple layers of winding slots 402 are arranged to be evenly distributed in the height direction of the inner pot 100, and the second coil 300 is wound around the first holder 406.

[0321] The second holder 408 is provided at the bottom of the first holder 406 and connected to the first holder 406, and the first coil 200 is wound around the second holder 408. Illustratively, the second holder 408 includes a bobbin 4082, a wiring slot, and a blade-shaped fixing structure. Illustratively, the second holder 408 is connected to the first holder 406 by a connecting member such as a bolt. Illustratively, in some possible embodiments, the number of second holders 408 corresponds to the number of first coils 200, i.e., one first coil 200 is wound around each second holder 408. Illustratively, in other possible embodiments, the number of second holders 408 is equal to or greater than the number of first coils 200, i.e., some second holders 408 are pre-installed at the bottom of the first holder 406, and the first coils 200 are wound around some of the second holders 408 depending on the model of the cooking appliance 10. This allows the same holder assembly 400 to be used across cookware 10 regardless of model.

[0322] In the present application, the provision of the first holder 406 and the second holder 408 used for winding the first coil 200 and the second coil 300, respectively, helps to reduce the difficulty of assembly during the production and assembly of the cooking utensil 10 and improve production efficiency.

[0323] In some embodiments of the present application, optionally, the plurality of first coils 200 are connected in series.

[0324] In this embodiment, the multiple first coils 200 are connected in series in order and have the same winding direction. When energized, the multiple first coils 200 always generate magnetic fields of the same polarity at the same time. For example, the multiple first coils 200 may be formed by winding a single continuous conductor in order. For example, the multiple first coils 200 may be wound individually and then connected in series in order by terminals. By connecting the multiple bottom coils in series, the difficulty of winding and the complexity of cooking control may be reduced.

[0325] In some embodiments of the present application, optionally, multiple first coils 200 are connected in series to form a coil group, and second coils 300 are connected to the coil group, so that at the same time, the direction of current in the second coil 300 is the same as the direction of current in all of the multiple first coils 200.

[0326] In this embodiment, the plurality of first coils 200 are connected in series to form a coil group, and the second coil 300 is connected in series to the coil group, thereby connecting the plurality of first coils 200 and second coils 300 in series together. Illustratively, the plurality of first coils 200 and second coils 300 may be formed by winding a single continuous conductor in sequence. Illustratively, the plurality of first coils 200 and second coils 300 may be wound individually and then connected in series in sequence by terminals.

[0327] At the same time, the second coil 300 has the same direction of current as all of the first coils 200, so that the two adjacent first coils 200 have opposite current directions in adjacent parts, and the magnetic fields generated at adjacent positions of the two adjacent first coils 200 have opposite directions, and the adjacent magnetic fields with opposite directions cancel each other out to a certain extent, thereby causing a weak heat area 130 to appear between the two adjacent first coils 200, promoting the flow of heat from the strong heat area 120 to the weak heat area 130, moving the ingredients in the pot, and improving the uniformity of heating.

[0328] 57 and 58 , the second holder 408 includes a main body 4081 having a bobbin 4082, a wire-threading hole 4083, and a wire fixing portion 4084, and a wire pressing portion 4085 connected to the bobbin 4082 of the main body 4081 and having a heat dissipation hole 4086. The first coils 200 are connected in series, and the winding end of one first coil 200 passes from one side of the main body 4081 through the wire-threading hole 4083 to the other side of the main body 4081, then passes through the wire fixing portion 4084 and is connected to the winding start end of another first coil 200.

[0329] In this embodiment, the second holder 408 includes a main body 4081 and a wire pressing portion 4085, and a bobbin 4082 is provided on the main body 4081. When winding the first coil 200, the conductive wire is wound around the bobbin 4082 as a rotation axis to form the first coil 200. The main body 4081 is further provided with a wire-threading hole 4083 and a wire fixing portion 4084, and the multiple first coils 200 are connected in series end to end. After one first coil 200 is wound, the winding end of the first coil 200 passes through the wire-threading hole 4083 of the main body 4081, penetrates from one side of the main body 4081 to the other side of the main body 4081, and is then fixed by the wire fixing portion 4084 before reaching the next second holder 408, where the next first coil 200 is then wound.

[0330] For example, the first coils 200 may be formed by sequentially winding a single long continuous conductor.

[0331] For example, of two adjacent first coils 200, the winding start end of one first coil 200 is connected to the winding end end of the other first coil 200 by a connector such as a wire connection terminal.

[0332] The wire pressing portion 4085 is provided with heat dissipation holes 4086, which increase the contact area between the first coil 200 and the air, thereby improving the heat dissipation capacity.

[0333] In this embodiment, a wire-passing hole 4083 is provided to pass the winding end of one first coil 200 through the back of the main body 4081, and the wiring between the two first coils 200 is fixed by a wire fixing part 4084, which effectively avoids the problem of the connecting wire and the coil overlapping and being compressed, which could damage the wire sheath, and prevents the occurrence of malfunctions such as short circuits. It also improves the stability of the connecting wire during transportation, prevents the possibility of it being broken due to shaking during transportation, and improves the reliability of the cooking utensil 10.

[0334] In some embodiments of the present application, Fig. 59 shows a structural schematic diagram of cooking utensil 10 according to some embodiments of the present application, and Fig. 60 shows a structural schematic diagram of cooking utensil 10 according to some embodiments of the present application. As shown in Figs. 59 and 60, cooking utensil 10 optionally further includes magnetic member 206 provided on and connected to first coil 200.

[0335] In this embodiment, the cooking utensil 10 further includes a magnetic member 206, and illustratively, the magnetic member 206 may be a magnetic member 206 made of soft ferrite, or a magnetic powder core material, or the like.

[0336] Illustratively, the magnetic member 206 is provided on the side of the first coil 200 away from the inner pot 100 .

[0337] Illustratively, the magnetic member 206 is connected to the first coil 200 by adhesive.

[0338] Illustratively, the magnetic member 206 is fastened to the first coil 200 by a buckle.

[0339] Illustratively, the magnetic member 206 is fixedly connected to the first coil 200 by a plastic holder.

[0340] By providing the magnetic member 206, the magnetic field of the first coil 200 can be converged to some extent, and the occurrence of the phenomenon of magnetic leakage can be reduced.

[0341] Optionally, in some embodiments of the present application, as shown in FIGS. 1A and 1B, cooking utensil 10 further includes base 900, housing 600, and lid 700, wherein base 900 includes mounting posts 902, holder assembly 400 includes mounting portions 4062, which are used to connect mounting posts 902, housing 600 is connected to base 900, holder assembly 400 is located within housing 600, and lid 700 is openably connected to housing 600.

[0342] In this embodiment, the cooking utensil 10 includes a base 900, and the holder assembly 400 is attached to the base 900. Here, the base 900 is provided with mounting posts 902, and illustratively the number of mounting posts 902 is at least two. The holder assembly 400 is provided with mounting portions 4062 corresponding to the mounting posts 902, and illustratively the top of the mounting portion 4062 includes a screw hole, and the mounting portion 4062 includes a through-hole. During assembly, a bolt is inserted through the through-hole of the mounting portion 4062 and then screwed into the screw hole of the mounting post 902, thereby fixing the holder assembly 400 to the base 900.

[0343] Illustratively, when the mounting portion 4062 and the mounting post 902 are connected and attached together, a gap remains between the holder assembly 400 and the main body 4081 of the base 900, thereby preventing the bottom coil from contacting the base 900 and leaving space for the bottom coil to dissipate heat.

[0344] Cookware 10 further includes a housing 600 and a lid 700, where housing 600 is connected to a base 900, whereby housing 600 and base 900 define a mounting cavity, and holder assembly 400 is provided within the mounting cavity. Lid 700 is openably connected to the top of housing 600, and when lid 700 is in an open position, an opening to the storage cavity is exposed, allowing a user to insert or remove inner pot 100. When lid 700 is in a closed position, the opening to the storage cavity is covered by lid 700, and when inner pot 100 is in a preset position within the storage cavity, inner pot 100 is also sealed.

[0345] In the present embodiment, the base 900 and the holder assembly 400 are connected by the mounting posts 902, which facilitates assembly and provides sufficient space for mounting and dissipating the coil assembly, advantageously reducing the complexity of the process of assembling the cookware 10. The housing 600 and the lid 700 form the exposed surfaces of the cookware 10, thereby encasing the internal elements of the cookware 10 and improving the reliability and appearance of the cookware 10.

[0346] In some embodiments of the present application, the cooking utensil 10 optionally further includes a thermostat 800 disposed opposite the bottom wall 106, and the plurality of first coils 200 are distributed in the circumferential direction of the thermostat 800.

[0347] In this embodiment, a second holder 408 is provided at the bottom of the pot body, a first coil 200 is wound around the second holder 408, and a thermostat 800 is assembled in the central hole of the second holder 408. The thermostat 800 contacts the underside of the pot body, and the thermostat 800 is used to collect the temperature of the pot body and control the operation of the first coil 200 and the second coil 300.

[0348] The multiple first coils 200 are distributed in the circumferential direction of the thermostat 800, which makes the temperature distribution in the circumferential direction of the thermostat 800 uniform and improves the accuracy of the temperature collected by the thermostat 800.

[0349] In the description of this application, the term "plurality" means two or more, and unless otherwise expressly limited, the orientation or positional relationship indicated by terms such as "upper" and "lower" is based on the orientation or positional relationship shown in the drawings and is intended solely to facilitate and simplify the description of this application. It does not indicate or imply that the indicated devices or elements must have a particular orientation or be configured or operate in a particular orientation, and therefore should not be understood as limiting this application. Terms such as "connect," "attach," and "fixed" should all be understood broadly. For example, "connected" may mean a fixed connection, a detachable connection, or an integral connection. It may also mean a direct connection or an indirect connection via an intermediate medium. The specific meanings of the above terms in this application can be understood by those skilled in the art depending on the context.

[0350] In the description of this application, the use of terms such as "one embodiment," "some embodiments," or "specific embodiment" means that a particular feature, structure, material, or characteristic described with reference to that embodiment or example is included in at least one embodiment or example of this application. In this application, general references to the above terms do not necessarily refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples.

[0351] The above description is merely a preferred embodiment of the present application, and does not limit the present application. Those skilled in the art can make various modifications and changes to the present application. Any modifications, equivalent replacements, improvements, etc. made without departing from the spirit and principles of the present application shall be included in the protection scope of the present application. [Explanation of symbols]

[0352] 10 Cookware 12 Excitation Circuit 100 Inner pot 102 Pot opening 104 Side wall 1042 1st wall section 1044 2nd wall section 106 Bottom wall 120 Ignition area 130 Low heat area 200 First Coil 202 First subcoil 204 Second subcoil 206 Magnetic Materials 300 Second coil 302 First coil section 304 Second coil section 306 Third subcoil 308 4th subcoil 310 Spacing 400 Holder Assembly 402 Winding slot 406 First Holder 4062 Mounting part 408 Second Holder 4081 Main Unit 4082 Bobbin 4083 Wire hole 4084 Wire fixing part 4085 Wire holder 4086 Heat radiation hole 500 Third coil 600 Housing 700 Lid 800 Thermostat 900 base 902 Mounting column

Claims

1. an inner pot including a bottom wall; a first coil disposed opposite the bottom wall and configured to generate a magnetic field when energized; The number of the first coils is at least two, the at least two first coils are distributed at intervals along the circumferential direction of the bottom wall, and the polarities of the magnetic fields generated by the at least two first coils at the same time are the same. A cooking utensil characterized by:

2. further comprising an excitation circuit electrically connected to the first coil; The at least two first coils include a first sub-coil and a second sub-coil, and the first sub-coil and the second sub-coil are the first sub-coil and the second sub-coil have the same winding direction, and the winding start and end of the first sub-coil are connected to the positive and negative output electrodes of the excitation circuit in the same manner as the winding start and end of the second sub-coil are connected to the positive and negative output electrodes of the excitation circuit in the same manner; Alternatively, the winding directions of the first sub-coil and the second sub-coil are opposite to each other, and the connection method of the winding start end and the winding end end of the first sub-coil to the positive output electrode and the negative output electrode of the excitation circuit is opposite to the connection method of the winding start end and the winding end end of the second sub-coil to the positive output electrode and the negative output electrode of the excitation circuit.

2. The cooking device of claim 1.

3. The at least two first coils include a first sub-coil and a second sub-coil, and the distance between the first sub-coil and the second sub-coil is 40 mm or less.

2. The cooking device of claim 1.

4. the first coil is an arc-shaped coil, and the width of the first coil increases from one end of the first coil toward the center point of the first coil, and decreases from the center point of the first coil toward the other end of the first coil; 2. The cooking device of claim 1.

5. When the distance between one of any two points on a one-turn coil of the first coil facing the bottom wall of the inner pot is H1 and the distance between the other point on the bottom wall is H2, the relationship H2 > H1 is satisfied.

2. The cooking device of claim 1.

6. H1 and H2 satisfy the following conditions: 4 mm≦H1≦12 mm, 6 mm≦H2≦20 mm, and (H2−H1)≧2 mm.

6. The cooking device according to claim 5.

7. the inner pot further includes a sidewall, and a projection of the sidewall on a first plane in which the first coil lies overlaps at least a portion of the first coil; 2. The cooking device of claim 1.

8. The inner pot further includes a pot opening and a side wall, a projection of the side wall on a first plane in which the first coil exists overlaps with at least a portion of the first coil, and the portion of the first coil that overlaps with the projection of the side wall is curved toward the pot opening.

2. The cooking device of claim 1.

9. The inner pot further includes a pot opening and a side wall, and the cooking utensil further includes: The pot further includes a second coil wound around the side wall in a direction from the bottom wall toward the pot opening.

2. The cooking device of claim 1.

10. The first coil and the second coil have the same direction of current at adjacent positions.

10. The cooking device of claim 9.

11. a projection of the second coil on a first plane in which the first coil exists overlaps with at least a portion of the first coil; 10. The cooking device of claim 9.

12. the inner pot includes a center line, and when a distance between the second coil and the side wall is L1 and a distance between the side wall and the center line is L2, L1 and L2 are inversely proportional to each other; 10. The cooking device of claim 9.

13. The pot further includes a third coil provided outside the inner pot, the third coil being a closed coil, and the winding direction of at least a portion of the conductor wire intersects with the winding direction of the second coil.

10. The cooking device of claim 9.

14. The inner pot includes a center line, the first coil includes a major axis, and in a first plane in which the first coil exists, an included angle between the major axis and a first line satisfies a first angle; the major axis and the outermost turn of the first coil have a first intersection point and a second intersection point, the distance between the first intersection point and the second intersection point is equal to or greater than the distance between any two other points on the first coil, the first line is a line passing through the center of the first coil and a first center point, and the first center point is an intersection point between a center line of the inner pot and the first plane; The cooking device according to any one of claims 1 to 8.

15. further including a magnetic member provided on the first coil and connected to the first coil; 2. The cooking device of claim 1.

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