Innovation in cookware

Abstract

The invention relates to a cooking utensil manufactured using the casting technique, designed for cooking, heating, frying, and / or searing various types of food, characterized in that; when the cooking utensil (C) interacts magnetically with the coil (50), in order to minimize heat transfer through conduction from the cooking utensil (C) to the cooktop (40) surface, it includes a leg (30) to prevent the entire base of the cooking utensil (C) from making direct contact with the cooktop (40) surface and to maintain a distance from the cooktop (40) surface.

Description

[0001] Innovation in Cookware

[0002] Technical Field

[0003] The invention relates to cooking utensils used for cooking, heating, frying, and / or searing various types of food.

[0004] Prior Art

[0005] In the prior art, cooking processes generally employ utensils such as pans, pots, saucepans, and coffee pots made of metal. All kitchen utensils exposed to a certain degree of heat during cooking are commonly referred to as pans and pots.

[0006] With technological advancements in recent years, induction cooktops have become increasingly preferred. Unlike conventional electric or gas stoves, induction cooktops utilize a cooking technology that directly transfers heat to the pot or pan. These cooktops generate heat only when in contact with the cookware, without heating the stovetop itself. Induction cooktops function based on Faraday’s law of electromagnetic induction, serving as modem cooking appliances that transmit heat directly to cookware rather than the surrounding environment.

[0007] Induction cooktops incorporate a coil powered by an electric current. When a pot or pan is placed on the cooktop, the magnetic field generated by the coil causes the iron molecules within the cookware to vibrate. This vibration generates heat within the pan or pot. Consequently, nearly all of the energy used is directly transferred to the cookware, minimizing heat dispersion into the surrounding environment. In Induction Cooktops, the energy generated by the coil must be efficiently transferred to the pan or pot using an induction base or cookware with such a base. However, the coil also transfers energy to metal cookware.

[0008] In the prior art, all induction-compatible pans and pots have a flat base. When these flat-based pans and pots are placed on an induction cooktop, they interact with the coil embedded in the cooktop, causing the interior of the cookware to heat up. Over time, this heat also raises the temperature of the cooktop surface. Although there is no direct heat source from the cooktop itself, the heat generated in the pan or pot eventually transfers to the cooktop surface. This heated surface may cause spilled food and plastic kitchen utensils to stick, leading to cleaning difficulties. Additionally, it poses a safety risk, particularly for children, as it increases the likelihood of bums.

[0009] Objective of the Invention

[0010] The primary objective of the invention is to develop a safe cooking utensil that does not heat the cooktop surface.

[0011] Another objective of the invention is to provide a cooking utensil that facilitates the easy cleaning of cooktops.

[0012] A further objective of the invention is to ensure that the cooking utensil used in the cooking process can be safely utilized in kitchen environments.

[0013] To achieve the stated objectives, the developed cooking utensil comprises legs (30) designed to prevent the entire base of the cookware (C) from coming into direct contact with the cooktop surface (40) and to create a distance between them. This configuration minimizes the transfer of heat generated in the cookware (C) through conduction to the cooktop (40), ensuring safer and more efficient use.

[0014] Description of the Figures

[0015] The accompanying figures illustrate the invention as follows:

[0016] Figure 1 Top perspective view of the cooking utensil.

[0017] Figure 2 Bottom perspective view of the cooking utensil.

[0018] Figure 3 Side view of the cooking utensil and the cooktop.

[0019] Figure 4 Bottom view of the pan.

[0020] Figure 5 Bottom view of the leg.

[0021] Figure 6 Side view of the long edge of the leg.

[0022] Figure 7 Side view of the short edge of the leg.

[0023] The key components depicted in the figures are listed below with their corresponding numbers and names:

[0024] (C) Cooking utensil

[0025] (10) Handle

[0026] (20) Container

[0027] (30) Leg

[0028] (40) Cooktop

[0029] (50) Coil

[0030] The reference dimensions used in the figures are as follows: n: Reference radius of the leg k: Length of the leg's end portion in contact with the cooktop (40)

[0031] 1: Length of the leg (30) in contact with the base of the cooking utensil (C) m: Circle center n: Distance of the leg (30) from the outer base of the cooking utensil (C) x: Width of the leg’s (30) base in contact with the cooking utensil (C) y: Width of the leg’s end portion in contact with the cooktop (40) z: Height of the leg t: Distance between the base of the cooking utensil (C) and the cooktop (40)

[0032] Detailed Description of the Invention

[0033] The invention relates to cooking utensils (C) used for cooking, heating, frying, and / or searing various types of food. The cooking utensil (C) subject to the invention includes legs (30). These legs (30) are produced simultaneously with the cooking utensil (C) using the casting technique without requiring any additional processing.

[0034] Induction cooktops (40) operate based on the principle of energy transfer via a magnetic field. When interacting with the magnetic field, the base of the cooking utensil (C) heats up. The heated base transfers the generated heat, allowing the food inside the container (20) to cook or warm up.

[0035] Cooking utensils (C) are generally made of metal. Although induction cooking involves a non-contact heating process, the metal cooking utensil (C) itself becomes hot. Since metal is a conductive material, the heat on its surface transfers to the cooktop (40). The heated surface of the cooktop (40) can potentially cause harm to individuals or other kitchen tools made of plastic. Additionally, the cooktop (40) surface may suffer damage over time.

[0036] The cooking utensil (C) subject to the invention features legs (30) positioned on its base. These legs (30) prevent the entire base of the cooking utensil (C) from coming into direct contact with the cooktop (40). The described legs (30) maintain a certain distance between the base of the cooking utensil (C) and the cooktop (40). As a result, during the cooking process, only the legs (30) make contact with the cooktop (40) rather than the entire base of the utensil (C). This design ensures that the base of the cooking utensil (C) heats up via the magnetic field generated by the coil (50) without direct contact with the cooktop (40), thereby achieving the necessary cooking or heating process.

[0037] The coil (50) is made of copper wire. When an electric current is applied to this copper wire, it generates a magnetic field. This magnetic field induces eddy currents in the base of the induction-compatible cooking utensil (C). These eddy currents generate heat in the base of the cooking utensil (C). The generated heat is then used to cook food. The surface of the cooktop (40) does not heat up unless it is in contact with an induction-compatible cooking utensil (C). Since no heat is produced on the cooktop (40) surface itself, induction cooktops (40) are comparatively safer than gas and electric stoves.

[0038] The cooking utensil (C) subject to the invention is manufactured using an inductioncompatible casting technique, which enhances safety during cooking. The alloy used in the casting process is suitable for induction-based cooking. Since the cooking utensil is made of cast iron, it possesses ferromagnetic properties. The coating of the alloy includes carbon, silicon, manganese (morgan), phosphorus, and sulfur. These components are utilized to maximize the efficiency of the magnetic field generated by the coil (50).

[0039] The alloy used in the coating of the cooking utensil comprises:

[0040] 3.4% Carbon (C)

[0041] 2.5% Silicon (Si)

[0042] 0.03% Manganese (Mn)

[0043] 0.0035% Phosphorus (P)

[0044] 0.0015% Sulfur (S)

[0045] These components provide the cooking utensil with hardness, wear resistance, heat resistance, and corrosion resistance.

[0046] Carbon, particularly diamond-like carbon (DLC) coatings, enhances surface hardness and wear resistance. These coatings offer protection against scratches and reduce surface friction. Additionally, the high thermal conductivity of carbon improves heat distribution.

[0047] Silicon enhances heat resistance and protects against thermal shocks. Silicon dioxide (silica) coatings provide resistance to corrosion and chemical effects, making the cookware more durable.

[0048] Manganese increases the material's hardness and strength, improving its resistance to wear and impact. Manganese plays a crucial role in enhancing the durability of steel.

[0049] Phosphorus can enhance the material's hardness and fluidity. However, when used in high amounts, it can lead to brittleness. In some cases, phosphorus-based coatings improve the surface’s corrosion resistance.

[0050] Sulfur is typically used to improve the machinability of the material. However, at high concentrations, it may cause brittleness and cracking. In low amounts, sulfur enhances the material’s cutting ability.

[0051] In an alternative embodiment of the invention, for cooking utensils (C) that are not manufactured using the casting technique, an induction base with legs (30) can be utilized. The induction base with legs (30) can be mounted onto the cooking utensil (C) during manufacturing or installed afterward.

[0052] In the preferred embodiment of the invention, the cooking utensil (C) is equipped with three legs (30). The use of three legs (30) ensures a stable cooking process. Additionally, the area where the cooking utensil (C) comes into contact with the cooktop (40) is minimized. By reducing the contact area, the heat transfer from the legs (30) to the cooktop (40) via thermal bridging is also minimized. The leg (30) is positioned on an imaginary circle centered at the same point (m) as the base of the cooking utensil (C). Furthermore, the legs (30) have an inward concave shape toward the center (m) of the imaginary circle. This concave design enhances stability and safe usage. The placement of the legs (30) on an imaginary circle sharing the same center (m) as the cooking utensil (C) further contributes to a balanced and secure operation.

[0053] The distances between the legs (30) are equal. In alternative embodiments of the invention, the distances between the legs (30) may vary. The legs (30) are positioned on an imaginary circle at a distance of “n” from the center (m). Additionally, the distance of the leg (30) from the outer edge of the base of the cooking utensil (C) is denoted as “n”. The “n” distance can be adjusted based on preferences and requirements. In alternative embodiments, the legs (30) can also be positioned at the outermost edge of the base of the cooking utensil (C).

[0054] The cooking utensil (C) subject to the invention is equipped with three legs (30). In alternative embodiments, the number and shape of the legs (30) may vary. The use of three legs (30) ensures both a stable cooking process and minimizes the contact area between the cooking utensil (C) and the cooktop (40). Increasing the number of legs (30) and the contact area between the legs (30) and the cooktop (40) may lead to the formation of a heat bridge, causing the cooktop surface (40) to heat up more significantly.

[0055] The height of each leg (30) in the cooking utensil (C) is denoted as “z”. The value of “z” can vary between 0.1 to 40 millimeters. In the preferred embodiment, the “z” value is 4 millimeters. The “z” value is equal to the distance “t” between the cooktop (40) surface and the base of the cooking utensil (C). This “z” or “t” distance prevents the base of the cooking utensil (C) from making full contact with the cooktop (40) surface. The width of the leg (30) in contact with the base of the cooking utensil (C) is denoted as “x”, while the length of the leg (30) in contact with the base of the cooking utensil (C) is denoted as “1”. Similarly, the length of the leg’s (30) end portion in contact with the cooktop (40) is denoted as “k”, and the width of the leg’ s (30) end portion in contact with the cooktop (40) is denoted as “y”.

[0056] The “1” value is greater than the “k” value, and the “x” value is greater than the “y” value. This design results in a more robust leg (30) structure while simultaneously reducing the contact area with the cooktop (40) surface. By minimizing the contact area between the legs (30) and the cooktop (40), heat transfer between the leg (30) and the cooktop (40) surface is also minimized.

[0057] The cooking utensil (C) subject to the invention may have a circular shape, but it can also be square, rectangular, triangular, or other geometric forms. Regardless of its shape, legs (30) can be positioned on the base surface of the cooking utensil (C) facing the cooktop (40). Depending on the shape and size of the cooking utensil (C), the placement, shape, and dimensions of the legs (30) may vary.

[0058] The invention relates to a cooking utensil manufactured using the casting technique, designed for cooking, heating, frying, and / or searing various types of food. The invention is characterized by:

[0059] A cooking utensil (C) that interacts magnetically with the coil (50) and is structured to minimize heat transfer through conduction from the cooking utensil (C) to the cooktop (40) surface by Including legs (30) to prevent the entire base of the cooking utensil (C) from making direct contact with the cooktop (40) surface, ensuring a certain distance from the cooktop (40).

[0060] Additionally, in alternative embodiments of the invention, the cooking utensil is used for cooking, heating, frying, and / or sealing various foods, characterized in that, through the magnetic interaction between the coil (50) and the cooking appliance (C), the heat generated in the cooking appliance (C) is minimized from transferring to the surface of the stove (40) via conduction by:

[0061] • including a legged (30) induction base to prevent the entire base of the cooking appliance (C) from contacting the surface of the stve (40) and to ensure it is distanced from the stove (40) surface.

Claims

C L A I M S1. A cooking utensil manufactured using the casting technique, designed for cooking, heating, frying, and / or searing various types of food, characterized in that; it includes a leg (30) to prevent the entire base of the cooking utensil (C) from making direct contact with the cooktop (40) surface and to maintain a distance from the cooktop (40) surface, in order to minimize heat transfer through conduction from the cooking utensil (C) to the cooktop (40) when the cooking utensil (C) interacts magnetically with the coil (50).

2. The invention relates to a cooking utensil designed for cooking, heating, frying, and / or searing various types of food, characterized in that; it includes a legged (30) induction base to prevent the entire base of the cooking utensil (C) from making direct contact with the cooktop (40) surface and to maintain a distance from the cooktop (40) surface, in order to minimize heat transfer through conduction from the cooking utensil (C) to the cooktop (40) when the cooking utensil (C) interacts magnetically with the coil (50).

3. The cooking utensil (C) as described in Claim 1, characterized in that; it is coated with an alloy containing carbon, silicon, manganese, phosphorus, and sulfur to maximize the utilization of the magnetic field generated by the coil (50).

4. The alloy as described in Claim 3, characterized in that; it contains:- 3.4% carbon,- 2.5% silicon,- 0.03% manganese,- 0.0035% phosphorus, and- 0.0015% sulfur.

5. The cooking utensil (C) as described in Claim 1 or Claim 2, characterized in that; it includes three legs (30) to ensure a stable and safe cooking process and to minimize the area of contact between the cooking utensil (C) and the cooktop (40) surface.

6. The leg (30) as described in Claim 1 or Claim 2, characterized in that; it is positioned in an inwardly concave manner toward the circle center (m) to ensure the stable and safe use of the cooking utensil (C).

7. The leg (30) as described in Claim 1 or Claim 2, characterized in that; it is positioned on an imaginary circle sharing the same center (m) as the cooking utensil (C) to ensure the stable and safe use of the cooking utensil (C).

8. The leg (30) as described in Claim 1 or Claim 2, characterized in that; it has a height ranging from 0.1 millimeters to 40 millimeters.

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