Induction-compatible cooking vessel and method for producing an induction-compatible cooking vessel
The induction-compatible cooking vessel with an aluminum base and coated transition area addresses heat input and detection issues, ensuring efficient and uniform heating through enhanced induction compatibility.
Patent Information
- Authority / Receiving Office
- WO · WO
- Patent Type
- Applications
- Current Assignee / Owner
- MOHL HARALD
- Filing Date
- 2025-12-17
- Publication Date
- 2026-06-25
AI Technical Summary
Induction-compatible cooking vessels made of non-ferrous metals like aluminum or stainless steel suffer from inadequate heat input and detection issues on induction cooktops due to insufficient induction-compatible surfaces, leading to suboptimal heating and cooking results.
An induction-compatible cooking vessel with a base made of aluminum or aluminum alloy and a partially coated transition area using a solid-state coating process, applying an induction-compatible coating to enhance heating efficiency and prevent misdetection.
The solution ensures maximum heat input and even heat distribution, preventing misdetection and achieving faster, more efficient cooking with improved thermal conductivity.
Smart Images
Figure EP2025087806_25062026_PF_FP_ABST
Abstract
Description
[0001] (20258.4)
[0002] Description of an induction-compatible cooking vessel and method for manufacturing an induction-compatible cooking vessel
[0003] The invention relates to an induction-compatible cooking vessel, in particular an induction-compatible pan or wok, and a method for manufacturing an induction-compatible cooking vessel.
[0004] Cooking vessels, especially pans and woks, but also other cooking containers with a cooking surface and surrounding walls, are commonly used for cooking and especially frying food. It is important that the cooking vessel can be heated quickly and intensely, and that a high heat input continues throughout the cooking process. For this purpose, the cooking vessel is placed on a cooking appliance, such as a hob or in a cooktop, and heated by the appliance. Although the cooking appliance can be operated using any type of heating element, induction-based cooking appliances are particularly common in the catering industry.
[0005] To use a cooking vessel with an induction cooker, the vessel's material must be induction-compatible. This is typically not the case with cast cookware or cookware made from non-ferrous metals. To achieve this, for example, a ferritic or ferromagnetic stainless steel plate is typically cast or pressed into the base of aluminum pans.
[0006] To make the pan induction-compatible, the stainless steel plate must have a smaller diameter than the pan's base, as the surrounding material of the aluminum pan holds the stainless steel plate in place. This means the edge of the pan's base is not magnetic, and inductive heating only occurs in the area of the stainless steel plate, resulting in insufficient heat input. Furthermore, an induction cooktop detects the aluminum pan as a smaller cooking vessel than it actually is, leading to suboptimal heating and heat generation. Additionally, small aluminum pans—especially if not positioned precisely in the center of the cooktop's cooking zone—are prone to misdetection, meaning the pan is not detected at all and the cooktop cannot be activated.
[0007] These problems exist only to a limited extent with stainless steel pans, although here - in addition to the less than optimal suitability of the stainless steel pan material for induction cooking - due to the significantly lower thermal conductivity of the material, for example compared to cast aluminum, the induction heat cannot be conducted to the food quickly enough and therefore a less than optimal cooking result is also achieved.
[0008] The invention is therefore based on the objective of providing an induction-compatible cooking vessel that allows maximum possible heat input through induction and at the same time enables excellent cooking results due to a sufficiently high thermal conductivity of the material, while also avoiding false detections on an induction cooking appliance.
[0009] The problem is solved according to the invention by an induction-compatible cooking vessel according to claim 1 and by a method for manufacturing an induction-compatible cooking vessel according to claim 13. Advantageous embodiments of the invention are described in the dependent claims.
[0010] The induction-compatible cooking vessel according to the invention, in particular a pan or a wok, has a base for arranging the cooking vessel in planar contact with an induction cooking appliance, in particular an induction hob or an induction cooktop, and a side wall that rises above the base and adjoins an edge of the base, wherein the cooking vessel has a partially curved transition area at least in a region between the base and the side wall. At least the base of the cooking vessel is made essentially of aluminum or an aluminum alloy. To achieve the objective, at least a part of the transition area has an induction-compatible coating applied by a solid-state coating process to make the cooking vessel suitable for induction cooking and to additionally actively heat the side wall.Furthermore, at least part of the side wall is free of the induction-capable coating applied using the solid-state coating process.
[0011] In the inventive method for manufacturing an induction-compatible cooking vessel, in particular a pan or a wok, a vessel blank made of aluminum, an aluminum alloy and / or produced by aluminum casting is first provided, followed by forming a cooking vessel from the vessel blank and preferably at least post-processing of a bottom of the cooking vessel to form a flat contact surface for arranging in planar contact with an induction cooking appliance and / or post-processing of a sectionally curved transition area between the bottom and a side wall of the cooking vessel.Finally, an induction-compatible coating is applied to at least part of the bottom of the cooking vessel and to at least part of the transition area between the bottom and the side wall of the cooking vessel by means of a solid-state coating process, in particular with ferromagnetic and / or induction-compatible particles, to make the cooking vessel suitable for induction cooking and to additionally actively heat the side wall.
[0012] By applying an induction-compatible coating over at least part of the transition area, the induction-compatible surface of the cooking vessel is increased. This advantageously prevents false detection of the presence and size of the cooking vessel and, due to the increased induction-compatible surface, allows for faster and more thorough heating of the base and, more generally, the entire cooking vessel. In particular, faster and more thorough heating of the side walls is also achieved, leading to a more efficient and faster cooking process, especially since this allows for greater heat transfer through the side walls. Consequently, improved cooking results are achieved. A further advantage lies in the increased energy efficiency of the cooking vessel, as better and more even heat distribution is facilitated.
[0013] An induction-compatible cooking vessel is a cooking vessel that can be heated by induction and, in particular, with which the cooking process can be carried out exclusively by induction heating. Preferably, the cooking vessel is designed for use on an induction cooktop, in a combination oven with induction heating, and / or in an induction hob.
[0014] A cooking vessel is understood to be any container in which food can be cooked, for which purpose at least part of the surface of the cooking vessel is heated. Preferably, the cooking vessel conducts heat from a heat source located outside and / or in external contact with the cooking vessel to the food being cooked. Furthermore, the cooking vessel preferably has at least one, and particularly preferably exactly one, cooking surface, which most preferably forms the inner bottom of the cooking vessel and / or is flat or even.
[0015] The cooking vessel can, in principle, have any shape and can be essentially round or disc-shaped, or have a rectangular or square base. A design as a Gastronorm container (GN container) is also conceivable. Accordingly, the side wall of the cooking vessel can be curved, particularly round or oval, or formed from several sections arranged at angles to each other, particularly at right angles, preferably with exactly four such sections and / or the individual sections being arranged at right angles to each other.
[0016] According to the invention, the cooking vessel has a base, and the cooking vessel is designed to be in at least partial surface contact with the induction cooker. Furthermore, the cooking vessel can, in principle, also be in direct contact with the induction cooker with any other sections, for example, at least a portion of the side wall. However, a preferred embodiment provides that the contact between the cooking vessel and the induction cooker essentially only exists in the area of the base, and in particular a designated area of the base, for example, a flat and / or round contact surface.The shape of the base is preferably adapted to the surface of the induction cooking appliance to accommodate a cooking vessel and can accordingly be either flat, as adapted to an induction plate to accommodate a flat pan base, or partially or completely curved, as adapted to an induction recess to accommodate a wok base.
[0017] A side wall is arranged around the base of the cooking vessel on all sides in the area of the rim, preferably extending over the entire circumference of the base or cooking vessel. More preferably, a single side wall extends continuously over the entire circumference or along the entire rim of the base. Even more preferably, the side wall extends over the entire circumference to essentially the same height as the base of the cooking vessel, although individual, small areas of the circumference may deviate from this, for example, in the area of a handle on the cooking vessel or in the area of a pouring spout or recess. More preferably, the side wall is arranged at least partially, and preferably completely, at a constant angle to the base of the cooking vessel. Also preferably, the side wall extends along the height of the cooking vessel and / or from the base or...The transition zone is essentially linear and guides the way.
[0018] In general, the cooking vessel preferably has at least one connection element on one outer side of the side wall and, more preferably, a connection element for a handle or stem on each of two opposite sides of the side wall. Furthermore, the side wall preferably has a thickened rim at the upper, open end and / or the end opposite the bottom, which particularly preferably surrounds the side wall on all sides. Particularly preferably, the rim has a uniform and / or rectangular, especially square, cross-sectional area over its entire circumference. The width of the rim preferably corresponds to between 1% and 400%, more preferably between 125% and 300%, most preferably between 150% and 250%, and most preferably between 175% and 225% of the width of the side wall.It is also preferred that the rim ends flush with the side wall towards the inside of the cooking vessel or has a chamfer facing the inside of the cooking vessel and / or extends beyond the side wall towards the outside.
[0019] According to the invention, a sectionally curved transition area extends between the base and the side wall, which is generally curved from the surface orientation of the base to the surface orientation of the side wall. Furthermore, the transition area can be continuously curved between the two surface orientations of the base and the side wall, or it can exhibit a more complex curvature. The transition area can also have several curved sections, particularly curved in opposite directions, or even include one or more edges. However, the curved transition area is particularly preferably free of sharp edges.Furthermore, the transition zone can also include sections without a curve, for example, initially comprising a section adjoining the base, running parallel to the base but offset relative to the base and / or located at a different height. Additionally, the transition zone can also include sections running parallel to a surface of the base intended for direct contact with the cooking appliance.
[0020] According to the invention, an induction-compatible coating is applied in at least a portion of the transition area, and particularly also in a curved portion of the transition area, using a solid-state coating process to make the cooking vessel suitable for induction cooking and to additionally actively heat the side wall. The induction-compatible coating preferably extends over the entire circumference of the transition area or over the entire circumference of the cooking vessel. More preferably, the induction-compatible coating of the transition area adjoins the base area directly and extends towards the side wall over at least a portion of the transition area, particularly also over the curved transition area. Most preferably, the induction-compatible coating in the transition area extends over the entire circumference over a constant width and, more preferably, over the entire transition area.
[0021] Furthermore, according to the invention, at least a portion of the side wall lacks an induction-compatible coating applied by a solid-state coating process. Preferably, an induction-compatible coating applied by a solid-state coating process extends over a constant height along the circumference of the cooking vessel and / or over the entire circumference of the cooking vessel. Particularly preferably, the induction-compatible coating applied by a solid-state coating process seamlessly adjoins a corresponding coating of the transition area. It is further preferred that the uncoated portion of the side wall is the upper portion or the portion furthest from the bottom. Preferably, the coating extends over a maximum of 75%, particularly preferably a maximum of 50%, most preferably a maximum of 25%, and most preferably a maximum of 15% of the height of the side wall.the height of the cooking vessel, especially at right angles to the bottom of the cooking vessel. In principle, the entire side wall can also be free of an induction-compatible coating applied using a solid-state coating process.
[0022] The induction-compatible coating is preferably a coating on the surface of the cooking vessel's material. Accordingly, it is preferred that the induction-compatible coating forms an outer layer of the cooking vessel's material. However, it is also conceivable that a protective coating and / or a paint finish is applied to the induction-compatible coating. Generally, though, the induction-compatible coating is the outermost and / or, in the area of the underside of the cooking vessel, the external metallic layer of the cooking vessel.
[0023] In a preferred embodiment of the induction-compatible cooking vessel according to the invention, the induction-compatible coating is formed from a solid, unmelted and / or ferromagnetic powder applied using a solid-state coating process. In this embodiment, the application is always carried out using a solid-state coating process. Accordingly, the formation of the induction-compatible coating occurs without melting the material to be applied to the surface of the cooking vessel and forming the coating. Instead, particles, and in particular a fine powder, are preferably applied to form a coating, wherein the coating material preferably does not melt at any point during the coating process and preferably maintains a temperature consistently below the melting point of the material, particularly preferably below 1300 °C, very preferably below 1000 °C, and most preferably below 800 °C.Accordingly, the formation of the induction-compatible coating does not occur by melting material onto the surface of the cooking vessel, nor in a flame spraying process or a high-speed flame spraying process.
[0024] The induction-compatible coating is therefore preferably formed using an additive manufacturing process, wherein the induction-compatible coating is particularly preferably formed exclusively from particles and particularly preferably from a powder. Accordingly, the induction-compatible coating is also preferably not formed from a piece of material arranged on a surface of the cooking vessel, such as a welded or brazed sheet or metal plate.
[0025] In a further advantageous embodiment of the induction-compatible cooking vessel according to the invention, the induction-compatible coating is formed, in particular exclusively, by means of a ferromagnetic powder and / or by cold gas spraying. Producing the induction-compatible coating using the cold gas spraying method has the advantage that, due to the high particle velocities and the correspondingly high impact energy during the application of the coating material, a high density of the resulting layer can be achieved, which often corresponds to the density of the solid material of the coating.
[0026] In cold gas spraying, particles, and especially a fine powder of the coating material, are generally added to a highly accelerated carrier gas stream, often traveling at speeds between 900 m / s and 1400 m / s. Nitrogen or helium is commonly used as the carrier gas. The carrier gas stream has a significantly lower temperature than the melting point of the coating material, typically less than 200 °C. The accelerated solid particles then impact the surface of the cooking vessel to be coated, forming the induction-compatible coating. Due to the cold gas application process, this coating adheres seamlessly and directly to the surface material of the cooking vessel, thus achieving optimal heat transfer.
[0027] Although a coating using a ferromagnetic powder is preferred in the cold gas spraying process of the present invention, it is also conceivable that the material applied by cold gas spraying is not ferromagnetic. The coating material preferably consists of metallic particles, such as silver, copper, gold, platinum, titanium, aluminum, iron, or any alloy based on one or more of the aforementioned metals and / or other metals. However, it is generally preferred that at least one coating applied by cold gas spraying contains magnetically interacting, and in particular ferromagnetic, particles, and is particularly preferably composed of at least 50%, more preferably at least 80%, and most preferably at least 95% of these particles.
[0028] Although the induction-compatible coating can, in principle, be a single layer and preferably made of a ferromagnetic coating material, a preferred embodiment of the induction-compatible cooking vessel features a multi-layered design, and in particular a sandwich structure consisting of several full-surface coating layers arranged parallel to and / or one above the other. The structure preferably comprises at least two coating layers. It is particularly preferred that at least one of the coating layers is made of a ferromagnetic coating material. It is also preferred that at least one of the coating layers is made of pure copper or a copper alloy.
[0029] Particularly preferred is a coating layer formed from a ferromagnetic coating material arranged on one or both sides of a coating layer made from a non-ferromagnetic coating material, and in particular from copper or a copper alloy. Particularly preferred is a coating layer made of copper or a copper alloy arranged between a coating layer formed from a ferromagnetic coating material, which may be located on the outside or under another coating layer at the bottom of the cooking vessel. This allows for faster and better heat transfer and heat distribution between the induction-capable, ferromagnetic coating layer and the material of the cooking vessel.
[0030] Although the thickness of a coating layer made of a non-ferromagnetic coating material, and in particular of copper or a copper alloy, can be chosen arbitrarily, the layer thickness here is preferably between 50 pm and 10 mm, particularly preferably between 100 pm and 8 mm and most preferably between 200 pm and 4 mm.
[0031] A preferred embodiment of the induction-compatible cooking vessel provides that the cooking vessel has a flat contact surface in the base area for placing the cooking vessel on a flat surface, and in particular on an induction cooktop. The transition area adjoins the flat contact surface at least partially, preferably completely, and is particularly preferably at least partially, and preferably completely. At least a portion of the transition area adjoining the flat contact surface has the induction-compatible coating. Particularly in cooking vessels where the flat contact surface is round and the cooking vessel (and correspondingly also the base) is rectangular, especially square, it is preferred that the areas of the base extending laterally and especially at the corners beyond the round flat contact surface have at least a partial, preferably complete, and / or full induction-compatible coating. Furthermore, it is preferred that the base...The areas of the base extending beyond the circular, flat contact surface are also flat and preferably run parallel to and / or offset in height from the flat contact surface. A curved transition area is particularly preferably connected to the base or the areas extending beyond the circular, flat contact surface, and this curved transition area preferably has at least a portion of, and especially directly adjacent to, the extending areas of the base, an induction-capable coating.
[0032] Furthermore, a design of the induction-compatible cooking vessel is preferred in which a phase is formed between the flat contact surface and the transition area raised above the flat contact surface and / or the protruding area of the base, and the surface of this phase is at least partially, preferably completely, also provided with an induction-compatible coating. Preferably, the base and / or the flat contact surface and / or the areas of the base of the cooking vessel that extend beyond a round, flat contact surface have a full-surface induction-compatible coating, while the side wall is preferably at least partially, and particularly preferably completely, free of the induction-compatible coating. In particular, preferably no areas are left uncovered or uncoated in the area of the base and / or the flat contact surface of the cooking vessel, so that the entire base surface is also induction-compatible.The areas of the bottom of the cooking vessel that extend beyond a round, flat contact surface are preferably entirely part of the transition area and particularly preferably part of the transition area provided with an induction-compatible coating.
[0033] Furthermore, it is preferred that the entire underside of the cooking vessel, including the base, the flat contact surface, areas extending beyond a round, flat contact surface, and at least a part of the curved transition area, in particular the entire transition area, has a full-surface, closed and / or uniformly thick induction-capable coating made of a ferromagnetic material, while the side wall is preferably at least partially and particularly preferably completely free of the induction-capable coating.
[0034] Although the induction-compatible coating can have any thickness, it is preferred that the thickness of the induction-compatible coating be between 250 µm and 5 mm, preferably between 250 µm and 2 mm, and particularly preferably between 400 µm and 1200 µm. Due to the high density of the coating layer achieved during cold gas spraying and the associated high ferromagnetism of the layer, such a thin layer thickness is sufficient. This enables cost-effective manufacturing and allows for rapid heat transfer from the induction-compatible coating to the material of the cooking vessel, which is particularly advantageous if the material of the cooking vessel has a higher thermal conductivity than the material of the induction-compatible coating.
[0035] The width of the induction-capable coating, particularly adjacent to a flat contact surface, can also be chosen arbitrarily, whereby the induction-capable coating preferably extends over a width of at least between 5 mm and 80 mm, more preferably between 10 mm and 60 mm, and most preferably between 15 mm and 50 mm in the transition area and / or directly adjacent to the flat contact surface or the base. It is also preferably the case that the induction-capable coating extends over the entire surface of the phase and / or is arranged directly adjacent to the phase. Even a slight extension over the flat contact surface orExtending outwards from the ground is advantageous in that the inductive area increases with the square of the radius, and accordingly a relatively small increase in the inductive part of the radius leads to a large increase in the inductive area and thus to better heat input and heating behavior.
[0036] An advantageous embodiment of the induction-compatible cooking vessel according to the invention provides that the induction-compatible coating forms the outer surface of the cooking vessel and / or that no further coating is applied to the induction-compatible coating. Accordingly, the induction-compatible material, applied by a solid-state coating process and forming the induction-compatible coating, is preferably arranged on the outside of the cooking vessel. This advantageously minimizes the distance between this induction-compatible layer and the induction coil, thus achieving maximum efficiency. Accordingly, no further material layer, and in particular no coating of enamel, plastic, or lacquer, is preferably provided on the induction-compatible coating.Preferably, the cooking vessel has no further coating and / or material layer, and in particular no intermediate layer, at least in the area of the base, and especially preferably in the entire area beneath the induction-compatible coating, and most preferably on the entire outer surface. Accordingly, the material of the induction-compatible coating is preferably applied directly to the outer surface of the cooking vessel using a solid-state coating process. It is particularly preferred that the induction-compatible coating is applied without an underlying adhesion promoter layer or the like.
[0037] In a particularly preferred embodiment of the induction-compatible cooking vessel according to the invention, the cooking vessel is formed, at least in the area of the base and / or the transition area and / or in the entire area provided with the induction-compatible coating, at least on the outside, exclusively from aluminum or an aluminum alloy and the induction-compatible coating. Particularly preferably, the cooking vessel is formed, at least in the area of the base and / or the transition area and / or in the entire area provided with the induction-compatible coating, exclusively from aluminum or an aluminum alloy and the induction-compatible coating, and optionally also an inner coating, wherein an inner coating is particularly preferably applied in one or more layers to the inner surface of the cooking vessel.Therefore, an inner coating is not located in the area of the induction-compatible coating, but on the side of the aluminum material of the cooking vessel opposite this coating.
[0038] A preferred embodiment of the induction-compatible cooking vessel according to the invention provides that the induction-compatible coating has a consistent and identical spray density and / or consistent and complete surface coverage over the entire transition area and / or over the entire base and / or over the entire flat contact surface, in particular over the entire area of the induction-compatible coating on the surface of the cooking vessel. Accordingly, no area of the induction-compatible coated surface is merely an edge area created by overspraying the actually coated area, which typically exhibits incomplete surface coverage, a reduced layer thickness, and / or a lower spray density.In the case of a wok, and especially a spherical wok, it may be advantageous to provide the entire curved transition area and / or the entire side wall with the induction-compatible coating, particularly if the wok is intended for use within an induction hob.
[0039] Although the invention is generally advantageous for any cooking vessel, and especially for cooking vessels made of any material, it is particularly necessary for cooking vessels made of non-magnetic materials, which are therefore generally not suitable for induction heating. This is the case, for example, with cast iron, austenitic materials, copper, most copper alloys, aluminum, and aluminum alloys. Accordingly, an induction-compatible coating is particularly advantageous for cooking vessels made of one or more of these materials. It is therefore preferred that the cooking vessel blank and / or the cooking vessel be made at least partially, preferably entirely, of aluminum or an aluminum alloy and / or as a casting, particularly as an aluminum casting. According to the invention, at least the bottom of the cooking vessel is made of aluminum or an aluminum alloy.Preferably, the transition area and / or the side wall are also made of aluminum or an aluminum alloy, and particularly preferably of a material identical to that of the base of the cooking vessel. It is especially preferred that the base and the transition area and / or the side wall are made of an identical material and / or formed in one piece.
[0040] An aluminum casting is understood to be a component that is essentially obtained by casting an aluminum alloy or aluminum. However, other casting materials are also conceivable, such as cast iron or copper or a copper alloy. Furthermore, any subsequent processing steps, such as machining, deburring, or coating, can be carried out. Finally, especially in the case of a cooking vessel manufactured as a casting, a one-piece design is preferred, apart from any handles or stems that may be present.
[0041] An advantageous further development of the method according to the invention provides that the induction-compatible coating is applied by cold gas spraying with a ferromagnetic coating material, in particular directly onto a surface of the cooking vessel, especially onto the bottom, a flat contact surface, the transition area and / or onto a phase. Furthermore, the application of the induction-compatible coating preferably takes place in several successive coating steps or in several passes.
[0042] Finally, a preferred embodiment of the induction-compatible method provides that the induction-compatible coating is applied to a bare metallic surface of the cooking vessel, for which purpose the surface to be coated is preferably ground, milled, or planed, polished, and / or cleaned before coating. Furthermore, it is preferred that at least a portion of the induction-compatible coating, particularly outside of a contact area with the induction cooking appliance and / or in the area of the side wall and / or in the area of the curved transition zone and / or in the area of the chamfer, is provided with a protective coating, and in particular with a protective lacquer, in order to protect the induction-compatible coating and to facilitate cleaning of the cooking vessel.
[0043] An embodiment of an induction-compatible cooking vessel according to the invention is explained in more detail below with reference to the drawings. The figures show:
[0044] Fig. 1 shows a perspective view of the top of a first embodiment of a rectangular, induction-compatible cooking vessel,
[0045] Fig. 2 is a top view of the cooking vessel shown in Fig. i, Fig. 3 is a bottom view of the cooking vessel shown in Fig. i, Fig. 4 is a perspective view of the bottom of an induction-compatible cooking vessel,
[0046] Fig. 5 shows a perspective view of the top of a second version of a round, induction-compatible cooking vessel.
[0047] Fig. 6 shows a perspective view of the underside of the cooking vessel shown in Fig. 5, and
[0048] Fig. 7 shows an underside view of the cooking vessel shown in Fig. 5.
[0049] An induction-compatible cooking vessel 1, shown in Figures 1-4, is manufactured using an aluminum casting process and has a base 2 and a side wall 4 extending all around the edge 3 of the base 2. A flat, circular contact surface 7 is formed in the center of the base 2, which is designed for the surface contact of the cooking vessel 1 with the surface of an induction cooktop.
[0050] Although it would be conceivable in principle for the flat, circular contact surface 7 to be formed from a separate workpiece made of a ferritic or ferromagnetic material suitable for induction cooking and fixed to the base 2 of the cooking vessel 1, the flat, circular contact surface 7 is formed integrally with the base 2 of the cooking vessel 1 using an aluminum casting process and is therefore not inherently ferromagnetic. In order to enable the flat, circular contact surface 7 to be heated with an induction cooktop, an induction-compatible coating 6 is applied to the entire flat, circular contact surface 7 by cold gas spraying with a ferromagnetic powder, covering the entire surface with a consistent material thickness.
[0051] Although this already represents a novelty compared to known cooking vessels, the present cooking vessel 1 also provides that a part of a transition area between the flat, circular contact surface 7 and the side wall 4 is provided with an induction-capable coating 6 identical to the coating of the flat, circular contact surface 7, and that this part of the induction-capable coating 6 is also applied by cold gas spraying.
[0052] The transition area 5, which is completely covered with an induction-compatible coating 6, encompasses several sub-areas of the cooking vessel 1. First, the transition area 5 with the induction-compatible coating 6 includes a phase 10, which is formed directly adjacent to the flat, circular contact surface 7. This phase 10 results in particular from the fact that the remaining part of the base 2 is positioned higher than the flat, circular contact surface 7. The phase 10 thus arises from the height difference between the flat, circular contact surface 7 and the adjacent areas of the base 2.
[0053] Furthermore, the transition area 5, which is completely covered with an induction-compatible coating 6, includes the areas 9 of the base 2 that extend beyond the flat, circular contact surface 7, which result in particular from the fact that the flat contact surface 7 is circular and the cooking vessel 1 is essentially square, so that the extending areas 9 extend mainly into the corners 8 of the base 2.
[0054] Furthermore, the transition area 5, which is provided with an induction-capable coating 6, also includes at least a curved part of the transition area 6 between the base 2 and the side wall 4, which is inclined towards it and extends vertically, which has the particular advantage that heat is directly introduced into the lower area of the side wall 4 by induction, thus enabling particularly efficient heating of the side wall 4 and the edge 3 of the base 2.
[0055] Furthermore, a circumferential cooking vessel rim 11 is formed integrally with the side wall 4 of the cooking vessel 1 and is arranged at the upper edge of the side wall 4. Finally, the cooking vessel 1 has a connection element 12 for a handle of the cooking vessel 1 on each of two opposite sides of the side wall 4, which is formed integrally with the side wall 4.
[0056] A second embodiment of a cooking vessel 1, shown in Figures 5-7, differs from the first embodiment essentially in that the cooking vessel 1 is round rather than rectangular. Accordingly, the majority of the area extending beyond the flat contact surface 7 no longer extends to the corners 8 of the cooking support 1, but rather uniformly and with a constant width around the flat contact surface 7. Furthermore, this embodiment of the cooking vessel 1 does not have two opposing connection elements 12 for a handle on the side wall 4, but instead, a handle 13 is formed on the side wall 4 opposite a single such connection element 12 in the area of the vessel rim 11.
[0057] Finally, this version of the cooking vessel 1 does not merely have a single-layer coating in the form of an induction-compatible coating 6, but rather a multi-layer coating. A copper layer approximately 1 mm thick is first applied directly to the aluminum casting material of the cooking vessel 1 by cold gas spraying. A second layer of material, consisting of a ferromagnetic powder, is then applied over the entire surface of this copper layer to create the induction-compatible properties of the coating 6. Finally, a further, particularly thinner, layer of copper can optionally be applied to the surface of the coating layer made of the ferromagnetic coating material.
[0058] (20258.4)
[0059] Reference symbol list
[0060] 1 induction-compatible cooking vessel
[0061] 2 floors
[0062] 3 Edge of the ground
[0063] 4 side wall
[0064] 5 Transition area
[0065] 6 induction-compatible coating
[0066] 7 flat contact surfaces
[0067] 8 corner
[0068] 9 Area extending beyond the contact surface
[0069] 10 Phase
[0070] 11 Cooking vessel rim
[0071] 12 Connection element for handle or stem
[0072] 13 Handle
Claims
(20258.4) Claims 1. Induction-compatible cooking vessel (1), comprising a base (2) for arranging the cooking vessel (1) in planar contact with an induction cooking appliance and a side wall (4) rising above the base (2) and adjoining an edge (3) of the base (2), wherein the cooking vessel (1) has a sectionally curved transition area (5) between the base (2) and the side wall (4), wherein at least the base of the cooking vessel (1) is made of aluminum or an aluminum alloy, characterized in that at least a part of the transition area (5) has an induction-compatible coating (6) applied by a solid-state coating process for making the cooking vessel (1) suitable for induction and for additionally actively heating the side wall (4), and at least a part of the side wall (4) is free of the induction-compatible coating (6) applied by a solid-state coating process.
2. Induction-compatible cooking vessel according to claim 1, characterized in that the induction-compatible coating (6) is formed from a solid, unmelted and / or ferromagnetic powder applied by a solid coating process.
3. Induction-compatible cooking vessel according to claim 1 or 2, characterized in that the induction-compatible coating (6) is formed exclusively by means of a ferromagnetic powder by cold gas spraying.
4. Induction-compatible cooking vessel according to at least one of the preceding claims, characterized in that the cooking vessel (1) in the area of the Bo- dens (2) has a flat contact surface (7) for placing the cooking vessel (1) on an induction hob, wherein the transition area (5) is at least partially directly adjacent to the flat contact surface (7) and at least a part of the transition area (5) directly adjacent to the flat contact surface (7) has the induction-capable coating (6).
5. Induction-compatible cooking vessel according to at least one of the preceding claims, characterized in that the flat contact surface (7) is round and the cooking vessel (1) is square, wherein the areas (9) of the base (2) extending laterally and in the corners (8) beyond the round flat contact surface (7) have an induction-compatible coating (6).
6. Induction-compatible cooking vessel according to at least one of the preceding claims, characterized in that a phase (10) is formed between the flat contact surface (7) and the curved transition area (5) raised relative to the flat contact surface (7) and / or the projecting area (9) of the base (2), and the surface of the phase (10) is also provided with an induction-compatible coating (6).
7. Induction-compatible cooking vessel according to at least one of the preceding claims, characterized in that the base (2) and / or the flat contact surface (7) and / or the areas (9) of the base (2) of the cooking vessel (1) extending beyond a round, flat contact surface (7) have an induction-compatible coating (6) over its entire surface, while the side wall (4) is at least partially free of the induction-compatible coating (6).
8. Induction-compatible cooking vessel according to at least one of the preceding claims, characterized in that the entire underside of the cooking vessel (1) including the base (2), the flat contact surface (7), areas (9) extending beyond a round, flat contact surface (7) and at least a part of the transition area (5) has a full-surface, closed and / or uniformly thick induction-compatible coating (6) made of a ferromagnetic material, while the side wall (4) is at least partially free of the induction-capable coating (6).
9. Induction-compatible cooking vessel according to at least one of the preceding claims, characterized in that the induction-compatible coating (6) extends at least over a width of between 10 mm and 60 mm in the transition area (5) and / or directly adjacent to the flat contact surface (7).
10. Induction-compatible cooking vessel according to at least one of the preceding claims, characterized in that the induction-compatible coating (6) forms the outer surface of the cooking vessel (1) and / or no further coating is applied to the induction-compatible coating (6).
11. Induction-compatible cooking vessel according to at least one of the preceding claims, characterized in that the cooking vessel (1) is formed at least in the area of the base (2) and / or the transition area (5) exclusively from aluminium or an aluminium alloy and the induction-compatible coating (6) and preferably also an inner coating.
12. Induction-compatible cooking vessel according to at least one of the preceding claims, characterized in that the cooking vessel (1) is formed in one piece and / or as a casting, in particular as an aluminium casting.
13. Method for manufacturing an induction-compatible cooking vessel (1), in particular according to at least one of the preceding claims 1 - 12, comprising the steps: Providing a vessel blank made of aluminium, an aluminium alloy and / or using the aluminium casting process, Forming a cooking vessel (1) from the vessel blank and for this purpose at least reworking a bottom (2) of the cooking vessel (1) to form a flat contact surface (7) and / or reworking a transition area (5) between the bottom (2) and a side wall (4) of the cooking vessel (1), applying an induction-compatible coating (6) to at least a part of the bottom (2) of the cooking vessel (1) and to at least a part of the transition area (5) between the bottom (2) and the side wall (4) of the cooking vessel (1) by means of a solid coating process to make the cooking vessel suitable for induction and to additionally actively heat the side wall (4).
14. Method for producing an induction-suitable cooking vessel according to An- 13, characterized in that the application of the induction-compatible Coating (6) is carried out by cold gas spraying with a ferromagnetic coating material directly onto a surface of the cooking vessel (1).
15. Method for producing an induction-compatible cooking vessel according to reference 13 or 14, characterized in that when applying the induction-compatible coating (6) to at least a part of the side wall (4) no coating (6) is applied and / or at least a part of the side wall (4) remains uncoated.