Clad Induction Cooking Vessel for Uniform Surface Heating
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Solution Overview
Problem
Existing induction cooking systems face challenges in maintaining consistent surface temperature across cooking vessels, leading to uneven cooking due to variations in heat transfer through non-uniform vessel structures.
Innovation Solution
A clad cooking vessel is created by forming a core with high induction susceptibility material, such as iron, and casting an apron with lower induction susceptibility material, like aluminum, around it, ensuring a consistent cooking surface and reducing temperature variations through an in situ casting process.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If a single-material cooking vessel is used, then the manufacturing process is simple, but the surface temperature distribution is non-uniform leading to uneven cooking
Solution Approach 1:
The cooking vessel uses a composite structure with a core made of induction-heating material (such as ferromagnetic material) and an apron made of non-induction-heating material (such as aluminum or aluminum alloy). This composite material approach allows the core to generate heat through induction while the apron distributes the heat uniformly across the cooking surface, resolving the contradiction between manufacturing simplicity and temperature uniformity.
Solution Approach 2:
Different parts of the vessel have different material properties: the core region uses high-induction-susceptibility material for heat generation, while the apron region uses low-induction-susceptibility material for heat distribution. This local differentiation of material quality enables the vessel to achieve uniform surface temperature while maintaining a relatively simple overall structure.
2Strength
If an in situ casting process is used to create the clad vessel, then the thermal bonding between core and apron is strong, but the manufacturing process complexity increases
Solution Approach 1:
The core is formed first as a separate component with predetermined geometry and material properties, then the apron is cast in situ around it. This preliminary formation of the core allows for precise control of the induction-heating zone before the bonding process, ensuring strong thermal contact while maintaining manufacturing efficiency through a sequential rather than simultaneous process.
Solution Approach 2:
The core is nested within the apron structure, with the apron being cast directly around the core in an in situ process. This nesting arrangement ensures intimate thermal contact between the two materials, creating strong thermal bonding for efficient heat transfer from the induction-heating core to the cooking surface apron.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
This configuration enhances cooking consistency by maintaining a uniform heat distribution across the cooking surface, preventing overcooking or undercooking of food products, and allows for efficient production of edible food products in high-speed manufacturing systems.
Implementation Method 1
forming a vessel core with a first material having a first level of susceptibility to heating by induction
Implementation Method 2
heat is generated by fire or electricity. Electrical heating can be accomplished by coil elements, halogen heaters, and induction. An induction cooking system includes an electromagnet operable to generate an electromagnet field. When a cooking vessel made of magnetic material, such as a cast-iron skillet, is placed in the magnetic field, the field induces a loop current within the magnetic material. Resistance to the flow of current results in the generation of heat.
Implementation Method 3
casting an apron of a second material with a second level of susceptibility to heating by induction lower than said first level around at least a first portion the vessel core
Data Source
AI summary
In summary, the invention is a method of producing an edible food product. The method includes the step of forming a vessel core with a first material having a first level of susceptibility to heating by induction. The method also includes the step of casting an apron of a second material with a second level of susceptibility to heating by induction lower than said first level around at least a first portion the vessel core in an in situ casting process to form a clad cooking vessel having a cooking surface. An uncooked food product is then disposed on the cooking surface of the clad cooking vessel and heated to produce the edible food product by subjecting the vessel core to a magnetic field.