Clad Induction Cooking Vessel for Uniform Surface Temperature

The patent applies local quality by varying the apron thickness in different regions of the cooking vessel. Specifically, the apron is made thinner at the center region and thicker at the peripheral regions, creating non-uniform thickness distribution. This local variation compensates for heat transfer differences across the cooking surface, ensuring more uniform temperature distribution during induction cooking.

The patent applies parameter changes by modifying the geometric parameter of apron thickness across different regions. The apron thickness is changed from a uniform value to a gradient distribution, being thinner at the center and thicker at the periphery. This parameter variation optimizes heat transfer characteristics and achieves consistent surface temperature while remaining manufacturable through standard casting or forming processes.

The patent applies composite materials by combining a core made of high induction susceptibility material (such as ferromagnetic materials) with an apron made of different material properties. The core generates efficient heat through induction, while the apron with its specific thickness distribution (thinner at center, thicker at periphery) acts as a thermal management layer that redistributes the heat uniformly across the cooking surface, resolving the contradiction between heating efficiency and distribution uniformity.