Cooker Terminal Layout for Direct Vessel Heating Efficiency
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Solution Overview
Problem
Electric cookers with heating resistors suffer from low thermal energy transfer efficiency due to heat loss through thermal convection and radiation, especially when the heating resistor is larger than the cooking vessel, and the heating resistor's thermal capacity leads to energy loss to ambient air after cooking is completed.
Innovation Solution
A cooker design with input and output electric terminals that are electrically shorted by a cooking vessel's heating resistor, featuring a control unit that adjusts voltage based on parameters like vessel presence, position, shape, temperature, and power transfer to optimize energy delivery and minimize losses, using a grid or circular pattern of terminals for efficient contact.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Use of energy by moving object
If a heating resistor is used to heat the cooking vessel, then thermal energy is transferred to the cooking vessel, but heat loss through thermal convection and radiation occurs reducing energy efficiency
Solution Approach 1:
The patent replaces the thermal heating system with an electrical heating system. Instead of using a heating resistor that transfers thermal energy through convection and radiation, the invention uses electrical terminals that directly deliver electrical energy to the cooking vessel, which then converts it to heat internally. This substitution eliminates the intermediate thermal transfer steps that cause energy loss.
Solution Approach 2:
The cooking vessel's heating resistor acts as an intermediary element. Rather than having the cooker's heating element directly heat the vessel through thermal convection, the vessel's own heating resistor (activated by electrical connection) performs the heating function. This intermediary approach ensures that electrical energy is converted to heat precisely where needed, minimizing thermal losses.
2Area of stationary object
If the heating resistor is larger than the cooking vessel, then heating coverage is improved, but energy loss to ambient air increases
Solution Approach 1:
The patent extracts the heating function from the cooker's heating element and relocates it to the cooking vessel itself. By removing the need for a large heating resistor in the cooker, the invention eliminates the energy loss that would occur from the excess heating surface area that is not in contact with the vessel.
Solution Approach 2:
The heating action is localized precisely to the cooking vessel through electrical connection at the terminals. Instead of having a broad heating zone that loses energy to ambient air, the heat is generated locally at the vessel's heating resistor, ensuring that energy is concentrated where it is needed and not wasted on surrounding areas.
3Duration of action of stationary object
If the heating resistor retains thermal capacity after cooking, then heat is available for continued heating, but energy is lost to ambient air after cooking is completed
Solution Approach 1:
The patent employs periodic electrical heating action rather than continuous thermal storage. The heating element operates only when electrical power is actively supplied during cooking, and stops when cooking is complete. This on-demand electrical heating eliminates the problem of retained thermal capacity continuing to lose energy to ambient air after cooking is finished.
Solution Approach 2:
By replacing the thermal storage-based heating system with an electrical heating system, the invention eliminates the thermal inertia problem. Electrical heating can be turned off immediately when cooking is complete, preventing the continued energy loss that occurs with thermal mass that retains heat and continues to radiate to ambient air.
4Temperature
If ventilation is provided to remove heat from the heating resistor, then overheating is prevented, but energy efficiency is reduced
Solution Approach 1:
The patent replaces the thermal management system with an electrical management system. Instead of using ventilation to remove excess heat from a thermal heating element, the invention uses electrical control to manage heating only when needed. This eliminates the need for ventilation and the associated energy losses.
Solution Approach 2:
The cooking vessel's heating resistor serves as an intermediary that converts electrical energy directly to heat within the vessel. This eliminates the need for a separate thermal heating element in the cooker that would require ventilation for thermal management, thereby eliminating the energy loss associated with ventilation.
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
The solution enhances energy efficiency by directly converting electrical energy into thermal energy within the cooking vessel, reducing ambient heat loss and eliminating the need for ventilation, while being compatible with various cooking vessel materials and minimizing electromagnetic interference.
Implementation Method 1
The at least one input electric terminal and the at least one output electric terminal are electrically shorted by a heating resistor of a cooking vessel when the cooking vessel is placed on the cooker
Data Source
Figure 1
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Figure 4
AI summary
A cooker (4) comprises at least one input electric terminal (22) and at least one output electric terminal (22) arranged to be electrically shorted by a heating resistor of a cooking vessel (2) when said cooking vessel (2) is placed on the cooker (4). The cooker (4) also comprises a control unit (28) configured to adjust a voltage supplied to the at least one input electric terminal (22) and the at least one output electric terminal (22).