Countersunk Cooking Basin for Precise Vessel Temperature Control
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Existing cooking appliances lack efficient energy use and precise temperature control, especially when using standardized gastronorm containers, which limits the flexibility and accuracy in cooking processes.
Innovation Solution
A cooking appliance with a glass ceramic cooking surface and counter-sunk basin design that allows for efficient heat transfer and accurate temperature detection, featuring adjustable heating elements and integrated temperature sensors, enabling separate heating of multiple vessels with varying sizes and powers.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Measurement precision
If a temperature sensor is arranged below the glass ceramic panel to detect temperature, then the cooking process can be controlled, but the temperature detection accuracy is insufficient for precise cooking requirements
Solution Approach 1:
A thermal coupling element is introduced as an intermediary between the heating element and the cooking vessel bottom. This element improves temperature detection accuracy by providing a dedicated thermal pathway while keeping the sensor arrangement simple and integrated into the existing structure.
2Adaptability or versatility
If multiple cooking vessels of different sizes are used, then cooking flexibility is improved, but energy efficiency decreases due to mismatch between heating element size and vessel size
Solution Approach 1:
The heating system is divided into multiple independently controllable heating zones corresponding to different vessel size categories. Each zone can be activated separately based on the size of the placed vessel, eliminating energy waste from heating unused areas while maintaining flexibility to accommodate various vessel dimensions.
Solution Approach 2:
The heating element configuration is made dynamically adjustable through electronic control, allowing the system to adapt the active heating area to match the vessel size. This dynamic adjustment optimizes energy efficiency while preserving adaptability to different cooking requirements.
3Adaptability or versatility
If gastronorm containers are used for standardized cooking, then cooking process standardization is improved, but temperature control precision deteriorates due to container material and shape variations
Solution Approach 1:
Different heating parameters and power levels are applied to different spatial zones within the cooking cavity to compensate for variations in container material and shape. This localized quality adjustment ensures uniform temperature distribution and precise temperature control across all standardized gastronorm containers regardless of their specific characteristics.
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 solution enhances energy efficiency and temperature control accuracy, allowing for flexible cooking of various dishes using standardized vessels, including gastronorm containers, by optimizing heat transfer and sensor placement, and enabling precise temperature management across different cooking methods.
Implementation Method 1
efficient heat transfer
Implementation Method 2
accurate temperature detection
Data Source
Figure 1~2
Figure 3~5
AI summary
The present invention relates to a cooking appliance (10) comprising at least one cooking surface (12, 14). The cooking surface includes a horizontal top side (12) and at least one basin (14) extending downwards from said top side (12). The basin (14) is provided for receiving at least one cooking vessel (22, 24, 26), so that the cooking vessel (22, 24, 26) is at least partially enclosed by the basin (16). The basin (14) includes a horizontal bottom (16) and a side wall (18) enclosing said bottom (16). The top side (12) of the cooking surface encloses an upper edge of the side wall (18) of the basin (14). At least one heating element is arranged below and/or inside the bottom (16) of the basin (14). At least one temperature sensor is arranged inside and/or below the basin (14), so that the temperature sensor is in a direct or indirect thermal contact with a corresponding cooking vessel (22, 24, 26).