Cooking Hob Zone Addressing Using Code Words and Visual Indicators
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Solution Overview
Problem
Existing cooking hobs with multiple zones, especially 'cook anywhere' induction hobs, are cumbersome to control and configure from a remote position due to the difficulty in addressing specific zones without fixed positions.
Innovation Solution
Assigning a unique code word or identifier to each cooking zone allows for easy selection and configuration using a code word or identifier, which can be visualized with a signalling device like an LED light, and further enhanced with voice control for vocal commands, enabling simpler control from a distance.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Adaptability or versatility
If cooking zones are arranged without fixed positions (cook anywhere induction hobs), then cooking flexibility is improved, but addressing and selecting specific zones becomes more difficult
Solution Approach 1:
The patent uses color-coded optical indicators (e.g., red, green, blue, yellow LEDs) to visually identify different cooking zones. Each zone is assigned a specific color that is displayed on the cooking surface and corresponding control elements, enabling users to easily distinguish and select zones without relying on fixed positional references.
Solution Approach 2:
The patent introduces an intermediary addressing system using code words and optical indicators that mediate between the user and the cooking zones. Instead of directly referring to zone positions, users interact with colored indicators and code words that represent zones, simplifying the selection process especially from remote positions.
2Ease of operation
If control elements are positioned remotely from the cooking zones, then user safety and ergonomics are improved, but identification and selection of specific zones becomes cumbersome
Solution Approach 1:
The patent implements feedback mechanisms where optical indicators on the control elements mirror the color codes of the corresponding cooking zones. When a user looks at the remote control panel, they can see the same color indicators that appear on the cooking surface, providing immediate visual feedback that confirms which zone is being controlled without requiring the user to visually connect distant elements.
Solution Approach 2:
The patent uses color-coded optical indicators that appear both on the cooking surface and on the control elements. This dual display of color codes ensures that users can identify and select zones from remote positions with ease, as the color information is preserved and transmitted from the cooking surface to the control interface.
3Adaptability or versatility
If multiple cooking zones are controlled by individual control means, then zone independence is improved, but complexity of control interface increases
Solution Approach 1:
The patent applies a universal control scheme where all cooking zones are controlled through a single set of control elements rather than having separate controls for each zone. The control elements use unified color-coded indicators and code words that work across all zones, reducing interface complexity while maintaining the ability to independently control each zone through selective addressing.
Data Source
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AI summary
The present invention relates to a cooking hob (1) having a cooking surface (5) with at least two cooking zones (3a, 3b, 3c, 3d) on which cookware (21) is placeable. Each cooking zone (3a, 3b, 3c, 3d) is individually configurable and/or adjustable according to a selection mode. The selection mode comprises at least a selection and/or configuration of a power level for the cooking zone (3a, 3b, 3c, 3d). According to the invention, a code word and/or an identifier is allocatable to each cooking zone (3a, 3b, 3c, 3d) for controlling and/or addressing a specific one of the cooking zones (3a, 3b, 3c, 3d). Further, a method for a configuration and/or adjustment of a cooking zone (3a, 3b, 3c, 3d) arranged on a cooking hob (1) which comprises at least two cooking zones (3a, 3b, 3c, 3d) is disclosed. The cooking zone (3a, 3b, 3c, 3d) is selected and/or addressed by identification of the cooking zone (3a, 3b, 3c, 3d) with an allocated code word or identifier.