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Solution Overview
Problem
Cooking utensils for induction hobs lack energy efficiency due to suboptimal design of heating layers, leading to excessive eddy current losses and inefficient heat transfer.
Innovation Solution
A layer system comprising a heating layer with high electrical conductivity (≥10^4 S/m) and thermal conductivity (≥15 W/m/K), a magnetic layer with high relative permeability (≥10) adjacent to the heating layer to enhance magnetic flux density, and an insulation layer to minimize heat loss, optimized with specific thicknesses and materials like aluminum, copper, and ferrite to maximize energy efficiency.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Loss of energy
If a conventional heating layer design is used in cooking utensils for induction hobs, then the structure is simple and easy to manufacture, but energy efficiency is poor due to excessive eddy current losses and inefficient heat transfer
Solution Approach 1:
The patent applies composite materials by creating a multi-layer bottom structure consisting of a heating layer (with high electrical conductivity ≥10^4 S/m and thermal conductivity ≥15 W/m/K), a magnetic layer (with relative permeability ≥10), and an insulation layer. This composite structure optimizes energy efficiency by minimizing eddy current losses in the heating layer while the magnetic layer enhances magnetic flux density, and the insulation layer reduces thermal losses to the induction hob.
Solution Approach 2:
The patent applies local quality by assigning different material properties to different layers: the heating layer has high electrical conductivity for efficient eddy current generation, the magnetic layer has high relative permeability for magnetic flux concentration, and the insulation layer has low thermal conductivity for heat retention. Each layer is optimized locally for its specific function within the overall system.
2Loss of energy
If the heating layer thickness is increased to reduce eddy current losses, then energy efficiency improves, but heat transfer to the cooking surface becomes less efficient
Solution Approach 1:
The patent applies parameter changes by optimizing the heating layer thickness to a specific range (5-20 μm) that balances two competing requirements: sufficient thickness to minimize eddy current losses and improve energy efficiency, while remaining thin enough to ensure efficient heat conduction to the cooking surface. The high thermal conductivity material (≥15 W/m/K) further enables effective heat transfer despite the thin thickness.
3Loss of energy
If a magnetic layer with high relative permeability is added to increase magnetic flux density, then energy efficiency improves, but the device complexity and manufacturing difficulty increase
Solution Approach 1:
The patent applies composite materials by integrating a magnetic layer with high relative permeability (≥10) into the bottom structure. This magnetic layer is positioned between the heating layer and the induction hob, where it concentrates and enhances the magnetic flux density, thereby reducing power losses in the electronic unit and inductor coil of the induction hob.
4Loss of energy
If high electrical conductivity materials are used in the heating layer to reduce eddy current losses, then energy efficiency improves, but thermal conductivity may be compromised
Solution Approach 1:
The patent applies parameter changes by specifying that the heating layer material must simultaneously satisfy both high electrical conductivity (≥10^4 S/m) to minimize eddy current losses and high thermal conductivity (≥15 W/m/K) to ensure efficient heat transfer. This dual parameter optimization resolves the contradiction between reducing electrical losses and maintaining thermal performance.
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 significantly increases energy efficiency by minimizing eddy current losses and ensuring uniform heat distribution, reducing power losses in the induction hob's electronic unit and inductor coil, while also providing thermal and electrical insulation to prevent overheating.
Implementation Method 1
A cooking utensil base (100) for a cooking utensil (200) for an induction hob (300), with a layer system (10) comprising at least one heating layer (12) which is designed to be heated by means of a current flow, in particular an eddy current flow
Implementation Method 2
the layer system (10) comprises at least one magnetic layer (14) with a relative permeability of at least 10, in particular at least 50, preferably at least 100 and particularly advantageously at least 500
Implementation Method 3
the layer system should have at least one thermally conductive layer with a thermal conductivity of at least 15 W/m/K, in particular at least 50 W/m/K, preferably at least 100 W/m/K and particularly advantageously at least 200 W/m/K
Implementation Method 4
an insulation layer with a thermal conductivity of at most 5 W/m/K, in particular of at most 1 W/m/K, advantageously of at most 0.1 W/m/K and in particular advantageously of a maximum of 0.01 W/m/K
Data Source
Figure 1~2
AI summary
The invention is based on a cooking utensil base with a layer system (10) which comprises at least one heating layer (12) with an electrical conductivity of at least 104 S/m. In order to provide a generic cooking utensil base with improved energy efficiency when heated on an induction hob, it is proposed that the heating layer be between 5 μm and 20 μm thick.