Cooktop Sub-Zone Segmentation for Energy-Efficient Heating Control
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Solution Overview
Problem
Existing cooktops with multiple cooking zones are limited in size and functionality, leading to inefficient energy use and potential unwanted heating of objects due to restrictive heating unit arrangements and operation modes.
Innovation Solution
A cooktop with at least two cooking sub-zones, where heating units are adjacent without overlapping, allowing for a cohesive heatable surface and user-defined occupancy detection phases to ensure energy-saving operation and prevent inadvertent heating, with the option to operate sub-zones independently in different modes.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Area of stationary object
If cooking zones are enlarged to provide larger heating surfaces, then the cooking capacity is improved, but the energy efficiency deteriorates due to difficulty in detecting pot occupancy and activating only necessary heating areas
Solution Approach 1:
The cooking zone is divided into multiple cooking sub-zones (first cooking sub-zone and second cooking sub-zone), each with its own heating unit. This segmentation allows independent control and occupancy detection for each sub-zone, enabling the system to activate only the necessary heating areas based on actual pot placement, thus improving energy efficiency while maintaining large overall cooking capacity.
2Area of stationary object
If heating units are arranged to cover larger areas, then the cooking surface is improved, but the functionality is restricted due to overlapping configurations limiting independent operation modes
Solution Approach 1:
The heating system is segmented into independent heating units (first heating unit and second heating unit) that can be controlled separately. This allows multiple operating modes including: heating both sub-zones simultaneously, heating only one sub-zone at a time, and independent temperature control for each sub-zone, thereby providing operational flexibility without compromising the large heating surface area.
3Object-affected harmful factors
If occupancy detection is performed continuously to prevent unwanted heating, then the safety is improved, but the energy consumption increases due to constant sensor operation and processing
Solution Approach 1:
The occupancy detection is performed periodically rather than continuously. The control unit activates occupancy detection for each cooking sub-zone at scheduled intervals, which is sufficient to detect pot placement and prevent unwanted heating while significantly reducing the energy consumption associated with constant sensor operation and data processing.
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 configuration enables energy-efficient operation by ensuring only occupied sub-zones are heated, preventing unwanted heating, and allowing for flexible user control, thereby enhancing both energy efficiency and safety.
Implementation Method 1
each cooking sub-zone is able to be heated by at least one heating unit
Implementation Method 2
In respect of an induction cooktop in which a heating unit comprises an inductor
Data Source
AI summary
In a method for operating a cooking zone of a cook top, wherein the cooking zone is formed by at least two cooking sub-zones and each cooking sub-zone can be heated by at least one heating unit, with the heating units arranged adjacent to each other without overlapping such that a cohesive heatable surface is formed during a joint operation of the cooking sub-zones, the cooking sub-zones are operated as a single cooking zone in a first operating mode, and occupancy of a cooking sub-zone by at least one food preparation vessel is detected in the first operating mode, with an occupancy detection phase being started in a user-defined manner.