Cookware with Oscillating Fluid Conduit for Uniform Rapid Heating
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Solution Overview
Problem
Existing cookware technologies face challenges in uniformly and rapidly heating cooking surfaces, leading to inefficient cooking processes and energy usage.
Innovation Solution
The development of cookware with a fluid conduit system embedded in the base, where a working fluid is introduced to form vapor and liquid segments that oscillate to efficiently transfer heat across the cooking surface.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Temperature
If conventional cookware is used to heat food, then the cooking process can be performed, but the heating is not uniform and rapid enough
Solution Approach 1:
The working fluid is divided into vapor segments and liquid segments that are interspersed throughout the fluid conduit, creating discrete thermal zones that can independently manage heat transfer across different regions of the cookware base
Solution Approach 2:
The system utilizes phase transitions of the working fluid between liquid and vapor states within the fluid conduit to enable rapid and uniform heat distribution across the cooking surface, leveraging the high heat transfer coefficients associated with phase change
2Temperature
If a fluid conduit system is added to improve heating, then heat distribution improves, but the device complexity increases
Solution Approach 1:
The fluid conduit is embedded within the base of the cookware, with the conduit nested inside the base structure. The base comprises an outer surface, an inner surface, and the fluid conduit is positioned between these surfaces, creating a nested configuration that integrates the complex thermal management system into the existing cookware geometry
Solution Approach 2:
The working fluid acts as an intermediary substance that transfers thermal energy from the heating zone through the fluid conduit to the cooking surface, mediating the heat transfer process and enabling uniform temperature distribution without requiring direct thermal contact between the heat source and the entire cooking surface
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 enables rapid and uniform heating of the cooking surface, improving cooking efficiency and energy usage by effectively distributing heat through the oscillating fluid segments.
Implementation Method 1
The base comprises a heating zone configured for thermal communication with the fluid conduit
Implementation Method 2
The fluid conduit is sized and configured to form vapor segments and liquid segments interspersed throughout the fluid conduit from the working fluid
Implementation Method 3
The fluid conduit is sized and configured to form vapor segments and liquid segments interspersed throughout the fluid conduit from the working fluid
Data Source
AI summary
Cookware and a method of manufacture thereof are provided. The method comprises forming a fluid conduit defining a volume in a base of the cookware, the base comprising a heating zone configured for thermal communication with the fluid conduit. A working fluid is introduced to the fluid conduit via an open end of the fluid conduit. A liquid phase of the working fluid occupies less than the volume of the fluid conduit. The fluid conduit is Sized and configured to form vapor segments and liquid segments interspersed throughout the fluid conduit from the working fluid. The open end of the fluid conduit is sealed to define a closed fluid system.