Crucible Base with Segmented Triangular Heating Zones
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Existing cooking appliances with multiple small heating elements are costly to manufacture and assemble, while offering limited flexibility in heat distribution, as they require a large number of individually controlled heating zones to achieve efficient cooking.
Innovation Solution
A pan base with six rectangular heating zones, each divided into two triangular sections, allowing for adjustable heat distribution and energy input zones, utilizing a thermally conductive sandwich base structure and individual control of heating elements to optimize manufacturing costs and cooking flexibility.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Adaptability or versatility
If a large number of small heating elements are used to achieve high flexibility in heat distribution, then cooking flexibility is improved, but manufacturing cost and device complexity increase significantly
Solution Approach 1:
The bottom surface is divided into six rectangular heating zones of equal size, each zone further divided into two triangular sections. This segmentation provides cooking flexibility for different food items and portions while using a manageable number of heating elements (6 zones × 2 triangles = 12 triangular sections total), avoiding the need for excessive small elements.
Solution Approach 2:
Each heating zone can be independently controlled with different temperature and power settings, allowing local adaptation to cooking requirements. The triangular sections within each zone enable selective heating of specific areas (e.g., corners vs. center) based on the geometry of the food being cooked, providing quality control at local level without requiring full individual control of every small element.
2Adaptability or versatility
If each heating element is made very small to increase flexibility, then adaptability is improved, but manufacturing cost increases
Solution Approach 1:
Rather than using many very small heating elements, the patent segments the heating surface into six medium-sized rectangular zones that can be further divided into triangular sections. This reduces the total number of elements needed while maintaining flexibility for different cooking geometries, thereby lowering manufacturing costs.
Solution Approach 2:
The heating zones and triangular sections can be dynamically activated or deactivated based on cooking requirements. This dynamic control allows the system to adapt to different cooking scenarios without requiring physically small elements for every possible configuration, reducing manufacturing complexity and cost.
3Measurement precision
If heating zones are made too small to provide fine control, then temperature control precision is improved, but the number of heating elements required increases
Solution Approach 1:
The bottom is divided into six rectangular zones of equal size, each further segmented into two triangular sections. This hierarchical segmentation provides sufficient temperature control precision for different cooking areas (e.g., high heat at corners, lower heat in center) while keeping the total number of controllable zones at 12 triangular sections, which is manageable for control systems and manufacturing.
Solution Approach 2:
Each triangular section or heating zone can be assigned different temperature and power levels according to local cooking requirements. This local quality control achieves precise temperature management for different food items and cooking stages without requiring an excessive number of independently controlled elements.
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 reduces production costs while providing flexible heat distribution, allowing for precise temperature and energy control across the cooking surface, preventing overheating and enabling various cooking geometries, such as simulating a wok-style cooking experience.
Implementation Method 1
several individually adjustable heating elements lie flat on an essentially rectangular underside
Implementation Method 2
A further embodiment of the invention provides that each heating element is assigned its own sandwich base structure, comprising a highly thermally conductive, in particular metallic, layer
Data Source
AI summary
The crucible base (1) has a rectangular upper side for cooking of foods and a rectangular lower base at which multiple individually adjustable heating elements lie laminarly. The arrangement of the heating element of the crucible base is divided into six equal rectangular heating zones (10-15). Each heating zone is formed by a rectangular heating element or two triangular heating elements. Independent claims are included for the following: (1) a cooking appliance with a control- and regulating unit; and (2) a method for operating a cooking appliance.