Dual-Wall Cooking Vessel for Uniform Heating and Heat Retention
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Solution Overview
Problem
Existing hollow wall cooking vessels compromise cooking performance due to non-conductive sidewalls, which prioritize insulation over heating efficiency, and require separate vessel formation and welding processes.
Innovation Solution
A dual wall cooking vessel with a sealed insulating gap and a laminated thermally conductive layer, formed by drawing a high-walled vessel from a planar metal sheet and reverse rolling the bottom, where the inner and outer walls are made from a continuous sheet of stainless steel with a thermally conductive material like copper or aluminum, and bonded using metal caps to enhance heat transfer and insulation.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Loss of energy
If hollow wall cooking vessels use non-conductive sidewalls for insulation, then heat retention is improved, but cooking performance deteriorates due to insufficient heat distribution
Solution Approach 1:
The patent applies different thermal conductivity properties to different parts of the vessel: the bottom is made of thermally conductive material for efficient heat transfer to food, while the sidewalls are made of thermally insulating material for heat retention. This local differentiation resolves the contradiction between cooking performance and heat retention.
Solution Approach 2:
The vessel uses composite construction with at least two different materials: a thermally conductive material for the bottom and a thermally insulating material for the sidewalls. This composite approach allows simultaneous optimization of both heat transfer and heat retention functions.
2Loss of energy
If separate vessels are formed and bonded to create hollow wall structure, then insulation is achieved, but manufacturing complexity increases due to multiple forming and welding processes
Solution Approach 1:
The patent combines the forming of inner and outer vessels into a single integrated process where a pre-formed inner vessel is placed within a forming die, and the outer vessel is formed around it in one operation. This merging eliminates separate forming and bonding steps, reducing manufacturing complexity while maintaining insulation performance.
3Loss of energy
If sidewalls are made non-conductive for insulation, then heat loss is reduced, but heat distribution to food deteriorates
Solution Approach 1:
The patent implements local quality by making the bottom portion thermally conductive for effective heat distribution to food while making the sidewall portions thermally insulating for minimizing heat loss. This spatial differentiation of thermal properties simultaneously achieves both heat distribution and heat loss reduction.
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 ensures uniform heating and retention of cooked food temperature by efficiently transferring heat through the thermally conductive material while maintaining insulation, preventing damage from heating elements and ensuring the cookware is induction-compatible.
Implementation Method 1
the interior wall is a laminated structure with a substantially thermally conductive laminated layer facing the sealed insulating gap
Implementation Method 2
A dual wall cooking vessel with a sealed insulating gap... ensuring uniform heating and retention of cooked food temperature
Data Source
Figure 1
Figure 2A~2H
Figure 3A~4D
AI summary
A dual wall cooking vessel (100) comprising an inner cooking portion or shell (110) with a thermally conductive outer cladding (108) that terminates prior to the interior of the rim (130) of the cooking vessel (100) is described, the construction provides uniform temperature during the cooking process, yet minimizes heat loss after cooking.