Electric Griddle With Dual-Conductivity Surface for Multi-User Cooking
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Solution Overview
Problem
Conventional electric griddles restrict participation in cooking, as only one person can actively cook due to their physical structure, leading to a lack of engagement and increased cooking time, thus reducing the appeal of all-participating-type cooking experiences.
Innovation Solution
A heating and cooking apparatus with a cooking surface composed of a high thermal conductivity area for heating and a low thermal conductivity area for placing dishes and ingredients, separated by heat insulating mechanisms, allowing multiple users to cook simultaneously by distributing heat sources strategically and designing the surface for easy access and handling.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Power
If a conventional electric griddle is placed in the center of the table with ingredients near the person leading cooking, then the cooking surface is heated efficiently by a single heat source, but only one person can actively cook while others can only watch and eat
Solution Approach 1:
The cooking surface is divided into multiple independent heating zones, each with its own heat source. This segmentation allows multiple people to simultaneously cook different ingredients on different zones of the same griddle, transforming a single-operator appliance into a multi-user cooking station while maintaining efficient heating in each zone
Solution Approach 2:
Different regions of the cooking surface are equipped with different thermal properties - some areas have high thermal conductivity for rapid heating, while others have insulating properties to maintain lower temperatures for safe ingredient placement. This local differentiation enables both efficient cooking and safe ingredient access by multiple users simultaneously
2Productivity
If the entire cooking surface is made of high thermal conductivity material for efficient heating, then heat is distributed evenly and quickly, but dishes and ingredients cannot be safely placed on the surface
Solution Approach 1:
The cooking surface incorporates regions with different thermal conductivities - high thermal conductivity areas for active cooking zones where heat should be rapidly applied, and low thermal conductivity areas for ingredient placement zones where heat transfer should be minimized to prevent burns. This spatial variation in material properties simultaneously achieves efficient heating and safe ingredient handling
Solution Approach 2:
Heat insulating mechanisms are introduced as intermediary layers in specific regions to block excessive heat transfer from the heating elements to the ingredient placement areas. These insulating intermediaries create thermal barriers that protect ingredients and user hands from burn hazards while allowing the cooking zones to maintain high heating efficiency
3Device complexity
If a single heat source is used to simplify the device structure, then the device complexity is reduced and maintenance is easier, but the cooking time increases and user engagement decreases
Solution Approach 1:
The heating system is segmented into multiple independent heat sources, each responsible for a specific cooking zone. This allows parallel heating of multiple ingredients simultaneously, dramatically reducing total cooking time and enabling multiple users to cook at the same time, while each heat source remains individually simple and easy to maintain
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
Enables all-participating-type cooking by allowing multiple users to easily place and cook food, reducing cooking time and increasing user engagement, while maintaining efficient heat management and ease of use.
Implementation Method 1
a heat source for heating the first member
Implementation Method 2
a first heat insulating mechanism provided between the second member, and the first member and the heat source
Implementation Method 3
a second heat insulating mechanism provided between the entire bottom surface of the second member, the entire bottom surface of the heat source, the first member and the heat source, and the outer frame
Implementation Method 4
a second area made of a second material having a thermal conductivity lower than that of the first material
Data Source
AI summary
A heating and cooking apparatus is provided that can produce a place for all-participating-type cooking. The electric griddle 100 mainly includes an iron plate section 110 having a high thermal conductivity, a glass section 120 having a low thermal conductivity, a heating material 130 as a heat source, a heat insulating mechanism 140, and an outer frame 150. On the glass section 120, it is possible to place dishes and bowls on which food ingredients and the like can be placed in the glass part 120, and to place food ingredients there directly. Thus, it is possible to prevent food ingredients and the like from being placed only in the hands of a specific person, to realize a situation which many people can easily cook, and to produce a place for all-participating-type cooking.