Cooking Hob Liquid Simmer Control to Prevent Boil-Over
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
There is a need for automated control of cooking processes involving liquids on cooking hobs to prevent undesired spill-overs due to bubbling and vaporization, particularly in achieving and maintaining the simmering state efficiently.
Innovation Solution
A method that determines the cooking parameters of a liquid in a cooking vessel, adjusts the heating power density of the cooking hob, and reduces the power from an initial boiling state to a simmering state, using sensors like MEMS accelerometers to detect boiling and implement closed control loops for maintaining the simmering temperature.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If high heating power is applied to bring liquid to boiling quickly, then cooking time is reduced, but undesired spill-over due to bubbling and vaporization occurs
Solution Approach 1:
The system uses sensors (optical, acoustic, or capacitive) to detect the boiling state of the liquid in real-time and feeds this information back to the control unit. Based on this feedback, the control unit automatically adjusts the heating power from high (for rapid boiling) to low (for maintaining simmer without spill-over), resolving the contradiction between cooking speed and preventing spill-over.
Solution Approach 2:
The heating power is dynamically adjusted based on the detected cooking state. The system transitions from a static high-power mode to a dynamic control mode where power levels change according to real-time liquid state detection, enabling both rapid boiling and spill-over prevention at different stages.
2Object-affected harmful factors
If manual monitoring and adjustment of heating power is used to prevent spill-over, then spill-over is prevented, but automation and ease of operation are reduced
Solution Approach 1:
The cooking system performs self-monitoring and self-adjustment through integrated sensors and automated control. The system independently detects the boiling state and adjusts heating power without requiring user intervention, achieving both spill-over prevention and ease of operation by eliminating manual monitoring needs.
Solution Approach 2:
The automated feedback loop continuously monitors liquid state and adjusts power accordingly, replacing manual monitoring with an autonomous control system that prevents spill-over while maintaining simplicity of use.
3Productivity
If heating power is continuously high to maintain boiling, then cooking efficiency is improved, but energy consumption increases and spill-over occurs
Solution Approach 1:
The system dynamically adjusts heating power based on real-time detection of liquid state. High power is applied only during the heating phase to achieve boiling quickly, then power is reduced to minimal levels needed to maintain simmer, optimizing both cooking efficiency and energy consumption throughout the cooking process.
Solution Approach 2:
The heating power parameter is changed from high to low based on the detected thermal state of the liquid. This parameter transition allows the system to achieve rapid boiling with high power initially, then maintain cooking efficiency with reduced power, minimizing total energy consumption while preventing spill-over.
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 method allows for automatic recognition and maintenance of the simmering state, reducing energy consumption and preventing boil-overs, while ensuring the cooking process is controlled with low complexity and efficiency.
Implementation Method 1
adjusting a heating power density of a cooking zone of the cooking hob for transferring a heating power to the cooking vessel placed on said cooking zone
Implementation Method 2
The cooking hob is an induction cooking hob
Implementation Method 3
the liquid is brought to boiling and subsequently the liquid is maintained simmering
Implementation Method 4
undesired spill-over due to bubbling and/or vaporisation of the cooking liquid
Data Source
Figure 1
Figure 2
Figure 3
AI summary
The present invention relates to a method for controlling a cooking process by using a liquid in a cooking vessel, for example a cooking pot, upon a cooking hob (20). Said method comprises a step of determining a cooking parameter of the liquid in the cooking vessel at a predetermined time (tB; tBP); a step of adjusting a heating power density (P) of a cooking zone of the cooking hob (20) for transferring a heating power (P) to the cooking vessel placed on said cooking zone; and a step of reducing the heating power density (P) transferred to the cooking vessel from an initial power (iP) to a simmering power (PS). Further, the present invention relates to a cooking vessel for the cooking hob (20). Moreover, the present invention relates to a cooking appliance for performing the cooking process.