Hybrid Cooktop Heating With Vessel Temperature Sensing
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Solution Overview
Problem
Conventional cooking apparatuses, particularly gas ranges, have limited temperature adjustment capabilities, leading to issues such as undercooked or burnt food due to inadequate temperature control, and increased manufacturing costs when using stepping motors for adjustment.
Innovation Solution
A hybrid cooking apparatus combining a gas heating unit with an electric heating unit, featuring a temperature detection system that adjusts output levels by combining stages of both units, allowing precise temperature control and reducing energy consumption.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If multiple heating stages are combined using both gas and electric heating units, then temperature control precision is improved, but device complexity increases
Solution Approach 1:
The patent combines a gas heating unit and an electric heating unit into a single hybrid cooking apparatus. The gas heating unit provides primary heating through combustion, while the electric heating unit supplements with radiant heat, allowing the system to achieve precise temperature control across multiple heating stages by coordinating both heat sources
Solution Approach 2:
The heating system is divided into distinct functional segments: the gas heating unit with its burner and flame, and the electric heating unit with its heating element. This segmentation allows independent control and optimization of each heating mechanism, enabling precise temperature regulation through selective activation and intensity adjustment of individual units
2Measurement precision
If a temperature detection unit protrudes through multiple heating units, then temperature detection accuracy is improved, but manufacturing complexity increases
Solution Approach 1:
The temperature detection unit is nested within the structure of the heating units, with the sensing portion passing through openings in both the gas heating unit and electric heating unit housings. This nested arrangement allows the detection unit to access the cooking vessel while being protected and guided by the structural openings of the heating units, reducing the need for separate mounting mechanisms
3Reliability
If the sensing portion size is smaller than the opening size, then temperature detection reliability is improved, but manufacturing precision requirements increase
Solution Approach 1:
The guidance portion provides localized structural support and alignment for the sensing portion as it passes through the openings in the heating units. This localized guidance mechanism ensures proper positioning and stable electrical connection without requiring the entire sensing assembly to be manufactured with high precision, as only critical interfaces need tight tolerances
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 hybrid cooking apparatus provides improved temperature control, preventing food from being undercooked or burnt while reducing energy usage and manufacturing costs by allowing multiple stage adjustments and precise temperature detection.
Implementation Method 1
a first heating unit that has a first hole and generates heat using a first heat source
Implementation Method 2
a second heating unit that is arranged to be stacked on the first heating unit, has a second hole formed at a position corresponding to the first hole, and generates heat using a second heat source
Implementation Method 3
a temperature detection unit that is arranged to protrude to the outside of the second hole while being arranged in the first hole of the first heating unit and the second hole of the second heating unit, and detects a temperature of a cooking vessel when the cooking vessel is brought into contact with the temperature detection unit
Data Source
AI summary
Provided is a cooking apparatus including a first heating unit that has a first hole and generates heat using a first heat source, a second heating unit that is arranged to be stacked on the first heating unit, has a second hole formed at a position corresponding to the first hole, and generates heat using a second heat source, and a temperature detection unit that is arranged to protrude to the outside of the second hole while being arranged in the first hole of the first heating unit and the second hole of the second heating unit, and detects a temperature of a cooking vessel when the cooking vessel is brought into contact with the temperature detection unit. The output of each of the first heating unit and the second heating unit is controlled at levels of multiple stages by detecting a temperature of a lower portion of the cooking vessel, and food is cooked at an optimum temperature, thereby improving the taste of the food resulting in improved user satisfaction. The first heating unit and the second heating unit is operated together, so that it is possible to prevent emission of the heat of the second heating unit to the outside by the heat generated by the first heating unit, thereby reducing energy consumed in the second heating unit while increasing the heating rate.