Induction Hob Partial Zone Segmentation for Energy Efficiency
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Solution Overview
Problem
Existing induction hobs are limited in their ability to efficiently operate large-area cooking zones and accurately detect pot occupancy, leading to inefficient energy use and potential unwanted heating.
Innovation Solution
A method for operating an induction hob that combines multiple partial cooking zones, allowing them to be operated together as a continuous heatable surface. This method includes a first operating mode where all activated partial cooking zones are supplied with the same electrical power, and a second operating mode where they can be operated independently. Additionally, an occupancy detection phase is initiated to ensure energy-efficient operation and prevent unwanted heating.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Area of stationary object
If multiple partial cooking zones are combined to form a large-area cooking zone, then the cooking surface area is increased, but the energy efficiency deteriorates due to potential unwanted heating of unoccupied zones
Solution Approach 1:
The large cooking zone is divided into multiple independent partial cooking zones (first partial cooking zone and second partial cooking zone), each with its own heating unit. This segmentation allows selective activation of only the occupied partial cooking zone, preventing energy waste in unoccupied areas while maintaining a large overall cooking surface area.
Solution Approach 2:
An occupancy detection device continuously monitors each partial cooking zone to detect the presence or absence of cooking vessels. Based on this feedback information, the control unit automatically activates or deactivates the corresponding heating units, ensuring that energy is only consumed when and where needed, thus resolving the contradiction between large surface area and energy efficiency.
2Loss of energy
If occupancy detection is continuously performed to prevent unwanted heating, then energy efficiency is improved, but the device complexity increases due to additional sensors and control mechanisms
Solution Approach 1:
The occupancy detection function is segmented and distributed to each partial cooking zone independently. Each zone has its own occupancy detection capability, allowing the system to monitor and control each zone separately. This modular approach reduces the overall control complexity compared to a centralized system while maintaining energy efficiency through targeted detection and activation.
3Ease of operation
If all partial cooking zones are supplied with the same electrical power, then the operation simplicity is improved, but the adaptability deteriorates when different cooking zones require different power levels
Solution Approach 1:
The power supply system is designed to be dynamic rather than static. While a default mode supplies the same electrical power to all activated partial cooking zones for simple operation, the system can adaptively adjust power distribution based on occupancy detection and cooking requirements. The control unit enables flexible power allocation, allowing different power levels for different zones when needed, thus resolving the contradiction between operational simplicity and adaptability.
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 method enables energy-efficient operation of large-area cooking zones by ensuring that only occupied partial cooking zones are heated, reducing energy waste and preventing unwanted heating. This approach also allows for precise pot occupancy detection and flexible operation modes.
Implementation Method 1
the electromagnetic interaction between the coil of an inductor and the material of a preparation vessel placed on a hob plate results in a corresponding heating of the preparation vessel
Implementation Method 2
heating units comprising inductors are operated in such a way that the inductors of the respective partial cooking zones are excited at the same frequency so that they deliver the same electrical power
Data Source
Figure 1~2
AI summary
The invention relates to a method for operating a cooking zone (6) of a cook top (1), wherein the cooking zone (6) is formed by at least two cooking sub-zones (61, 62) and each cooking sub-zone (61, 62) can be heated by at least one heating unit (6a to 6d), wherein the heating units (6a to 6d) are arranged adjacent to each other without overlapping such that a cohesive heatable surface is formed during a joint operation of the cooking sub-zones (61, 62), wherein in the first operating mode, in which the cooking sub-zones (61, 62) can be operated as a joint cooking zone (6), usage detection of a cooking sub-zone (61, 62) by at least one preparation vessel (17, 18) can be carried out, and each of the activated cooking sub-zones (61, 62) in use by a preparation vessel (17, 18) can only be supplied with the same electrical power.