Induction Cooker Inner Pot Thermal Bridge for Uniform Heating
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Solution Overview
Problem
Existing wireless induction heating cookers face inefficiencies in heat conduction due to the design of the inner pot, leading to uneven temperature distribution and reduced cooking quality, particularly at the rounding portion adjacent to the lower edge, which affects the heat conduction efficiency and cooking performance.
Innovation Solution
A wireless induction heating cooker design that incorporates a heat conduction member with higher thermal conductivity than the inner pot material, positioned within a heat conduction space surrounded by the inner pot's surfaces, and a metal plate on the bottom surface to enhance heat transfer and uniform temperature distribution, ensuring the magnetic field is transmitted without leakage and maximizing heat transfer efficiency.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of operation
If a rounding portion is provided on the inner pot to facilitate food removal, then ease of operation is improved, but heat conduction efficiency deteriorates due to vertical extension away from flat heating coils
Solution Approach 1:
A heat conduction member is introduced as an intermediary component between the heating coil and the inner pot's rounding portion. This member has higher thermal conductivity than the inner pot material and extends into the heat conduction space, serving as a thermal bridge that delivers heat to areas that would otherwise be thermally isolated by the rounding geometry.
Solution Approach 2:
The heat conduction member is strategically positioned within the heat conduction space surrounded by the inner pot surfaces, specifically targeting the rounding portion area. This localized thermal enhancement provides high heat conduction efficiency precisely where the rounding geometry creates thermal challenges, while maintaining the beneficial operational features of the rounded design.
2Ease of operation
If the inner pot has a rounded lower edge design, then ease of operation is improved, but temperature distribution uniformity deteriorates
Solution Approach 1:
The heat conduction member acts as a thermal mediator that redistributes heat within the heat conduction space. By extending into this space and having superior thermal conductivity, it bridges thermal gaps created by the rounding portion, ensuring that heat reaches all areas uniformly including the rounded lower edge regions that would otherwise experience temperature variations.
Solution Approach 2:
The invention changes the thermal conductivity parameter by introducing a heat conduction member with higher thermal conductivity than the inner pot material. This parameter change compensates for the geometric parameter change introduced by the rounding portion, restoring temperature distribution uniformity while preserving the operational advantages of the rounded design.
3Ease of manufacture
If flat heating coils are used below the inner pot, then manufacturing simplicity is improved, but heat conduction efficiency deteriorates at the rounding portion
Solution Approach 1:
The heat conduction member serves as a thermal intermediary that connects the flat heating coil system to the inner pot's rounding portion. It receives heat from the flat coil and efficiently transports it into the heat conduction space, overcoming the limitation of flat coil geometry and delivering heat to the rounded areas that would otherwise be difficult to reach.
Solution Approach 2:
The heat conduction member extends into the heat conduction space (a three-dimensional volume surrounded by inner pot surfaces), transitioning the heat transfer from a two-dimensional surface contact (flat coil to flat pot bottom) to a three-dimensional thermal field. This dimensional extension allows heat to reach the rounding portion effectively while maintaining the simplicity of flat heating coils.
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 significantly improves heat conduction efficiency and cooking quality by ensuring uniform temperature distribution across the inner pot, reducing temperature differences and enhancing productivity through a simple configuration.
Implementation Method 1
an induction current may be generated in a heating power receiving coil 16′ based on a magnetic field generated by a heating power supply coil 23′ provided in a power 20′
Implementation Method 2
the inner pot 30 may be heated based on a magnetic field being generated by a heating coil of an induction heating device
Implementation Method 3
a heat conduction member with higher thermal conductivity than the inner pot material, positioned within a heat conduction space
Data Source
AI summary
A wireless induction heating cooker includes a main body configured to receive and heat food objects therein, a lid configured to couple to an upper surface of the main body, and an inner pot configured to be accommodated in the main body and to be heated based on a magnetic field being generated by a heating coil of an induction heating device. The inner pot defines a heat conduction space that is surrounded by a bottom surface, an outer surface, and an inner surface of the inner pot.