Induction Cooking Vessel Bottom Structure for Deformation-Resistant Bonding
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Solution Overview
Problem
Existing cooking vessels made of aluminum or non-magnetic materials are not suitable for induction cooking surfaces, and previous methods to couple ferritic stainless steel with aluminum for magnetic compatibility are costly, prone to deformation, and lack durability due to thermal expansion differences.
Innovation Solution
A cooking vessel design featuring a ferritic stainless steel plate with a unique arrangement of holes and surfaces on the aluminum body, allowing for cold pressing and forming a secure, flexible, and durable bond that resists separation and deformation during cooking.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If ferritic stainless steel plate is coupled with aluminum pot using braze welding or impact bonding, then magnetic compatibility for induction surfaces is achieved, but hot deformations and bottom concavity occur due to thermal expansion differences
Solution Approach 1:
The bottom of the aluminum pot is segmented into multiple zones with different thicknesses, creating a composite structure that accommodates thermal expansion differences between aluminum and ferritic stainless steel, thereby preventing bottom concavity and deformation while maintaining magnetic compatibility
Solution Approach 2:
The invention uses a composite structure combining aluminum with varying thicknesses and ferritic stainless steel plate, where the multi-layer composite design allows each material to contribute its properties while mitigating the thermal expansion mismatch through strategic thickness variation
2Productivity
If ferritic stainless steel plate is coupled with aluminum pot using cold pressing, then production cost is reduced and productivity increased, but bond strength and durability are compromised
Solution Approach 1:
The aluminum pot bottom features localized thickness variations, with thicker regions positioned at specific areas to enhance bond strength where the ferritic stainless steel plate is attached, while maintaining overall cost-effectiveness and production efficiency through the cold pressing process
3Strength
If aluminum vessel thickness is increased to prevent deformation, then structural integrity improves, but diffusion in high-end items is limited due to cost and weight
Solution Approach 1:
Instead of uniformly increasing aluminum vessel thickness, the invention applies selective thickness enhancement only in critical areas where structural integrity is needed, maintaining cost-effectiveness and market competitiveness while providing sufficient strength to prevent deformation during cooking
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 provides a cost-effective, geometrically flexible, and long-lasting ferritic stainless steel-aluminum bond that maintains structural integrity and magnetic compatibility for induction cooking, reducing deformation and ensuring reliable performance.
Implementation Method 1
Only metals with ferromagnetic structure can interact with such magnetic flows. Also austenitic stainless steels, such as nickel-chrome 18/10 stainless steel known as AlSI 304, being non-magnetic, have a behavior analogous to aluminum.
Implementation Method 2
it is known that the aluminum cooking vessels are not suitable for use on induction cooking surfaces, given that such metal is non-magnetic and hence does not cause interferences with the magnetic flows created by the inductors of said cooking surfaces.
Implementation Method 3
the hot expansion difference of the aluminum body with respect to the steel plate, which due to its rigidity is not suitable for the greater expansion of the aluminum body: the expansion of aluminum is in fact two times greater than that of steel.
Data Source
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AI summary
A vessel for cooking food on induction or conventional surfaces, comprising a shaped body (2) defining a surface that delimits a volume for containing a food, and a metal element (3), preferably ferromagnetic, arranged on the bottom (5) of the vessel, the bottom (5) having a plurality of first surfaces (4) which define a support surface (A) and a plurality of second surfaces (6) that are recessed with respect to said support surface (A), the first and the second surfaces (4, 6) being interconnected by third surfaces (7) that are tilted with respect to the support surface (A) or perpendicular thereto, the ferritic plate/disc element (3) having a plurality of holes (3A-3C) filled with material constituting said body (2) for the mutual fixing of the body (2) to the plate/disc (3); at least one part of said holes (3C) is provided on at least one part of said third surfaces (7) that are tilted with respect to the support surface (A).