Induction Cooking Vessel With Perforated Ferritic Plate
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Solution Overview
Problem
Existing cooking vessels made of aluminum or non-magnetic stainless steels are not suitable for induction cooking surfaces, and existing methods to couple ferritic stainless steel with aluminum for induction 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 configuration 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, then induction compatibility 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 multi-layered structure that allows differential thermal expansion without deformation. The thicker central zone and thinner peripheral zones work together to accommodate expansion stresses while maintaining structural integrity and induction compatibility.
Solution Approach 2:
The patent changes the physical parameters of the aluminum bottom by varying its thickness distribution (from thicker center to thinner edges) and material properties through controlled deformation. This parameter variation allows the bottom to flex and expand thermally without developing concavities or deformations during induction heating.
2Strength
If impact bonding is used to join ferritic stainless steel with aluminum, then joining strength is improved, but hot application causes bottom deformation and oil accumulation
Solution Approach 1:
The bottom structure is divided into segmented zones with varying thickness that can independently deform during thermal cycles. This segmentation prevents the accumulation of stress that would otherwise cause bottom flatness issues and oil pooling, while still providing sufficient joining strength through the distributed structure.
3Ease of manufacture
If cold pressing with perforated plate is used, then production cost is reduced, but joining durability is insufficient due to metal deformation
Solution Approach 1:
The aluminum bottom is designed with a segmented multi-zone thickness structure that inherently accommodates thermal expansion stresses. This segmentation allows the cold-pressed perforated plate joining method to achieve sufficient durability without requiring hot deformation processes, reducing production costs while maintaining reliability.
Solution Approach 2:
The patent optimizes parameters including the distribution and pattern of perforations, the thickness ratios between central and peripheral zones, and the material properties of the aluminum alloy. These parameter changes enable cold pressing to achieve durable joints that withstand thermal cycling without metal deformation.
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, durable, and flexible ferritic stainless steel-aluminum bond that maintains vessel integrity under thermal cycles and cooking conditions, ensuring long-lasting compatibility with induction surfaces.
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 AISI 304, being non-magnetic, have a behavior analogous to aluminum.
Implementation Method 2
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
AI summary
A vessel for cooking food on induction or conventional surfaces, including a shaped body defining a surface that delimits a volume for containing a food, and a metal element, preferably ferromagnetic, arranged on the bottom of the vessel, the bottom having a plurality of first surfaces which define a support surface and a plurality of second surfaces recessed with respect to the support surface, the first and the second surfaces being interconnected by third surfaces tilted with respect to the support surface or perpendicular thereto, the ferritic plate/disc element having a plurality of holes filled with material constituting the body for the mutual fixing of the body to the plate/disc; at least one part of the holes is provided on at least one part of the third surfaces tilted with respect to the support surface.