Inductive Cooktop Power Transfer for Cord-Free Appliance Control
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Solution Overview
Problem
Kitchen appliances are limited by the need for electric cords, which complicate usage, reduce counter space, and create clutter, while stoves with heat conductive surfaces reduce efficiency and usability.
Innovation Solution
A non-contact power transfer system, such as inductive power, that allows for wireless energy transfer to cooking appliances, enabling precise control and alignment, and communication with a control system to manage energy delivery based on appliance type and desired cooking parameters.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If electric cords are used to power appliances, then power delivery is reliable, but kitchen clutter and reduced counter space occur
Solution Approach 1:
The patent extracts the power delivery function from physical cords and outlets, implementing wireless power transfer through inductive coupling between a transmitter in the cooktop and receivers in appliances. This removes cords from the kitchen environment entirely, eliminating clutter while maintaining reliable power delivery through electromagnetic fields.
Solution Approach 2:
The patent replaces the mechanical cord-and-outlet power delivery system with an electromagnetic field-based wireless power transfer system. The mechanical connection of plugs and outlets is substituted by inductive coupling, eliminating the need for physical cords while maintaining power delivery functionality.
2Area of stationary object
If heat conductive material is placed beneath cooking surface, then additional counter space is provided, but stove efficiency is reduced due to insulation
Solution Approach 1:
The patent removes the heat conductive material layer from beneath the cooktop surface. Instead of using thermal conduction through a conductive layer, the system uses wireless inductive power transfer to heat appliances directly, eliminating the energy-wasting insulating layer while maintaining counter space functionality.
Solution Approach 2:
The patent replaces the thermal conduction mechanism (heat conductive material) with electromagnetic induction for power transfer. This substitution eliminates the need for the conductive material that caused energy loss, while achieving the same goal of enabling appliances to be placed on the cooktop surface.
3Adaptability or versatility
If cord length is increased to allow mixer use in various positions, then appliance versatility is improved, but kitchen clutter and counter space reduction occur
Solution Approach 1:
The patent extracts the positioning flexibility function from the cord and provides it through wireless power transfer. Appliances can be moved to any position on the cooktop surface without cord constraints, as power is delivered through the cooktop surface itself rather than through a physical cord connection.
Solution Approach 2:
The cooktop surface becomes a universal power delivery surface that can power any appliance with a wireless receiver anywhere on the surface. This eliminates the need for cord-length-based positioning flexibility, providing unlimited positioning freedom within the cooktop area.
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
This solution provides efficient and ergonomic power delivery to kitchen appliances, enhancing usability, reducing clutter, and improving stove efficiency by allowing for sealed units and remote control of cooking processes.
Implementation Method 1
The non-contact power transfer system could be an inductive power system
Implementation Method 2
A toaster would include heating elements which would be inductively heated by the non-contact power system
Data Source
AI summary
A food preparation system includes a non-contact power supply for energizing a cooking appliance. The food preparation system includes a communication system for enabling communication between a food appliance and the system. The appliance transmits an identifier to the system. If the appliance does not have a transmitter, the system attempts to determine the type of appliance from a characterization of the power consumption by the appliance. If the appliance cannot be characterized, the food preparation system can be operated manually.