Inductive Cooktop Power Transfer With Appliance Identification
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Solution Overview
Problem
Kitchen appliances often require strategic placement near outlets, leading to cord clutter and reduced counter space, while stoves with heat conductive surfaces compromise efficiency and usability.
Innovation Solution
A food preparation system utilizing an inductive power supply with a primary capable of operating at multiple frequencies, measuring the response of an inductive secondary to determine appliance identity and control power delivery, along with alignment means like magnets to maintain appliance position.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If electric appliances are located near outlets, then power supply is ensured, but cord clutter increases and counter space is reduced
Solution Approach 1:
The patent extracts the power cord from the appliance by implementing wireless inductive power transfer. The base unit with primary coil and the appliance with secondary coil enable contactless power transmission, eliminating the physical cord that causes clutter and space reduction while maintaining reliable power supply.
Solution Approach 2:
The patent introduces an electromagnetic field as an intermediary between the power source and the appliance. The primary coil generates an electromagnetic field that inductively couples with the secondary coil in the appliance, enabling power transfer without direct physical connection and thus eliminating cord-related space issues.
2Ease of operation
If cord length is increased to allow mixer use in various positions, then usability improves, but cord clutter increases and counter space is reduced
Solution Approach 1:
The patent removes the physical cord entirely by implementing wireless inductive power transfer. The appliance can be freely positioned and oriented without any cord constraints, as power is transmitted through the electromagnetic field between the base unit and the appliance, completely eliminating cord clutter and space occupation.
3Area of stationary object
If heat conductive material is placed over heating element, then counter top space is increased, but stove efficiency is reduced due to insulation
Solution Approach 1:
The patent segments the heating function from the counter top surface. Instead of having a continuous heat conductive material over the heating element, the system uses localized inductive heating zones with primary and secondary coils that heat only the specific area needed, eliminating the energy loss associated with insulating the entire counter top surface.
Solution Approach 2:
The patent replaces the traditional thermal conduction system (heating element with heat conductive material) with an electromagnetic induction system. The primary coil generates an electromagnetic field that directly induces current in the secondary coil or cookware, heating the target area efficiently without requiring heat conductive material that would insulate and reduce overall efficiency.
4Area of stationary object
If heat conductive material is placed over heating element, then counter top space is increased, but stove top becomes difficult to use due to heating of conductive material
Solution Approach 1:
The patent divides the heating area into discrete zones defined by the primary and secondary coils. Only the areas within these coil boundaries are heated, allowing the rest of the counter top surface to remain cool and usable for food preparation, thus maintaining both space utilization and usability.
Solution Approach 2:
The patent replaces the thermal conduction heating system with electromagnetic induction heating. This allows for precise spatial control of heating through the coil geometry, enabling the counter top surface to remain cool except in the specific heating zones, thereby maintaining usability while providing adequate counter space.
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 system efficiently powers kitchen appliances while minimizing cord clutter and enhancing counter space usage by identifying and optimizing power delivery based on appliance characteristics, improving kitchen ergonomics and stove efficiency.
Implementation Method 1
a power supply including an inductive primary and being capable of driving the inductive primary at a plurality of frequencies
Implementation Method 2
measuring means for measuring a response of the inductive secondary to each of the frequencies
Data Source
Figure 1~3
Figure 4~6
Figure 6A~7
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.