Infrared Cooking Vessel Assembly for Faster Low-Energy Heating
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Solution Overview
Problem
Conventional cooking methods, such as conduction and convection, are inefficient compared to radiation-based cooking, particularly when using infrared energy, as they either absorb or reflect radiant energy, reducing the amount available for cooking food.
Innovation Solution
A cooking assembly utilizing a cooker with a heating element and a cooking vessel made of transmissive materials like glass-ceramics, which efficiently emits infrared radiant energy into a cooking cavity, maximizing energy absorption by food through the emission and absorption of infrared radiation.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If conventional cooking methods (conduction or convection) are used, then the cooking process is simpler to implement, but the cooking efficiency is lower and energy usage is higher
Solution Approach 1:
The patent replaces conventional conduction and convection heating mechanisms with infrared radiant heating. The infrared heater emits radiant energy that directly heats the cooking vessel and food, eliminating the need for intermediate heat transfer through air or contact surfaces, thereby improving cooking efficiency and reducing energy loss.
Solution Approach 2:
The patent changes the heating parameter from thermal conduction/convection to infrared radiation. By using materials with specific infrared transmission properties and controlling the infrared radiation wavelength, the system achieves more efficient energy transfer and higher cooking effectiveness with lower energy consumption.
2Productivity
If opaque cooking vessels are used with infrared heating, then the vessel structure is simpler, but the infrared energy transmission to food is reduced
Solution Approach 1:
The patent changes the material property parameter of the cooking vessel from opaque to infrared-transmissive. By selecting materials that transmit infrared radiation while maintaining mechanical strength and heat retention, the system enables efficient infrared energy transmission to the food without excessive structural complexity.
3Speed
If high infrared energy is directed at the cooking vessel, then the cooking speed increases, but the risk of overheating and energy loss increases
Solution Approach 1:
The patent incorporates feedback control mechanisms to monitor and adjust the infrared radiation intensity. By detecting the temperature or energy absorption status of the cooking vessel and food, the system dynamically adjusts the infrared heater output to maintain optimal cooking speed while minimizing energy loss from overheating.
Solution Approach 2:
The patent optimizes the infrared radiation parameters (wavelength, intensity, duration) to match the absorption characteristics of the cooking vessel and food. This parameter optimization enables rapid cooking while preventing energy loss through excessive heating or reflection.
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 approach allows for faster cooking with less energy usage and enables browning at higher temperature settings by ensuring a higher percentage of infrared energy is transmitted and absorbed by the food, improving cooking efficiency.
Implementation Method 1
the heating element convectively heats the cooking vessel
Implementation Method 2
infrared radiant energy is thereby emitted from interior surfaces of the cooking vessel into the cooking cavity to cook the food
Data Source
AI summary
Disclosed are cooking devices and assemblies that employ infrared radiant energy to cook food. One cooking assembly includes a cooker including a body having a cooker lid configured to engage a top of the body, an inner layer arranged within the body and defining a heating cavity within the cooker, a heating element arranged within the heating cavity and configured to heat the heating cavity, and a cooking vessel made of a transmissive material and configured to be arranged within the heating cavity, the cooking vessel defines a cooking cavity configured to receive food therein, wherein the heating element convectively heats the cooking vessel and infrared radiant energy is thereby emitted from interior surfaces of the cooking vessel into the cooking cavity to cook the food.