Induction Cooking Vessel With Layered Bottom for Thermal Stability
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Solution Overview
Problem
Containers for cooking on electromagnetic induction sources experience substantial deformation and potential detachment due to the difference in thermal expansion coefficients between ferromagnetic and non-ferromagnetic materials, leading to inhomogeneous cooking and safety issues.
Innovation Solution
A container design featuring a non-ferromagnetic first element with a ferromagnetic second element and a third element, both partially integrated into the first element's thickness, with strategically placed openings and notches to create a stable mechanical constraint, preventing detachment and ensuring uniform heat distribution.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Use of energy by moving object
If a container uses a ferromagnetic bottom layer and a non-ferromagnetic bowl for induction cooking, then heat transfer efficiency is improved, but thermal expansion difference causes deformation and detachment
Solution Approach 1:
The bottom structure is segmented into multiple layers: a ferromagnetic first layer for induction heating, a non-ferromagnetic second layer for heat distribution, and a third ferromagnetic layer for additional heating. This segmentation allows each layer to perform its specific function while managing thermal expansion differences through the layered architecture.
Solution Approach 2:
The container bottom uses a composite structure combining ferromagnetic and non-ferromagnetic materials in specific layers. The ferromagnetic layers (first and third layers) provide induction heating capability, while the non-ferromagnetic second layer provides thermal diffusion, creating a composite material system that balances heat transfer and structural stability.
2Manufacturing precision
If the bottom uses multiple material layers for optimal heat diffusion, then cooking uniformity is improved, but deformation at cooking temperatures increases
Solution Approach 1:
Different layers of the bottom have different local properties: the ferromagnetic first and third layers are optimized for magnetic field interaction and heat generation, while the non-ferromagnetic second layer is optimized for thermal conduction. This local quality differentiation allows each region to contribute to cooking uniformity while the overall structure manages deformation through the layered design.
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 design significantly reduces deformations, maintains stability at cooking temperatures, and ensures homogeneous cooking by trapping the first element between the second and third elements, preventing unwanted liquid displacement and enhancing cooking quality.
Implementation Method 1
the bottom made of the first material is heated by the eddy currents that are generated due to the magnetic field generated by the induction source
Implementation Method 2
the bottom made of the first material is heated by the eddy currents that are generated due to the magnetic field generated by the induction source
Implementation Method 3
it transfers the heat to the bowl. The latter then distributes the heat to the food
Data Source
Figure 1~2
Figure 3~5
Figure 6~8
AI summary
A container for cooking foods, of the type that can be used on electromagnetic induction sources, comprising a first substantially concave element (2), made of a first material and comprising an upper surface (2a) intended to receive the foods to be cooked, and a lower surface (2b) for the support of the container, a second element (3) fixed to said lower surface (2b) and at least partially included in the thickness of said first element (2), said second element (3) being made of a second material suitable to be heated when immersed in the magnetic field generated by an induction source, furthermore said second element (3) being affected by a plurality of lower through openings and/or notches (4), and a third element (6) fixed to said upper surface (2a) and at least partially included in the thickness of said first element (2), said third element (6) being made of said second material or a third material; the third element (6) is affected by a plurality of upper through openings and/or notches (7).