Method for preheating an electric oven
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Solution Overview
Problem
Conventional electric ovens face challenges in preheating the cooking chamber quickly and uniformly due to limitations in power consumption and heat distribution, particularly when using broil or convection heaters, which often result in prolonged preheating times and inefficient power usage.
Innovation Solution
The electric oven design incorporates at least two individually operable broil heaters, one located on the upper surface and another on a different plane, allowing for strategic operation with a convection or bake heater to optimize preheating time and uniformity within the allowed maximum wattage, with the option to switch between broil heaters to maintain efficient power use.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Use of energy by moving object
If a single broil heater or convection heater is used for preheating, then power consumption is controlled, but preheating time is prolonged
Solution Approach 1:
The broil heater is divided into two separate heaters (first broil heater and second broil heater) positioned at different locations. This segmentation allows the control unit to operate them independently or in combination, enabling flexible power management during preheating while achieving faster heating times through coordinated operation of multiple heater segments.
2Speed
If multiple heaters operate simultaneously at maximum capacity, then preheating speed increases, but power consumption exceeds maximum wattage
Solution Approach 1:
The control unit dynamically adjusts the operation of multiple heaters based on real-time power consumption levels and preheating progress. It can switch between operating single broil heaters, dual broil heaters, or combining broil heaters with convection/bake heaters, optimizing the heating speed while maintaining power consumption within maximum wattage limits through continuous adaptive control.
3Speed
If broil heater operates alone, then preheating is fast, but temperature distribution becomes non-uniform
Solution Approach 1:
The control unit merges the operation of broil heaters with convection heater or bake heater to achieve both fast preheating and uniform temperature distribution. The broil heaters provide rapid heating capability while the convection/bake heaters contribute to even heat distribution throughout the cooking chamber, creating a synergistic effect that resolves the contradiction between speed and uniformity.
4Device complexity
If conventional single heater configuration is used, then device structure is simple, but preheating efficiency is insufficient
Solution Approach 1:
The heating system is segmented into multiple independently controllable heaters (first broil heater, second broil heater, convection heater, bake heater), each positioned at different locations and operable under different conditions. This segmentation enables flexible combination strategies that significantly improve preheating efficiency while maintaining manageable system complexity through modular control.
Solution Approach 2:
The control unit implements dynamic operation modes that adaptively select and combine different heater configurations based on preheating requirements and power consumption levels. This dynamic control transforms the static single-heater system into a flexible multi-heater system, dramatically improving preheating efficiency without requiring permanently complex hardware architecture.
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 configuration enables rapid and uniform preheating of the cooking chamber while adhering to power constraints, reducing preheating time and minimizing power waste by allowing flexible operation of multiple heaters within the oven's wattage limits.
Implementation Method 1
the broil heater 81 is capable of heating food within a short time by radiant heat
Implementation Method 2
The convection heater 83 transfers heat mainly by convection and is capable of making the temperature of the inside of the cooking chamber 20 to be uniform within a short time
Implementation Method 3
The electric oven has a fast cooking speed and high thermal efficiency since it heats both inside and outside of the food at the same time and is operated by electricity
Data Source
Figure 1
Figure 2
Figure 3~4
AI summary
A electric oven is provided that includes a body, a cooking chamber located within the body for receiving food, the cooking chamber having an upper surface, a lower surface, and a rear surface joining the upper surface to the lower surface, at least one of a convection heater located at the rear surface of the cooking chamber and a bake heater located at the lower surface of the cooking chamber, and at least two broil heaters located at the upper surface of the cooking chamber, each of the at least two broil heaters being individually operable. Methods for preheating the electric oven are also provided.