Multi-Heat Cooking Appliance Layout for Faster Uniform Heating
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Solution Overview
Problem
Existing cooking appliances fail to efficiently combine microwave, induction heating, and radiant heat sources for uniform and rapid cooking, often resulting in low thermal efficiency and complex structures with increased manufacturing costs.
Innovation Solution
A cooking appliance design that incorporates a microwave heat source, an induction heating module, and a radiant heat source, with each module positioned to efficiently heat different surfaces of food, and a controller to manage the heat sources for optimal cooking, including a distance sensor for adjusting cooking modes based on food height.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If multiple heat sources (microwave, induction, radiant) are combined in a cooking appliance, then cooking speed and uniformity are improved, but device complexity and manufacturing cost increase
Solution Approach 1:
The cooking appliance is divided into three independent heat source modules: a microwave heat source module, an induction heating module, and a radiant heat source module. Each module operates independently and can be controlled separately, allowing the system to achieve rapid and uniform cooking through selective combination of heating methods without requiring complex integrated control mechanisms.
Solution Approach 2:
The cooking appliance incorporates multiple heat source modules that can function independently or in combination, providing universal cooking capabilities for different food types and cooking requirements. The microwave module handles rapid heating, the induction module provides controlled surface heating, and the radiant module delivers overhead heating, creating a multi-functional system that replaces multiple separate appliances.
2Manufacturing precision
If multiple heat sources are combined in a cooking appliance, then cooking uniformity is improved, but manufacturing cost increases
Solution Approach 1:
By segmenting the heating system into three independent modules positioned at different locations (microwave at rear, induction at bottom, radiant at top), the patent achieves uniform cooking through distributed heating without requiring complex manufacturing processes. Each module can be manufactured and tested independently, simplifying production despite the multi-functional capability.
Solution Approach 2:
The patent distributes heat sources across different spatial dimensions (rear, bottom, top of the cooking cavity) rather than concentrating them in one area. This three-dimensional arrangement ensures uniform heat distribution throughout the cooking space, achieving cooking uniformity through spatial distribution rather than complex control mechanisms.
3Adaptability or versatility
If a shield cover is rotated to enable microwave heating, then microwave function is activated, but device complexity and manufacturing cost increase
Solution Approach 1:
The patent extracts the shielding function from a rotating mechanism and integrates it directly into the microwave heat source module. The microwave module includes an integrated shield that can be opened or closed without requiring separate rotation motors or complex mechanical structures, simplifying the overall device while maintaining the ability to switch between microwave and non-microwave cooking modes.
Solution Approach 2:
The patent replaces the mechanical rotation system with a simpler opening/closing mechanism for the microwave shield. Instead of using a rotation motor and rotating shield cover, the design uses a direct linear movement or hinged opening mechanism that achieves the same functional result with fewer moving parts and lower manufacturing complexity.
4Temperature
If coil is used to generate radiant heat and convective heat, then heating is achieved, but thermal efficiency is low and cooking speed is limited
Solution Approach 1:
The patent changes the heating method parameters by introducing an induction heating module that uses electromagnetic induction to directly heat metal cookware and food, achieving much higher thermal efficiency compared to traditional coil heating. The induction module generates magnetic fields that induce eddy currents in the cookware, converting electrical energy directly to thermal energy with minimal loss, thereby improving both thermal efficiency and cooking speed.
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
Enables rapid and uniform cooking by simultaneously using multiple heat sources, improving cooking convenience and quality while reducing heat loss and simplifying the appliance structure, thus enhancing usability and reducing manufacturing costs.
Implementation Method 1
a first heat source module (400) arranged at a side surface of the casing (100) to emit microwaves to the cavity (S)
Implementation Method 2
a second heat source module (500) arranged at a bottom surface of the casing (100) to emit magnetic fields toward the cavity (S)
Implementation Method 3
a third heat source module (600) arranged at an upper portion of the casing (100) to emit the radiant heat toward the cavity (S)
Data Source
Figure 1~2
Figure 3~4
Figure 5~6
AI summary
A cooking appliance and a control method thereof are proposed. A casing (100, 200) has a cavity (S) therein, and a first heat source module (400) is arranged at a side surface of the casing (100, 200) to emit microwaves to the cavity (S). A second heat source module (500) is arranged at a bottom surface of the casing (100, 200) to emit magnetic fields to the cavity (S), and a third heat source module (600) is arranged at an upper portion of the casing (100, 200) to emit radiant heat to the cavity (S). The second heat source module (500) in an induction heating manner heats a bottom surface of a bowl (B) at quick speed, thereby increasing cooking speed of the cooking appliance together with other heat sources.