Range Grate Layout for Stable Small-Pot Heating
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Solution Overview
Problem
Conventional gas cooking range grates are inefficient for heating smaller cooking vessels due to poor heat transfer and stability issues, as they tend to tip or block air flow, requiring precise placement to prevent tipping.
Innovation Solution
A grate design featuring a rectilinearly-bounded border with eight tangs and six nubs forming a non-contiguous surface plane, allowing a five-inch diameter circle to be positioned anywhere without tipping by maintaining at least three points of contact or two lines of contact, with tapered transverse sectional profiles for enhanced stability and heat transfer.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Loss of energy
If a traditional grate configuration with tangs extending toward the burner is used, then heat transfer efficiency is improved, but smaller cooking vessels tip or become unstable
Solution Approach 1:
The grate is segmented into multiple support elements (tangs and nubs) distributed across the surface. This segmentation allows small vessels to find stable positions on multiple discrete contact points rather than requiring precise placement on continuous surfaces, resolving the stability issue while maintaining the open architecture needed for heat transfer efficiency
Solution Approach 2:
Nubs are introduced as intermediary support elements between the tangs. These nubs provide additional contact points for small vessels without blocking the primary convection paths, acting as mediators that enhance stability while preserving the heat transfer function
2Stability of the object's composition
If a continuous grate surface is used to prevent tipping, then vessel stability is improved, but convective air flow is blocked and heat transfer efficiency decreases
Solution Approach 1:
Instead of a continuous surface, the grate uses discrete segmented support elements (tangs and nubs). This segmentation creates open spaces between elements that allow convective air flow to pass through, maintaining heat transfer efficiency while the distributed arrangement of segments provides multiple contact points for vessel stability
Solution Approach 2:
The grate provides different local qualities: tangs provide primary structural support extending toward the burner, while nubs provide localized contact points for vessel stability. This local differentiation allows the system to achieve both stability and heat transfer efficiency through specialized zones rather than a uniform continuous surface
3Stability of the object's composition
If tangs are positioned to support small vessels, then vessel stability is improved, but the number of valid placement positions is limited
Solution Approach 1:
The support structure is segmented into multiple tangs and nubs distributed across the grate surface. This segmentation creates numerous discrete valid placement zones throughout the grate area, allowing vessels to be stably positioned in multiple locations rather than being restricted to a single precise position, thereby improving both stability and placement flexibility
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 ensures stable placement and efficient heating of smaller cooking vessels by preventing tipping and maintaining efficient heat transfer through convective air flow, while accommodating various vessel sizes and positions.
Implementation Method 1
configurations like that shown in FIG. 1 provide more effective and efficient heat transfer via convective air flow from the burner elements 140
Data Source
AI summary
Individual grates and a multi-grate system for a cooking range include construction of the tangs and nubs of each grate are aligned with each other in a manner providing a non-contiguous surface along a common plane. The common plane is provided by the uppermost surfaces of the tangs and nubs upon which the bottom of a cooking vessel (e.g., stock pot, skillet, saucepan, griddle, etc.) rests, with the relative position providing that a five-inch diameter bottom surface of the cooking vessel will contact the common plane sufficiently to substantially prevent tipping.