Round-Bottom Induction Wok with Concave Ceramic Base and Gap Control
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Solution Overview
Problem
Existing induction cooking woks with flat bottoms, commonly used in Western countries, lack the advantages of round-bottom woks, such as efficient heat distribution and compatibility with electric stoves, and do not fully utilize the benefits of traditional wok cooking techniques.
Innovation Solution
An induction cooking system specifically designed for round-bottom woks, featuring a base unit with a concave ceramic surface and induction coil, a non-magnetic rim to create a gap, and a drainage mechanism, along with an enamel-coated wok and user-friendly control interface, allowing for efficient heat control and liquid management.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Adaptability or versatility
If a flat bottom wok is used, then the wok can be used on electric stoves, but it lacks efficient heat distribution and cannot perform traditional wok cooking techniques
Solution Approach 1:
The patent employs a round bottom wok design that maintains the traditional curved geometry essential for efficient heat distribution and traditional cooking techniques. The curved surface allows optimal contact with the induction heating zone while preserving the hydrodynamic flow patterns necessary for stir-frying and other wok techniques.
Solution Approach 2:
The invention replaces conventional electric heating elements with an induction heating system that uses electromagnetic fields to directly heat the wok. This substitution enables efficient heat transfer to a round bottom wok without requiring flat contact surfaces, as the induction field can effectively couple with the curved surface through proper zone design.
2Productivity
If a round bottom wok is used, then efficient heat distribution and traditional cooking techniques are enabled, but it cannot be used on electric stoves
Solution Approach 1:
The patent replaces traditional contact-based heating (electric coils or radiant elements requiring flat surface contact) with induction heating that uses electromagnetic coupling. This allows the round bottom wok to be heated efficiently without needing to conform to a flat heating surface, thus maintaining compatibility with modern induction cooktops.
Solution Approach 2:
The invention changes the heating mechanism from thermal conduction through contact to electromagnetic induction, altering the fundamental parameter of heat transfer. This enables the round bottom geometry to work effectively by coupling the electromagnetic field directly with the wok material through its curved surface.
3Stability of the object's composition
If the upper surface directly contacts the wok, then stable seating is achieved, but the ceramic surface is susceptible to damage
Solution Approach 1:
The patent introduces a non-magnetic rim structure as an intermediary element between the ceramic upper surface and the wok. This rim creates a controlled gap that prevents direct contact between the wok and the vulnerable ceramic surface, thereby protecting it from thermal shock and mechanical damage while still providing stable seating through the overall base structure.
Solution Approach 2:
The design incorporates a protective gap structure in advance, before any potential damage can occur. This preemptive measure creates a buffer zone that cushions the ceramic surface from direct exposure to thermal and mechanical stresses that would otherwise cause damage during normal wok handling and cooking operations.
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 system enables multiple cooking functions like traditional woks while preventing damage to the base unit and ensuring efficient heat distribution, power management, and safety features, enhancing cooking performance and user experience.
Implementation Method 1
an induction coil and electric generator housed therein
Implementation Method 2
induction cooking system comprises a round-bottom wok cooking vessel comprised of an induction suitable material
Data Source
AI summary
An induction cooking system suitable for use with a round-bottom wok is disclosed. The system includes a cooking vessel made from an induction suitable material, a base unit having an upper surface, and an induction coil and electric generator housed therein, and a control interface positioned on the base and electronically coupled to the electric generator. The upper surface of the base unit made from a ceramic and is concave to allow seating of the round-bottom wok cooking vessel on the surface. The upper surface of the base unit may include a rim at a top-most edge made of a non-magnetic material to create a gap between the upper surface and the round-bottom wok cooking vessel when seated. Preferably, the gap is greater at the center of the upper surface than at the rim of the upper surface.