Sous Vide Vessel Temperature Sensing for Precise Cooktop Control
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Solution Overview
Problem
Existing sous vide cooking methods lack precise temperature control and flexibility when using a cooktop, as they often rely on measuring the vessel's temperature rather than the cooking liquid's temperature, and do not allow for varying cooking temperatures over time.
Innovation Solution
A cooking vessel with a temperature sensor affixed to its interior surface, connected to a controller that adjusts the cooktop's burner energy output based on the cooking liquid's temperature, enabling precise control and pre-programmed temperature variations during sous vide cooking on a cooktop.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Measurement precision
If a temperature sensor is placed inside the cooking liquid, then temperature measurement precision is improved, but device complexity increases
Solution Approach 1:
The patent uses the cooking vessel wall as an intermediary medium to transmit temperature information from the cooking liquid to the sensor. The sensor is affixed to the interior surface of the wall, which is in direct contact with the cooking liquid, allowing indirect temperature measurement without placing the sensor directly in the liquid. This resolves the contradiction by achieving accurate temperature measurement while avoiding the complexity of waterproof sensor installation.
2Measurement precision
If the sensor is positioned in the top 20% to 30% of the wall height, then temperature control precision is improved, but manufacturing precision requirements increase
Solution Approach 1:
The patent specifies that the temperature sensor be positioned in the top 20% to 30% of the wall height, creating a localized measurement zone that corresponds to the region where cooking liquid temperature is most representative of the entire cooking environment. This localized positioning approach improves temperature control precision while providing clear manufacturing guidelines that balance precision requirements with practical manufacturability.
3Measurement precision
If real-time temperature monitoring is implemented, then cooking control precision is improved, but energy consumption increases
Solution Approach 1:
The patent implements a feedback control system where the temperature sensor continuously monitors the cooking liquid temperature and transmits this information to a controller. The controller adjusts the burner energy output based on the temperature feedback, creating a closed-loop system that maintains precise temperature control while optimizing energy consumption by reducing heating power when the desired temperature is achieved.
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 solution allows for precise temperature control of the cooking liquid, enabling slow and even cooking, and the ability to maintain low temperatures for extended periods, while also allowing for pre-programmed cooking programs with varying temperatures, enhancing the flexibility and precision of sous vide cooking on a conventional cooktop.
Implementation Method 1
a first temperature sensor affixed to the interior surface of the at least one wall, within a top 20% to 30% of the height h of the at least one wall
Implementation Method 2
A cooking vessel for sous vide cooking on a burner of a cooktop
Data Source
AI summary
A method of regulating the temperature of a cooking liquid during sous vide cooking in a cooking vessel on a burner of a cooktop includes setting a desired cooking temperature and measuring the temperature of the cooking liquid inside the sous vide cooking vessel at a plurality of predetermined time intervals with a first temperature sensor mounted on an interior surface of a wall of the sous vide cooking vessel. The temperature of the cooking liquid is compared to the desired cooking temperature at each of the predetermined time intervals. The energy output of the burner is controlled based on the difference between the temperature of the cooking liquid and the desired cooking temperature. A cooking vessel and system for sous vide cooking using this method are also disclosed.