Steam-Channel Egg Pan for Consistent Shape and Easy Cleaning
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Solution Overview
Problem
Existing egg pans are either cumbersome to use and difficult to clean due to numerous removable parts or lack substantial differences in cooking performance from flat bottom pans, failing to consistently cook perfect eggs without extraordinary cooking skills.
Innovation Solution
An egg pan with individual egg bowls and a built-in water reservoir, where water is introduced during the final stage of cooking to create steam, ensuring eggs are cooked to perfection without becoming soggy, using a single integrated unit made of stamped aluminum or aluminum alloy with non-stick coating.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If egg pans have numerous removable parts to improve cooking function, then cooking performance is enhanced, but ease of operation deteriorates due to cumbersome usage and difficult cleaning
Solution Approach 1:
The patent merges multiple functional components (egg cups, water reservoir, steam channels) into a single integrated pan body made of stamped aluminum or aluminum alloy. This eliminates the need for numerous removable parts while maintaining the steam injection cooking function, making the pan easy to clean as it can be washed as one piece without disassembly.
Solution Approach 2:
The pan body serves multiple functions simultaneously: it contains the egg cups for holding eggs, incorporates the water reservoir for steam generation, and includes built-in channels for steam distribution. This multi-functionality eliminates the need for separate removable components while maintaining enhanced cooking performance.
2Ease of manufacture
If egg pans use flat bottom design for simplicity, then ease of manufacture is improved, but cooking performance deteriorates as they cannot cook perfect eggs without extraordinary cooking skills
Solution Approach 1:
The patent combines the steam generation system (water reservoir and heating surfaces) with the egg cooking compartments (egg cups) into a single integrated structure. This ensures consistent steam injection during cooking, allowing users without extraordinary skills to achieve perfect eggs every time while maintaining manufacturing simplicity through stamping processes.
Solution Approach 2:
The patent changes the cooking environment by introducing controlled steam through built-in channels, transforming the cooking process from direct heat contact to steam-based cooking. This parameter change (from dry heat to steam heat) ensures consistent cooking results and perfect egg shape regardless of user skill level.
3Device complexity
If egg pans lack integrated water reservoir, then device complexity is reduced, but cooking performance deteriorates as eggs become soggy and cannot achieve perfect shape
Solution Approach 1:
The patent integrates the water reservoir directly into the pan body structure, combining the water storage function with the steam generation and distribution system. This integrated design adds minimal complexity while enabling precise steam injection that prevents soggy eggs and ensures perfect shape consistency.
Solution Approach 2:
The built-in steam channels act as intermediaries between the water reservoir and the egg cups, controlling the delivery of steam to the eggs. This intermediary system ensures proper steam distribution without requiring complex external equipment, maintaining structural simplicity while achieving reliable cooking results.
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 egg pan is simple to clean and allows users to cook perfect eggs consistently, achieving the desired shape and appearance within seven seconds, enhancing cooking performance and ease of use.
Implementation Method 1
After approximately seven seconds, the water will turn into steam
Implementation Method 2
Water is introduced into the reservoir during the final stage of cooking eggs
Data Source
AI summary
An egg pan has individual egg bowls and a water reservoir having channels surrounding the egg bowls. Water is introduced into the water reservoir during the final stage of cooking eggs. A user would cook eggs inside the egg bowls to desired consistency and then pour a small amount of water into the water reservoir and close a snugly-fitting lid, thus generating steam. Exposure to steam at the final stage of cooking causes improvement in shape and appearance of the cooked eggs.