Variable Cooking Area Hob with Localized Sensor Density
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Solution Overview
Problem
Existing hob devices lack advanced features for improved comfort and efficiency in cooking, particularly in terms of automated cooking processes and sensor density, which can lead to unsafe and inconvenient operations.
Innovation Solution
A hob device with a variable cooking area and a control unit that enables automated cooking processes, featuring a high-density sensor unit and an indication unit for marking sub-areas, along with a testing unit to ensure safe operation, allowing for precise temperature control and reduced component count.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Measurement precision
If sensor density is increased across the entire cooking area, then measurement precision is improved, but device complexity and component count increase
Solution Approach 1:
The patent applies local quality by implementing different sensor densities in different regions of the cooking area. High-density sensor arrays are positioned only in partial areas where automated cooking processes occur, while other areas use lower sensor density or no sensors. This resolves the contradiction by providing high measurement precision exactly where needed (in automated cooking zones) while avoiding the complexity and cost of high-density sensors across the entire cooking surface.
2Productivity
If automated cooking process is implemented across the entire variable cooking area, then productivity is improved, but device complexity increases
Solution Approach 1:
The patent implements automated cooking processes selectively in specific partial areas of the variable cooking area rather than across the entire surface. The control unit is configured to enable automated cooking only in zones equipped with sufficient sensor density and appropriate indication units. This resolves the contradiction by achieving high productivity in automated zones while keeping the overall system complexity manageable through selective implementation.
Solution Approach 2:
The cooking area is segmented into multiple partial areas, with automated cooking functionality activated in specific segments rather than uniformly across the entire surface. This segmentation allows the system to provide advanced automated cooking capabilities where needed while maintaining simpler operation in other areas, thus improving overall productivity without proportionally increasing device complexity.
3Measurement precision
If high-density sensor unit is implemented, then measurement precision is improved, but manufacturing cost increases
Solution Approach 1:
The patent reduces manufacturing cost by implementing high-density sensor units only in specific partial areas of the cooking surface rather than uniformly across the entire area. Areas requiring precise measurement for automated cooking processes receive high-density sensor coverage, while other areas use standard or reduced sensor density. This selective approach maintains necessary measurement precision while significantly reducing the total number of sensors required and associated manufacturing costs.
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 solution enhances cooking comfort by enabling unattended, safer, and more precise automated cooking processes while reducing the number of components and improving accuracy, ensuring safe operation and increased convenience.
Implementation Method 1
at least one heating unit with a large number of heating elements
Implementation Method 2
in particular an induction hob device
Implementation Method 3
the more precise sensor element is designed as an infrared sensor
Implementation Method 4
the further sensor element is designed as a temperature-dependent resistor, in particular as a thermistor
Data Source
AI summary
The invention relates to a cooktop device (12; 12a; 12b), in particular an induction cooktop device, which has at least one variable cooking area (30; 30a; 30b, 31b) and at least one control unit (20; 20a; 20b). To increase convenience, it is proposed that the control unit (20; 20a; 20b) be designed to carry out an automated cooking process in at least one sub-area (32, 34, 36, 38; 32a, 34a, 36a, 38a; 32b, 34b, 36b, 38b) of the variable cooking area (30; 30a; 30b, 31b).