Wireless induction heating cooker with improved heat conduction efficiency and wireless induction heating system comprising the same
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Solution Overview
Problem
Existing wireless induction heating cookers face inefficiencies in heat conduction, leading to uneven temperature distribution and reduced cooking quality due to the design of the inner pot, particularly the rounding portion adjacent to the lower edge, which affects the contact area with the heating coils and results in power loss during transmission.
Innovation Solution
A wireless induction heating cooker with an inner pot featuring a heat conduction space surrounded by its bottom, outer, and inner surfaces, and a heat conduction member with higher thermal conductivity than the pot material, positioned to enhance heat transfer and maintain a consistent magnetic field contact without leakage, improving heat conduction efficiency and temperature uniformity.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of operation
If a rounding portion is provided adjacent to the lower edge of the inner pot to facilitate food removal, then ease of operation is improved, but heat conduction efficiency deteriorates due to reduced contact area with heating coils
Solution Approach 1:
A heat conduction member is introduced as an intermediary component between the heating coil and the inner pot. This member has a first portion that contacts the heating coil and a second portion that contacts the inner pot, thereby mediating the heat transfer process. This solution allows the rounding portion to maintain its ergonomic function while the heat conduction member ensures efficient thermal energy transmission, resolving the contradiction between ease of operation and heat conduction efficiency.
2Ease of operation
If the rounding portion is positioned vertically away from the flat heating coils, then ease of operation is improved, but heat conduction efficiency deteriorates causing uneven temperature distribution
Solution Approach 1:
The heat conduction member serves as a mediator that bridges the spatial gap between the flat heating coil and the rounded lower edge of the inner pot. By positioning the first portion of the heat conduction member at the heating coil and the second portion at the inner pot, it ensures uniform temperature distribution while maintaining the ergonomic rounding portion for easy food removal.
Solution Approach 2:
The heat conduction member is designed with different thermal conductivity parameters at different portions - the first portion contacting the heating coil has optimized thermal properties for heat reception, while the second portion contacting the inner pot has properties optimized for heat distribution. This parameter optimization ensures uniform temperature distribution across the inner pot while maintaining the rounding portion's operational advantages.
3Power
If multiple power transmitting processes are used (primary and secondary), then heating function is achieved, but energy loss increases during power transmission
Solution Approach 1:
The heat conduction member extracts and consolidates the heat transfer function from the complex multi-stage power transmission system. By providing a dedicated thermal conduction path from the heating coil to the inner pot, it reduces reliance on multiple electromagnetic power transmitting processes, thereby reducing energy loss while maintaining effective heating power transmission.
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 significantly improves heat conduction efficiency and cooking quality by ensuring uniform temperature distribution across the inner pot, reducing temperature differences and enhancing productivity through effective heat transfer mechanisms.
Implementation Method 1
an induction current may be generated in a heating power receiving coil 16' based on a magnetic field generated by a heating power supply coil 23' provided in a power 20'
Implementation Method 2
the inner pot 30' may be heated based on the induction current generated by the induction heating coil 15'
Implementation Method 3
a heat conduction member 34 having a higher thermal conductivity than a thermal conductivity of a material of the heat conducting space 35 may be provided in the heat conduction space 35
Data Source
Figure 1
Figure 2A
Figure 2B
AI summary
A wireless induction heating cooker (1) is provided to improve heat conduction efficiency of an inner pot (30) heated through an induction heating method. According to an embodiment of the present disclosure, the wireless induction heating cooker (1) operating on the induction heating device, includes a main body (10) in which cooking is performed, a lid (20) that is fastened to an upper surface of the main body (10), and an inner pot (30) accommodated in the main body (10) and is heated based on a magnetic field generated by a heating coil (HC) of the induction heating device, and the inner pot (30) includes a heat conduction space surrounded by a bottom surface (31), an outer surface (32), and an inner surface (33) of the inner pot (30).