Wok Support Assembly With Flame Focusing for Stable High-Heat Cooking
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Solution Overview
Problem
Conventional stovetops, particularly those with gas burners, are inadequate for achieving high temperatures necessary for 'Wok Hei' due to insufficient BTU output, and existing wok designs fail to adapt well to modern cooking surfaces, leading to instability and uneven heat distribution, which complicates stir-frying and increases the risk of burns and kitchen fires.
Innovation Solution
A stovetop wok cooking system featuring a truncated conical wok support assembly with adjustable leg assemblies and a flame focusing ring that directs flames inwardly to concentrate heat at the wok's bottom center, providing stability and optimal heat distribution, while an ergonomic handle and shield mitigate user fatigue and splatter issues.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Shape
If a round bottom wok is used on a conventional gas stovetop, then the wok maintains its traditional cooking surface, but the flame spreads outwardly to the edges causing unstable support and uneven heat distribution
Solution Approach 1:
A support ring with a flat bottom surface is introduced as an intermediary between the round bottom wok and the gas stovetop. This support ring provides a stable base that distributes the wok's weight evenly across the burner, preventing the wok from rocking or shifting during cooking while still allowing the round bottom to maintain its traditional shape and cooking surface.
2Area of stationary object
If a conventional gas burner is used, then the stove provides general heating coverage, but the flame fans outwardly away from the center failing to concentrate heat at the wok's bottom center
Solution Approach 1:
Instead of allowing the flame to spread outwardly as it naturally does, the system inverts the approach by using a support ring with a flat bottom surface that redirects and concentrates the flame upwardly and inwardly toward the center of the wok's bottom surface, achieving the concentrated heat necessary for Wok Hei while maintaining overall heating coverage.
3Temperature
If the wok is placed directly on the stovetop surface, then the cooking surface contacts the heat source, but the round dome surface does not adapt well to flat cooking surfaces causing instability
Solution Approach 1:
The support ring serves as a mediator between the round dome surface of the wok and the flat stovetop surface. Its flat bottom surface provides stable contact with the stovetop while its structure supports the round bottom wok, ensuring both stability and effective heat transfer from the burner through the support ring to the wok.
4Stability of the object's composition
If a flat bottom wok is used to adapt to modern stovetops, then the wok achieves stable support, but the cooking technique and heat response are compromised
Solution Approach 1:
The system segments the wok support function from the wok cooking surface itself. The support ring handles the stability and stovetop compatibility function with its flat bottom surface, while the wok maintains its traditional round bottom shape optimized for cooking techniques and heat response. This separation allows both requirements to be satisfied simultaneously.
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 achieves temperatures of 700-800°F, enhancing cooking efficiency, reducing user fatigue, and ensuring stable, even heating with reduced risk of burns and spills, thus addressing the limitations of traditional wok cooking on modern stovetops.
Implementation Method 1
a flame focusing ring for encircling a gas burner and directing the flames upwardly and inwardly to concentrate the flame on the bottom center of a wok
Data Source
AI summary
A stovetop wok cooking system, including a wok support assembly and a flame focusing ring. The wok support assembly includes a conical shaped fireproof main structure and spaced leg assemblies. The main structure includes a top wok support end portion and a bottom wok support end portion. The top wok support end portion includes a series of spaced bumps thereon to provide clearance for flames, and an upper lip. The bottom wok support end portion has a circular bottom support opening and a rounded rim. A clip is configured to slideably engage the rounded rim. Each leg assembly slides about the top wok support end portion and the bottom wok support end portion during use to an operative position for supporting the wok support assembly on varying stovetop designs. The flame focusing ring is adapted to be placed upon a stovetop and nested within the wok support assembly. In some embodiments the wok has a fixed handle. In other embodiments the wok is adjustably connected to the handle.