DE20015925U1 - Cooking containers for induction cookers - Google Patents

Description

Description :

The invention relates to a cooking container for induction cookers according to the preamble of claims 1 and 10.

When cooking on induction stoves, the cooking container usually rests on a cooking surface made of heat-resistant material, for example steel, ceramic, glass, etc. Induction units are arranged beneath the cooking surface, which generate eddy currents in the bottom wall of the cooking container. The eddy currents heat the material of the bottom wall and thus the food in the cooking container. The requirements for the cooking containers themselves are comparatively low; conventional cooking containers with bases made of steel or chrome steel are usually used.

BREMEN
Hollerallee
n-isaco take

OSNABRÜCK fSolandsmauer 9 n-dorru n«nhrncic

• MftfCHEN»··· *' Widenmayerstrafie

rVSrrtiS Munich

Business Park/Keplerstrasse 10-12

•ftÜRNBERÖ * Karolinenstrasse 27

ALCANTE

P. Expl. de Espana 3 J° Dcha.

The disadvantage of cooking with induction stoves, however, is that part of the heat generated in the bottom wall of the cooking vessel is passed back to the cooking surface, which is thus heated indirectly. In the area of the cooking surface, the temperature reached is approximately the same as in the bottom wall of the cooking vessel, so there is a risk of burns. In this respect, the cooking surface on known induction stoves must also have at least a heat-resistant top.

Based on the above, the invention is based on the object of improving or further developing known cooking containers.

A cooking container for solving this problem has the features of claim 1. Because the bottom wall and/or the or each side wall consists at least partially of an insulating material, the heat emission to the hob and/or the environment is reduced. In this way, on the one hand, the risk of burns is reduced and, on the other hand, less energy is required overall when cooking. In addition, the surface of the hob can also consist of relatively heat-sensitive materials, such as plastic. In this respect, the hob can also be formed by conventional kitchen worktops made of, for example, plastic-coated hardboard.

A preferred embodiment of the cooking container according to the invention is further characterized in that the insulating material is essentially not inductively heatable. Direct heating of the material by the induction cooker is thus largely avoided.

According to a further development of the invention, the bottom wall 3s and/or the or each side wall is at least partially double-walled. In a preferred embodiment, the bottom wall and/or the or each side wall has an inner wall and an outer wall. The inner walls can be inductively heated and outer

Walls consist essentially of the insulating material. In this way, only the inner walls are heated inductively during cooking, whereas the outer walls are only heated indirectly and thus only a small increase in temperature is recorded in this area.

According to a preferred embodiment of the cooking container according to the invention, the inner walls and the outer

&iacgr;&ogr; walls are arranged at a distance from each other. In this way, the heat transfer between the walls is reduced, namely the direct heat conduction is essentially excluded. Furthermore, at least one closed space can be formed by inner walls and outer walls, which

is filled with a thermally insulating medium or which has a vacuum. This also reduces heat transfer and lowers the temperature on the outside of the cooking container.

According to a further development of the invention, which can also represent an independent solution to the problem mentioned at the beginning, a facing layer made of thermally insulating material is arranged in the area of an underside of the base wall. The facing layer can consist of a ceramic material, for example. The advantage of this solution, as with the solution mentioned at the beginning, is, among other things, that the heated base wall no longer heats the hob directly.

According to a further development of the invention, the facing layer can be detachably connected to the base wall. In this way, conventional cooking containers can be "retrofitted" by attaching the facing layer and can therefore continue to be used advantageously on induction cookers.

Further subclaims relate to advantageous developments of the cooking container.

A preferred embodiment of the invention is explained in more detail below with reference to the drawing, in which:

Fig. 1 is a perspective view of a hob and

Fig. 2 is a vertical section II - II according to Fig. 1 through a cooking surface with cooking container.

Fig. 2 shows an example of a cooking container designed in accordance with the invention, namely a cooking pot 10 which rests on a cooking surface 11. In principle, the cooking containers referred to here can be cooking pots, pans or other containers.

The cooking pot 10 has a horizontally directed base wall 12 with a circular outline. A surrounding, upright side wall 13 is connected to the base wall 12, so that the base wall 12 and the side wall 13 form a container that is open at the top. The cooking pot 10 contains food 14. The cooking food 14 can be, for example, food to be cooked or heated, or any liquids, etc.

A special feature is that the bottom wall 12 and the surrounding side wall 13 of the cooking pot 10 are formed from several 2s walls.

In the embodiment shown, the base wall 12 consists of an inner wall 15 and an outer wall 16 made of different materials. The inner wall 15 of the base wall 12 is directed towards the interior of the cooking pot 10 and consists of a material that can be heated inductively, for example steel or the like. The outer wall 16 of the base wall 12, on the other hand, is directed towards the cooking surface 11 and is made of a thermally insulating material that can be heated inductively at least to a small extent.

If the cooking pot 10 designed in this way is heated on an induction cooker, only the inner wall 15 of the base wall 12 and thus the cooking material 14 are heated. The temperature

The outer wall 16 of the base wall 12 is not heated directly (inductively) during this process, but only indirectly by heat transfer from the inner wall 15. Depending on the choice of material and its thickness for the outer wall 16 of the base wall 12, a corresponding insulating effect can be achieved so that the hob is heated to a correspondingly lesser extent.

Corresponding to the base wall 12, the surrounding side wall 13 is also formed from an inner, inductively heatable wall 17 and an outer, insulating wall 18, whereby the same effect is achieved. It is conceivable that the outer walls 18 are designed in such a way that the cooking pot 10 can be grasped with bare hands during cooking without any further protective measures.

Furthermore, it is also conceivable in principle that only the base wall 12 or only the surrounding side wall 13 is double-walled. Furthermore, it may be expedient to only make the side wall 13 double-walled in some areas, for example only in a lower area, so that the heat transfer to the hob 11 is essentially reduced. It is also conceivable to form the base wall 12 and/or the side wall 13 from more than two walls.

Another special feature is that the outer walls 16, 18 are arranged at a distance from the inner walls 15, 17. In this way, a thermal separation between the walls is achieved and the heating of the outer walls 16, 18 is further reduced. In the embodiment shown, a closed space 19 is also formed by the walls 15, 16, 17, 18. The space 19 can be filled with a heat-insulating medium, for example a gas. It is also conceivable that the space 19 has a vacuum. These additional features further reduce the heat transfer between the inner walls 15, 17 and the outer walls 16, 18.

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Alternatively, the walls 15, 16; 17, 18 can also be arranged without any spacing from one another, for example as a two- or multi-layer material.

A further advantageous measure for reducing the heating of the hob 11 by heat transferred from the bottom wall 12 is that a thermally insulating material is arranged in the area of the underside 20 of the bottom wall 12 of the cooking pot 10. In the embodiment shown,

β a facing layer 21 made of a ceramic material is arranged in the area of the underside 20 of the bottom wall 12. In this way, the facing layer 21 is not heated by the eddy currents generated during induction cooking, but only by the heat radiated from the bottom wall 12 or by

is heated by thermal energy transferred by heat conduction. The outline shape of the facing layer 21 corresponds approximately to the shape of the cooking pot 10 and extends essentially over the entire underside 20 of the base wall 12.

The facing layer 21 can have a trapezoidal cross-section, as shown in Fig. 2, with upright side walls 25 converging towards the base wall 12. It is also conceivable that the facing layer 21 is ring-shaped in plan view, or is formed from ring-shaped circular arc segments. It is also conceivable that the facing layer 21 is profiled on the underside, for example with protruding ribs, or corrugated. It can also be advantageous to arrange the facing layer 21 at a distance from the base wall 12, with an insulating air gap between the base wall 12 and the facing layer 21. It is also conceivable that at the location of the facing layer 21, individual "feet" made of insulating material are arranged on the underside of the base wall 12, by means of which the cooking pot 10 is supported on the hob 11.

It is also conceivable that the facing layer 21 can be detachably connected to the bottom wall 12 and/or the cooking pot 10. Alternatively, the facing layer can also be applied as a coating to the cooking pot 10. Furthermore, the facing layer 21 can also be in the area of the side wall 13

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so that the facing layer 21 can be arranged as a kind of insulating "overpot" on the cooking pot 10.

When choosing the materials for the insulating walls 16,

18 and the facing layer 21, care must be taken to select materials of a suitable thickness that will affect the magnetic field between the coils of the induction units 22 and the walls 15, 17 of the cooking pot 10 to be heated as little as possible. Otherwise,

&iacgr;&ogr; correspondingly more energy is used for this process. In addition, it is advantageous if the distance between the coils of the induction units 22 and the inner walls 15, 17 to be heated is as small as possible. Accordingly, it may be expedient to heat the induction units 22 at least

is to be arranged partially in a recess 23 below the hob 11. In this way, the hob 11 has a smaller thickness in the area of the induction units 22 and the distance between the coils of the induction units 22 and the inner walls 15, 17 to be heated is correspondingly smaller.

In the embodiment shown, the hob 11 has four induction units 22, each of which is arranged in a protruding manner below the hob 11. The hob 11 is made of the same material as a worktop surrounding the hob 11, for example natural stone. The worktop thus runs continuously in the area of the hob 11. Accordingly, there is no need to make openings in the worktop in which the hob 11 is usually arranged.

The position of the induction units 22 can be marked by suitable means depending on the material of the worktop, for example by colored markings or the like. In the embodiment shown, the worktop consists of a natural stone, for example granite. To mark the position of the induction units 22, the surface of the worktop in the area 24 of the induction units 22 has a different degree of gloss than other areas of the worktop.

As an alternative to the use of natural stone or artificial stone, by using the cooking pot 10 described above, more heat-sensitive materials can also be used for the cooking surface 11, for example plastic, wood, etc.

Applicant:
Michael Marquardt GmbH & Co. KG Osterfeldstr. 2-4

September 13, 2000/7124 MQE-13-DE

99869 Emieben

Reference list

10 cooking pot 11 Hob 12 Floor wall 13 Side wall 14 Cooking 15 Wall 16 Wall 17 Wall 18 Wall 19 Space 20 bottom 21 Facing layer 22 Induction unit 23 Recess 24 Area 25 Side wall

MQE13LDOC

Claims (12)

1. Cooking container for induction cookers with a bottom wall ( 12 ) and at least one side wall ( 13 ), characterized in that the bottom wall ( 12 ) and/or the or each side wall ( 13 ) consists at least partially of an insulating material. 2. Cooking container according to claim 1, characterized in that the insulating material is substantially not inductively heatable. 3. Cooking container according to one of the preceding claims, characterized in that the bottom wall ( 12 ) and/or the or each side wall ( 13 ) is at least partially at least double-walled. 4. Cooking container according to one of the preceding claims, characterized in that the bottom wall ( 12 ) and/or the or each side wall ( 13 ) has an inner wall ( 15 , 17 ) and an outer wall ( 16 , 18 ). 5. Cooking container according to one of the preceding claims, characterized in that inner walls ( 15 , 17 ) can be heated inductively and outer walls ( 16 , 18 ) consist essentially of the insulating material. 6. Cooking container according to one of the preceding claims, characterized in that inner walls ( 15 , 17 ) and outer walls ( 16 , 18 ) are arranged at a distance from one another. 7. Cooking container according to one of the preceding claims, characterized in that at least one closed space ( 19 ) is formed by inner walls ( 15 , 17 ) and outer walls ( 16 , 18 ). 8. Cooking container according to one of the preceding claims, characterized in that the closed space ( 19 ) is filled with a thermally insulating medium. 9. Cooking container according to one of the preceding claims, characterized in that the closed space ( 19 ) has a vacuum. 10. Cooking container for induction cookers with a bottom wall ( 12 ) and at least one side wall ( 13 ), in particular according to claim 1 or 2, characterized in that a facing layer ( 21 ) made of thermally insulating material is arranged in the region of an underside ( 20 ) of the bottom wall ( 12 ). 11. Cooking container according to claim 10, characterized in that the facing layer ( 21 ) is detachably connectable to the bottom wall ( 12 ). 12. Cooking container according to one of the preceding claims, characterized in that the facing layer ( 21 ) extends over the entire underside ( 20 ) of the base wall ( 12 ).