Contact heat-transferring cooking system with an electric hotplate
AssigneeE.G.O. Elektro-Geraetebau GmbH
InventorsFranz Bogdanski, Lutz Ose
Life of this patent
Estimating the term…
Abstract
A contact heat-transferring electric hotplate (11) is provided, which is made from nonoxidic ceramic, particularly silicon nitride. Its very thin hotplate body (14) in the form of a disk is installed in self-supporting manner in a hob plate, e.g. by bonding, and has an extremely flat surface or which is adapted to the cooking vessel shape, which creates such a small gap with respect to said vessel that a coupling is possible even with higher power densities with only a temperature difference of a few degrees. The heating means (17) is also in contact with or directly connected to the underside of the hotplate body (14).
Claims64
Cooking system having an electric hotplate, said system transferring heat by contact to at least one cooking vessel, said system comprising:
- at least one heating resistor applied to a substantially disk-shaped hotplate body having a cooking surface defining a cooking area;
- wherein the hotplate body is comprised of nonoxidic ceramic and is placed in a recess of a hob plate;
- and
- wherein the surface has macro-unevennesses, defined as divergence from a geometrically ideal plane, and micro-unevennesses, defined as roughness of the surface, both unevennesses not exceeding 0.1 mm in most of the cooking area in a working temperature range between approximately room temperature and 500 K in most of the cooking area.
Cooking system having an electric hotplate, said system transferring heat by contact to at least one cooking vessel, said system comprising:
- at least one heating resistor applied to a hotplate body having a cooking surface defining a cooking area;
- wherein the surface has macro-unevennesses, defined as divergence from a geometrically ideal plane, and micro-unevennesses, defined as roughness of the surface, both unevennesses not exceeding 0.1 mm in most of the cooking area in a working temperature range between approximately room temperature and 500 K;
- and
- wherein the bottom of the hotplate body is profiled in accordance with a pattern of heating conductor paths, the pattern consisting of raised and recessed areas, both areas being covered by heating resistor material, the heating resistor material in the raised areas being removed to form the conductor path, leaving the heating resistor material in the recessed areas to form gaps between the conductor paths.
Cooking system having an electric hotplate, said system transferring heat by contact to at least one cooking vessel, said system comprising:
- at least one heating resistor applied to a hotplate body having a cooking surface defining a cooking area;
- wherein the surface has macro-unevennesses, defined as divergence from a geometrically ideal plane, and micro-unevennesses, defined as roughness of the surface, both unevennesses not exceeding 0.1 mm in most of the cooking area in a working temperature range between approximately room temperature and 500 K;
- and
- wherein the control means of the electric hotplate involves a temperature measurement means at said hotplate measuring temperature during a brief reduction of heating power and controlling cooking process by means of the temperature difference measured before and after the reduction.
Cooking system, containing at least one electric hotplate with a hotplate body and at least one cooking vessel, the hotplate body being substantially disk-shaped, comprised of nonoxidic ceramic, and placed in a recess of a hob plate;
- wherein the hotplate has a cooking surface transferring heat by contact to a vessel surface of the cooking vessel;
- and
- wherein the electric hotplate and the cooking vessel are adapted to one another so that their associated surfaces, with respect to their spacings defined as divergences from one another, do not exceed 0.1 mm in most of the cooking area, in a temperature range between approximately room temperature and 500 K.
Cooking system having an electric hotplate, said system transferring heat by contact to at least one cooking vessel, said system comprising:
- at least one heating resistor applied to a hotplate body directly in form of a layer of resistive material bonded to the bottom of the hotplate body;
- wherein the hotplate body is substantially disk-shaped, comprised of a nonoxidic ceramic, and has a cooking surface defining a cooking area;
- and
- wherein the surface has macro-unevennesses, defined as divergence from a geometrically ideal plane, and micro-unevennesses, defined as roughness of the surface, both unevennesses not exceeding 0.1 mm in most of the cooking area, in a working temperature range between approximately room temperature and 500 K.
Cooking system having an electric hotplate, said system transferring heat by contact to at least one cooking vessel, said system comprising:
- at least one heating resistor applied to a hotplate body directly in form of a layer of resistive material bonded to the bottom of the hotplate body;
- wherein the hotplate body is substantially disk-shaped, has a thickness of approximately 3 mm, is comprised of a nonoxidic ceramic, is substantially flat on its bottom at least with respect to its macro design and flat on its top, and has a cooking surface at its top defining a cooking area;
- and
- wherein the surface has macro-unevennesses, defined as divergence from a geometrically ideal plane, and micro-unevennesses, defined as roughness of the surface, both unevennesses not exceeding 0.1 mm in most of the cooking area in a working temperature range between approximately room temperature and 500 K.
Cooking system having an electric hotplate, said system transferring heat by contact to at least one cooking vessel, said system comprising:
- at least one heating resistor applied to a hotplate body directly in the form of a layer of resistive material bonded to the bottom of the hotplate body;
- wherein the hotplate body is substantially disk-shaped, has a thickness of approximately 3 mm, is comprised of a nonoxidic ceramic, is substantially flat on its bottom at least with respect to its macro design and flat on its top, and has a cooking surface at its top defining a cooking area;
- and
- wherein the surface has macro-unevennesses, defined as divergence from a geometrically ideal plane, and micro-unevennesses, defined as roughness of the surface, both unevennesses do not exceed 0.1 mm in most of the cooking area in a working temperature range between approximately room temperature and 500 K.
Dependencies are inferred from the claim text.