an electromagnetic cooking appliance

Abstract

The present application discloses an electromagnetic cooking appliance, comprising a base and a panel arranged on the base, a heating unit is arranged in the base, the panel is used for carrying pots, and the panel has a position corresponding to the position of the heating unit. Corresponding heating area, the outer surface of the heating area is provided with a boss for supporting the cookware, so that there is a thermal insulation gap between the cookware placed on the panel and the panel; The outer surface also has a heat-reflecting layer for reflecting heat radiated to the panel. The existence of the thermal insulation gap in the present application avoids the direct heat conduction from the cookware to the panel, reduces the heat loss of the cookware, and greatly reduces the temperature rise inside the cooking utensil, and the existence of the thermal insulation gap further enhances the anti-heat The heat reflection effect of the layer, the present application simultaneously blocks the heat transfer from the two levels of "conduction" and "radiation", which effectively reduces the heat loss of the cookware and improves the heating efficiency.

Description

technical field [0001] The present application belongs to the technical field of kitchen utensils, and in particular relates to an electromagnetic cooking utensil. Background technique [0002] Induction cookers, induction cooktops and other electromagnetic cooking utensils are electrical cooking utensils made by using the principle of electromagnetic induction heating. They do not require open flame or conduction heating and can directly generate heat in the pot, which is safe and hygienic, and the heating energy efficiency utilization rate is greatly improved. It is favored by more and more consumers. [0003] During the working process of the electromagnetic cooking utensil, the temperature of the pot is much higher than the temperature of the internal components of the cooking utensil. In the prior art, the pot is directly placed on the panel of the electromagnetic cooking utensil. The heat will be directly transferred to the interior of the cooking utensil through the ...

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Problems solved by technology

However, the efficiency of heat conduction from the bottom of the pan to the panel is relatively high, and the proportion of heat radiation is small at low temperatures. In the prior art, the way that the pan is directly placed on the panel makes the pan directly contact with the panel , the heat transferred from the pan to the panel through heat conduction, the dominant heat transfer method, is far greater than the heat transferred from the panel to the pan through the heat-reflecting layer, so the technical solution of setting the heat-reflecting layer in the prior art can achieve The thermal energy efficiency improvement effect is very limited, and the measured thermal energy efficiency improvement is only 0.1%

The long-term contact between the pan and the panel will scratch the heat reflection layer, and the rough surface of the heat reflection layer will affect the heat reflection effect after the heat reflection layer is damaged

[0005] Moreover, in the prior art, the method for improving energy efficiency of electromagnetic cooking appliances is generally to optimize the coil design, but practice has proved that this type of optimization method is also very limited in improving the utilization rate of thermal energy, and the optimization of the coil is particularly complicated. It requires a lot of cost, even if such an optimized design is carried out at a high cost, the improvement of thermal energy efficiency utilization is only within 1%

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