1111 results about "Induction cooking" patented technology

The invention discloses a temperature measuring device and a temperature measuring method of an electromagnetic oven cooker. The temperature measuring device comprises an electromagnetic oven, a cooker, a temperature sensor, a temperature detecting circuit, an electromagnetic oven control circuit and a direct current power supply for providing electricity for the temperature sensor and the temperature detecting circuit; the temperature sensor, the temperature detecting circuit and the direct current power supply are all arranged on the cooker; the temperature sensor is electrically connected with the temperature detecting circuit. The temperature measuring device also comprises a first radio receiving and transmitting device and a second radio receiving and transmitting device; the first radio receiving and transmitting device is arranged on the cooker and respectively electrically connected with the temperature detecting circuit and the direct current power supply while the second radio receiving and transmitting device is arranged in the electromagnetic oven and electrically connected with an electromagnetic oven control circuit. Because the radio receiving and transmitting devices are arranged on the cooker and the electromagnetic oven respectively, the cooker and the electromagnetic oven are accurately matched; therefore, the problem of confused information transmission of radio devices for the multiple cookers or ovens is solved, immediate and accurate property for temperature measurement is improved, and phenomena of oil smoke and food burning caused by overhigh temperature are prevented.

The invention provides a pot, an induction cooker, a stove assembly and an information indicating method. The pot comprises at least one temperature probe arranged in a pot interlayer of the pot, and a pot control circuit; the pot control circuit is used for receiving first temperatures detected by the temperature probes from the temperature probes according to a preset period, obtaining a second temperature according to the first temperatures through a preset algorithm, and sending the second temperature to the induction cooker. The temperature probes are arranged in the pot interlayer, so that the accuracy of temperature detection is improved; meanwhile, the second temperature for indicating the pot is obtained by obtaining the first temperatures according to the first temperatures, the accuracy of temperature detection can be further improved, and the problems that a plurality of first temperatures are sent to the induction cooker, accordingly the calculation amount of the induction cooker for calculating the temperature of the pot according to the first temperatures is large, and the response speed is low are avoided. Meanwhile, the transmission data amount between the pot and the induction cooker is reduced, and the transmission efficiency is improved.

The invention relates to a method for determining and regulating the temperature of an article with inductive properties which is heated inductively by means of an induction device, wherein the induction device contains an induction coil, means for producing an induction resonant circuit and a support element arranged above the induction coil and having a first side, which acts as support face for the article, and a second side, which is directed towards the inductive coil. At least one temperature sensor is fitted to the second side. The resonant frequency of the induction resonant circuit is measured via detection means and the temperature of the article is calculated from the measured resonant frequency, wherein the resonant frequency is related to the temperature of the article by virtue of a mathematical function, and the function is determined by determining at least two absolute temperature calibration values of the article at respectively different resonant frequencies. The temperature calibration values are calculated from temperature measured values of the sensor.

An indoor or outdoor induction cook top system with integrated downdraft or telescoping ventilator uses cross flow or centrifugal blower technology. The system is controlled by an electronic or mechanical controller through a touch device, a slide, or knob. These provide precise control and an efficient way of removal of gases / fumes. A smooth glass cook top incorporates the induction hobs and a downdraft. The ventilator's blower assembly has a fan and a filter. The system uses sensors to detect temperature, fire, effluent, filter change requirements, fan speed, power, and voltage. The system has programmable operations and numerous set points.

An induction heating cooker includes a surface, a heating coil for inductionally-heating a load pan, an inverter for supplying a high-frequency current to the heating coil, an infrared detector which detects infrared radiation emitted from the load pan and is located under a top plate, a first temperature detector for detecting a temperature of the load pan based on an output of the infrared detector, a heating controller for controlling a power output from the inverter, a thermo-sensitive element for receiving heat from the top plate, and a second temperature detector for detecting a temperature of the load pan based on an output of the first thermo-sensitive element. This induction heating cooker detects a temperature change of the load pan accurately by detecting an infrared radiation from the load pan, and detects the temperature of the load pan by the heat conduction from the pan even if ambient light enters.

An electric conductor provided for decreasing a lifting force exerted on an object being heated has an aperture of a small diameter in the center thereof, which leaves a large surface area to enhance reduction of the lifting force. The electric conductor is also provided with a comb section around the aperture for preventing a circling current induced in the electric conductor from flowing into an area around the aperture. This structure can thus alleviate excessive heating around the aperture, and allow the heating coil to produce a high output power for a long duration of time even when an inwardly concaved pan is used.

An arrangement for controlling induction coils of an induction cooking hob so as to minimize noise production resulting from intermodulation of certain frequencies of operation. The induction coils are operated in two modes, with a first mode at the same frequency fg so to produce a low intermodulation or differential frequency, or at a second mode having a high differential frequency of about 18 kHz. Alternating back and forth between said modes of operation makes it possible to reach predefined average values for the power of the induction coils for a given time period, while at the same time minimizing development of disturbing noise.

In summary, the invention is a method of producing an edible food product. The method includes the step of forming a vessel core with a first material having a first level of susceptibility to heating by induction. The method also includes the step of casting an apron of a second material with a second level of susceptibility to heating by induction lower than said first level around at least a first portion the vessel core in an in situ casting process to form a clad cooking vessel having a cooking surface. An uncooked food product is then disposed on the cooking surface of the clad cooking vessel and heated to produce the edible food product by subjecting the vessel core to a magnetic field.

An electromagnetic oven with electromagnetic heater is prepared as assembling electromagnetic heater with electromagnetic oven together to form an unified structure then placing pot, kettle and earthenware pot with magnetic inductive bottom on said structure for cooking by utilizing heat generated by said heater.

Methodology, apparatus and computer programming are provide that permit an induction cooking appliance to evaluate a utensil for use with the appliance. A user may manually initiate an evaluation that will prompt the user to place a utensil on the appliance for evaluation. An evaluation is made based on differences between the expected energy and actual energy delivered. A score related to suitability for use of the utensil may then be displayed to the user.