Methods for monitoring the danger of damage to a cooking surface or glass surface for cooking devices
A method for monitoring a danger of damage to a cooking surface for cooling devices, having at least one cooking zone which is heatable by an electrically operated heating device and is arranged on the cooking surface, wherein damage to the cooking surface is monitored on a basis of or as a function of heat effects. The thermally induced mechanical stresses in the cooking surface are directly detected. The method can also be used with viewing windows for an oven.
1 . A method for monitoring a danger of damage to a cooking surface ( 10 ) for cooking devices, having at least one cooking zone ( 12 a , 12 b , 12 c , 12 d ) heatable by an electrically operated heating device and arranged on the cooking surface ( 10 ), wherein a damage to the cooking surface ( 10 ) is monitored on a basis of heat effects, the method comprising:
directly detecting thermally induced mechanical stresses in the cooking surface ( 10 ).
2 . The method in accordance with claim 1 , wherein the at least one cooking zone ( 12 a , 12 b , 12 c , 12 d ) is heatable by radiation and a material used for the cooking surface ( 10 ) contains a white glass-ceramic material.
3 . The method in accordance with claim 2 , wherein the at least one cooking zone ( 12 a , 12 b , 12 c , 12 d ) is heatable by induction and the material used for the cooking surface ( 10 ) contains a glass material.
4 . The method in accordance with claim 3 , wherein the thermally induced mechanical stresses are detected in areas ( 14 ) outside of hot areas of the cooking zones ( 12 a , 12 b , 12 c , 12 d ) and are calculated as a function of a tension analysis by one of simulation calculations and similar calculations.
5 . The method in accordance with claim 4 , wherein the thermally induced mechanical stresses are detected in the areas ( 14 ) between the heating device ( 12 a ) and an edge area ( 16 ) of the cooking surface ( 10 ).
6 . The method in accordance with claim 5 , wherein the thermally induced mechanical stresses are detectable by at least one wire strain gauge.
7 . The method in accordance with claim 6 , wherein the thermally induced mechanical stresses are detectable by an optical sensor arrangement for a direct detection of an occurring stress double refraction.
8 . The method in accordance with claim 7 , wherein the material used for one of the cooking surface and the glass surface contains a material containing one of a borofloat glass, a soda-lime glass, and a similar material, which can be made into flat glass.
9 . The method in accordance with claim 8 , wherein the heating device is one of switchable into an off condition at least temporarily and a heat output is reducible if the thermally induced mechanical stresses are detected which threaten to exceed a thermal expansion capability of the material used for one of the cooking surface and the glass surface ( 10 ).
10 . The method in accordance with claim 1 , wherein the at least one cooking zone ( 12 a , 12 b , 12 c , 12 d ) is heatable by induction and a material used for the cooking surface ( 10 ) contains a glass material.
11 . The method in accordance with claim 1 , wherein the thermally induced mechanical stresses are detected in areas ( 14 ) outside of hot areas of the cooking zones ( 12 a , 12 b , 12 c , 12 d ) ad are calculated as a function of a tension analysis by one of simulation calculations and similar calculations.
12 . The method in accordance with claim 11 wherein the thermally induced mechanical stresses are detected in the areas ( 14 ) between the heating device ( 12 a ) and an edge area ( 16 ) of the cooking surface ( 10 ).
13 . The method in accordance with claim 1 , wherein the thermally induced mechanical stresses are detectable by at least one wire strain gauge.
14 . The method in accordance with claim 1 , wherein the thermally induced mechanical stresses are detectable by an optical sensor arrangement for a direct detection of an occurring stress double refraction.
15 . The method in accordance with claim 1 , wherein a material used for one of the cooking surface and the glass surface contains a material containing one of a borofloat glass, a soda-lime glass, and a similar material, which can be made into flat glass.
16 . The method in accordance with claim 1 , wherein the heating device is one of switchable into an off condition at least temporarily and a heat output is reducible if the thermally induced mechanical stresses are detected which threaten to exceed a thermal expansion capability of a material used for one of the cooking surface and the glass surface ( 10 ).
17 . A method for monitoring a danger of damage to a glass surface of cooking devices, wherein the glass surface is heated by an electrically operated heating device and damage to the glass surface is monitored on a basis of heat effects, the method comprising:
directly detecting thermally induced mechanical stresses in the glass surface ( 10 ).
18 . The method in accordance with claim 4 , wherein the thermally induced mechanical stresses are detected at known critical areas ( 14 ) of one of a cooking surface and the glass surface which is representative of an occurrence of the thermally induced mechanical stresses.