Induction cooking
An induction cooking system with an induction heating system, a cooktop, and cool touch cookware that has a target layer that is heated by induction. An absolute cookware temperature is directly sensed at one or more locations of the cookware. A relative cookware temperature can be determined based on the value of an electrical variable of a circuit that includes the target layer. The cookware can include a layer of thermal insulation directly below and spaced from the target layer by a gap. The insulation and gap act as the major heat insulating elements to keep the outer surface of the cookware cool. The cooktop can be cooled by placing a cooling chamber just below the cooktop and drawing air through the cooling chamber. The induction coil can be located in the cooling chamber.
1. An induction cooking system comprising:
(a) an induction cooking appliance comprising:
(i) a cooktop having an upper and lower surface;
(ii) power electronics located below the lower surface of the cooktop;
(iii) an electrical coil positioned immediately below and spaced from the lower surface of the cooktop, wherein the electrical coil is operatively connected to the power electronics and configured to produce an electromagnetic field when the coil is energized by the power electronics; and
(iv) one or more cooktop cooling fans that cause air to flow over at least the lower surface of the cooktop:
(b) custom cookware configured to be placed on the cooktop above the electrical coil, the custom cookware comprising:
(i) an inner wall that forms a cavity to hold a substance, and that heats the substance;
(ii) an outer wall made at least in part of electrically non-conductive material, where the outer wall has a lower wall portion that is spaced from the inner wall and that is configured to rest on the upper surface of the cooktop above the electrical coil during cooking;
(iii) a seal between the inner and outer walls;
(iv) a target layer located at least in part in the space between the inner wall and the lower portion of the outer wall and formed of an electrically conductive material, wherein an electrical current is induced in the target layer by the electromagnetic field generated by the coil, where the target layer is thermally coupled to the inner wall such that it heats the inner wall when current is induced in the target layer;
(v) a first layer of thermal insulation material that is spaced from the target layer such that there is a gap between the thermal insulation and the target layer;
(vi) a gas or vacuum in the space between the inner and outer walls, and wherein the thermal resistance of the space between the inner and outer walls and the first layer of thermal insulation material in combination is at least 10 degrees C. per watt;
(vii) a temperature sensor located within the cookware and that senses a temperature of the cookware;
(viii) a transmitter operatively coupled to the temperature sensor, the transmitter wirelessly transmitting a signal related to the temperature sensed by the temperature sensor; and
(ix) a power coil tuned to couple to an electromagnetic field produced by the electrical coil to generate electrical power that is provided to the transmitter so as to operate the transmitter;
wherein the induction cooking appliance further comprises a controller that receives the signal from the transmitter and in response controls the cooling fans.
2. The induction cooking system of claim 1 wherein the pressure in the space between the inner and outer walls of the cookware is less than 14.7 pounds per square inch.
3. The induction cooking system of claim 1 wherein the space between the inner and outer walls of the cookware comprises a gas that is less heat conductive than air.
4. The induction cooking system of claim 1 wherein the controller is arranged to determine whether the seal has failed by determining one or more of:
whether a structure that is in contact with the outer wall of the cookware has exceeded a predetermined temperature;
whether a temperature in the space between the inner and outer walls has exceeded a predetermined temperature;
whether a pressure in the space between the inner and outer walls is outside of a predetermined pressure range;
whether a pressure in the space between the inner and outer walls is not changing in a predetermined manner as the cookware temperature changes; and
whether one or more physical portions of the cookware that are in or exposed to the space between the inner and outer walls have been displaced.
5. The induction cooking system of claim 1 wherein the temperature sensor comprises a direct contact temperature sensor physically coupled to the target.
6. The induction cooking system of claim 1 wherein the temperature sensor comprises a non-contact temperature sensor that senses the temperature of the target but does not physically contact the target.
7. The induction cooking system of claim 1 wherein the transmitter comprises an RF enabled microprocessor.
8. The induction cooking system of claim 1 wherein the transmitter is spaced from the first layer of thermal insulation material.
9. The induction cooking system of claim 1 wherein the transmitter comprises a second temperature sensor.