Inertial cooktop and manufacturing method
A food cooking appliance includes a panel having a thermal inertia, and a heater to heat the panel from the bottom face thereof. The panel has at least two plates that lie on top of each other. Plates are made of different materials and are in close contact with one another across part of the facing surfaces thereof. The upper plate being suitable to receive the food to be cooked, and is made of stainless steel or titanium. The lower plate is made of cast iron. A method for manufacturing a panel consisting of two metal plates that are made of different materials and are bonded together in a metal casting process.
1. A food cooking device, comprising a thermal inertia griddle comprising a bottom surface thereof and a single heater, in contact with the bottom surface, to heat the griddle by the bottom surface thereof, the griddle consisting of:
a top stacked plate providing a surface resistance and the top stacked plate defining a cooking surface suitable to receive a food to be cooked;
a bottom stacked plate providing a thermal inertia and a thermal conduction, the bottom stacked plate defining the bottom surface, the bottom stacked plate comprising a plurality of cast irons arranged side by side to prevent a differential expansion between the top stacked plate and the bottom stacked plate, each of the plurality of cast irons configured as a group of lozenges;
wherein the top and bottom stacked plates are made of different materials, the top and bottom stacked plates are kept in contact on a part of respective surfaces thereof which are placed opposite one another;
wherein the top stacked plate is made of stainless steel or titanium, and the bottom stacked plate is made of cast iron; and
wherein the griddle retains the thermal inertia and the thermal conduction of the cast iron while providing the surface resistance of the stainless steel or titanium to temperature variations.
2. The food cooking device of claim 1 , wherein a thickness of the top stacked plate is less than a thickness of the bottom stacked plate.
3. The food cooking device of claim 2 , wherein the thickness of the top stacked plate is less than two to ten times less than the thickness of the bottom stacked plate.
4. The food cooking device of claim 1 , wherein a thickness of the top stacked plate is from one to five millimeters, and wherein a thickness of the bottom plate is from 0.5 to two centimeters.
5. The food cooking device of claim 1 , wherein faces of the lozenges are not parallel to outer edges of the top stacked plate.
6. The food cooking device of claim 1 , wherein the top and bottom stacked plates are kept in contact with each other by a hot-bonding, without using external material.
7. The food cooking device of claim 1 , wherein faces of each lozenge are not parallel to outer edges of the top stacked plate.