EP2704523B2 - Induction cooking hob device - Google Patents

Description

The invention is based on an induction hob device according to the preamble of claim 1.

An induction hob device with at least one cooking surface, with at least one induction heating unit which is arranged in a front region of the cooking surface and with at least one control unit for operating the induction heating unit has already been proposed.

From the European patent application EP 1 610 590 A1 a hotplate is already known which comprises a plurality of cooking zones, each of which is assigned control means for controlling a heating output of the cooking zone in question, and detection means which are provided for detecting cookware set up at right angles to the cooking zones. The heating power assigned to a cooking zone corresponds to a predetermined value and the control means are provided to control the operation of a cooking zone as a function of the heating power when a cookware is detected at a right angle to the cooking zone in question.

The international patent application WO 2008/067999 A1 discloses a method for controlling four induction heaters of a hob. Here, the induction heating devices are connected to a supply connection with three outer conductors, each outer conductor having a maximum load. Two induction heating devices are each connected to an outer conductor via a common power unit. If a first induction heating device is operated with a boost power and a second induction heating device with a lower target power, the second induction heating device is operated with priority and with an actual power that is close to the selected target power. The first induction heating device, on the other hand, is reduced in its actual output to such an extent that the maximum load of the outer conductor is maintained.

From the German utility model DE 297 01 430 U1 a device for limiting the power of two hotplates of an induction hob is already known. Shafts of control knobs of the two hotplates are connected to one another via a coupling band or the like such that when one hotplate is set in the high power range when the shaft of the other hotplate is turned in the direction of the high power range, the mechanical coupling adjusts the first shaft in the direction of a low power range ,

The object of the invention is, in particular, to provide a generic device with improved properties with regard to safety for an operator. The object is achieved by the features of claim 1, while advantageous refinements and developments of the invention can be found in the subclaims.

The invention relates to an induction hob device with at least one cooking surface, with at least one induction heating unit which is arranged in a front region of the cooking surface, and with at least one control unit for operating the induction heating unit.

The control unit is provided to reduce at least one maximum heat output of the at least one induction heating unit in at least one operating mode. A stray field caused by the induction heating unit can advantageously be reduced by an embodiment according to the invention, which advantageously increases safety for an operator. In addition, a feeling of security with the operator and thus comfort for the operator can be increased. In addition, an efficiency and a heating-up time in the front area can be reduced, which can advantageously increase a probability that a sensor unit measures an actual temperature with greater accuracy. This advantageously avoids a risk of overheating a food. In particular, the control unit is provided in the operating mode to reduce the maximum heat output of the induction heating unit that can be requested to a value that leads to a maximum heating power density of the induction heating unit of less than 7 W / cm ² , advantageously less than 4 W / cm ² , preferably less leads as 3 W / cm ² and in particular less than 2.5 W / cm ² . In the operating mode, the control unit is preferably provided to reduce the maximum heat output of the induction heating unit that can be requested to a value that leads to a maximum heat output of the induction heating unit that can be requested of less than 2000 W, advantageously less than 1500 W, preferably less than 1000 W and leads in particular less than 500 W and particularly advantageously less than 300 W. In particular, the control unit in the operating mode is provided for the maximum heat output of the induction heating unit that can be requested based on the maximum possible heating output of the induction heating unit by a factor of more than 1.3, advantageously more than 1.5, preferably more than 2 and in particular of to reduce more than 3. In the operating mode, the control unit is preferably provided to operate the induction heating unit with a heating power from a value of zero to the reduced maximum heating power that can be requested. In particular, the control unit in the operating mode is intended to reduce at least one maximum possible power level of the induction heating unit. For example, the control unit is provided in the operating mode to reduce a maximum power level that can be requested from a value of 12 to a value of 6 and to operate the induction heating unit with a power level with a value between 0 and 6 inclusive. In particular the control unit is intended to reduce the maximum heat output that can be requested as a function of a value, estimated by the control unit, of a stray field generated by the induction heating unit, in particular an electromagnetic stray field, to a value that is at most 0.3 μT at an operator position estimated by the control unit is a maximum of 0.2 µT, preferably a maximum of 0.15 µT and in particular a maximum of 0.1 µT. For example, it is conceivable that the control unit reduces the maximum heat output that can be requested from the at least one induction heating unit to a fixed value of the heat output and / or by a fixed factor. In particular, the induction hob device has at least one sensor unit which comprises the induction heating unit. This advantageously enables a flexible reduction in the maximum heat output that can be requested from the at least one induction heating unit. A “sensor unit” is to be understood to mean a unit which has at least one sensor and, in at least one operating state, is intended to measure at least one value of a temperature of a cooking vessel set up on the induction heating unit and to transmit the measured value of the temperature to the control unit. In particular, the sensor unit is provided in at least one operating state to measure at least one parameter, in particular an electrical parameter, by means of the sensor and to transmit the measured parameter to the control unit. In particular, the sensor unit is provided in at least one operating state to measure at least one current flowing through the induction heating unit and at least one voltage applied to the induction heating unit by means of the sensor, and the measured values, at a specific frequency specified by the control unit and generated by at least one heating frequency unit to be transmitted to the control unit. In at least one operating state, the control unit is preferably provided to determine at least one induction heating power output by the induction heating unit based on the values measured by the sensor unit. In particular, the sensor unit has at least one further sensor, in particular a large number of further sensors, with a high resolution and is provided in at least one operating state for measuring at least one size and / or position of the cooking vessel set up on the induction heating unit by means of the further sensor. The sensor unit is preferably provided in at least one operating state to subdivide at least one value range of a material of the cooking vessel set up on the induction heating unit by means of the further sensor into at least two partial regions, in particular into the partial regions metal and non-metal. A “cooktop” is to be understood to mean a surface of a cooktop. A “hob plate” is to be understood as a plate unit on which at least one cooking vessel, in particular a pot, a pan and / or the like, can be placed, preferably for heating. In particular, the hob has a high temperature resistance, in particular at least up to 100 ° C, advantageously at least up to 200 ° C, preferably at least up to 300 ° C. In particular, the cooktop has a linear thermal expansion coefficient that is low in magnitude, in particular less than 1 • 10 6 m / (m • K), advantageously less than 0.5 • 10 6 m / (m • K), preferably less than 0.1 • 10 6 m / (m • K) on. An “induction heating unit” is to be understood as a unit with at least one induction heating element. In particular, in an operating state in which the induction heating unit is supplied with high-frequency alternating current, all induction heating elements of the induction heating unit are supplied with high-frequency alternating current, preferably simultaneously. An "induction heating element" is to be understood as a heating element with at least one induction heating line which is intended to be induced by induction effects, ie by induction of electrical current and / or magnetic reversal effects, in a, preferably ferromagnetic, in particular metallic heating means, in particular in a cooking vessel an oven wall and / or in a radiator which is arranged in an oven to cause heating of the heating medium. In particular, the induction heating element is intended to transmit a power of at least 100 W, in particular at least 500 W, advantageously at least 1000 W, preferably at least 2000 W, in particular electrical energy, in at least one operating mode in which the induction heating element is connected to supply electronics convert electromagnetic field energy, which is ultimately converted into heat in a suitable heating medium. A "heating frequency unit" is to be understood as an electrical unit which generates an oscillating electrical signal, preferably with a frequency of at least 1 kHz, in particular of at least 10 kHz, advantageously of at least 20 kHz, and in particular of a maximum of 100 kHz for an induction heating unit. In particular, the heating frequency unit is provided to provide a maximum electrical power of at least 1000 W, in particular at least 2000 W, advantageously at least 3000 W and preferably at least 3500 W, which is required by the induction heating unit. The heating frequency unit comprises at least one inverter, which preferably has at least two, preferably series-connected, bidirectional unipolar switches, which are formed in particular by a transistor and a diode connected in parallel, and particularly advantageously at least one damping capacitance connected in parallel with the bidirectional unipolar switches is formed in particular by at least one capacitor. In this way, a high-frequency energy supply to the induction heating unit can be provided. A voltage tap of the radio frequency unit is in particular arranged at a common contact point between two bidirectional unipolar switches. An “induction heating line” is to be understood as an electrical line which is intended to carry an electrical current and which is intended to produce induction effects in a suitable heating means. The induction heating line is preferably designed as an inductor, in particular as a coil, advantageously as a flat coil, preferably at least essentially in the form of a circular disk, alternatively in the form of an oval or a rectangle. In particular, the induction heating line, in particular with a coupled heating means, has an inductance of at least 0.1 µH, in particular at least 0.3 µH, advantageously at least 1 µH. In particular, the induction heating line, in particular without a coupled heating means, has an inductance of at most 100 mH, in particular at most 10 mH, advantageously at most 1 mH. The induction heating line is preferably provided for this purpose, at least in an operating state of high-frequency alternating current, in particular an alternating current with a frequency of at least 1 kHz, in particular at least 3 kHz, advantageously at least 10 kHz, preferably at least 20 kHz, in particular at most 100 kHz, in particular with a current flow of at least 0.5 A, in particular at least 1 A, advantageously at least 3 A, preferably at least 10 A. A “front area” of the cooking surface is to be understood as an area of the cooking surface that is arranged in at least one assembled state with respect to a depth direction in a front area of the cooking surface.

The front area is arranged in at least one assembled state in an area facing an operator. The front area of the cooking surface is preferably at least substantially at least essentially 30 cm from the depth direction, preferably at most 20 cm and in particular at most 10 cm from a front edge of the cooking surface viewed in the depth direction. A “depth direction” is to be understood to mean a direction which, in at least one assembled state of the cooking surface, is arranged in a plane spanned by the cooking surface and is oriented at least substantially perpendicularly to a boundary line, in particular a front edge, facing the operator of the cooking surface. The expression that a straight line and / or plane is oriented “at least substantially parallel” to a further straight line and / or plane that is separate from the one straight line and / or plane is to be understood to mean that the straight line and / or plane includes an angle with the further straight line and / or plane which deviates from an angle of 0 ° by less than 5 °, preferably by less than 3 ° and in particular by less than 1 °. The phrase that a straight line and / or plane is oriented “at least substantially perpendicularly” to a further straight line and / or plane that is separate from the one straight line and / or plane is to be understood to mean that the straight line and / or plane encloses an angle with the further straight line and / or plane which deviates from an angle of 90 ° by less than 5 °, preferably by less than 3 ° and in particular by less than 1 °. A “control unit” is to be understood as an electronic unit which is at least partially integrated in a control and / or regulating unit of an induction hob device and which is intended to control and / or regulate at least the induction heating unit. The control unit preferably comprises a computing unit and in particular, in addition to the computing unit, a storage unit with a control and / or regulating program stored therein, which is intended to be executed by the computing unit. A “maximum requestable” heating power is to be understood as a heating power that the induction heating unit emits as a maximum based on a request. In particular, the maximum heat output of the induction heating unit that can be requested has an amount that is less than an amount of a maximum possible heating output of the induction heating unit. A "request" is to be understood to mean a command transmitted to the control unit. A “cooking vessel” is to be understood as a vessel which is intended to receive food and to cook the food consumed on the cooking surface. The cooking vessel is preferably made of metal, such as iron, cast iron, steel, stainless steel, aluminum, brass and / or copper. For example, the cooking vessel is designed as a saucepan, a pan, a coquette, a pressure cooker or any other cooking vessel that appears useful to a person skilled in the art. “Provided” is to be understood as specifically programmed, designed and / or equipped.

The control unit is provided in the operating mode to reduce at least a maximum heat output that can be requested from all the induction heating units arranged in the front area of the cooking surface. By means of an embodiment according to the invention, an entire stray field caused by the induction heating units arranged in the front area can advantageously be reduced, as a result of which safety for an operator can be further increased independently of a position of the operator in front of the hob device.

According to the invention, it is proposed that the control unit in the operating mode be provided to divide the cooking surface into at least two cooking surface sections, a maximum heat output that can be requested in a first of the cooking surface sections being reduced by a greater factor than in a second of the cooking surface sections. In particular, it is conceivable that one of the partial cooking surface areas, in particular the second partial cooking surface area, is reduced by a factor of zero. In particular, the first partial cooking area and the second partial cooking area spatially separated. With respect to the depth direction, the first cooking surface section is preferably arranged closer to a boundary line facing an operator, in particular a front edge, of the cooking surface than the second cooking surface section. In particular, the control unit is provided in the operating mode for comparing the maximum heat output that can be requested in the first of the partial cooking areas by a factor of more than 1.3, advantageously more than 1.5, preferably more than 2 and in particular more than 3 to reduce the maximum heat output that can be requested in the second of the cooking surface sections. For example, a dividing line that spatially separates the first partial cooking area from the second partial cooking area has an arcuate course. In particular, the dividing line has a linear course and is oriented at least substantially parallel to the boundary line of the cooking surface facing the operator. Alternatively, it is conceivable for the dividing line to have a wave-shaped course, induction heating units which have at least one intersection with a linear dividing line being entirely assigned to the first partial cooking area. In particular, the dividing line is arranged with respect to the depth direction in such a way that the dividing line halves the cooking surface. The first partial cooking area is preferably designed as the front area of the cooking surface. In particular, a maximum heat output that can be requested is reduced in the first partial cooking surface area: by means of an embodiment according to the invention, different maximum heat outputs that can be requested can advantageously be provided on the cooking surface and safe cooking can be achieved with a desired heating output.

It is also proposed that the partial cooking surface areas are adjustable. In particular, an arrangement of the partial cooking surface areas can be set. The size of the partial cooking surface areas can preferably be adjusted. For example, the cooking surface can be set in partial cooking surface regions that run at least substantially parallel to the depth direction. For example, the cooking surface can be set into partial cooking surface areas arranged in a matrix. In particular, the cooking surface can be adjusted in partial cooking surface regions that run at least substantially perpendicular to the depth direction. In particular, a depth extension of the partial cooking areas that is at least substantially parallel to the depth direction can be set. A depth extension of the front region that is at least substantially parallel to the depth direction can preferably be set. In particular, the partial cooking areas can be set using an input unit designed as a touch screen, in particular set by an operator. By means of an embodiment according to the invention, the partial cooking areas can advantageously be set as desired, in particular adapted to the special needs of an operator, as a result of which comfort and safety for the operator can advantageously be increased further.

It is also proposed that the cooking surface is designed as a variable cooking surface. A “variable cooking surface” is to be understood to mean a cooking surface which is intended to form at least one cooking zone which is adapted to at least one cooking vessel which has been set up. In particular, the variable cooking surface differs from a cooking surface in which cooking zones are fixed, in particular by markings on the cooking surface. In particular, the variable cooking surface is formed by at least one heating element matrix and / or at least one movable heating element. A “heating element matrix” is understood to mean a preferably two-dimensional, advantageously regular arrangement, in particular in a square or hexagonal pattern, of at least four, in particular at least ten, advantageously at least twenty, heating elements, in particular induction heating elements. A "movable" heating element is to be understood as a heating element which is intended to be moved by means of at least one actuator of the variable cooking surface, within at least a partial area of the variable cooking surface. The variable cooking surface advantageously has at least one sensor unit, which in particular comprises the heating elements, which is provided to detect cooking vessels that have been set up, in particular by measuring at least one inductance and / or at least one capacitance. In particular, the variable cooking surface is provided for assigning a cooking zone that is adapted in shape, size and / or position to a detected cooking vessel. In particular, the variable cooking surface has at least one control unit which is provided to evaluate measured values of the sensor unit, to calculate at least one cooking zone and to determine heating elements which form this cooking zone. A configuration according to the invention can advantageously provide a safe variable cooking surface for an operator.

In addition, it is proposed that the control unit is provided in at least one operating mode to provide a course of a maximum heat output that can be requested on the cooking surface, increasing monotonically with respect to a depth direction. A “monotonically increasing course” is to be understood as a course which assumes an incline with a value greater than or equal to zero. In particular, the monotonically increasing course has a step-shaped course. The monotonically increasing course is preferably designed as a course of a staircase function. In particular, in the case of a course of the maximum heat output that can be requested on the cooking surface monotonously with respect to the depth direction, an induction heating unit has a lower heating output than a neighboring induction heating unit that is adjacent in the depth direction. An embodiment according to the invention can advantageously provide an almost smooth transition the heating output is achieved by the monotonous curve of the maximum heat output that can be requested on the cooking surface, thus increasing comfort and safety for the operator.

It is further proposed that the control unit be provided to provide a preferred position parameter for at least one cooking vessel, at least with regard to a radiation parameter. For example, the control unit is provided to provide the preferred position parameter for the cooking vessel at least with respect to the radiation parameter to a further electronic and / or electrical unit. In particular, the control unit is provided to provide the operator with the preferred position parameter for the cooking vessel at least with regard to the radiation parameter via at least one output unit. The control unit is preferably provided to provide the preferred position parameter with respect to a heating efficiency for the cooking vessel at least with regard to a radiation parameter. A “preferred position parameter” is to be understood as a parameter that is designed as a position direction and / or as a position. A preferred position parameter designed as a position direction is preferably provided to provide the operator with a direction in which the cooking vessel must be moved in order to achieve a position predetermined by the radiation parameter. In particular, a preferred position parameter designed as a position is provided to provide the operator with a position at which the cooking vessel must be positioned in order to achieve a position predetermined by the radiation parameter. The preferred position parameter can be determined, for example, by a comparison with comparison data stored in the memory unit of the control unit or in an iterative and / or an analytical computing process. An "iterative calculation process" is to be understood in particular as a calculation process in which, in at least a first calculation step, it is calculated whether heating positions in a predetermined range around a current heating position, which corresponds to a set-up position of a cooking vessel, match the cooking vessel with a better match allow the radiation parameter, wherein the iterative calculation process is terminated and the current heating position is evaluated as the heating position which has the best match with the radiation parameter if this is not the case. Otherwise, at least one further arithmetic step is carried out analogously to the first arithmetic step, in which the heating position, which allows the heating of the cooking vessel with better agreement with the radiation parameter, is considered as the current heating position. An “analytical calculation process” is to be understood as a calculation process in which the heating position that best matches the radiation parameter is calculated by calculating possible installation positions of the cooking vessel and comparing the respective agreement with the radiation parameter. An “output unit” is to be understood as a unit which has at least one display means. A “display means” is to be understood as a means which has at least two display states and which, in at least one display state, provides an optical and / or acoustic display and preferably emits a signal which is visible and / or audible to a person. Under an “optical display means”, a lamp, preferably an LED, and / or a, preferably backlit, display unit, in particular a matrix display unit, preferably an LCD display, an OLED display and / or electronic paper (e-paper, e- Ink). An “acoustic display means” is to be understood as a unit which is intended to convert electrical energy into sound energy. In particular, it has electronics which are intended to generate a frequency between 0 Hz and 20 kHz, in particular between 50 Hz and 8 kHz, preferably between 200 Hz and 5 kHz, and this on a tone generator of the acoustic display means, in particular on a String and / or a membrane, preferably to be transmitted to a loudspeaker. A “radiation parameter” is to be understood as a parameter with regard to whose position of the cooking vessel is to be optimized. In particular, the radiation parameter is designed as a, in particular electromagnetic, stray field caused by at least one induction heating unit. A configuration according to the invention can advantageously reduce a radiation parameter by means of an optimized, more secure positioning of the cooking vessel.

In an alternative embodiment not according to the invention, the induction heating unit could be designed as a stand-alone induction heating unit. A “stand-alone induction heating unit” is to be understood as an induction heating unit which is at a distance of more than 1 cm, preferably more than 3 cm and in particular more than 5 cm from an induction heating unit adjacent to the induction heating unit, in particular the closest one. In particular, a hob that has the stand-alone induction heating unit is designed as a classic hob. A "classic cooktop" is to be understood as a cooktop with at least one stand-alone induction heating unit on which the stand-alone induction heating unit is optically marked, in particular marked, for example by screen printing and / or by illuminants such as LEDs. In particular, a classic cooktop differs from a matrix cooktop, in particular from a variable cooktop. By means of an embodiment according to the invention, a cooking vessel can advantageously be aimed accurately, correctly and reliably with respect to a stray field caused by the induction heating unit Induction heating unit can be set up.

In addition, an induction hob with at least one induction hob device according to the invention is proposed. By means of a configuration according to the invention, an induction hob can advantageously be equipped with the induction hob device according to the invention, as a result of which an induction hob which is safe for an operator can advantageously be achieved.

Furthermore, a method for operating at least one induction hob device according to the invention is proposed. With an embodiment according to the invention, the induction hob device according to the invention can advantageously be operated precisely, reproducibly, safely and simply.

Further advantages result from the following description of the drawing. Two exemplary embodiments of the invention are shown in the drawing. The drawing, the description and the claims contain numerous features in combination.

Fig. 1

ein erfindungsgemäßes Kochfeld mit einer erfindungsgemäßen Induktionskochfeldvorrichtung und

Fig. 2

eine alternative Ausgestaltung eines nicht erfindungsgemäßen Kochfelds mit einer nicht erfindungsgemäßen Induktionskochfeldvorrichtung.

Show it:

Fig. 1

an inventive hob with an induction hob device according to the invention and

Fig. 2

an alternative embodiment of a hob not according to the invention with an induction hob device not according to the invention.

Fig. 1 shows an inventive hob 28a with an induction hob device 10a according to the invention. In the in Fig. 1 In the exemplary embodiment shown, the induction hob device 10a is equipped with a cooking surface 12a, with a plurality of induction heating units 14a which are arranged in a front region 16a of the cooking surface 12a and with a control unit 18a for operating the induction heating unit 14a, the control unit 18a being provided for this purpose, to reduce a maximum heat output that can be requested from all induction heating units 14a arranged in the front area 16a of the cooking surface 12a in the operating mode. Of the induction heating units 14a arranged in the front area 16a Fig. 1 For the sake of clarity, only one is provided with reference numerals. In Fig. 1 The control unit 18a is shown in dashed lines, since the control unit 18a is covered by a hob plate 30a. The induction hob device 10a has an output unit 42a which is arranged in the front region 16a of the cooking surface 12a. The output unit 42a is connected to the control unit 18a via an electrical connection. In the present exemplary embodiment, the output unit 42a is connected to the control unit 18a via a data cable. Alternatively, it is conceivable that the output unit 42a is connected to the control unit 18a via a wireless connection. The hob 28a has the hob plate 30a, which forms the hob 12a. The hob plate 30a of the hob 28a is surrounded by a frame unit 32a. The cooking surface 12a is designed as a variable cooking surface 12a.

The front area 16a is designed as a partial cooking area 20a of the cooking area 12a. In addition to the front area 16a embodied as a cooking area partial area 20a, the cooking area 12a has a cooking area partial area 22a which adjoins the front area 16a with respect to a depth direction 24a. The cooking surface partial area 22a is designed as a rear area 34a of the cooking surface 12a.

In addition to the induction heating units 14a arranged in the front region 16a, the induction hob device 10a also has a large number of induction heating units 36a arranged in the rear region 34a of the cooking surface 12a. Of the induction heating units 36a arranged in the rear region 34a is in Fig. 1 For the sake of clarity, only one is provided with reference numerals. The induction hob device 10a has a multiplicity of sensor units 38a, 40a, each of which comprises the respective induction heating units 14a, 36a. The respective sensor unit 38a, 40a is provided to measure values of two heating unit parameters of the respective induction heating unit 14a, 36a and to transmit them to the control unit 18a. The heating unit parameters are designed as a current through the respective induction heating unit 14a, 36a and as a voltage applied to the respective induction heating unit 14a, 36a. In addition, the respective sensor unit 38a, 40a is provided to measure values of two cooking vessel parameters and to transmit them to the control unit 18a. The cooking vessel parameters are designed as a position of a cooking vessel 26a on a respective induction heating unit 14a, 36a and as a size of the cooking vessel 26a set up on a respective induction heating unit 14a, 36a. In addition, the respective sensor unit 38a, 40a is provided for dividing a material of the cooking vessel 26a set up on a respective induction heating unit 14a, 36a into the partial areas “metal” and “non-metal” and for transmitting the division made to the control unit 18a. This division of the cooking vessel 26a set up on a respective induction heating unit 14a, 36a into the sub-areas “metal” and “non-metal” is also referred to below as a cooking vessel parameter. The control unit 18a is provided to evaluate the values of the parameters and the cooking vessel parameters transmitted by the respective sensor unit 38a, 40a and the division into the sub-areas. The control unit 18a is provided to calculate a power of the respective induction heating unit 14a, 36a from the values of the heating unit parameters.

The control unit 18a is provided to provide a preferred position parameter for a respective cooking vessel 26a with regard to a radiation parameter. The radiation parameter is one of those stray field caused by the respective induction heating unit 14a, 36a. The control unit 18a is provided to determine the radiation parameter on the basis of the values of the heating unit parameters and the cooking vessel parameters transmitted from the respective sensor units 38a, 40a to the control unit 18a. The control unit 18a provides the preferred position parameter for the respective cooking vessel 26a with respect to the radiation parameter to an operator via the output unit 42a. The preferred position parameter is designed as a position of the respective cooking vessel 26a, at which the respective cooking vessel 26a must be set up in order to optimize a position of the respective cooking vessel 26a with respect to the radiation parameter. Alternatively, it is conceivable that the preferred position parameter is designed as a direction in which the respective cooking vessel 26a has to be moved in order to optimize a position of the respective cooking vessel 26a with respect to the radiation parameter.

As already mentioned, the partial cooking area 20a is designed as the front area 16a and the partial cooking area 22a is designed as the rear area 34a. Accordingly, the maximum heat output that can be requested in the front area 16a is reduced by a smaller factor than in the rear area 34a. In the present exemplary embodiment, the maximum heat output that can be requested of the induction heating units 36a arranged in the rear region 34a is reduced by a factor of zero. The maximum heat output that can be requested from the induction heating units 36a arranged in the rear region 34a is thus designed as a maximum possible heating output from the induction heating units 36a arranged in the rear region 34a. The maximum heat output that can be requested from the induction heating units 14a arranged in the front area 16a is reduced by a factor of two. The maximum heat output that can be requested from the induction heating units 14a arranged in the front region 16a thus assumes a value of 50% of the maximum heat output that can be requested from the induction heating units 36a arranged in the rear region 34a.

In the exemplary embodiment shown, the cooking surface 12a is divided into the two partial cooking surface regions 20a, 22a on the basis of a dividing line 44a. The dividing line 44a is formed parallel to a front edge of the cooking surface 12a and bisects the cooking surface 12a. As an alternative to the dividing line 44a formed as a straight line, it is conceivable that a dividing line has a wavy contour, as shown in FIG Fig. 1 is shown in dashed lines. In the dividing line, which has a wavy contour, those induction heating units 14a, 36a which are cut by the dividing line 44a formed as a straight line are assigned to the cooking surface section 20a in which the induction heating units 14a have a lower maximum heat output that can be requested. Alternatively, a dividing line with an arcuate contour, as in Fig. 1 shown in dash-dotted lines, conceivable, which is at a constant distance from an operator's position estimated by the control unit 18a, a position of the operator in the case shown in dash-dotted lines being centered in front of the cooking surface 12a. A course and an alignment of the dividing line 44a with respect to the depth direction 24a can be set. Associated therewith are the cooking surface sections 20a, 22a, wherein a size and arrangement of the cooking surface sections 20a, 22a can also be set. For this purpose, the output unit 42a is formed in one piece with an input unit 46a. The input unit 46a is designed as a touch screen and is intended to receive requests from the operator and to transmit these requests to the control unit 18a. In addition to adjusting the cooking surface subareas 20a, 22a, the induction hob device 10a and thus the cooking surface 12a can be operated by means of the input unit 46a. In the exemplary embodiment shown, the maximum possible heating output of the induction heating units 14a, 36a is divided into 13 stages, so that a heating output between stage 0 and stage 12 can be set, stage 0 corresponding to a heating output with a value of 0 and stage 12 a maximum heating output that can be requested. A heating output between level 0 and level 12 can be set in the rear area 34a. In the front area 16a, in which the maximum heating power that can be requested is reduced, a heating power between level 0 and level 6 can be set. To achieve a high heating output, a cooking vessel 26a must therefore be set up in the rear area 34a.

As an alternative to the division of the cooking surface 12a just described into the two cooking surface subareas 20a, 22a, it is conceivable that the control unit 18a is provided in an operating mode to provide a course of a maximum heat output on the cooking surface 12a that increases monotonically with respect to the depth direction 24a. In the case of a course of a maximum heat output on the cooking surface 12a that increases monotonically with respect to the depth direction 24a, an induction heating unit 14a, 36a has a lower heating output than an adjacent induction heating unit 14a, 36a in the depth direction 24a. Accordingly, an increase in the monotonically increasing course assumes a value greater than or equal to zero. The monotonically increasing course has a step-like course and is designed as a course of a staircase function.

The hob 28a is operated using a method for operating the induction hob device 10a according to the invention. After switching on the hob 28a and thus the induction hob device 10a, the hob 12a is in one of the number desired by the operator, in the present exemplary embodiment two, is divided into partial cooking surface areas 20a, 22a and the partial cooking surface areas 20a, 22a are set. For this purpose, the operator uses the input unit 46a, via which the operator's requests are transmitted to the control unit 18a. The control unit 18a determines the maximum heat output that can be requested by the induction heating units 14a, 36a in accordance with the setting of the cooking surface sections 20a, 22a of the operator. In the present exemplary embodiment, the control unit 18a reduces the maximum heat output that can be requested from the induction heating units 14a, the maximum heat output that can be requested from the induction heating units 36a corresponds to the maximum possible heating output, and these are therefore reduced by a factor of zero. The operator then sets up a desired number of cooking vessels 26a on the cooking surface 12a and sets a desired level of heating power by means of the input unit 46a. The control unit 18a determines a respective preferred position parameter for a respective cooking vessel 26a and makes this available to the operator via the output unit 42a. The operator decides whether he wants to heat the respective cooking vessel 26a at the position he has set up or at the position provided by the control unit 18a by the preferred position parameter. The operator inputs this decision via the input unit 46a. The respective cooking vessel 26a is heated on the basis of this input.

In Fig. 2 an alternative, non-inventive embodiment of the invention is shown. The following descriptions and the drawings are essentially limited to the differences between the exemplary embodiments, with respect to components with the same designation, in particular with respect to components with the same reference numerals, in principle also to the drawings and / or the description of the other exemplary embodiments, in particular the Fig. 1 , can be referenced. To distinguish the exemplary embodiments, the letter a is the reference symbol of the exemplary embodiment in Fig. 1 readjusted. In the embodiment of the Fig. 2 the letter a is replaced by the letter b.

Fig. 2 shows an alternative embodiment of a hob 28b not according to the invention with an induction hob device 10b not according to the invention. The induction hob device 10b is equipped with a cooking surface 12b, with two induction heating units 14b, which are arranged in a front region 16b of the cooking surface 12b, and with a control unit 18b for operating the cooking surface 12b, the control unit 18b being provided in an operating mode to reduce the maximum heat output of the induction heating units 14b that can be requested. In addition to the two induction heating units 14b arranged in the front region 16a, the induction hob device 10b has two induction heating units 36b which are arranged in a rear region 34b of the cooking surface 12b. The induction hob device 10b differs from the induction hob device 10a, which has the variable cooking surface 12a, in that the induction heating units 14b, 36b are each formed as a single induction heating unit 14b, 36b. In the exemplary embodiment shown, a maximum heat output that can be requested from the induction heating units 14b in the front region 16b is reduced by a factor of 1.3 in relation to a maximum possible heating output of the induction heating units 36b arranged in the rear region 34b.

reference numeral

10

Induction hob device

12

Cooktop

14

induction heating

16

front area

18

control unit

20

Cooking surface portion

22

Cooking surface portion

24

depth direction

26

cooking pot

28

hob

30

Hotplate

32

frame unit

34

rear area

36

induction heating

38

sensor unit

40

sensor unit

42

output unit

44

parting line

46

input unit

Claims (7)

1. Induction hob device with at least one cooktop (12a; 12b), with at least one induction heating unit (14a; 14b), which is arranged in a front region (16a; 16b) of the cooktop (12a; 12b), with at least one control unit (18a; 18b) for operating the induction heating unit (14a; 14b), wherein the control unit (18a; 18b) is provided to reduce at least one maximum requestable heating power of the at least one induction heating unit (14a; 14b) in at least one operating mode, and with a plurality of induction heating units (14a), which are arranged in the front region (16a) of the cooktop (12a), characterised in that the control unit (18a; 18b) is provided to reduce a maximum requestable heating power of all induction heating units (14a; 14b) arranged in the front region (16a; 16b) of the cooktop (12a; 12b) in the operating mode, wherein the control unit (18a; 18b) in the operating mode is provided to divide the cooktop (12a; 12b) into at least two cooktop subregions (20a, 22a; 20b, 22b), wherein a maximum requestable heating power in a first of the cooktop subregions (20a; 20b) is reduced by a greater factor than in a second of the cooktop subregions (22a; 22b), and wherein the first of the cooktop subregions (20a; 20b) is the front region (16a; 16b).
2. Induction hob device according to claim 1, characterised in that the cooktop subregions (20a, 22a; 20b, 22b) can be adjusted.
3. Induction hob device according to one of the preceding claims, characterised in that the cooktop (12a) is embodied as a variable cooktop (12a).
4. Induction hob device according to claim 3, characterised in that the control unit (18a) in at least one operating mode is provided to supply a characteristic course, increasing monotonically with regard to a depth direction (24a), of a maximum requestable heating power on the cooktop (12a).
5. Induction hob device according to one of the preceding claims, characterised in that the control unit (18a; 18b) is provided to supply a preferred position characteristic variable, which is embodied as a position direction and/or as a position, for at least one item of cookware (26a; 26b) at least with regard to an irradiation parameter, wherein the irradiation parameter is embodied as a stray field, in particular an electromagnetic stray field, caused by at least one induction heating unit.
6. Hob with at least one induction hob device (10a; 10b) according to one of claims 1 to 5.
7. Method for operating at least one induction hob device (10a; 10b) according to one of claims 1 to 5, with at least one cooktop (12a; 12b), with at least one induction heating unit (14a; 14b), which is arranged in a front region (16a; 16b) of the cooktop (12a; 12b), with at least one control unit (18a; 18b) for operating the induction heating unit (14a; 14b), wherein in at least one operating mode at least one maximum requestable heating power of the at least one induction heating unit (14a; 14b) is reduced by the control unit (18a; 18b), and with a plurality of induction heating units (14a), which are arranged in the front region (16a) of the cooktop (12a), characterised in that in the operating mode a maximum requestable heating power of all induction heating units (14a; 14b) arranged in the front region (16a; 16b) of the cooktop (12a; 12b) is reduced by the control unit (18a; 18b), and wherein, in the operating mode, the cooktop (12a; 12b) is divided into at least two cooktop subregions (20a, 22a; 20b, 22b) by the control unit (18a; 18b), wherein a maximum requestable heating power in a first of the cooktop subregions (20a; 20b) is reduced by a greater factor than in a second of the cooktop subregions (22a; 22b), and wherein the first of the cooktop subregions (20a; 20b) is the front region (16a; 16b).

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