EP3136822A1 - Procede de determination de temperature - Google Patents

Procede de determination de temperature Download PDF

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Publication number
EP3136822A1
EP3136822A1 EP16184674.6A EP16184674A EP3136822A1 EP 3136822 A1 EP3136822 A1 EP 3136822A1 EP 16184674 A EP16184674 A EP 16184674A EP 3136822 A1 EP3136822 A1 EP 3136822A1
Authority
EP
European Patent Office
Prior art keywords
induction heating
cooking vessel
coil
water
temperature
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Granted
Application number
EP16184674.6A
Other languages
German (de)
English (en)
Other versions
EP3136822B1 (fr
Inventor
Marcus Frank
Elmar Herweg
Marius Lehner
Michael Stober
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
EGO Elektro Geratebau GmbH
Original Assignee
EGO Elektro Geratebau GmbH
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by EGO Elektro Geratebau GmbH filed Critical EGO Elektro Geratebau GmbH
Priority to PL16184674T priority Critical patent/PL3136822T3/pl
Publication of EP3136822A1 publication Critical patent/EP3136822A1/fr
Application granted granted Critical
Publication of EP3136822B1 publication Critical patent/EP3136822B1/fr
Active legal-status Critical Current
Anticipated expiration legal-status Critical

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Classifications

    • H—ELECTRICITY
    • H05—ELECTRIC TECHNIQUES NOT OTHERWISE PROVIDED FOR
    • H05B—ELECTRIC HEATING; ELECTRIC LIGHT SOURCES NOT OTHERWISE PROVIDED FOR; CIRCUIT ARRANGEMENTS FOR ELECTRIC LIGHT SOURCES, IN GENERAL
    • H05B6/00—Heating by electric, magnetic or electromagnetic fields
    • H05B6/02—Induction heating
    • H05B6/06—Control, e.g. of temperature, of power
    • H05B6/062—Control, e.g. of temperature, of power for cooking plates or the like
    • H05B6/065—Control, e.g. of temperature, of power for cooking plates or the like using coordinated control of multiple induction coils
    • H—ELECTRICITY
    • H05—ELECTRIC TECHNIQUES NOT OTHERWISE PROVIDED FOR
    • H05B—ELECTRIC HEATING; ELECTRIC LIGHT SOURCES NOT OTHERWISE PROVIDED FOR; CIRCUIT ARRANGEMENTS FOR ELECTRIC LIGHT SOURCES, IN GENERAL
    • H05B6/00—Heating by electric, magnetic or electromagnetic fields
    • H05B6/02—Induction heating
    • H05B6/06—Control, e.g. of temperature, of power
    • H—ELECTRICITY
    • H05—ELECTRIC TECHNIQUES NOT OTHERWISE PROVIDED FOR
    • H05B—ELECTRIC HEATING; ELECTRIC LIGHT SOURCES NOT OTHERWISE PROVIDED FOR; CIRCUIT ARRANGEMENTS FOR ELECTRIC LIGHT SOURCES, IN GENERAL
    • H05B6/00—Heating by electric, magnetic or electromagnetic fields
    • H05B6/02—Induction heating
    • H05B6/10—Induction heating apparatus, other than furnaces, for specific applications
    • H05B6/12—Cooking devices
    • H—ELECTRICITY
    • H05—ELECTRIC TECHNIQUES NOT OTHERWISE PROVIDED FOR
    • H05B—ELECTRIC HEATING; ELECTRIC LIGHT SOURCES NOT OTHERWISE PROVIDED FOR; CIRCUIT ARRANGEMENTS FOR ELECTRIC LIGHT SOURCES, IN GENERAL
    • H05B2213/00—Aspects relating both to resistive heating and to induction heating, covered by H05B3/00 and H05B6/00
    • H05B2213/03—Heating plates made out of a matrix of heating elements that can define heating areas adapted to cookware randomly placed on the heating plate
    • H—ELECTRICITY
    • H05—ELECTRIC TECHNIQUES NOT OTHERWISE PROVIDED FOR
    • H05B—ELECTRIC HEATING; ELECTRIC LIGHT SOURCES NOT OTHERWISE PROVIDED FOR; CIRCUIT ARRANGEMENTS FOR ELECTRIC LIGHT SOURCES, IN GENERAL
    • H05B2213/00—Aspects relating both to resistive heating and to induction heating, covered by H05B3/00 and H05B6/00
    • H05B2213/07—Heating plates with temperature control means

Definitions

  • the invention relates to a method for determining temperature in an induction hob with a plurality of induction heating coils.
  • the invention has for its object to provide an aforementioned method, can be solved with the problems of the prior art and in particular it is possible to carry out the temperature determination in the cooking vessel advantageous and accurate, in particular to determine when boiling water in the cooking vessel.
  • each induction heating coil heats the region of the cooking vessel bottom arranged above it in a known manner.
  • the energy input takes place in the lowest area of the cooking vessel bottom, usually the bottom 1 mm to 2mm. From there, the heat spreads to the top of the bottom of the saucepan and from there it is transferred to the water.
  • the induction heating coils of a cooking station work advantageously with the same power level or resulting area power density of the power transferred into the vessel.
  • the heating operation is detected on the basis of the vibration response to at least one induction heating coil, whether the temperature of the cooking vessel bottom changes over this induction heating coil or whether this temperature increases.
  • a temperature gradient of the cooking vessel bottom can be detected by the induction heating coil, which is preferably done according to a method as described in the introduction EP 2330866 A2 is described. Its content is hereby incorporated in this regard by express reference to the content of the present application. If this determination of the oscillation response takes place only periodically, it should be about once per second, advantageously every 0.1 second to 2 seconds.
  • the vibration response of an induction heating coil can be understood to mean the evaluation of the change in the resonant circuit parameters due to temperature changes of the cooking vessel bottom, in particular the changing inductance.
  • the vibration response of each induction heating coil can be detected.
  • the induction heating coils are operated in heating mode at least until an induction heating coil senses that the temperature gradient of the cooking vessel bottom is near zero or above zero.
  • a temperature of a cooking vessel bottom heated by means of an induction heating coil is advantageously determined.
  • the method comprises the steps of: generating a DC link voltage at least temporarily as a function of a single-phase or polyphase, in particular three-phase, AC line voltage, generating a high-frequency drive voltage or a drive current from the DC link voltage, for example, with a frequency in a range of 20kHz to 70kHz, and applying a resonant circuit comprising the induction heating with the drive voltage or the drive current.
  • a resonant circuit comprising the induction heating with the drive voltage or the drive current.
  • the following steps are carried out: Generating the intermediate circuit voltage during predetermined periods of time, in particular periodically, with a constant voltage level, wherein during the periods preferably the intermediate circuit voltage is generated independently of the AC line voltage, generating the drive voltage during the predetermined time periods such that the resonant circuit substantially damped oscillates at its natural resonant frequency, measuring at least one vibration parameter of the vibration during the predetermined time intervals and evaluating the at least one measured vibration parameter to determine the temperature. Since the DC link voltage is kept constant during the temperature measurement, signal interference due to a variable DC link voltage can be eliminated, thereby enabling a reliable and interference-free temperature determination.
  • the method comprises the steps of: determining zero crossings of the mains alternating voltage and selecting the time segments in the region of the zero crossings.
  • the DC link voltage usually decreases sharply.
  • the constant voltage level is preferably selected such that it is greater than the voltage level which usually sets in the region of the zero crossings, so that the intermediate circuit voltage is clamped to the constant voltage level in the region of the zero crossings. Then prevail in the zero crossings constant voltage conditions that allow reliable temperature measurement.
  • the induction heating coils are all operated in heating mode at least until a first induction heating coil senses that the temperature gradient of the portion of the cooking vessel bottom above that induction heating coil becomes zero. It is also possible to operate all induction heating coils in the heating mode until the temperature gradient of the cooking vessel base above is zero over each of the induction heating coils. When the temperature gradient becomes zero, it means that the temperature of the cooking vessel bottom does not increase any further, which in turn means that the water in the cooking vessel is directly above this cooking vessel bottom area or at the interface between Water and cooking vessel bottom boils, so the temperature does not increase further.
  • the invention determines at least one of the induction heating coils as a measuring coil. For this purpose, several methods can be taken, which will be explained in more detail later.
  • This measuring coil is then operated in measuring mode and no longer in heating mode, whereby the change or the stopping of the heating operation does not necessarily have to take place immediately after determination as a measuring coil.
  • the measuring coil with a so-called measuring power up to 10% or 20%, advantageously a maximum of 50%, the maximum power for a short time, in particular only for a half-wave, operated or transfers accordingly little or less energy in the over the measuring coil lying area of the cooking vessel bottom. Up to 20% of the maximum power, the measuring power can be considered as a small power. Then, the measuring coil detects the feedback vibration response in the aforementioned manner.
  • the time course of this vibration response is evaluated after several times coupling the low energy, so essentially applied a similar method as before in the detection of the vibration response to each induction heating coil. Then, in the case where the gradient of this time course becomes zero, the water in the cooking vessel is determined to be boiling, namely all the water. It is not absolutely necessary that the vibration response is really detected on each induction heating coil. In certain circumstances, the measuring coil can in fact already be determined beforehand, for example as the induction heating coil with the lowest degree of coverage or the worst power input into the cooking vessel bottom. Then only their vibration response needs to be evaluated.
  • the invention essentially has the effect that the measuring coil no longer heats the bottom of the cooking vessel and, as it were, detects the true temperature of the water in the cooking vessel in the region of the cooking vessel bottom above the measuring coil or the heat flow through the bottom of the pot and the heat flow in the transition Pot bottom to water become vanishingly small and thereby the true temperature of the water and the temperature of the cooking vessel inside as well as the bottom become the same.
  • the previously described, in series, temperature differences of about 10 ° C to 40 ° C from the cooking vessel inside to water and about 10 ° C between Kochgefäßinnen- and outside are close to zero. Due to the already started bubbling in the water on the cooking vessel bottom, the water in the cooking vessel is mixed to some extent, in particular by the rising water.
  • the measuring coil works at least a certain time after the determination as a measuring coil only as a kind of sensor.
  • the coupling of a signal or a power for generating the vibration response for their evaluation can be regarded as negligible with respect to a heating of the region of the cooking vessel bottom directly above the measuring coil.
  • an essential core of the invention is to make a temperature determination in a method for boiling water in a cooking vessel, using multiple induction heating coils, more accurately by using one of the induction heating coils as a measuring coil and then no longer operating in heating mode, but only in measuring mode.
  • distortions of the measurement result are avoided or at least greatly reduced.
  • the measuring coil quickly from the heating operation switch to the measuring mode, for example, after she or possibly another induction heating coil for the first time by the fact that the temperature gradient of the vibration response has become zero, has detected a temperature of 100 ° C on the cooking vessel bottom.
  • induction heating coil it is possible to determine that induction heating coil as a measuring coil, the temperature gradient of the vibration response during the general heating operation and especially during their own heating operation first to zero. This is then, so to speak, the induction heating coil with the hottest area of the cooking vessel bottom at this time.
  • that induction heating coil can also be determined and used as the measuring coil in which this temperature gradient finally becomes zero. This is then corresponding to that induction heating coil, which has the coolest portion of the cooking vessel bottom over itself. Then it can be assumed that the water in the cooking vessel as a whole is already significantly closer to the state that it boils altogether or has completely about 100 ° C.
  • induction heating coil as a measuring coil, which has the lowest power input into the cooking vessel and / or the lowest degree of coverage by the cooking vessel.
  • the first criterion can be determined during the heating operation and, for example, also checked repeatedly or permanently.
  • the second criterion can already be determined at the beginning of the cooking process, that is, if it is determined at all, which induction heating coils are covered by the cooking vessel and which consequently start as a common hotplate with the heating mode. But this criterion should also be checked during heating, as it may well happen that the cooking vessel on the Indutechnischswespulen or is moved on the cooking surface and then changes the degree of coverage of individual or all induction heating coils.
  • all Indudictionswespulen are identical, so above all the same size. This simplifies the production of an induction hob. Furthermore, it is advantageously also possible to operate all Indudictionssammlungspulen that together form a cooking point for a single cooking vessel, identical. This is especially true for the power level. Thus, induction heating coils with a detected lower degree of coverage can be operated in the same way as induction heating coils with a high or complete coverage.
  • the heating of all induction heating coils, which work for this cooking vessel or cooking, with a constant Performance is continued.
  • This time should be less than 1 minute and may for example be at least 10 seconds, advantageously at least 20 seconds.
  • the previously determined measuring coil is then operated in measuring mode, advantageously with the aforementioned measuring power.
  • the measuring coil which has either already been determined or is only determined by it, does not start immediately from the heating mode is taken, because then the entire heating power would be unnecessarily reduced at the hob.
  • the measuring coil By reheating all induction heating coils, in particular also the measuring coil, since it can be assumed that the water in the cooking vessel does not yet have 100 ° C., it is still heated with maximum possible power for rapid heating. Only after a certain period of time is the measuring coil operated in the measuring mode, since only then is it to be expected that the 100 ° C in the entire water will be reached soon. This time can also be varied depending on how much water needs to be boiled or how big the cooking vessel is. For this purpose, for example, the previous duration can be used as a criterion when just the first induction heating coil detects the zero temperature gradient.
  • the measuring coil can still be operated for a certain time in the heating mode, since even in this case, that everywhere the cooking vessel bottom 100 ° C, most likely not all the water in the cooking vessel has 100 ° C.
  • This time for continued operation of the measuring coil in the heating mode should be significantly shorter than 1 minute and, in particular, may be shorter than the aforementioned time, for example 5 seconds to 20 seconds.
  • the measuring coil is operated again in the measuring mode only after this time has expired, whereby again, it may have been determined either already at the beginning of the heating operation or only later to the measuring coil.
  • This measuring coil then functions as a temperature sensor for the region of the cooking vessel bottom lying above it, which in turn determines the temperature of the water introduced into it in the cooking vessel by turbulence. This area of the cooking vessel bottom then works, so to speak, as a first part of a sensor. The second part of this sensor is the measuring coil, which, as it were, interrogates the temperature of this first part.
  • the measuring operation of the measuring coil should advantageously be such that it does not introduce any additional heating power into the region of the cooking vessel bottom above it, in order to reduce or as far as possible avoid distortions in the temperature detection or temperature determination.
  • a half-wave for the power input can already be sufficient here, which in turn is only made with an aforementioned low power or measuring power.
  • FIG. 1 schematically shows how in an induction hob 11, a plurality of individual induction heating coils 13, here with a round shape, may be present.
  • a cooking vessel 15 is installed such that it covers more than 50% of four induction heating coils 13a to 13d.
  • the induction heating coils 13b and 13d are completely covered, and the induction heating coils 13a and 13c are about 70% to 80%.
  • Induction heating coils are also covered to a low degree to the left and right of the induction heating coil 13d. However, this degree of coverage is so low that this is recognized and they are definitely not used in heating as a cooking place for the cooking vessel 15.
  • the cooking vessel 15 has a cooking vessel bottom 16, which is suitable for inductive heating and usually has a thickness of a few millimeters, for example 4mm to 10mm.
  • a cooking vessel bottom 16 is formed with a multilayer layer having an uppermost layer, which consists of the same material as the lateral wall of the cooking vessel 15 and is usually made by deep drawing, so with a one-piece material transition.
  • a heat-distributing layer of copper with a thickness of a few millimeters is often arranged.
  • a thin layer of stainless steel can be provided, which is also suitable for inductive heating. Their thickness can be a maximum of 1 mm to 2mm. At the same time this is approximately the maximum penetration depth of inductive fields, which will be explained below.
  • the induction heating coils 13a and 13b are connected to a control 19 of the induction hob 11 and are supplied with power via these, usually via a power unit (not shown here) or corresponding resonant circuit arrangements.
  • a power input 21a and 21b of each of the induction heating coils 13a and 13b is shown by thin arrows in the cooking vessel 15 or in the cooking vessel bottom 16. This is known to the person skilled in the art and need not be discussed in detail. As mentioned previously, the penetration depth of the power input 21 is less than 2 mm, advantageously less than 1 mm. From this lowermost layer of the cooking vessel bottom 16, the resulting heat is distributed upward through the further structure of the cooking vessel bottom 16, possibly with a corresponding transverse distribution. At the top of the cooking vessel bottom 16, the heat transfer takes place in over it in the cooking vessel 15 located water 17. The heat introduced increases this warmed up water, which is illustrated by the broad arrows. Of course, there is a kind of mixing of the water flows 23a and 23b, here also represented by further water flows 23rd
  • the temperature T W of the water 17 in the cooking vessel 15 is plotted as a type of average temperature, measured not only at discrete points but as an average at many points. In particular, this may also be a temperature at the water surface, where usually the temperature of the water 17 will be lowest during cooking.
  • the temperature of the water above the left induction heating coil 21a near the cooking vessel bottom 16 is shown.
  • the water 17 will probably be the hottest and cook the fastest.
  • the temperature of the water is 17 the value of 100 ° C drawn.
  • the levels are relative to each other approximately to scale.
  • the induction heating coils 13a and 13b generate a power input 21a and 21b in the cooking vessel bottom 16, in particular in its lowest layer.
  • the inductively generated heat spreads upward and enters the water 17 at the top of the cooking vessel bottom 16 or is transferred there. This results in water flows 23, in particular from the top of the cooking vessel bottom 16 ascending strong water currents 23a and 23b.
  • the induction heating coil 13b can now be determined as a measuring coil, since it has the recognizable lowest degree of coverage by the cooking vessel 15 or the cooking vessel bottom 16. This determination can be made even if the measuring coil 13b together with the others is still operated as a cooking station in heating mode.
  • the in Fig. 4 Periodic signal shown in dashed lines, which will be relatively equal at the beginning for most Indu Vietnameseswespulen be evaluated for each Indu Vietnameseswespule 13. Then that induction heating coil can be determined as a measuring coil and switch to measuring mode, in which first the slope becomes approximately zero.
  • that induction heating coil can be used as measuring coil in the measurement mode, in which this profile is the last to be constant in comparison to the other induction heating coils or has zero slope.
  • this case holds that the slope has become zero last for the induction heating coil 13b. This means that over all other induction heating coils 13 of the cooking zone, the temperature is higher or earlier was already high.
  • the induction heating coil 13b which is now operated as a measuring coil with the measuring power during measuring operation, has the solid curve with the thin line.
  • the measuring power is for example 5% of the maximum power.
  • the course of the period signal at the measuring coil 13b also shows that after the change to the measuring mode, yes, this measuring coil transmits almost no more energy into the cooking vessel bottom and thus does not attempt to heat it up any further. Since the water in the cooking vessel 15 17 has a total of no 100 ° C, so not yet boiling total, but for example, only 80 ° C to 90 ° C, this relatively cooler water falls down again on this area of the cooking vessel bottom and cools him to less than 100 ° C. It is thus cooled in comparison to the previous heating operation of the measuring coil 13b.
  • this region of the cooking vessel bottom has the temperature of the relatively cooler water flowing down, so that the period signal of the measuring coil also runs virtually the same as the water temperature. This is the sake of clarity here together or shown in coverage, but need not be so.
  • the conditions in the cooking vessel 15 in this period are in Fig. 3 to see.
  • the induction heating coil 13a in the heating operation further causes the power input 21a into the cooking vessel bottom 16 via it, which generates the strong water flow 23a.
  • This circulates, so to speak, and causes water 17 located in the upper region to appear as a water flow 23, shown with thin arrows, downwards onto the region of the cooking vessel bottom 16 which lies above the measuring coil 13b.
  • the total or average temperature of the entire water reaches about 100 ° C, especially after sufficient mixing of the cooking vessel bottom 16 on the heating coils heated water with the remaining water. If then in Fig. 4 in the right area, the thin and solid period signal of the measuring coil again has the slope zero or is constant, so all the water 17 boils in the cooking vessel 15. This also applies to the temperature T W of the water.

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  • Physics & Mathematics (AREA)
  • Electromagnetism (AREA)
  • Cookers (AREA)
  • Induction Heating Cooking Devices (AREA)
EP16184674.6A 2015-08-27 2016-08-18 Procede de determination de temperature Active EP3136822B1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
PL16184674T PL3136822T3 (pl) 2015-08-27 2016-08-18 Sposób określania temperatury

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE102015216455.1A DE102015216455A1 (de) 2015-08-27 2015-08-27 Verfahren zur Temperaturbestimmung

Publications (2)

Publication Number Publication Date
EP3136822A1 true EP3136822A1 (fr) 2017-03-01
EP3136822B1 EP3136822B1 (fr) 2020-04-29

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EP16184674.6A Active EP3136822B1 (fr) 2015-08-27 2016-08-18 Procede de determination de temperature

Country Status (6)

Country Link
US (1) US10219327B2 (fr)
EP (1) EP3136822B1 (fr)
CN (1) CN106488601B (fr)
DE (1) DE102015216455A1 (fr)
ES (1) ES2804108T3 (fr)
PL (1) PL3136822T3 (fr)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106802584A (zh) * 2017-03-22 2017-06-06 广东美的厨房电器制造有限公司 烹饪方法、烹饪装置和烹饪器具
EP3714747B1 (fr) * 2019-03-29 2024-02-21 Vorwerk & Co. Interholding GmbH Robot de cuisine à détection du point d'ébullition

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1463383A1 (fr) 2003-03-27 2004-09-29 E.G.O. Elektro-Gerätebau GmbH Dispositif de chauffage pour chauffage plat à éléments de chauffage par induction
JP2005310517A (ja) * 2004-04-21 2005-11-04 Matsushita Electric Ind Co Ltd 誘導加熱調理器
EP2330866A2 (fr) 2009-11-26 2011-06-08 E.G.O. ELEKTRO-GERÄTEBAU GmbH Procédé et dispositif de chauffage à induction destiné à établir une température d'un fond de récipient de cuisine chauffé à l'aide d'une bobine de chauffage à induction
EP2574143A2 (fr) * 2011-09-26 2013-03-27 E.G.O. ELEKTRO-GERÄTEBAU GmbH Procédé de chauffage d'un liquide contenu dans un récipient de cuisson et dispositif de chauffage à induction
EP2911473A1 (fr) * 2012-10-22 2015-08-26 Panasonic Intellectual Property Management Co., Ltd. Cuiseur à chauffage à induction

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DE19540408A1 (de) 1995-10-30 1997-05-07 Herchenbach Wolfgang Kochsystem
WO2006032292A1 (fr) * 2004-09-23 2006-03-30 E.G.O. Elektro-Gerätebau GmbH Dispositif de chauffage pour un chauffage plan, pourvu d'elements chauffants a induction
FR2903564B1 (fr) * 2006-07-06 2011-07-01 Seb Sa Plaque de cuisson permettant la detection de la temperature d'un article culinaire
CH704318B1 (de) * 2011-01-07 2016-03-15 Inducs Ag Induktionskochgerät zum temperaturgesteuerten Kochen.
CH704364B1 (de) * 2011-01-14 2015-01-30 Inducs Ag Modulares Warmhaltesystem für Speisen.
DE102011083397A1 (de) 2011-09-26 2013-03-28 E.G.O. Elektro-Gerätebau GmbH Verfahren zum Zubereiten von Lebensmitteln mittels einer Induktionsheizeinrichtung und Induktionsheizeinrichtung
EP2779787B1 (fr) 2013-03-11 2015-06-17 Electrolux Appliances Aktiebolag Procédé de détection d'un ustensile de cuisson sur une plaque à induction, plaque à induction et appareil de cuisson

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1463383A1 (fr) 2003-03-27 2004-09-29 E.G.O. Elektro-Gerätebau GmbH Dispositif de chauffage pour chauffage plat à éléments de chauffage par induction
JP2005310517A (ja) * 2004-04-21 2005-11-04 Matsushita Electric Ind Co Ltd 誘導加熱調理器
EP2330866A2 (fr) 2009-11-26 2011-06-08 E.G.O. ELEKTRO-GERÄTEBAU GmbH Procédé et dispositif de chauffage à induction destiné à établir une température d'un fond de récipient de cuisine chauffé à l'aide d'une bobine de chauffage à induction
EP2574143A2 (fr) * 2011-09-26 2013-03-27 E.G.O. ELEKTRO-GERÄTEBAU GmbH Procédé de chauffage d'un liquide contenu dans un récipient de cuisson et dispositif de chauffage à induction
EP2911473A1 (fr) * 2012-10-22 2015-08-26 Panasonic Intellectual Property Management Co., Ltd. Cuiseur à chauffage à induction

Also Published As

Publication number Publication date
DE102015216455A1 (de) 2017-03-02
PL3136822T3 (pl) 2020-11-02
EP3136822B1 (fr) 2020-04-29
ES2804108T3 (es) 2021-02-03
US20170064776A1 (en) 2017-03-02
CN106488601A (zh) 2017-03-08
US10219327B2 (en) 2019-02-26
CN106488601B (zh) 2020-10-27

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