EP3177107A1 - Procédé de fonctionnement d'une plaque de cuisson à induction - Google Patents

Procédé de fonctionnement d'une plaque de cuisson à induction Download PDF

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Publication number
EP3177107A1
EP3177107A1 EP15197633.9A EP15197633A EP3177107A1 EP 3177107 A1 EP3177107 A1 EP 3177107A1 EP 15197633 A EP15197633 A EP 15197633A EP 3177107 A1 EP3177107 A1 EP 3177107A1
Authority
EP
European Patent Office
Prior art keywords
cooking vessel
temperature
heating power
time
heating
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
EP15197633.9A
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German (de)
English (en)
Other versions
EP3177107B1 (fr
Inventor
Marcus Frank
Marius Lehner
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 ES15197633T priority Critical patent/ES2975178T3/es
Priority to EP15197633.9A priority patent/EP3177107B1/fr
Priority to US15/365,284 priority patent/US10595366B2/en
Priority to CN201611096593.1A priority patent/CN106895451B/zh
Publication of EP3177107A1 publication Critical patent/EP3177107A1/fr
Application granted granted Critical
Publication of EP3177107B1 publication Critical patent/EP3177107B1/fr
Active legal-status Critical Current
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Classifications

    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F24—HEATING; RANGES; VENTILATING
    • F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
    • F24C7/00—Stoves or ranges heated by electric energy
    • F24C7/08—Arrangement or mounting of control or safety devices
    • F24C7/081—Arrangement or mounting of control or safety devices on stoves
    • 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
    • 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
    • H05B2206/00—Aspects relating to heating by electric, magnetic, or electromagnetic fields covered by group H05B6/00
    • H05B2206/02—Induction heating
    • H05B2206/024—Induction heating the resistive heat generated in the induction coil is conducted to the load
    • 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 operating an induction hob, wherein a temperature setting is to be effected or a certain cooking vessel temperature is reached or set as the target temperature and kept constant.
  • a special feature of the method is that no temperature measuring devices are used, which detect the absolute cooking vessel temperature.
  • the cooking vessel temperature is determined only indirectly via other properties of the cooking vessel, such as temperature-dependent permeability change. Only a relative temperature change, but no absolute temperature can be detected.
  • the measuring method is known from the EP 2330866 A2 ,
  • the invention has for its object to provide an aforementioned method, can be avoided with the problems of the prior art and it is in particular possible that in an advantageous manner, preferably in an induction hob, a predetermined or input target temperature for a Cooking vessel can be controlled and held automatically so to speak.
  • An induction hob has a controller and a hotplate with at least one induction heating coil.
  • the controller is advantageously stored a relationship between a cooking vessel temperature and a heating power of the induction heating coil as area performance or area density, which adjusts the steady state or steady state or in continuous operation said and desired certain cooking vessel temperature or results.
  • a cooking vessel is placed on the hob and is inductively heated by the induction heating coil.
  • a target temperature for the cooking vessel or an application case implicit in a specific target temperature is entered into the control of the induction hob, for example as a "roast steak".
  • the cooking vessel is heated for a first heating time with a first relatively large heating power as area performance, so as to cause the fastest possible increase in temperature to quickly get close to the target temperature.
  • the heating power of the induction heating coil is reduced to a first relatively small heat output that would permanently lead to the target temperature.
  • This may correspond to the aforementioned relationship between cooking vessel temperature and heating power, if this is stored.
  • This first small heating power is significantly smaller than the aforementioned large heating power, preferably it is only about 1% to 20% or only up to 10%.
  • it is checked, advantageously after a short check-time of one second to thirty seconds, whether at the first relatively low heat output, the cooking vessel temperature remains constant, rises or falls. For the method used for this purpose, more will be explained below.
  • the cooking vessel temperature remains constant when heating the cooking vessel for the short check time with the first relatively small heating power and corresponds to the target temperature, advantageously at least after the aforementioned short check time of a few seconds. Then the target temperature is considered reached and is preferably maintained, for example, then the actual roasting process can begin.
  • a continuous control or a two-point control can be used, as they are state of the art. In general, the temperature can be kept approximately constant, possibly with a slight increase in heating power because of the food to be fried.
  • the relatively small heating power from the controller adapted or changed their size. So you can try to find a different heating power, which leads to a constant temperature during the short Verification time.
  • This other heating power is advantageously still a relatively small heating power. This can also be used to even a temperature value to determine which is currently present in order to be able to proceed from the target temperature targeted or faster.
  • the controller After sufficiently accurate finding of the corresponding correlation of heating power and cooking vessel temperature, the controller considers the heating process to be completed, cooking or frying or cooking is continued. This is advantageously signaled to an operator, possibly also further process steps can be initiated.
  • the cooking vessel temperature increases in a further case as a second case when heating the cooking vessel with the first relatively small heating power, the cooking vessel temperature continues to after the short Verification time. It may sometimes come first to a brief drop in the signal used for temperature determination, but this does not bother. Then, the cooking vessel for a Swissflower time again heated with an intermediate heating power more or further, since the cooking vessel temperature is still below the target temperature, so that its temperature rises again.
  • the intermediate heating power is greater than the first relatively small heating power, but can also be the same size.
  • the cooking vessel temperature still rises after the Engelloom-time and after the short Verification time when heating with the first relatively small heating power, again below the target temperature cooking vessel temperature is detected. Then the cooking vessel can be heated once more with an intermediate heating power for a Swissflower-time. After the intermediate heating time can then be checked again by adjusting the relatively small heating power for a short Verification time, whether the cooking vessel temperature after this short Verification time still rises or remains constant, while maintaining the cooking vessel temperature remains the first case of reaching the target temperature applies.
  • the target temperature can be achieved in different ways, which will be explained in more detail becomes. In the simplest way is simply heated with the relatively small heating power and after some time or a few minutes, the target temperature will have set. Alternatively, the heating operation may be suspended for a short time, for example, 5 seconds to 30 seconds or one minute.
  • the invention core includes only the first case and the other case, but also the second and even the third case are advantageously implemented together in a control process.
  • a certain heat output as area performance leads to a certain final temperature or permanently held cooking vessel temperature, and largely independent of what is used for a cooking vessel.
  • the aforementioned relationship between cooking vessel temperature and heat output as area performance so to speak, requires the information about which power the induction heating coil or several induction heating coils connected together in a cooking position produce, ie is introduced into the cooking vessel.
  • the approximate area of the cooking vessel or the cooking vessel bottom is needed so that just the area performance can be determined.
  • hotplates are usually designed for specific sizes of cooking vessels, this is indicated in particular by a mark on the top side of a hob plate, an approximately expected range of the cooking vessel size is known for a defined hotplate.
  • the input of the target temperature in the controller can be done either by an operator by means of controls. Alternatively, the input can be through an automatic cooking program take place, which runs in the control itself. It is important that a target temperature is given.
  • the said first heating-up time can be relatively short. In particular, it is attempted, since relatively high target temperatures are to be approached, to choose the first relatively large heating power very large, advantageously maximally large. Thus it may be 3 W / cm 2 to 12 or even 14 W / cm 2 , in particular 6 W / cm 2 to 10 W / cm 2 . Then this first heating-up time can be between one minute and five minutes or even eight minutes.
  • the first relatively small heat output can be significantly lower than the first large heat output.
  • it may be between 0.3 W / cm 2 and 2 W / cm 2 . It is particularly advantageous between 0.6 W / cm 2 and 0.8 W / cm 2 .
  • relatively small heating cooking vessel temperatures between 200 ° C and 250 ° C can be maintained in the long term.
  • such cooking vessel temperatures could be achieved only with setting such a relatively small heat output as area performance, but this would then predictably take a long time.
  • the first relatively small heating power is set for at least one second to 30 seconds or even one minute or introduced into the cooking vessel, so an aforementioned short time as a check-time, before it is expected that the cooking vessel temperature remains constant.
  • the temperature compensation processes usually take a few seconds, especially in the aforementioned first or second case, until the first small heating power defines the energy input.
  • the check-time is 5 seconds to 20 seconds.
  • An aforementioned intermediate heating time may be in the range similar to the checking time, for example between 5 seconds and 60 seconds, preferably between 10 seconds and 20 seconds.
  • the intermediate heating power should be advantageously greater than the first relatively small heat output, can be much larger, but it does not have to.
  • the advantage of choosing a slightly larger intermediate heating power is that when the cooking vessel temperature is obviously still below the target temperature, reaching the target temperature can be faster.
  • the intermediate heating power between 1 W / cm 2 and 12 W / cm 2 , in particular between 1.5 W / cm 2 and 8 W / cm 2 , or it may be 5% to 100% greater than the first relatively low heat output.
  • the cooking vessel is simply heated after detecting the too high cooking vessel temperature with an intermediate heating power as described above. If then the cooking vessel temperature is constant, it corresponds to the target temperature. However, this results in a somewhat slower drop in the cooking vessel temperature, which means that the determination of the particular cooking vessel temperature as actual frying temperature can take place later, especially after several minutes, and thus the operator can start the frying process only after a time delay.
  • a second intermediate heating power which may then be slightly above the first relatively small heating power, advantageously between 105% and 200% thereof. It is waited until this second intermediate heating power leads to a constant cooking vessel temperature. Then the cooking vessel temperature would be determined from the relationship between cooking vessel temperature and heating power stored in the control. So the controller can not only detect that the cooking vessel temperature is above the target temperature, but also how much it is above. Although the cooking vessel temperature in this case is not at the target temperature, but above, the controller can determine their absolute value again based on the second intermediate heating power at a constant cooking vessel temperature. Then the heating power can be reduced again. Either it can be turned off for a short time to cause a faster drop in temperature towards the target temperature.
  • the controller can estimate this on the basis of stored empirical values. Then, the first relatively small heating power can be set, which leads to the target temperature. Alternatively, the operator can also be given the signal to start the frying process. The inserted food will then cool the cooking vessel to the target temperature relatively quickly. The controller can then take the actually desired target temperature for the temperature control already described, even if it was not previously set explicitly.
  • the vibration response of an induction heating coil can be understood to mean the evaluation of the change in resonant circuit parameters due to changes in the temperature of the cooking vessel or cooking vessel bottom, in particular the changing permeability.
  • the vibration response when operating multiple induction heating coils at the cooking area or for this cooking vessel can be detected at each induction heating coil.
  • This method advantageously comprises the steps: generating an intermediate circuit voltage at least temporarily as a function of a single-phase or multi-phase, in particular three-phase, mains alternating voltage; Generating a high-frequency drive voltage or a drive current from the intermediate circuit voltage, for example with a frequency in a range of 20 kHz to 70 kHz; and applying a resonant circuit comprising the induction heating coil with the drive voltage or the drive current.
  • an inductive heating of the cooking vessel is advantageously, an inductive heating of the cooking vessel.
  • the following steps are then carried out: Generating the DC link voltage during predetermined periods of time, in particular periodically, with a constant voltage level, wherein during the periods preferably the DC link voltage is generated independently of the AC mains voltage; Generating the driving voltage during the predetermined periods of time such that the resonant circuit oscillates substantially unattenuated with its natural resonant frequency; Measuring at least one vibration parameter of the vibration during the predetermined time periods; and evaluating the at least one measured vibration parameter to determine the temperature. Since the intermediate circuit voltage is kept constant during the temperature measurement, signal influences due to a variable DC link voltage can be eliminated, whereby a reliable and interference-free temperature determination or determination of a temperature change is made possible.
  • 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. So here no additional temperature sensors are needed, even if they could be present.
  • the controller can slightly vary the heating powers or, above all, set the first heating time, the checking time, the intermediate heating time or off times. Although the above check times in the different cases may be the same or similar, they do not have to. They can also differ by a factor of 1 to 5.
  • Fig. 1 is recorded as empirically determined values for four different cooking vessels indicate the relationship, as the cooking vessel temperature reached or set depends on the corresponding area performance. From this it can be seen that, on the one hand, the relationship is reasonably linear, that is, it is very easy to determine mathematically. On the other hand, the temperatures are only a maximum of 30 ° C to 35 ° C apart for a given area performance. Thus, Q * / A can be determined relatively precisely at a specific area performance, which cooking vessel temperature adjusts to a cooking vessel after a certain longer period of operation, for example 10 minutes to 30 minutes.
  • an induction hob 11 is shown with a hob plate 12, on which a cooking point 13 is formed.
  • an induction heating coil 15 is arranged, which defines the hotplate 13 and also heated. This could also consist of several induction heating coils, which plays no role for the invention.
  • the induction heating coil 15 is powered and driven by a controller 17, and the controller 17 can monitor the power fed into the induction heating coil 15.
  • the controller 17 has a memory, not shown, in which, so to speak, accordingly Fig. 1 a relationship is stored between cooking vessel temperature and area performance. In this case, either the computational relationships can be stored when the temperature curves off Fig. 1 be considered as straight lines approximated. Alternatively, with sufficiently good resolution, temperature values can be stored for each incrementally increasing area power.
  • this is stored in the controller 17 for several cooking vessels, so that the controller 17 knows, so to speak, exactly which of the four or more curves from the Fig. 1 to be used in each case.
  • certain parameters could be entered into the controller 17 by an operator or programmed from the outside, which, detached from the actual existing cooking vessel, the controller 17 tell which cooking vessel is now used or which of the stored curves applies. Under certain circumstances, the controller 17 can then also recognize the size range in which a cooking vessel 13 is placed above the cooking vessel.
  • the area of the induction heating coil 15 is known.
  • said surface power is not related to the surface of the induction heating coil 15, but rather to the surface of the cooking vessel 19.
  • the surface or the bottom surface of the cooking vessel 19 will move in a relatively narrow range, since matching cooking vessels within certain diameter classes usually have only up to 3 cm diameter variation.
  • matching cooking vessels within certain diameter classes usually have only up to 3 cm diameter variation.
  • this could also be detected by the controller 17 and signaled to an operator as a mistake.
  • a target temperature of 200 ° C has been entered. This temperature should be permanently on the cooking vessel 19, which is here a pan held. This temperature is advantageous for the top of the cooking vessel bottom, ie where food, such as a steak to be simmered, comes into contact with the cooking vessel 19. For the cooking vessel 19, the top curve from the Fig. 1 ,
  • the heating power is greatly reduced and set to 0.68 W / cm 2 . This corresponds to the Fig. 1 the top curve or at this area performance is maintained permanently the temperature of 200 ° C.
  • the temperature T drops only slightly and then becomes relatively fast, for example in 5 seconds to 20 or 30 seconds as the adaptation time.
  • Both the low temperature drop and the constant Temperature can be determined by an aforementioned method or according to the EP 2330866 A2 or the EP 2574144 A2 be recognized.
  • the cooking vessel temperature remains constant at 0.68 W / cm 2 at the area output, this temperature remains constant in accordance with the Fig. 1 set to 200 ° C and thus can be kept permanently.
  • the temperature T increases again.
  • the power is reduced to 0.68 W / cm 2, corresponding to a target temperature of 200 ° C, which is also desired here.
  • the controller 17 or the temperature detection can now determine that at this now set area performance, the cooking vessel temperature is still rising, although this is probably weaker than before. This means that the cooking vessel temperature at the time t2 'is still below the target temperature of 200 ° C.
  • the time between t1 'and t2' is the aforementioned check time.
  • the temperature T rises again stronger.
  • the power is reduced again to the target temperature, ie back to the first small heating power of 0.68 W / cm 2 .
  • the second time or mot. 4 between t2 'and t3' could also be done with a different area performance than the heating time up to the time t1 'However, the heating operations should run so relatively quickly, so that just an at least high area performance should be selected near the maximum area performance.
  • the power can be switched off completely for a short time, for example for 10 seconds to 30 seconds, to achieve rapid cooling to or near the target temperature. Then the operation could again use the small heating power of 0.68 W / cm 2 , and experience has shown that the temperature would then be relatively fast and then just be the target temperature of 200 ° C.
  • the areal power of 0.68 W / cm 2 corresponding to the target temperature can be set from time t3 "so that the cooking vessel temperature T drops slightly more slowly to the target temperature, which is then finally reached and maintained
  • the measured value corresponding to 200 ° C is used as the setpoint and not the measured value corresponding to 230 ° C.
  • Fig. 6 shows a further advantageous embodiment of the method for defined reaching a certain cooking vessel temperature. If the constant steady-state temperature is not reached after a short period of time, regardless of whether the signal falls or rises, no discrete power levels are subsequently approached between t2 '' and t3 ''. Rather, a Setpoint value T S of the temperature signal determined after a specified time, here at t2 '"with 230 ° C. The controller then controls, for example, by a proportional controller, which may also have integral or differential shares, to this setpoint T S. t3 '"reaches a constant temperature relatively quickly, faster than would be possible with discrete temperature levels. According to Fig.
  • the invention is in favor of that in a steady state, ie a permanently prevailing state, a thermal resistance is connected in series to a parallel circuit as a radiation heat resistance and convection heat resistance. This results in just the in Fig. 1 recognizable context.
  • the invention uses an energy balance to solve the task initially posed.
  • a steady state ie a state without changing the cooking vessel temperature
  • the internal energy of the cooking vessel is kept constant.
  • the energy introduced by the heating into the cooking vessel is completely released again, be it by convection, heat radiation or heat conduction into the hob surface.
  • the introduced energy can be measured by the heating. Since the connection out Fig. 1 is known, can thus be concluded by measuring an energy per time or power, under certain conditions, to the absolute temperature.

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  • Physics & Mathematics (AREA)
  • Electromagnetism (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Combustion & Propulsion (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
  • Cookers (AREA)
  • Induction Heating Cooking Devices (AREA)
  • Electric Stoves And Ranges (AREA)
EP15197633.9A 2015-12-02 2015-12-02 Procede de fonctionnement d'une plaque de cuisson a induction Active EP3177107B1 (fr)

Priority Applications (4)

Application Number Priority Date Filing Date Title
ES15197633T ES2975178T3 (es) 2015-12-02 2015-12-02 Método de funcionamiento de una encimera de cocción por inducción
EP15197633.9A EP3177107B1 (fr) 2015-12-02 2015-12-02 Procede de fonctionnement d'une plaque de cuisson a induction
US15/365,284 US10595366B2 (en) 2015-12-02 2016-11-30 Method for operating an induction hob
CN201611096593.1A CN106895451B (zh) 2015-12-02 2016-12-02 用于操作电磁炉的方法

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP15197633.9A EP3177107B1 (fr) 2015-12-02 2015-12-02 Procede de fonctionnement d'une plaque de cuisson a induction

Publications (2)

Publication Number Publication Date
EP3177107A1 true EP3177107A1 (fr) 2017-06-07
EP3177107B1 EP3177107B1 (fr) 2024-01-24

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Application Number Title Priority Date Filing Date
EP15197633.9A Active EP3177107B1 (fr) 2015-12-02 2015-12-02 Procede de fonctionnement d'une plaque de cuisson a induction

Country Status (4)

Country Link
US (1) US10595366B2 (fr)
EP (1) EP3177107B1 (fr)
CN (1) CN106895451B (fr)
ES (1) ES2975178T3 (fr)

Cited By (3)

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DE102019205408A1 (de) * 2019-04-15 2020-10-15 E.G.O. Elektro-Gerätebau GmbH Verfahren zum Betrieb eines Kochfelds mit Dampfgarfunktion und Kochfeld
DE102020201005A1 (de) 2020-01-28 2021-07-29 E.G.O. Elektro-Gerätebau GmbH System mit einem Kochfeld und einem Kochgeschirr und Verfahren zum Betrieb des Systems
EP4009739A1 (fr) 2020-12-03 2022-06-08 E.G.O. Elektro-Gerätebau GmbH Procédé de fonctionnement d'une plaque de cuisson, plaque de cuisson et système de plaque de cuisson

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Publication number Priority date Publication date Assignee Title
DE102017220815B4 (de) * 2017-11-22 2019-06-19 E.G.O. Elektro-Gerätebau GmbH Verfahren zur Steuerung eines Kochgeräts mit einem externen Steuergerät, Kochgerät und System
CN109936883B (zh) * 2017-12-15 2021-10-26 佛山市顺德区美的电热电器制造有限公司 加热控制方法、装置、加热器具和计算机可读存储介质
WO2024094266A1 (fr) 2022-11-04 2024-05-10 Ztove Aps Système de cuisson par induction pour cuisson à long terme

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Publication number Priority date Publication date Assignee Title
JP2008034228A (ja) * 2006-07-28 2008-02-14 Toshiba Corp 加熱調理器
WO2010139598A1 (fr) * 2009-06-01 2010-12-09 BSH Bosch und Siemens Hausgeräte GmbH Plaque de cuisson avec détecteur de température
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
EP2574144A2 (fr) 2011-09-26 2013-03-27 E.G.O. ELEKTRO-GERÄTEBAU GmbH Procédé de chauffage d'un récipient de cuisson au moyen d'un dispositif de chauffage à induction et dispositif de chauffage à induction
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Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE102019205408A1 (de) * 2019-04-15 2020-10-15 E.G.O. Elektro-Gerätebau GmbH Verfahren zum Betrieb eines Kochfelds mit Dampfgarfunktion und Kochfeld
DE102019205408B4 (de) 2019-04-15 2021-12-02 E.G.O. Elektro-Gerätebau GmbH Verfahren zum Betrieb eines Kochfelds mit Dampfgarfunktion und Kochfeld
DE102020201005A1 (de) 2020-01-28 2021-07-29 E.G.O. Elektro-Gerätebau GmbH System mit einem Kochfeld und einem Kochgeschirr und Verfahren zum Betrieb des Systems
EP3860307A1 (fr) 2020-01-28 2021-08-04 E.G.O. Elektro-Gerätebau GmbH Système doté d'une plaque de cuisson et d'un ustensile de cuisson et procédé de fonctionnement dudit système
EP4009739A1 (fr) 2020-12-03 2022-06-08 E.G.O. Elektro-Gerätebau GmbH Procédé de fonctionnement d'une plaque de cuisson, plaque de cuisson et système de plaque de cuisson
DE102020215319A1 (de) 2020-12-03 2022-06-09 E.G.O. Elektro-Gerätebau GmbH Verfahren zum Betrieb eines Kochfelds, Kochfeld und Kochfeldsystem

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CN106895451A (zh) 2017-06-27
ES2975178T3 (es) 2024-07-03
US20170164427A1 (en) 2017-06-08
US10595366B2 (en) 2020-03-17
EP3177107B1 (fr) 2024-01-24
CN106895451B (zh) 2021-08-06

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