EP3509392A1 - Method for a hotplate - Google Patents

Abstract

The invention is based on a method for a hob (10a, 10b, 10c), in particular for producing and / or operating the hob (10a, 10b, 10c), which has at least one variable cooking surface (12a, 12b, 12c) which is subdivided in at least one operating state along at least one subdivision direction (18a; 18b; 18c) into a plurality of heating zones (16a; 16b; 16c; 34c) which, depending on location, each at least one heating parameter is used to heat one of the heating zones (16a; 16b; 16c, 34c) associated with cooking utensils (24a, 24b, 24c, 32c).

In order to achieve a flexible production and / or a flexible operation of the cooktop (10a, 10b, 10c), it is proposed that when subdividing the cooking surface (12a, 12b, 12c) into the heating zones (16a, 16b, 16c, 34c) at least one Garware characteristic is taken into account in at least one edge region of the cooking surface (12; 12b; 12c).

Description

The invention relates to a method for a hob, in particular for a production and / or operation of the hob, according to the preamble of claim 1.

There are known methods for hobs, which have variable cooking surfaces, which are subdivided into a plurality of heating zones, which is assigned depending on location each a heating power for heating a set up on the heating zone cooking utensils. However, there is a problem that in large cooking dishes, the heating power of located on an edge region of the cooking surface heating zones can not be adjusted without the cooking utensils over the cooking surface protrudes.

The object of the invention is in particular to provide a generic method with improved properties in terms of flexibility. The object is achieved by the features of claim 1, while advantageous embodiments and modifications of the invention can be taken from the dependent claims.

The invention is based on a method for a cooktop, in particular for producing and / or operating the cooktop, which has at least one variable cooking surface, which is subdivided in at least one operating state along at least one subdivision direction into a plurality of heating zones, which at least one location-dependent Heating parameter is assigned to a heating of a set up on the heating zone Gargeschirrs.

It is proposed that, when subdividing the cooking surface into the heating zones, at least one cooking utensil parameter is taken into account in at least one edge region of the cooking surface.

The inventive design in particular cooktops can be made flexible and / or operated. It is advantageously possible to produce hobs which are adapted to a specific cooking appliance characteristic. Particularly advantageously, the control unit of the cooktop can detect the cooking appliance characteristic of the set up cooking utensils and adapt the cooking surface to the cooking appliance characteristic.

A "variable cooking surface" is to be understood, in particular, as a cooking surface which is intended to form at least one cooking zone adapted to at least one set of cooking utensils. In particular, the cooking surface is a partial area of a hob plate. Preferably, the variable cooking surface is provided to form at least two, in particular at least three, advantageously at least four, preferably at least five, independent cooking zones in at least one operating state. In particular, the variable cooking surface differs from a cooking surface whose cooking zones, in particular by markings on the hob plate, are fixed. In particular, the hob has at least one heating element matrix and / or at least one movable heating element, in particular an induction heating element. An "induction heating element" should in particular be understood to mean a heating element which is intended to heat at least 100 W, in particular at least 500 W, advantageously at least 1000 W, preferably at least 2000 W, into an electromagnetic radiation field, preferably at a frequency between 10 kHz and 150 kHz, in particular between 20 kHz and 100 kHz, which is intended to be converted into heat in at least one cooking utensil, in particular at least its bottom, by Ummagnetisierungs- and eddy current effects. Alternatively, resistance heaters, radiant heaters and / or comparable conceivable. A "heating element matrix" is to be understood as meaning in particular 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 should in particular be understood to mean a heating element which is intended to be moved by means of at least one actuator of the variable cooking surface, within at least one partial region of the variable cooking surface. Advantageously, the hob has at least one sensor unit, which is formed in particular by the heating elements themselves, which is intended to detect placed cooking utensils, in particular by measuring at least one inductance and / or at least one capacitance. In particular, the variable cooking surface is provided for associating with a detected cooking utensil a cooking zone adapted to a support surface and / or position of the cooking utensil. In particular, the hob has at least one control unit which is preferably provided to evaluate measured values of the sensor unit, to calculate at least one cooking zone and to determine heating elements which heat this cooking zone. In particular, the control unit of the hob is intended to power electronics to control and set a requested heating capacity for a cooking zone.

A "heating zone" should be understood to mean, in particular, a partial region of the variable cooking surface to which, depending on location, at least one heating parameter is assigned to a heating of a cooking utensil erected on the heating zone. Advantageously, the heating parameter can be set by a user. In particular, the heating zone has a different surface from the cooking zone. A "location-dependent allocation" is to be understood in particular as an association which takes into account a position of an object. The position can be designed in particular as an absolute position and / or relative position. An "absolute position" is to be understood in particular as meaning a position which is defined by a distance from a reference point valid for all objects. A "relative position" is to be understood in particular a position which is defined by a distance from a reference point defined for the respective object.

A "subdivision" of the cooking surface should be understood in particular that the cooking surface is divided into several sub-areas, which together form the entire cooking surface. In particular, the hob can have at least two cooking surfaces. Advantageously, at least one of the cooking surfaces is divided into heating zones. The subdivision could be made in particular by setting a hardware. Preferably, the subdivision is made by at least one control unit of the hob. A "subdivision direction" is to be understood in particular as meaning a direction perpendicular to mutually adjacent edges of two adjacent heating zones.

An "edge region" of the cooking surface is to be understood in particular as a partial region which extends from a delimitation of the cooking surface along a distance of at most 20 cm, advantageously at most 15 cm, particularly advantageously at most 10 cm and preferably at most 5 cm in the direction of Cooking surface extends.

A "cooking appliance characteristic" is to be understood in particular to mean a characteristic which characterizes a property of a cooking utensil. The Garware characteristic can be designed in particular as a Gargeschirrmaterial and / or a Garwaren weight. Preferably, the cooking utensil characteristic is designed as a Gargeschirrerstreckung. Under a "Gargeschirrerstreckung" here in particular a maximum spatial extent of the cooking utensils are understood in at least one direction parallel to the cooking surface. In particular, with a round cooking utensil, the cooking utensil extension can be understood as a diameter of the cooking utensil. Particularly preferably, the cooking utensil extension is designed as a maximum extension of the cooking utensil parallel to the dividing direction.

By "provided" is intended to be understood in particular specially programmed, designed and / or equipped. The fact that an object is intended for a specific function should in particular mean that the object fulfills and / or executes this specific function in at least one application and / or operating state.

A "method for producing a cooktop" should be understood in particular a method which is carried out prior to commissioning of the cooktop. In particular, the method has at least one production step in which, when the cooking surface is subdivided into the heating zones in the edge region of the cooking surface, at least one cooking appliance parameter is particularly firmly taken into account.

A "method for operating a hob" should be understood in particular a method which is carried out during at least one operating state of the hob. In particular, the method has an operating step in which, when the cooking surface is subdivided into the heating zones in the edge region of the cooking surface, at least one cooking appliance parameter is taken into account, in particular flexibly, in particular depending on a set up cooking utensil.

It is also proposed that the cooking surface is subdivided along a vertical and / or horizontal division direction. In particular, in a vertical division direction, the heating zones extend over the entire horizontal extent of the cooking surface and in a horizontal dividing direction over the entire vertical extent of the cooking surface. It would also be conceivable to subdivide the cooking surface into higher-level zones, which each have a subdivision along a vertical and / or horizontal subdivision direction. It would also be conceivable to arrange the heating zones concentrically with one another. As a result, in particular a user comfort can be increased. Advantageously, the heating zones can be made visually striking.

It is also proposed that at least one cooking dish extension is taken into account in the subdivision, in particular along the dividing direction. In particular, the cooking dish extension can be detected by the sensor unit and passed on to the control unit. As a result, in particular a user comfort can be increased. Advantageously, hobs can be provided which are suitable for different sizes of a set up cooking utensils.

Furthermore, it is proposed that in the subdivision a cooking device extension be considered, which corresponds to at least a double extent of at least one heating element of the cooking field in the edge region along the subdivision direction. In particular, a minimum extent of the heating zone corresponds to the extent of the heating elements along the dividing direction. It is conceivable that all heating elements of the cooking surface have an identical extension in any direction. In this way, in particular, an advantageous consideration of Gargarirrerstreckung be made. Advantageously, the considered Gargarirrerstreckung be chosen large enough to be precisely recognized in particular despite possible tolerances of detection means used.

In addition, it is proposed that in the subdivision a cooking utensil extension of at least 15 cm, in particular of at least 20 cm, advantageously of at least 25 cm and particularly advantageously of at least 30 cm along the dividing direction is taken into account. In this way, in particular, a particularly advantageous consideration of Gargarirrerstreckung be made. Advantageously, the Gargarirrerstreckung considered is large enough to be recognized in particular despite possible tolerances of detection means used precisely.

Furthermore, it is proposed that the subdivision be carried out in the operating state. Advantageously, the subdivision is carried out in the operating state by the control unit. It is conceivable that the control unit is provided to take into account in the subdivision of a predefined Gargeschirrkenngröße. Preferably, the control unit is provided to take into account in the subdivision several Gargeschirrkenngrößen. In this way, in particular a flexible subdivision of the cooking surface can be achieved. Advantageously, identical control units can be used in different hobs, wherein the control units take into account in the subdivision different cooking cooking parameters determined by a respective program can. In the operating state, the program can particularly advantageously determine the cooking appliance parameter to be taken into consideration by means of an ID of the hob and / or measured values of the sensor unit.

In addition, it is proposed that the subdivision of the cooking surface is determined in a production of the hob. It is conceivable that the subdivision is determined by the setting of the hardware. Advantageously, the cooking surface has markings which characterizes the subdivision. It is conceivable that the cooking surface has a display unit which generates the markings. For example, the display unit could comprise a plurality of LEDs for generating the mark. The cookingware parameter to be taken into account is preferably defined during manufacture. Advantageously, the control unit is equipped in the production with the program for determining the Garwaren reference to be considered. In this way, in particular a simple and cost-effective subdivision of the cooking surface can be achieved. Advantageously, an optically conspicuous subdivision of the cooking surface can be achieved.

In a further embodiment of the invention, it is proposed that the subdivision in the operating state is carried out variably as a function of the cooking appliance parameter. In particular, in the case of the variable subdivision by the control unit in the operating state, a cooking appliance parameter detected by the sensor unit can be taken into account. It is conceivable that the display unit generates a variable marking of the cooking surface as a function of the cooking appliance characteristic. In this way, in particular a flexible subdivision of the cooking surface can be achieved. Advantageously, a hob can be produced and / or operated, which is suitable for cooking utensils with different cooking utensil characteristics.

In addition, it is proposed that, viewed along the dividing direction, the cooking surface is subdivided into at least one edge heating zone and at least one internal heating zone, and the edge heating zone is made larger than the internal heating zone. An "internal heating zone" is to be understood, in particular, as a heating zone which adjoins other heating zones along both sides of the dividing direction. An "edge heating zone" is to be understood in particular as a heating zone which adjoins the dividing direction to exactly one side to other heating zones. Preferably, a difference in size of the Randheizzonen to the internal heating zones is proportional to the considered Gargeschirrkenngröße. This can in particular ease of use increase. Advantageously, the problem known from the prior art that too small Randheizzonen for large cookware are present, making it impossible to provide a large cooking utensils on the Randheizzone without the cooking utensils protrudes over the cooking surface, can be avoided. It is particularly advantageous that the subdivision makes it possible to adapt the cooking surface to large cooking utensils by increasing the edge heating zones in such a way that the cooking utensils can be placed on the edge heating zones without protruding beyond the cooking surface.

In addition, it is proposed that, in at least one further operating state, which may in particular be identical to the operating state, a subdivision of the cooking surface into heating zones is carried out separately for at least two installed cooking utensils for each of the cooking utensils. Advantageously, the separate subdivisions may differ from each other. Particularly advantageously, the subdivision can be canceled and / or undertaken separately for a respective one of the cooking utensils. It is conceivable that the display unit for each of the cookware separately generates a marking of the cooking surface, which can be combined with each other or between which can be switched. As a result, in particular ease of use and flexibility can be increased. Advantageously, the cooking surface can be adapted to a number of separately installed garnishes.

It is also proposed that, when subdivided into the heating zones, cookingware parameters of the two cooking utensils are taken into account separately. As a result, in particular ease of use and flexibility can be increased. Advantageously, the cooking surface can be adapted to a plurality of separately mounted cooking utensils with different Gargeschirrkenngrößen.

Furthermore, a hob is proposed, which was prepared using a method according to the invention. In this way, in particular a flexible hob can be provided.

In addition, a hob is proposed with a control unit, which is provided for carrying out a method according to the invention. In this way, in particular a simple construction of the hob can be achieved.

Ultimately, a system with a cooking hob according to the invention and with the cooking utensils proposed, whereby a meaningful subdivision of the cooking surface can be achieved.

Further advantages emerge from the following description of the drawing. In the drawings, embodiments of the invention are shown. The drawings, the descriptions and the claims contain numerous features in combination. The person skilled in the art will expediently also consider the features individually and combine them into meaningful further combinations.

Fig. 1

ein Kochfeld mit einer variablen Kochfläche,

Fig. 2

ein Flussdiagramm für ein Verfahren zur Herstellung und zum Betrieb des Kochfelds,

Fig. 3

ein weiteres Kochfeld mit einer weiteren variablen Kochfläche,

Fig. 4

ein Flussdiagramm für ein Verfahren zum Betrieb des weiteren Kochfelds gemäß Fig. 3,

Fig. 5

ein weiteres Kochfeld mit einer weiteren variablen Kochfläche und

Fig. 6

ein Flussdiagramm für ein Verfahren zum Betrieb des weiteren Kochfelds gemäß Fig. 5.

Show it:

Fig. 1

a hob with a variable cooking surface,

Fig. 2

a flow chart for a method for the production and operation of the hob,

Fig. 3

another hob with another variable cooking surface,

Fig. 4

a flowchart for a method for operating the further hob according to Fig. 3 .

Fig. 5

another hob with another variable cooking surface and

Fig. 6

a flowchart for a method for operating the further hob according to Fig. 5 ,

Fig. 1 shows a hob 10a. The hob 10a was produced using a method according to the invention. On the hob 10a a cooking utensil 24a is placed. The hob 10a and the cooking utensil 24a are part of a system. The hob 10a has a variable cooking surface 12a. The hob 10a has heating elements 14a. The heating elements 14a are provided for heating the cooking utensil 24a set up on the cooking surface 12a. The heating elements 14a are identical to each other. The heating elements 14a are arranged in a matrix. The hob 10a has a sensor unit (not shown). The sensor unit extends over the entire cooking surface 12a. The sensor unit is provided to detect a bearing surface and a position of a raised cooking utensil 24a. The sensor unit has the heating elements 14a, which are used in a known manner for detecting the cooking utensil 24a as inductive sensors. The position of the cooking utensil 24a is defined as the center of the cooking utensil 24a. The hob 10a has an operating unit 26a. The operating unit 26a has a touch control element 30a. The hob 10a has a control unit 28a. The control unit 28a is operatively connected to the operating unit 26a. The control unit 28a is operatively connected to the sensor unit. Depending on the contact surface of the cooking utensil 24a detected by the sensor unit, the control unit 28a generates a cooking zone for the cooking utensil 24a. For this purpose, the control unit 28a summarizes all located below the support surface heating elements 14a to the cooking zone together.

If it is difficult for the control unit 28a and / or the sensor unit to detect that the cooking surface 12a is moving over a long distance on the cooking surface 12a so that it is still the same cooking zone, one conceivable approach would be for the control unit 28a requests input from a user via the control unit 26a to confirm that it is still the same cooking zone.

The cooking surface 12a is subdivided into a plurality of heating zones 16a in at least one operating state, in particular in a so-called "power-move" operating state. A partition into the heating zones 16a extends along a partitioning direction 18a, which is aligned parallel to a depth direction of the cooking surface 12a. Alternatively, the partition could run along a width direction of the cooking surface 12a. The division is performed in the operating state by the control unit 28a. The type of subdivision per se, however, is determined in a production of the hob 10a, in particular programmed into the control unit 28a. In the manufacture of the hob 10a, the control unit 28a is provided with a program for defining the cookingware characteristic to be considered. As a result, in the subdivision by the control unit 28a always the same Gargeschirrkenngröße is taken into account. The Garwaren characteristic is designed as a Gargeschirrerstreckung. The cooking utensil characteristic is formed as a diameter of the cooking utensil 24a. Alternatively, the Gargeschirrkenngröße could be formed as a Gargeschirrmaterial or as a Garwaren weight. The Garirrirrerstreckung is greater than a double extension of the heating elements 14a along the division direction 18a. The cooking utensil extension is larger than 15 cm.

The heating zones 16a each have a heating power assigned. Alternatively, the heating zones 16a could be assigned a desired temperature. The heating power is the heating zones 16a is assigned depending on an absolute position on the cooking surface 12a. If the position of the cooking utensil 24a is arranged within one of the heating zones 16a, the heating capacity assigned to the heating zone 16 is set for the heating elements 14a of the cooking zone corresponding to the cooking utensil 24a. The heating zones 16a can be subdivided into edge heating zones 22a and internal heating zones 20a. The edge heating zones 22a are designed larger than the internal heating zones 20a. As a result, the Gargeschirrerstreckung the cooking utensil 24a is taken into account. Due to the larger edge heating zones 22a, the cooking utensil 24a can be positioned within the edge heating zones 22a without protruding beyond the cooking surface 12a. Since the program defines the cookware extension to be considered, the program indirectly defines a ratio of extensions of the peripheral heating zones 22a and internal heating zones 20a.

Fig.2 shows a flowchart for a method for manufacturing the hob 10 a. In a manufacturing step 100, the control unit 28a is equipped with a program for a definition of the cooking dish extension to be considered. As a result, in the subdivision by the control unit 28a always the same Gargarirrerstreckung considered. In an operating step 110, the control unit 28a performs the subdivision in the operating state. The operating step 110 follows the production step 100.

In the Fig. 3 to 6 two further embodiments of the invention are shown. The following descriptions and the drawings are essentially limited to the differences between the exemplary embodiments, with reference in principle to the same reference components, in particular with respect to components with the same reference numerals, to the drawings and / or the description of the other embodiments, in particular Fig. 1 and 2 , can be referenced. To distinguish the embodiments of the letter a is the reference numerals of the embodiment in the Fig. 1 and 2 readjusted. In the embodiments of the Fig. 3 to 6 the letter a is replaced by the letters b and c.

Fig. 3 shows a hob 10b. The hob 10b has a control unit 28b. The control unit 28b is provided for carrying out a method according to the invention. In a production of the hob 10b, the control unit 28b is equipped with a program for determining a Gargarirrerstreckung to be considered. A subdivision of a cooking surface 12b in heating zones 16b is carried out variably in dependence on a cooking dish extension. The cookware extension to be considered is defined by the sensor unit. The Gargarirrerstreckung to be considered corresponds to a determined by the sensor unit Gargarirrerstreckung a Gargeschirrs 24b along a division direction 18b. Alternatively, the garment extension to be considered could be defined by a user. The program is intended to take account of the cookware extension determined by the sensor unit. During the subdivision by the control unit 28b, the determined cooking utensil extension is taken into account. The heating zones 16b is assigned a heating capacity as a function of a relative position. The relative position refers to a position of the cooking utensil 24b along the division direction 18b relative to a predefined reference point. The predefined reference point is formed as the position of the cooking utensil 24b during the subdivision.

Figure 4 shows a flowchart for a method for operating the hob 10b. In an operating step 120b, the control unit 28b determines the Gargarirrerstreckung to be considered by means of the sensor unit. In a further operating step 130b, the control unit 28b carries out the subdivision in the operating state taking into account the determined cooking utensil extension. The further operating step 130b follows the operating step 120b.

Fig. 5 shows a hob 10c. The hob 10c has a control unit 28c. The control unit 28c is provided for carrying out a method according to the invention. In a production of the hob 10c, the control unit 28c is equipped with a program for determining a Gargarirrerstreckung to be considered. A subdivision of a cooking surface 12c into heating zones 16c, 34c is carried out variably in dependence on a cooking dish extension. On the hob 10c a cooking utensil 24c and another cooking utensils 32c are placed. The additional cooking utensils 32c were set up after setting up the cooking utensils 24c. The sensor unit measures a cooking utensil extension of the erected cooking utensils 24c, 32c and forwards the cooking utensil extension to the control unit 28c. In the operating state, a division into heating zones 16c, 34c is carried out separately for each of the cooking utensils 24c, 32c. In the subdivision Gargeschirrkenngrößen the cookware 24c, 32c are considered separately. For the additional cooking utensil 32c, the cooking surface 12c is subdivided into corresponding further heating zones 34c, which differ from the ratio of the extent of the peripheral heating zones 22c and internal heating zones 20c of the cooking utensil 24c Have ratio of the extension of further Randheizzonen 38c and other internal heating zones 36c.

Figure 6 shows a flowchart for a method for operating the hob 10c. In an operating step 140c, the control unit 28c determines the cookware extension to be taken into account for the cooking utensil 24c. In a further operating step 150c, the control unit 28c carries out the subdivision in the operating state taking into account the cooking utensil extension determined for the cooking utensil 24c. The further operating step 150c follows the operating step 140c. In a further operating step 160c, the control unit 28c determines the cookware extension to be taken into account for the cooking utensil 32c. In a further operating step 170c, the control unit 28c performs a separate subdivision in the operating state, taking into account the cooking utensil extension determined for the cooking utensil 32c. The further operating step 170c follows the further operating step 160c.

reference numeral

10

hob

12

Cooktop

14

heating element

16

heating zone

18

Subdivision direction

20

Binnenheizzone

22

Randheizzone

24

cooking containers

26

operating unit

28

control unit

30

Touch control panel

32

cooking containers

34

heating zone

36

Binnenheizzone

38

Randheizzone

100

production step

110

operating step

120

operating step

130

operating step

140

operating step

150

operating step

160

operating step

170

operating step

Claims (14)

Method for a hob (10a, 10b, 10c), in particular for producing and / or operating the hob (10a, 10b, 10c), which has at least one variable cooking surface (12a, 12b, 12c) in at least one operating state is subdivided into a plurality of heating zones (16a, 16b, 16c, 34c) at at least one dividing direction (18a; 18b; 18c), which at least one heating parameter is dependent on location for heating a cooking utensil erected on the heating zone (16a; 16b; 16c, 34c) (24a; 24b; 24c, 32c), characterized in that when the cooking surface (12a; 12b; 12c) is subdivided into the heating zones (16a; 16b; 16c, 34c) in at least one edge region of the cooking surface (12a; 12b ; 12c) at least one Gargeschirrkenngröße is taken into account. Method according to claim 1, characterized in that the cooking surface (12a; 12b; 12c) is subdivided along a vertical and / or horizontal dividing direction (18a; 18b; 18c). A method according to claim 1 or 2, characterized in that at least one Gargarirrerstreckung is taken into account in the subdivision. A method according to claim 3, characterized in that the subdivision takes into account a cooking device extension which is at least twice the extent of at least one heating element (14a; 14b; 14c) of the hob (10a; 10b; 10c) in the edge region along the dividing direction (18a; 18b, 18c). A method according to claim 3 or 4, characterized in that in the subdivision a Gargarirrerstreckung of at least 16 cm along the dividing direction (18a, 18b, 18c) is taken into account. Method according to one of the preceding claims, characterized in that the subdivision is carried out in the operating state. Method according to one of the preceding claims, characterized in that the subdivision of the cooking surface (12a; 12b; 12c) is determined during production of the hob (10a; 10b; 10c). Method according to one of claims 1 to 6, characterized in that the subdivision is carried out in the operating state variable as a function of the cooking utensil characteristic. Method according to one of the preceding claims, characterized in that along the dividing direction (18a; 18b; 18c) viewed the cooking surface (12a; 12b; 12c) in at least one edge heating zone (22a; 22b, 22c, 38c) and at least one internal heating zone (20a 20b, 20c, 36c) and the edge heating zone (22a; 22b; 22c, 38c) is made larger than the internal heating zone (20a; 20b; 20c, 36c). Method according to one of the preceding claims, characterized in that in at least one further operating state, which may in particular be identical to the operating state, for at least two set up cooking utensils (24a; 24b; 24c, 32c) for each of the cooking utensils (24a; 24b; 24c , 32c), a subdivision of the cooking surface (12a; 12b; 12c) into heating zones (16a; 16b; 16c, 34c) is carried out separately. A method according to claim 10, characterized in that during the subdivision into the heating zones (16a; 16b; 16c, 34c) cookingware parameters of the two cooking utensils (24a; 24b; 24c, 32c) are taken into account separately. Hob (10a, 10b, 10c) made using a method according to any one of the preceding claims. Cooking field (10a, 10b, 10c) with a control unit (28a, 28b, 28c), which is provided for carrying out a method according to one of claims 1 to 11. A system comprising a hob (10a; 10b; 10c) according to claim 12 or 13 and the cooking utensil (24a; 24b; 24c, 32c).

Images