EP3979881A1

EP3979881A1 - Item of cookware for an induction cooktop, and cooking system

Info

Publication number: EP3979881A1
Application number: EP20734650.3A
Authority: EP
Inventors: Thomas Ifland; Alexandros Zachos
Original assignee: Xinco GmbH
Current assignee: Xinco GmbH
Priority date: 2018-09-28
Filing date: 2020-06-04
Publication date: 2022-04-13
Also published as: DE102018008050A1; EP3833225C0; EP3833225A1; WO2020245281A1; DE202019103136U1; WO2020064262A1; DE112019003781A5; DE102020104277A1; CN112955056A; CN112955056B; EP3833225B1

Abstract

The invention relates to an item of cookware (4) for an induction cooktop (2), comprising at least one container (6), which is designed to hold cooking material (19) and/or food to be cooked, comprising at least one contact portion (7) for contacting the induction cooktop (2), the item of cookware (4) having at least one cooking plate (20), which is arranged in the container (6) for motion relative to the contact portion (7), and the item of cookware (4) having at least one actuator (10) for producing a relative motion between the cooking plate (20) and the contact portion (7). The problem addressed by the invention is that of providing an item of cookware for an induction cooktop, which item of cookware has a simple and economical design and additionally can be safely operated for the preparation of the cooking material and/or food to be cooked. This problem is solved, according to the invention, in that the actuator (10) positions the cooking plate (20) and the contact portion (7) relative to one another in an operating position and in an idle position, in which operating position the cooking plate (20) is inductively heated by the induction cooktop (2) through the contact portion (7) and in which idle position the cooking plate (20) is spaced apart from the contact portion (7) so far that there is no induction of the cooking plate (20) by the induction cooktop (2) contacting the contact portion (7). The invention further relates to a cooking system (1), comprising an induction cooktop (2) and an item of cookware (4), the item of cookware (4) preferably being designed as an electric kettle.

Description

Cookware for an induction hob and cooking system The invention relates to cookware for an induction hob with at least one hob, the cookware having a container designed to hold food and / or food, and a cooking system having an induction hob and such cookware.

A cookware with a contact section for making contact with an induction hob is known from the prior art. The cookware is designed as a kettle with a container and is used to heat water. In order to heat the water in the container, the contact section of the cookware is placed on one of the hotplates. Then the corresponding hob of the induction hob is switched on by a user and the kettle heats up. The water is heated or heated until the water boils. The kettle also has a temperature sensor, a control unit and a transmission device. When the water in the container reaches a temperature of around 100 degrees Celsius, the temperature sensor detects this and the control unit activates the transmitter, which sends a switch-off signal for the corresponding hob on the induction hob to a receiver on the induction hob. An induction hob control unit then switches off the hob on which the kettle is located. The disadvantage of this solution is that the kettle, as well as the induction hob, must have transmitting and receiving devices and thus have a complicated and cost-intensive structural design. The kettle can also be operated with an induction hob, which is not Has receiving device, but in this case the kettle would not switch off automatically and there is a risk that the kettle will overheat if the water is completely in the

The kettle has evaporated. It is therefore the object of the invention to provide a cookware for a

To provide induction hob, which has a simple and inexpensive structural design and can also be operated safely for preparing the food and / or food. It is also an object to provide a cooking system for using such cookware.

This object is achieved by a cookware with the features of claim 1 and by a cooking system with the features of claim 26.

Characterized in that the cookware has at least one hotplate which is arranged in the container so as to be movable relative to the contact section, and the cookware has at least one actuator for generating one

Having relative movement between the hotplate and the contact section, the actuator positioning the hotplate and the contact section relative to one another in an operating position and in a rest position, the hotplate being inductively heated by the contact section of the induction hob in the operating position, and the hotplate in the rest position is spaced so far from the contact section that there is no induction of the hotplate by the induction hob contacting the contact section, the construction of the cookware can be significantly simplified compared to the prior art, because additional electrical components, such as a control unit and a transmitter unit can be dispensed with for the cookware. In addition, the cookware can be used on commercially available induction hobs, in particular regardless of whether the induction hob used has a receiving unit for receiving switch-off signals for switching off the hotplates. With the cookware according to the invention it is excluded in an advantageous manner that the Cookware overheated because as soon as a predetermined critical temperature is reached, the actuator moves the hotplate away from the hotplate. As a result, the hotplate is then arranged at a distance from the hotplate of the induction hob that overheating of the hotplate is excluded. With the relative movement of the hotplate to the contact section, the hotplate can easily be brought into the operating position and inductively heated via the induction hob. With the positioning in the rest position, on the other hand, the hotplate is spaced so far from the contact section of the container that the induction field contacting the contact section does not generate any relevant eddy currents in the hotplate. This means that the food to be cooked or cooked is not heated any further when the hotplate is in the rest position. In the operating position, however, the induction hob generates eddy currents in the hotplate and heats it so that the food to be cooked and / or cooked in the container can simply be heated. Preferably, the hotplate is so far from that in the rest position

Contact portion spaced that the contact portion contacting the induction hob automatically turns off. As a result, when the predetermined critical temperature is reached, the cooking process in the cookware can be terminated automatically. As a result, no additional energy is consumed after the predetermined critical temperature has been reached.

With the positioning of the hotplate by the actuator, there is an indirect coupling of the cookware to the electronics of the induction hob, which usually provides for the hob to be switched off when there is no more induction because the distance to the inductively heated element is too great. For this coupling, according to the invention, the hotplate is moved out of the induction area so far that this is detected by the induction hob, which then automatically deactivates the hotplate.

The cookware according to the invention can only be realized with mechanical components. Within the scope of the invention that can

Cookware can be designed as a kettle, as a pan, as a pot, as a tea maker, as a wok, as an egg boiler and the like. The food to be cooked can be a pulpy meal or a solid meal. The food can be fluid, in particular water, soup, tea or the like.

Advantageous refinements and developments of the invention result from the dependent claims. It should be pointed out that the features listed individually in the claims can also be combined with one another in any desired and technologically meaningful manner and thus show further embodiments of the invention.

According to an advantageous embodiment of the invention it is provided that at least the contact section of the container comprises a non-ferromagnetic material, preferably the container is made entirely of a non-ferromagnetic material and at least the hotplate comprises a ferromagnetic material, preferably the hotplate is made entirely of a ferromagnetic material. With the non-ferromagnetic material on the contact section of the container, the container does not heat up due to induction. As a result, the contact section or the container itself only heats up through contact with the food to be cooked and / or cooked.

Particularly preferred is an embodiment which provides that the actuator comprises a switching element, the switching element for activating the

Actuator is formed. By activating the actuator by means of the switching element, the hotplate can be positioned by the actuator relative to the contact section under fixed switching conditions. Thus, a defined switching condition can be specified via the switching element, at which the hotplate is moved from the operating position to the rest position by the actuator. The switching element can thus be used to precisely determine when a relative movement is generated between the hotplate and the contact section via the actuator in order to terminate the induction of the hotplate by the induction hob contacting the contact section. The number of components of the cookware can be reduced if the actuator also includes the switching element. This measure makes it possible to reduce the assembly effort of the cookware during the manufacturing process and thus also to lower the production costs for the cookware. A particularly advantageous embodiment of the invention relates to the fact that the actuator and / or the switching element is designed as a thermal actuator, which is preferably formed from a bimetal or shape memory element. Thermal actuators made of bimetal can be designed as thermally active components which, when the temperature changes, perform a preferably continuous movement. It is also conceivable to use thermal snap disks and snap elements for the cookware, which because of their geometry perform a discontinuous movement. In order to protect the thermal actuator from corrosion, it is also possible to galvanically or chemically coat the thermal actuator. The switching element configured as a thermal actuator can have, in addition to a shape memory element, in particular a shape memory wire, a locking element and a return spring. To activate the actuator, the locking element of the switching element is moved by the shape memory element, the return spring pushing or pushing back the locking element against the shape memory element, so that defined switching conditions for the switching element can be set up via the shape memory element. Via the shape memory element, the switching element configured as a thermal actuator can move the hotplate relative to the contact section under predefined, well-defined thermal switching conditions.

According to an advantageous embodiment of the invention, it is provided that the switching element is designed in such a way that it can be triggered at a predetermined limit value temperature in order to activate the actuator. For example, in the case of water, in particular at a limit temperature of about 100 degrees Celsius, the switching element can preferably trigger automatically in order to activate the actuator. The actuator and / or the switching element can also be designed with a suitable material selection and / or material thickness to a predetermined temperature, in particular a limit value temperature, in order to deform. With a switching element designed as a thermal actuator, which comprises a shape memory element, in particular a shape memory wire, the predetermined limit temperature can be specified particularly easily. The limit value temperature can increase via the shape memory element, in particular the shape memory wire which triggers the switching element and the actuator is activated can be set very easily and precisely. The low mass of a shape memory wire also has the advantage that the shape memory element cools down very quickly, so that a return spring working against the shape memory element can quickly push back or pull a locking element of the switching element that has been displaced by the shape memory element so that the switching element can be quickly triggered again after cooling. With the shape memory wire tensioned on the locking element against the return spring, a switching element can be created very easily that is reliably triggered at a predetermined limit temperature in order to activate the actuator.

According to a preferred embodiment of the invention it is provided that the switching element is arranged in a chamber. With the arrangement of the switching element in a chamber formed on the cookware, the switching element can be protected from damage very easily. In addition, the switching conditions predefined for triggering the switching element can be more easily controlled in the chamber, so that, for example, a predetermined limit temperature at which the switching element operating as a thermal actuator is triggered can be predetermined in a defined manner. With the defined specification of the limit temperature, it is very easy to determine when a cooking process with the cookware is interrupted by moving the hotplate relative to the contact section contacting the induction hob.

According to a further preferred embodiment of the cookware, it can be provided that the chamber has an inlet opening for a fluid, in particular for water vapor, which emerges from the container. This measure can ensure that the switching element works reliably when the limit value temperature is reached. Furthermore, the inlet opening can be designed as a container opening in order to further simplify the construction of the cookware. With the inlet opening, fluid, in particular water vapor, which escapes from the food and / or food received in the container can be directed into the chamber in a targeted manner. The fluid emerging from the food and / or food to be cooked passes through the Entry opening from the container and into the chamber delimited by the container. With the inlet opening, the fluid can be directed into the chamber in a targeted manner in order to obtain controlled thermal conditions in the chamber. With these, the triggering of the switching element can easily be ensured under predefined switching conditions. With the inlet opening between the chamber and the container, fluid escaping when the food to be cooked and / or cooked is heated, in particular water vapor, can be directed into the chamber in a targeted manner in order to trigger the switching element designed as a thermal actuator there. As a result, the actuator can simply be activated at a limit temperature generated by the fluid in the chamber, since the switching element arranged in the chamber can be triggered in a targeted manner via the fluid entering the chamber.

An embodiment is particularly advantageous which provides that the chamber has an outlet opening for a fluid which enters the chamber via the inlet opening. The fluid entering the chamber can simply escape again through the outlet opening. In this way, controlled thermal conditions can be established in the chamber, which ensure that the switching element is triggered at a predetermined limit temperature, so that the actuator is reliably activated. This enables the cooking process to be interrupted in a targeted manner by moving the hotplate from the operating position to the rest position by means of the actuator. In addition, ventilation of the chamber can be set up via the outlet opening, so that rapid cooling is achieved in the chamber when cooler air flows in via the inlet opening after the cooking process has ended. With more rapid cooling, a switching element designed as a thermal actuator can be made operational again more quickly so that it can be triggered again at a predetermined limit temperature.

An advantageous embodiment provides that at least one fresh air channel opens into the chamber, which is designed such that fresh air enters the chamber via the fresh air channel. The cooling in the chamber can be accelerated via such a fresh air duct, since cooler fresh air can additionally be conducted into the chamber via the fresh air duct. The fluid entering the chamber is turned against fresh air via the fresh air duct exchanged. This can accelerate the cooling in the chamber, since cool fresh air flows in from outside the cookware via the fresh air duct. A switching element designed as a thermal actuator can be made operational again more quickly via the faster cooling so that it can then trigger again at a predetermined limit temperature.

A particularly advantageous embodiment of the invention provides that the fresh air duct is assigned to the chamber and forms an insulating area leading along the assigned chamber between the container receiving the food and the assigned chamber. By guiding the fresh air duct along the chamber, insulation can be created with respect to the container holding the food. The fresh air passed through the fresh air duct cools and insulates the chamber from the container that holds the food. As a result, the thermal influence of the food on a switching element arranged in the chamber can be largely limited to the fact that fluid exiting the food enters only via the inlet opening formed in the chamber and advantageously exits again via the outlet opening. This allows controlled thermal conditions to be established in the chamber, via which the switching element designed as a thermal actuator can be triggered in a defined manner in order to activate the actuator and to interrupt the cooking process by moving the hotplate from the operating position to the rest position.

Particularly preferred is an embodiment that provides that the actuator comprises a spring element, in particular a compression spring or leaf spring or spiral spring or plate spring or leg spring or torsion spring, and / or is designed as a shape memory element. With an actuator designed as a spring element, simple positioning of the hotplate is possible. The spiral springs can preferably be designed as helical springs which can be elastically deformed. The spiral springs can be built into the cookware easily and inexpensively. Leaf springs and disc springs can advantageously contribute to a compact and constructive construction of the cookware. According to an advantageous embodiment of the invention it is provided that the spring element is set up to be pretensioned in the operating position of the hotplate and to be relieved in the rest position of the hotplate compared to the operating position of the hotplate. With the bias of the spring element in the operating position, the hotplate can be moved very easily by the actuator into the rest position by means of spring force. Flierzu is advantageously simply relieved of the pretensioned spring. With the relief of the spring element, the exerted spring travel can be used to move the hotplate from the actuator relative to the contact section. Via the spring element pretensioned in the operating position, an actuating force can be generated very easily, via which the actuator can move the hotplate into the rest position. To do this, the actuator only needs to be activated, which relieves the pre-tensioned spring.

According to a preferred embodiment of the invention it is provided that the spring element is set up to exert a holding force on the hotplate in the rest position of the hotplate. The hotplate can be positioned and held very easily in the rest position via the holding force of the spring element. After the spring element has been relieved of pressure, the spring element takes over the support of the hotplate in the spring-loaded state by exerting a holding force on the hotplate. This can be done via the actuator and lifting elements included by the actuator.

An advantageous embodiment provides that the switching element is set up to hold the spring element preloaded in the operating position of the hotplate in a first switching position and to release the spring element in a second switching position to relieve the spring element relative to the operating position of the hotplate. In order to hold the spring element in the first switching position, the switching element can have a locking element which is moved between the two switching positions when the switching element is switched. This locking element can block the spring element in the first switching position so that the spring element can be kept pretensioned. After the spring element is released, it springs back and is relieved. For this purpose, the locking element can unblock the spring element. An embodiment is particularly advantageous which provides that the hotplate is held in the operating position by the actuator in the first switching position of the switching element. If the switching element is switched to the first switching position, the locking element can block the spring element so that the hotplate is simply held in the operating position.

According to an advantageous embodiment of the invention, it is provided that in the first switching position of the switching element, the spring element can be biased into the operating position when the hotplate is positioned. The spring element can be pretensioned particularly easily when the hotplate is brought into the operating position by manipulation by the user. With the manipulation, the spring element can be compressed and at the same time the hotplate can be moved into the operating position. In order to be able to pretension the spring element easily, the switching element can block the spring element in the first switching position and thus keep it pretensioned.

An advantageous embodiment provides that the spring element is relieved of load in the second switching position of the switching element in order to move the hotplate from the operating position into the rest position via the spring travel exerted during the relief. With the relief of the spring element in the second switching position, the actuator can be activated in order to move the hotplate relative to the contact section into the rest position. For this purpose, a locking element belonging to the switching element is preferably moved between the two switching positions when the switching element is switched. A thermal actuator preferably pulls on the locking element in order to move the switching element into the second switching position. If the thermal actuator is designed as a shape memory wire, the required tensile forces can be applied to the locking element particularly easily for this purpose. With a return spring in the switching element it can easily be ensured that the locking element is moved back against the tensile forces applied by the shape memory wire in order to automatically switch the switching element back into the second switching position. A particularly advantageous embodiment of the invention relates to the fact that the actuator is designed as a thermal actuator, which is preferably formed from a bimetal or shape memory element. A thermal actuator made of bimetal is preferably designed as a thermally active component which, when the temperature changes, executes a preferably continuous movement. It is also possible to use thermal snap disks and snap elements for the cookware which, because of their geometry, perform a discontinuous movement when the temperature changes. The thermal actuator can advantageously be protected against corrosion with a galvanic or chemical coating.

The actuator is particularly preferably designed as a thermal actuator in the form of a spring element, which is formed from a bimetal or a shape memory alloy and positions the entire hotplate body relative to the contact section. Alternatively, the actuator can also be designed as a thermal actuator in the form of a wire element which is formed from a bimetal or a shape memory alloy and positions the entire hotplate body relative to the contact section.

A particularly advantageous embodiment of the invention provides that the actuator is designed as a sticking device for the hotplate, the relative movement between the hotplate and the contact section taking place translationally and / or rotationally during the transition from the operating position to the rest position. The sticking device advantageously ensures that the hotplate is reliably removed from the contact section contacting the induction hob when a limit value temperature set on the actuator is reached, so that the hotplate is no longer heated.

An advantageous embodiment of the invention provides that the actuator comprises a fleece element which is connected to the hotplate and transmits an actuating force generated by the actuator to generate the relative movement between the hotplate and the contact section on the hotplate. With the transmission of the actuating force, the relative movement of the hotplate can simply be initiated by the actuator. An embodiment is particularly advantageous which provides that the lifting element is connected to the hotplate via a hinge, the actuating force generated generating a pivoting movement of the hotplate relative to the lifting element in the hinge. With the actuating force introduced into the hotplate via the joint, the hotplate can be moved from the operating position to the rest position in a space-saving movement. In addition, a relatively short adjusting movement of the lifting element can be amplified by the actuator into a relatively large pivoting movement of the hotplate via the joint, so that large pivoting movements of the hotplate between the operating and rest position are possible with a relatively small actuator.

An advantageous embodiment provides that the hotplate is pivotably articulated to the container, the relative movement between the hotplate and the contact section being a pivoting movement about the articulation, the hotplate being pivoted relative to the contact section in the rest position so that no induction of the hotplate by the induction hob contacting the contact section takes place. With the articulation, the hotplate is fixed in a pivotable manner in the container, so that the relative movement from the operating position to the rest position is predetermined by pivoting the hotplate.

According to a preferred embodiment of the invention, it is provided that the hotplate is constructed in several parts, the hotplate parts being arranged such that they can pivot with respect to one another, the relative movement between the hotplate and the contact section being a pivoting movement of the hotplate parts, preferably to one another and to the contact section, the hotplate parts being so in the rest position are pivoted with respect to the contact section so that there is no induction of the hotplate by the induction hob contacting the contact section. By pivoting the hotplate parts, a space-saving relative movement between the hotplate and the contact section can be implemented in order to move the hotplate parts into the operating position and the rest position. An embodiment is particularly advantageous which provides that the hotplate is arranged in contact with the food and / or food received in the container, at least in the operating position. With the contact between the food to be cooked and / or the food to be cooked, it can be easily heated by the induction-heated hotplate in the operating position.

The cookware can be produced very easily and inexpensively if the actuator is designed as a spring element, in particular as a compression spring or leaf spring or spiral spring or plate spring or leg spring or torsion spring and / or is designed as a shape memory element. The shape memory element includes, for example, a shape memory alloy that can transmit very large forces without fatigue. The shape memory element can be made so stable and elastic that it can be used for the entire service life of the cookware.

The coil springs can be designed as helical springs which can be elastically deformed. The spiral springs can be built into the cookware easily and inexpensively. Leaf springs and disc springs can advantageously contribute to a compact and constructive structure of the cookware.

The cookware can have a very compact structure if the switching element is arranged on the container. It can be useful if the switching element is arranged in a chamber. The switching element can thus be arranged in or on the cookware in a safe and protected manner.

In a particularly advantageous embodiment, the actuator comprises an element made of a shape memory alloy, which changes the conversion temperature when a bias voltage is applied, with about a

Adjustment element the preload can be adjusted. In this way, the limit temperature established by the actuator, at which the cooking or cooking process is interrupted, can be set. The element that can be adjusted in this way can be the actuator designed as a spring. The element that can be set in this way can also be the thermal actuator act of the switching element. By changing the conversion temperature, the food to be cooked and cooked can be heated to different temperatures that can be selected from the setting element. The setting element can be, for example, a small wheel, the rotation of which can be used to set the pretension on the actuator. Thus, the

Load dependence of the transformation temperature of shape memory alloys can be used to set the temperature for the cookware and the limit temperature for taking the rest position can be specified by the user via the setting element. According to a further preferred embodiment of the cookware, it can be provided that the actuator is arranged in the container in food and / or food that can be accommodated therein. As a result, the adjusting element has direct contact with the food and / or food, whereby the

Limit temperature can be derived directly. When the limit temperature in the food and / or food is reached, a

Interruption of the heating of the cooked and / or food to take place.

The cookware can be used very advantageously in a cooking system. The cooking system can be an induction hob and that

Have cookware, wherein the cookware is preferably designed as a kettle. The induction hob can, for example, have four hotplates and a control panel for switching them on and / or off.

Further features, details and advantages of the invention emerge on the basis of the following description and on the basis of the drawings which show schematic representations of exemplary embodiments of the invention. Objects or elements that correspond to one another are provided with the same reference symbols in all figures. It should be pointed out that the figures show particularly preferred exemplary embodiments of the invention, but the invention is not restricted thereto. They show: FIG. 1 a cookware in an operating position according to a first embodiment, FIG. 2 the cookware in a rest position according to the first embodiment,

FIG. 3 a cookware in an operating position according to a second embodiment,

FIG. 4 the cookware in a rest position according to the second embodiment,

FIG. 5 shows a cookware in an operating position according to a third embodiment,

FIG. 6 the cookware in a rest position according to the third embodiment,

FIG. 7 a cookware in an operating position according to a fourth embodiment,

FIG. 8 the cookware in a rest position according to the fourth embodiment,

FIG. 9 a cookware in an operating position according to a fifth embodiment,

FIG. 10 the cookware in a rest position according to the fifth embodiment,

FIG. 11 top view of cookware according to the fifth embodiment,

FIG. 12 sectional view through cookware according to the fifth embodiment,

FIG. 13 a cookware in an operating position according to a sixth, seventh and eighth embodiment,

FIG. 14 the cookware in a rest position according to the sixth, seventh and eighth embodiment, FIG. 15 sectional view through cookware according to the sixth embodiment

FIG. 16 top view of cookware according to the seventh and eighth embodiment,

FIG. 17 sectional view through cookware according to the seventh embodiment,

Figure 18 sectional view through cookware according to the eighth embodiment

FIG. 19 sectional view through cookware according to the eighth embodiment.

Figures 1 and 2 show a cooking system 1 having a

Induction hob 2 with a hotplate 3 and a cookware 4, preferably designed as a kettle, with a Flandhabe 15. The induction hob 2 or the hotplate 3 includes indicated induction coils 5, which are designed for heating and / or warming the cookware 4 by means of induction. The cookware 4 has a container 6 designed for the arrangement of cooked products 19 and / or cooked products with at least one contact section 7 for making contact with the induction hob 2. In addition, the cookware 4 has a hotplate 20 which can be moved relative to the contact section 7 in the container 6. For this purpose, an actuator 10 is provided which exerts the relative movement between the hotplate 20 and the contact section 7 in the container. By means of the relative movement generated via the actuator 10, the hotplate 20 can be positioned in an operating position and in a rest position relative to the contact section 7. In the operating position, the hotplate 20 is inductively heated through the contact section 7 by the induction hob 2, which makes contact with the contact section 7. When the hotplate 20 is positioned in the rest position, however, the hotplate 20 is spaced so far from the contact section 7 that induction by the induction hob 2 contacting the contact section 7 cannot take place. The food to be cooked and / or cooked 19 is therefore no longer heated by the induction hob 2 in the rest position of the hotplate 20. Through this Targeted heating of the item 19 to be cooked and / or to be cooked can be achieved via the relative movement of the hotplate 20 exerted by the actuator 10. The non-ferromagnetic material on the contact section 7 of the container 6 is not heated by the induction by means of the induction hob 2, since no eddy currents arise in the non-ferromagnetic material, while the ferromagnetic hotplate 20 is heated in the operating position by the eddy currents generated by the hob 3 becomes. In FIG. 1 it can be clearly seen that the actuator 10 is designed as a centrally arranged spring which, by means of spring force, moves the hotplate 20 via a fleece element 21 between the operating position shown in FIG. 1 and the rest position shown in FIG. For this purpose, the actuator 10 is designed as a thermal actuator, the spring consisting of a shape memory alloy. When the temperature changes, the spring force of the actuator 10 changes due to a change in shape of the shape memory alloy, so that the hotplate 20 is moved from the operating position to the rest position. It can also be seen that a damping element 17 is provided, against which the hotplate 20 is moved by the actuating force generated by the actuator 10. In a preferred embodiment, the damping element 17 can be designed as a counter spring, which cushions the actuating force of the actuator 10. In the exemplary embodiment shown here, the relative movement of the hotplate 20 to the contact section 7 exerted by the actuator 10 takes place in a translational elevation. In FIG. 1 it can be seen that the actuator 10 is designed as a spring and is guided within the damping element 17 designed as a spring. This enables a compact structure.

FIG. 2 shows the cookware 4 according to FIG. 1, the hotplate 20 being moved into the rest position by the actuator 10. When a limit value temperature set on the actuator 10 was reached, the hotplate 20 was removed from the contact section 7 contacting the induction hob 2 via the lifting device, so that the hotplate 20 was not heated any further. In the rest position shown, the hotplate 20 of the induction hob 2 does not generate any eddy currents in the hotplate 20, so that the heating of the cooking and / or food 19 is reliably interrupted via the actuator 10 when the limit temperature is reached. Figures 3 and 4 show a cooking system 1 having a

Induction hob 2 with a hotplate 3 and a cookware 4 with a construction similar to the embodiment of Figures 1 and 2. The essential difference is that the actuator 10 is arranged off-center. In this way, there is more space in the container 6 to accommodate larger items to be cooked. While FIG. 3 shows the cookware 4 with the hotplate 20 in the operating position, the hotplate 20 in FIG. 4 is arranged by the actuator 10 at a distance from the contact section 7 in the rest position. Here, too, the hotplate 20 on the fleece element 21 was moved into the rest position by the actuator 10 against the spring force of the damping element 17. At a limit temperature set by the actuator 10, the shape of the actuator 10, formed as a spring made of shape memory alloy, changes so that the spring force of the actuator 10 is increased by the spring force exerted by the damping element 17 on the fleece element 21 in the opposite direction. As a result, the hotplate 20 automatically moves from the operating position to the rest position when the limit temperature is reached on the actuator 10, whereby the cooking process on the induction hob 2 in the cookware 4 is interrupted. In addition to the eccentric arrangement of the actuator 10, it can be provided that the hotplate 20 is articulated on the container 6 in a pivotable manner. As a result, the relative movement between hotplate 20 and contact section 7 turns into a pivoting movement about articulation 23. This is indicated in FIG. 4, which shows hotplate 20 in the rest position. The hotplate 20 is connected to the fleece element 21 via a hinge 22, so that the pivoting movement of the hotplate 20 includes a hinge movement.

It can be seen from FIG. 4 that the hotplate 20 is pivoted to the contact section 7 in the rest position in such a way that the hotplate 20 is not induced by the induction hob 2 contacting the contact section 7. By means of the pivoting of the hotplate about the articulation 23, the cooking process is interrupted when a limit temperature which is determined by the actuator 10 is reached. Reaching the limit temperature at the actuator 10 leads to a change in shape of the actuator 10, which is designed as a spring, since it consists of a shape memory alloy. The The change in shape leads to a change in the spring force of the actuator 10, so that the hotplate 20 is raised over the fleece element 21 and pivoted about the articulation 23. This movement takes place against the spring force of the damping element 17, which moves the hotplate 20 into the operating position as long as the spring force of the actuator 10 is lower.

Figures 5 and 6 show a cooking system 1 having an induction hob 2 with a hob 3 and a cookware 4 with a similar structural design as the embodiment of Figures 1 and 2. The main difference is that the hotplate 20 is constructed in several parts. The parts 20a, 20b of the hotplate 20 are arranged such that they can pivot with respect to one another, so that the relative movement between the hotplate 20 and the contact section 7 represents a pivoting movement of the hotplate parts 20b, 20b, so that the hotplate parts 20a, 20b in the rest position, as shown in FIG Contact section are pivoted so that induction of the hotplate 20 by the induction hob 2 contacting the contact section 7 does not occur. The hotplate parts 20a, 20b are here connected to the fleece element 21 via a joint 22, via which the actuating force of the actuator 10 is transmitted to the hotplate 20.

Figures 7 and 8 show a cooking system 1 having an induction hob 2 with a hob 3 and a cookware 4 with a similar structural design as the embodiment of Figures 1 and 2. The main difference is that the actuator 10 is directly in the food 19 is arranged. In this way, the actuator is in direct contact with the food 19. While FIG. 7 shows the cookware 4 with the hotplate 20 in the operating position, the hotplate 20 in FIG. 8 is spaced apart from the contact section 7 in the rest position by the actuator 10. Here, too, the hotplate 20 on the fleece element 21 was moved into the rest position by the actuator 10 against the spring force of the damping element 17. At a limit temperature set by the actuator 10, the shape of the actuator 10, formed as a spring made of shape memory alloy, changes so that the spring force of the actuator 10 is increased by the spring force exerted by the damping element 17 on the fleece element 21 in the opposite direction. Fly through the hotplate 20 moves automatically from the operating position to the rest position when the limit temperature is reached at the actuator 10, whereby the cooking process on the induction hob 2 in the cookware 4 is interrupted. The limit temperature at which the hotplate 20 is moved from the operating position to the rest position can be derived directly from the food 19 via the direct contact between the cooking medium 19 and the actuator 10. This enables even more precise control of the hotplate 20 via the actuator 10.

Figures 9 and 10 show a cooking system 1 having an induction hob 2 with a hob 3 and a cookware 4 with a slightly different construction than in the embodiment of Figures 1 and 2. The main difference is that the actuator 10 is a switching element 11 which is arranged in a chamber 14. The switching element 11 arranged in the chamber 14 is designed as a thermal actuator 24. The cookware 4 has, as in the other

Exemplary embodiments, a container 6 designed to hold food 19 and / or food to be cooked and having at least one contact section 7 for contacting the induction hob 2. The cookware 4 also has a hotplate 20 which can be moved relative to the contact section 7 in the container 6. For this purpose, an actuator 10 is provided which exerts the relative movement between the hotplate 20 and the contact section 7 in the container. By means of the relative movement generated via the actuator 10, the hotplate 20 can be positioned in an operating position and in a rest position relative to the contact section 7. The switching element 11, which is advantageously arranged in the chamber 14, activates the actuator 10 at a predetermined limit value temperature at which the switching element 11 can be triggered. For this purpose, the switching element 11 has, in addition to a shape memory wire 24, a locking element 12 and a return spring 26. With the return spring 26 in the switching element 11 it is ensured that the locking element 12 against the from

Shape memory wire 24 applied tensile forces is moved back to switch the switching element 11 back automatically. In the operating position of the hotplate 20 shown in FIG. 9, the spring element 25 of the actuator 10 is pretensioned and is actuated by the locking element 12 of the switching element 11 held. The shown position of the shape memory wire 24, the locking element 12 and the return spring 26 corresponds to a first of two switching positions of the switching element 11. In this first switching position of the switching element 11, the spring element 25 can be kept pretensioned while the hotplate 20 is in the operating position to warm up the food or food. In the first switching position of the switching element 11, the hotplate 20 is held in the operating position by the actuator 10. In addition, in the shown first switching position of the switching element 11, the spring element 25 can be biased into the operating position when the hotplate 20 is positioned. For this purpose, the hotplate 20 is simply moved into the operating position by the user via a handling element 27 (FIG. 10) coupled to the hotplate 20. In the exemplary embodiment, the handling element 27 is pressed down by the user and the hotplate 20 is thus shifted from the rest position to the operating position. For this purpose, the hotplate 20 is preferably coupled to the handling element 27 (FIG. 10) via a lifting element 21. In the operating position shown in FIG. 9, the hotplate 20 is inductively heated through the contact section 7 by the induction hob 2, which makes contact with the contact section 7. In this way, the food 19 to be cooked and / or cooked in the container 6 is warmed up. Fluid emerging from the food 19 to be cooked and / or cooked, in particular water vapor, then enters the chamber 14 via an inlet opening 18 from the container 6. The fluid can exit the chamber 14 again via an outlet opening 8. The current temperature of the heated or boiling food 19 to be cooked and / or cooked can be derived from the fluid thus passed through the chamber 14. When the temperature changes, the length of the tensioned shape memory wire 24 changes, so that the switching element 11 is triggered and the actuator 10 is activated. When the actuator 10 is activated, the locking element 12 of the switching element 11 is displaced by the shape memory element 24, counter to the force of the return spring 26. Thus, the switching element 11 designed as a thermal actuator can move the hotplate 20 relative to the contact section 7 under predetermined thermal switching conditions. When the shape memory element 24 cools, the restoring spring 26 quickly pushes or pulls the locking element 12 of the switching element 11 displaced by the shape memory element 24 so that the Switching element 11 can be quickly triggered again after cooling. The cooling in the chamber 14 can additionally be accelerated via a fresh air duct 9 opening into the chamber 14, since cooler fresh air can be conducted into the chamber 14 via the fresh air duct 9. The fluid entering the chamber 14 can thus be quickly exchanged for fresh air.

As a result, the cooling in the chamber 14 is accelerated. With the shape memory element 24 tensioned on the locking element 12 against the return spring 26, a switching element 11 is provided which triggers quickly and reliably at a predetermined limit temperature to activate the actuator 10. This moves the hotplate 20 from the operating position to the rest position. The actuator 10 comprises a spring element 25 which is set up to bring about the movement of the hotplate 20. The spring element 25 is pretensioned in the operating position of the hotplate 20 and relieved in the rest position of the hotplate 20 in relation to the operating position of the hotplate 20. The spring element 25 of the actuator 10 exerts a holding force on the hotplate 20 in the rest position of the hotplate 20 in order to hold the hotplate 20 in the rest position. In the rest position, the hotplate 20 is spaced so far from the contact section 7 that no induction can take place through the induction hob 2 contacting the contact section 7. The cooking and / or cooking product 19 is therefore no longer heated by the induction hob 2 when the hotplate 20 is in the rest position. By means of the relative movement of the hotplate 20 exerted by the actuator 10, targeted heating of the items to be cooked and / or cooked can thus be achieved

19 can be ensured. The non-ferromagnetic material on the contact section 7 of the container 6 is not heated by the induction by means of the induction hob 2, since no eddy currents arise in the non-ferromagnetic material, while the ferromagnetic hotplate 20 is heated in the operating position by the eddy currents generated by the hob 3 becomes. FIG. 10 shows the cookware 4 according to FIG. 9, the hotplate here

20 is moved by the actuator 10 into the rest position. For this purpose, the actuator was activated via the triggered switching element. For this purpose, the spring element 25 was in a second switching position to relieve the spring element 25 in relation to the operating position of the hotplate 20 Approved. For this purpose, the shape memory element 24 has withdrawn the locking element 12 against the spring force of the return spring 26 in order to activate the actuator 10. With the relief of the spring element 25 in the second switching position, the hotplate 20 is moved from the operating position into the rest position via the spring travel exerted during the relief. When a limit value temperature set on the actuator 10 was reached, the hotplate 20 was removed from the contact section 7 contacting the induction hob 2 via the adhesive device, so that the hotplate 20 was no longer heated. In the rest position shown, the hotplate 20 of the induction hob 2 does not generate any eddy currents in the hotplate 20, so that the heating of the cooking and / or food 19 is reliably interrupted via the actuator 10 when the limit temperature is reached. The hotplate 20 is held in the first switching position of the switching element 11 by the actuator 10 or the spring element 25 in the operating position.

FIG. 11 shows a top view of the cookware according to FIGS. 9 and 10. In this figure, a sectional plane AA is indicated which corresponds to the sectional view according to FIG. It can be seen from FIGS. 11 and 12 that a total of two fresh air channels 9 are assigned to the chamber 14. Like the chamber 14, these fresh air ducts 9 are designed as circular sectors which are advantageously arranged next to one another. The fresh air ducts 9 have a plurality of openings in the cover unit 16 through which fresh air can penetrate into the ducts 9. The fresh air is advantageously sucked in via the fresh air ducts 9 by means of a negative pressure due to the Venturi effect, which is produced by the fluid conducted through the chamber 14 from the inlet opening 18 to the outlet opening 9. The two channels 9 extend along the assigned chamber 14. Thus, the channels 9 on both sides of the chamber 14 each form an insulating area leading along the chamber 14 between the container 6 receiving the cooked food and the assigned chamber 14 via the fresh air channels 9 Fresh air flowing through the chamber 14 ensures that the chamber 14 is cooled and isolated from the container 6. The chamber 14 is preferably formed from a plastic, since the heat energy that can be absorbed is limited here so that the chamber can be cooled more quickly. Figures 13 and 14 show a cooking system 1 having an induction hob 2 with a hob 3 and a cookware 4 with a slightly different structural design than in the embodiment of Figures 1 and 2. The main difference is that the actuator 10 is a switching element 11 which is arranged in a chamber 14. Figures 13 and 14 form the basis for several embodiments described in more detail below. The switching element 11 arranged in the chamber 14 is designed as a thermal actuator 24 in all of these embodiments. As in the other exemplary embodiments, the cooking utensil 4 has a container 6 designed to hold food 19 and / or food and having at least one contact section 7 for contacting the induction hob 2. The cookware 4 also has a hotplate 20 which can be moved relative to the contact section 7 in the container 6. For this purpose, an actuator 10 is provided which exerts the relative movement between the hotplate 20 and the contact section 7 in the container. By means of the relative movement generated via the actuator 10, the hotplate 20 can be positioned in an operating position and in a rest position relative to the contact section 7. The switching element 11, which is advantageously arranged in the chamber 14, activates the actuator 10 at a predetermined limit value temperature at which the switching element 11 can be triggered. For this purpose, the switching element 11 has, in addition to a shape memory wire 24, a locking element 12 and a return spring 26. The return spring 26 in the switching element 11 ensures that the locking element 12 is moved back against the tensile forces applied by the shape memory wire 24 in order to automatically switch the switching element 11 back. In the operating position of the hotplate 20 shown in FIG. 13, the spring element 25 of the actuator 10 is pretensioned and is held by the locking element 12 of the switching element 11. The shown position of the shape memory wire 24, the locking element 12 and the return spring 26 corresponds to a first of two switching positions of the switching element 11. In this first switching position of the switching element 11, the spring element 25 can be kept pretensioned while the hotplate 20 is in the operating position to warm up the food or food. The hotplate 20 is in the first switching position of the switching element 11 from the actuator 10 in the operating position held. In addition, in the shown first switching position of the switching element 11, the spring element 25 can be biased into the operating position when the hotplate 20 is positioned. For this purpose, the hotplate 20 is simply moved into the operating position by the user via a handling element 27 (FIG. 14) coupled to the hotplate 20. In the exemplary embodiment, the handling element 27 is pressed down by the user and the hotplate 20 is thus shifted from the rest position to the operating position. For this purpose, the hotplate 20 is preferably coupled to the handling element 27 (FIG. 14) via a lifting element 21. In the operating position shown in FIG. 13, the hotplate 20 is inductively heated through the contact section 7 by the induction hob 2, which makes contact with the contact section 7. In this way, the food 19 to be cooked and / or cooked in the container 6 is warmed up. Fluid escaping from the food 19 to be cooked and / or cooked, in particular water vapor, then enters the chamber 14 from the container 6 via an inlet opening 18 (FIGS. 15, 17, 18 and 19). The fluid can exit the chamber 14 again via an outlet opening 8. The current temperature of the heated or boiling food 19 to be cooked and / or cooked can be derived from the fluid thus passed through the chamber 14. When the temperature changes, the length of the tensioned shape memory wire 24 changes, so that the switching element 11 is triggered and the actuator 10 is activated. When the actuator 10 is activated, the locking element 12 of the switching element 11 is displaced by the shape memory element 24, counter to the force of the return spring 26. Thus, the switching element 11 designed as a thermal actuator can move the hotplate 20 relative to the contact section 7 under predetermined thermal switching conditions. When the shape memory element 24 cools, the restoring spring 26 quickly pushes or pulls the locking element 12 of the switching element 11, which has been displaced by the shape memory element 24, so that the switching element 11 can be quickly triggered again after cooling. The cooling in the chamber 14 can be additionally accelerated via a fresh air duct 9 (FIGS. 17, 18 and 19) opening into the chamber 14, since cooler fresh air is fed into the chamber 14 via the fresh air duct 9 (FIGS. 17, 18 and 19) can be. The fluid entering the chamber 14 can thus be quickly exchanged for fresh air. This accelerates the cooling in the chamber 14. With the The shape memory element 24 tensioned against the return spring 26 on the locking element 12 is provided with a switching element 11 which triggers quickly and reliably at a predetermined limit temperature in order to activate the actuator 10. As a result, the hotplate 20 is moved from the operating position into the rest position. The actuator 10 comprises a spring element 25 which is set up to bring about the movement of the hotplate 20. The spring element 25 is pretensioned in the operating position of the hotplate 20 and relieved in the rest position of the hotplate 20 in relation to the operating position of the hotplate 20. The spring element 25 of the actuator 10 exerts a holding force on the hotplate 20 in the rest position of the hotplate 20 in order to hold the hotplate 20 in the rest position. In the rest position, the hotplate 20 is spaced so far from the contact section 7 that induction by the induction hob 2 contacting the contact section 7 cannot take place. The cooking and / or cooking product 19 is therefore no longer heated by the induction hob 2 when the hotplate 20 is in the rest position. By means of the relative movement of the hotplate 20 exerted by the actuator 10, targeted heating of the item 19 to be cooked and / or cooked can be ensured. The non-ferromagnetic material on the contact section 7 of the container 6 is not heated by the induction by means of the induction hob 2, since no eddy currents arise in the non-ferromagnetic material, while the ferromagnetic hotplate 20 is heated in the operating position by the eddy currents generated by the hob 3 becomes.

FIG. 14 shows the cookware 4 according to FIG. 13, the hotplate 20 here being moved by the actuator 10 into the rest position. For this purpose, the actuator 10 was activated via the triggered switching element 11. For this purpose, the spring element 25 was released in a second switching position to relieve the spring element 25 in relation to the operating position of the hotplate 20. For this purpose, the shape memory element 24 has withdrawn the locking element 12 against the spring force of the return spring 26 in order to activate the actuator 10. With the relief of the spring element 25 in the second switching position, the hotplate 20 is moved from the operating position into the rest position via the spring travel exerted during the relief. When a limit value temperature set on the actuator 10 was reached By means of the lifting device, the hotplate 20 is removed from the contact section 7 contacting the induction hob 2, so that no further heating of the hotplate 20 takes place. In the rest position shown, the hotplate 20 of the induction hob 2 does not generate any eddy currents in the hotplate 20, so that the heating of the cooking and / or food 19 is reliably interrupted via the actuator 10 when the limit temperature is reached. The hotplate 20 is held in the first switching position of the switching element 11 by the actuator 10 or the spring element 25 in the operating position.

FIG. 15 shows a schematic sectional view through the cover element 16 of the cookware 4 according to FIGS. 13 and 14 and shows an embodiment in which the switching element 11 is arranged in a chamber 14. The wire-shaped switching element 11 is designed as a thermal actuator 24 which is arranged encapsulated in the chamber 14 from the rest of the container 6. The chamber 14 can, but does not have to be additionally surrounded by an insulating chamber 28 in order to isolate the switching element 11 from the steam from the container 6. Advantageously, there is only a connection to the container 6 via the inlet opening 18 of the chamber 14, so that when the food 19 is heated, fluid, in particular water vapor, exiting from the container 6 then enters the chamber 14 via the inlet opening 18. The inlet opening 18 is in this

Exemplary embodiment arranged laterally in the chamber 14. The dash-dotted arrow 29 in FIG. 15 indicates how the fluid exiting the cooking and / or cooking product 19 when it is heated, in particular the water vapor, flows from the inlet opening 18 through the chamber 14 to the outlet openings 8 of the chamber 14. As can be seen, the thermal actuator 24 of the switching element 11 is heated by the steam conducted through the chamber 14. In this way, the current temperature of the heated or boiling item to be cooked and / or cooked 19 can be derived. With the heating, the length of the tensioned shape memory wire 24 changes, so that the switching element 11 is triggered and the actuator 10 is activated.

When the actuator 10 is activated, the locking element 12 (FIG. 13) of the switching element 11 is displaced by the shape memory element 24, against the force of the return spring 26 (FIG. 13). As a result, the switching element 11 configured as a thermal actuator can be predetermined thermal switching conditions move the hotplate 20 (Fig. 14) relative to the contact section 7 (Fig. 13). With the lateral arrangement of the inlet opening 18 to the thermal actuator 24 of the switching element 11, the fluid escaping from the cooking and / or cooking product 19 (FIG. 13) when it is heated, in particular the water vapor, is laterally onto the thermal actuator 24 of the switching element 11 and then rises to the top. If the food 19 and / or food is no longer heated after the hotplate 20 has been moved into the rest position (FIG. 14), it cools down and the steam flowing in from the container 6 is passed through the chamber 14 without pressure. As a result, the steam no longer flows directly past the thermal actuator 24 of the switching element 11 when it cools, but rather rises at a slight distance beforehand. This flow path is indicated by the dashed arrow 30 in FIG. As a result, the actuator 24 can cool down more quickly when the food 19 and / or the food in the container cools down in the chamber 14 and is therefore ready for use again more quickly.

Due to the lateral, spaced arrangement of the inlet opening 18 to the switching element 11, these two flow paths, shown in FIG. 15 by arrows 29, 30, can be set up in the chamber 14 for the steam from the container 6. The dash-dotted arrow 29 indicates a flow path of the steam when it is heated and overpressure in the container 6, while the dashed arrow 30 indicates a flow path of the steam when the food 19 and / or food is cooled, which enables rapid cooling of the thermal actuator 24 of the Switching element 11 enables. When the shape memory element 24 cools, the restoring spring 26 (FIG. 14) quickly pushes or pulls the locking element 12 (FIG. 14) of the switching element 11, which has been displaced by the shape memory element 24, so that the switching element 11 can be quickly triggered again after cooling.

FIG. 16 shows a top view of the cookware 4 according to FIGS. 13 and 14. In this figure, a sectional plane BB is indicated which corresponds to the sectional views according to FIGS. 17, 18 and 19. It can be seen from FIG. 16 that a total of four slots can preferably be provided as outlet openings 8 or fresh air channels 9 in the cover element 16. FIG. 17 shows a schematic sectional view through the cover element 16 of the cookware 4 according to FIGS. 13 and 14 through the sectional plane BB according to FIG. 16 and shows a further embodiment in which the switching element 11 is arranged in a chamber 14. The switching element 11 is also designed here as a thermal actuator 24, which is arranged encapsulated from the rest of the container 6 in the chamber 14 formed on the cover element 16. The chamber 14 may, however, not have to be additionally surrounded by an insulating chamber 28 in order to isolate the switching element 11 from the steam from the container 6. Advantageously, there is only a connection to the container 6 via the inlet opening 18 of the chamber 14, so that when the food is heated and / or cooked 19 (FIG the chamber 14 enters. In this exemplary embodiment, the inlet opening 18 is arranged in such a way that fluid, in particular water vapor, emerging from the cooking and / or cooking product 19 (FIG. 13) when it is heated, flows onto the thermal actuator 24 of the switching element 11 from above. This is indicated by the dash-dotted arrow 29 in FIG. 17, which shows the flow path of the steam emerging from the food 19 to be cooked and / or cooked when there is excess pressure in the container 6. As can be seen, the thermal actuator 24 of the switching element 11 is heated by the steam thus conducted through the chamber 14. The instantaneous temperature of the heated or boiling item to be cooked and / or cooked 19 (FIG. 13) can thus be derived very well. With the heating, the length of the tensioned shape memory wire 24 changes, so that the switching element 11 is triggered and the actuator 10 (FIG. 13) is activated. With the activation of the actuator 10 (FIG. 13), the locking element 12 (FIG. 14) of the switching element 11 is displaced by the shape memory element 24, against the force of the return spring 26 (FIG. 14). As a result, the switching element 11 configured as a thermal actuator can move the hotplate 20 (FIG. 13) relative to the contact section 7 (FIG. 13) under predetermined thermal switching conditions. With the illustrated arrangement of the inlet opening 18 above the thermal actuator 24 of the switching element 11, the fluid that emerges from the cooking and / or cooking product 19 (FIG. 13) when it is heated, in particular the water vapor, is applied from above to the thermal actuator 24 of the switching element 11 and then rises up again. If the food 19 (Fig. 14) and / or food After the hotplate 20 (FIG. 14) has been moved into the rest position, it is no longer heated, it cools down and the steam flowing in from the container 6 is passed through the chamber 14 without pressure. As a result, the steam no longer flows directly downward past the thermal actuator 24 of the switching element 11 when it cools, but rises directly at a distance from it. This flow path is indicated by the dashed arrow 30 in FIG. As a result, the actuator 24 can cool down more quickly when the food 19 (FIG. 14) and / or the food in the container 6 is cooled in the chamber 14 and is therefore ready for use again more quickly. By arranging the inlet opening 18 above the switching element 11, the two flow paths shown in FIG. 17 with arrows 29, 30 can be set up in the chamber 14 for the steam from the container 6. The dash-dotted arrow 29 indicates a flow path of the steam when it is heated and overpressure in the container 6, while the dashed arrow 30 indicates a flow path of the steam when the food 19 (FIG. 14) and / or the food to be cooked is cooled, which is rapid cooling of the thermal actuator 24 of the switching element 11 allows. Fresh air ducts 9 can be provided for additional cooling. These fresh air ducts 9 have several openings in the cover unit 16 through which fresh air, which is indicated in FIG. 17 by a dotted arrow 31, can penetrate into the ducts 9. The fresh air is advantageously sucked in via the fresh air ducts 9 by means of a negative pressure due to the Venturi effect, which is produced by the fluid conducted through the chamber 14 from the inlet opening 18 to the outlet opening 9. The channels 9 extend along the assigned chamber 14. The channels 9 thus form an insulating area 28 leading along the chamber 14 between the container 6 receiving the food and the assigned chamber 14. The fresh air 31 flowing through the fresh air channels 9 along the chamber 14 is a cooling and isolation of the chamber 14 from the container 6 is guaranteed. The fresh air ducts 9 preferably open below the thermal actuator 24 of the switching element 11 in the chamber 14. The chamber 14 is preferably made of a plastic, since the heat energy that can be absorbed is limited here, so that the chamber 14 can be cooled more quickly. When the shape memory element 24 cools down, the restoring spring 26 (FIG. 14) pushes or pulls the locking element 12 (FIG. 14) displaced by the shape memory element 24 Switching element 11 quickly back again so that the switching element 11 can be triggered again quickly after cooling. FIG. 18 shows a schematic sectional view through the cover element 16 of the cookware 4 according to FIGS. 13 and 14 through the sectional plane BB according to FIG. 16 and shows a further embodiment in which the switching element 11 is arranged in a chamber 14. The switching element 11 is also designed here as a thermal actuator 24, which is arranged encapsulated from the rest of the container 6 in the chamber 14 formed on the cover element 16. The chamber 14 can, but does not have to be additionally surrounded by an insulating chamber 28 in order to isolate the switching element 11 from the steam from the container 6. Advantageously, there is only a connection to the container 6 via the inlet opening 18 of the chamber 14, so that when the food to be cooked and / or cooked 19 (FIG. 13) is heated, fluid, in particular water vapor, then enters via the inlet opening 18 from the container 6 the chamber 14 enters. In this exemplary embodiment, the inlet opening 18 is connected to a branching channel system 32 that leads to the chamber 14 and at least one outlet opening 8. The channel system 32 leads into the chamber via an entry area 33, the entry area 33 being below the branching 34 of the channel system 32. Above the branch 34 and the chamber 14, outlet openings 8 lead out of the cover element 16. The fluid, in particular the water vapor, emerging from the food 19 (FIG. 13) when it is heated up, flows to the thermal actuator 24 of the switching element 11 in the chamber 14 from below. This is indicated by the dash-dotted arrows 29 in FIG. 18, which show the flow paths of the steam emerging from the food 19 (FIG. 13) when there is excess pressure in the container 6. As can be seen, the flow path branches off at the branch 34 formed in the channel system 32. A first part of the steam emerging from the food 19 (FIG. 13) when there is excess pressure in the container 6 is directed directly to the outlet opening 8, while a second part in the channel system 32 is directed from the branch 34 down to the inlet area 33 of the chamber 14. From here, the steam rises in the chamber 14 to the outlet openings 8, the steam heating the thermal actuator 24 of the switching element 11. The current temperature of the heated or boiling item to be cooked and / or cooked 19 (FIG. 13) can thus be very good be derived. With the heating, the length of the tensioned shape memory wire 24 changes, so that the switching element 11 is triggered and the actuator 10 (FIG. 14) is activated. When the actuator 10 (FIG. 14) is activated, the locking element 12 (FIG. 14) of the switching element 11 is displaced by the shape memory element 24, against the force of the return spring 26 (FIG. 14). As a result, the switching element 11 configured as a thermal actuator 24 can displace the hotplate 20 relative to the contact section 7 under predetermined thermal switching conditions. With the channel system 32 shown, the fluid escaping from the cooking and / or cooking product 19 (FIG. 13) when it is heated, in particular the water vapor, is passed from below to the thermal actuator 24 of the switching element 11 and then rises further upwards. If the food to be cooked 19 (FIG. 14) and / or to be cooked is no longer heated after the hotplate 20 (FIG. 14) has been moved into the rest position, it cools down and the steam flowing in from the container 6 is passed through the chamber 14 without pressure directed. As a result, when cooling, the steam no longer flows downwards at branch 34 and then past the thermal actuator 24 of switching element 11, but rises directly at branch 34. This flow path is indicated by the dashed arrow 30 in FIG. For additional cooling, fresh air 31 can flow into the chamber 14 via the outlet openings 8. Fresh air 31 can enter the chamber 14 via the outlet openings 8, which now serve as fresh air ducts 9. The fresh air 31 is advantageously sucked in via the channel system 32 by means of a negative pressure due to the Venturi effect, which is created by the fluid rising from the inlet opening 18 at the branch 34 directly to the outlet opening 9. As a result, the actuator 24 can cool down more quickly when the food 19 and / or food in the container 6 is cooled in the chamber 14 and is therefore ready for use again more quickly. By arranging the inlet opening 18 above the switching element 11, the two flow paths shown in FIGS. 18 and 19 with arrows 29, 30 can be set up in the chamber 14 for the steam from the container 6. The dash-dotted arrow 29 in FIG. 18 indicates a flow path of the steam during heating and overpressure in the container 6, while the dashed arrow 30 in FIG. 19 indicates a flow path of the steam during the cooling of the food 19 and / or the food, which is a rapid Cooling of the thermal actuator 24 of the switching element 11 allows. The Chamber 14 and advantageously also the channel system 32 are preferably formed from a plastic, since the heat energy that can be absorbed is limited here, so that faster cooling of the chamber 14 can be achieved. When the shape memory element 24 cools, the return spring 26 (FIG. 14) pushes or pulls the one displaced by the shape memory element 24

The locking element 12 (FIG. 14) of the switching element 11 quickly returns so that the switching element 11 can be quickly triggered again after cooling.

A setting element via which the preload of the actuator 10 can be adjusted is also particularly advantageous, the actuator 10 being made of one of the shape memory alloy which changes the conversion temperature when a preload is applied. As a result, the limit temperature of the food 19, which is determined by the actuator 10 and at which the cooking or cooking process is interrupted, can be set. With the change in the conversion temperature, the food to be cooked and cooked 19 can be heated to different temperatures which can be selected via the setting element. The adjusting element can be, for example, a small wheel, the rotation of which can be used to adjust the preload on the actuator 10. Thus, the load dependence of the transformation temperature of shape memory alloys can be used to set the temperature for the cookware and the limit temperature for taking the rest position can be specified by the user via the setting element. Because the actuator 10 is positioned in the item to be cooked or 19, the temperature is transferred to the actuator 10 in direct contact with the item 19 itself. With the arrangement of the actuator 10 in the item 19, the temperature can be applied directly from the item 19 the actuator 10 are transmitted, so that advantageously suitable temperatures for the preparation of milk, tea or coffee can be selected via the setting element.

Reference list

1 cooking system

2 induction hob

3 hotplates

4 cookware

5 induction coils

6 containers

7 contact section

8 outlet opening

9 fresh air duct

10 actuator

11 switching element

12 locking element

13 Container opening

14 chamber

15 handling

16 cover element

17 damping element 18 Entrance opening

19 Food to be cooked

20 hotplate, 20a, 20b hotplate parts

21 lifting element

22 joint

23 Linkage

24 thermal actuator

25 spring element

26 return spring

27 handling element

28 isolation chamber

29 dash-dotted arrow

30 dashed arrow

31 dotted arrow

32 channel system

33 Entrance area

34 branch

Claims

1. Cookware (4) for an induction hob (2), with at least one container (6) designed to hold food (19) and / or food, with at least one contact section (7) for contacting the

Induction hob (2), the cookware (4) having at least one hotplate (20) which is arranged in the container (6) so as to be movable relative to the contact section (7), and the cookware (4) has at least one actuator (10) for Generating a relative movement between the hotplate (20) and the contact section (7),

characterized,

that the actuator (10) positions the hotplate (20) and the contact section (7) in an operating position and in a rest position relative to one another, wherein in the operating position the hotplate (20) is inductive through the contact section (7) of the induction hob (2) is heated, and in the rest position the hotplate (20) is spaced so far from the contact section (7) that there is no induction of the hotplate (20) by the induction hob (2) contacting the contact section (7).

2. cookware (4) according to claim 1, characterized in that at least the contact portion (7) of the container (6) is a non-ferromagnetic

Comprises material, preferably the container (6) is made entirely of a non-ferromagnetic material and at least the cooking plate (20) comprises a ferromagnetic material, preferably the cooking plate (20) is made entirely of a ferromagnetic material.

3. cookware (4) according to claim 1 or 2, characterized in that the actuator (10) comprises a switching element (11), wherein the switching element (11) is designed to activate the actuator (10).

4. cookware (4) according to claim 2, characterized in that the switching element (11) is designed as a thermal actuator (24) which is preferably formed from a bimetal or shape memory element.

5. cookware (4) according to claim 3 or 4, characterized in that the switching element (11) is designed such that it can be triggered at a predetermined limit temperature in order to activate the actuator (10).

6. Cookware (4) according to one of claims 3 to 5, characterized in that the switching element (11) is arranged in a chamber (14).

7. cookware (4) according to claim 6, characterized in that the chamber (14) has an inlet opening (18) for a fluid which from the

Container (6) emerges.

8. cookware (4) according to claim 7, characterized in that the chamber (14) has an outlet opening (8) for a fluid which enters the chamber (14) via the inlet opening (18).

9. cookware (4) according to one of claims 6 to 8, characterized in that at least one fresh air channel (9) opens into the chamber (14), which is designed so that fresh air via the fresh air channel (9) into the chamber (14) ) entry.

10. Cooking utensil (4) according to claim 9, characterized in that the fresh air duct (9) is assigned to the chamber (14) and forms an insulating area leading along the assigned chamber between the container (6) and the assigned chamber (14) that holds the food .

11. Cookware (4) according to one of claims 1 to 10, characterized in that the actuator (10) comprises a spring element (25), in particular a compression spring or leaf spring or spiral spring or plate spring or leg spring or torsion spring, and / or as a shape memory element is trained.

12. Cookware (4) according to claim 11, characterized in that the spring element (25) is set up to be preloaded in the operating position of the hotplate (20) and in the rest position of the hotplate (20) with respect to the operating position of the hotplate (20) ) to be relieved.

13. Cookware (4) according to claim 11 or 12, characterized in that the spring element (25) is designed to exert a holding force on the hotplate (20) in the rest position of the hotplate (20).

14. Cookware (4) according to one of claims 3 to 10 and one of claims 11 to 13, characterized in that the switching element (11) is set up to move the spring element (25) in a first switching position in the operating position of the hotplate (20 ) to keep biased and to release the spring element (25) to relieve the spring element (25) in relation to the operating position of the hotplate (20) in a second switching position.

15. Cookware (4) according to claim 14, characterized in that the hotplate (20) in the first switching position of the switching element (11) by the actuator (10) is held in the operating position.

16. Cookware (4) according to claim 14 or 15, characterized in that in the first switching position of the switching element (11) the spring element (25) can be biased into the operating position when the hotplate (20) is positioned.

17. Cookware (4) according to one of claims 14 to 16, characterized in that the spring element (25) in the second switching position of the Switching element (11) is relieved in order to move the hotplate (20) from the operating position into the rest position via the spring travel exerted during the relief.

18. Cookware (4) according to at least one of claims 1 to 17, characterized in that the actuator (10) is designed as a thermal actuator, which is preferably formed from a bimetal or shape memory element.

19. Cookware (4) according to at least one of claims 1 to 18, characterized in that the actuator (10) is designed as a floating device for the hotplate (20), the relative movement between the hotplate (20) and the contact section (7) takes place translationally and / or rotationally during the transition from the operating position to the rest position.

20. Cookware (4) according to at least one of claims 1 to 19, characterized in that the actuator (10) comprises a Flebe element (21) which is connected to the hotplate (20) and an actuating force generated by the actuator (10) to generate the relative movement between the hotplate (20) and the contact section (7) on the hotplate (20).

21. Cookware (4) according to claim 20, characterized in that the fleece element (21) is connected to the hotplate (20) via a hinge (22), the actuating force generated being a pivoting movement of the hotplate (20) relative to the fleece element (21) ) generated in the joint (22).

22. Cookware (4) according to at least one of claims 1 to 21, characterized in that the hotplate (20) is pivotably articulated to the container (6), the relative movement between the hotplate (20) and the contact section (7) being a Pivoting movement around the articulation (23), the hotplate (20) being pivoted in the rest position relative to the contact section (7) so that the hotplate (20) is not induced by the induction hob (2) contacting the contact section (7).

23. Cookware (4) according to at least one of claims 1 to 22, characterized in that the hotplate (20) is constructed in several parts, the hotplate parts (20a, 20b) being arranged such that they can pivot with respect to one another, the relative movement between the hotplate (20) and the contact section (7) is a pivoting movement of the hotplate parts (20a, 20b), preferably to each other and to the contact section (7), the hotplate parts (20a, 20b) being pivoted in the rest position relative to the contact section (7) so that no induction of the hotplate (20) takes place through the induction hob (2) contacting the contact section (7).

24. Cookware (4) according to at least one of claims 1 to 23, characterized in that the hotplate (20) is arranged in contact with the food (19) and / or food received in the container (6) at least in the operating position.

25. Cookware (4) according to at least one of claims 1 to 24, characterized in that the actuator (10) is an element of a

Includes shape memory alloy, which changes the transformation temperature when a preload is applied, wherein the preload can be adjusted via an adjusting element.

26. Cookware (4) according to at least one of claims 1 to 25, characterized in that the actuator (10) is arranged in the container (6) in food (19) and / or food to be cooked therein.

27. Cooking system (1) comprising an induction hob (2) and cookware (4) according to at least one of claims 1 to 26, wherein the cookware (4) is preferably designed as a kettle.