JP2003204872A - Pot for electromagnetic cooker - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To effectively control the heating temperature based on the temperature detected by a temperature sensor of an electromagnetic cooker and to improve the thermal conduction efficiency by suppressing deformation of the bottom of a pot caused by the heating temperature in cooking to stably set the pot in the electromagnetic cooker. <P>SOLUTION: In the pot for the electromagnetic cooker, at least the outer surface of the pot among the metal materials constituting the outer and inner surfaces is formed of a stainless steel layer 22, and a single or a plurality of aluminum layers 23 are disposed on the inside of the stainless steel layer. The bottom 2 of the pot has an annular bending part 3 at the center, rising inward of the pot, and a flat part 4 having a gap S between the inner part of the annular bending part 2 on the center side and the bottom of the pot to be brought into contact with a top plate 11 of the electromagnetic cooker 10. <P>COPYRIGHT: (C)2003,JPO

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a pan for an electromagnetic cooker, and more specifically, at least the outer surface of a metal material constituting both the inner and outer surfaces is formed of a magnetic metal material, and the inner surface thereof is formed. The present invention relates to a pan for an electromagnetic cooker including a heat conductive metal material having a single layer or multiple layers.

[0002]

2. Description of the Related Art Generally, as a pot for an electromagnetic cooker, at least the outer surface of the metal material constituting the inner and outer surfaces is made of a magnetic metal, for example, stainless steel, and a heat conductive layer having a single layer or multiple layers is formed therein. There is known a pan for an electromagnetic cooker, which is provided with aluminum which is a conductive metal.

The pot for an electromagnetic cooker configured as described above is
When placed on the placement surface (top plate) of the electromagnetic cooker, eddy currents are generated in the stainless steel forming the outer surface of the pot bottom by the action of the magnetic lines of force generated from the annular electromagnetic induction coil that is the heat source. And fever. This heat is efficiently and evenly transferred to the whole surface of the pan by the heat conductive metal made of aluminum, and then transferred to the stainless steel forming the inner surface and transferred to the food to be cooked inside the pan. Has become. In this case, the heating temperature is detected by the temperature sensor built in the center of the annular electromagnetic induction coil in the electromagnetic cooker, and the heating temperature is controlled based on the detection signal.

By the way, when the electromagnetic induction coil is excited during cooking to heat the pot, the pot bottom expands and the center portion of the pot bottom deforms outward (downward) to be convex, and the center portion of the pot bottom is supported by the top plate. Therefore, not only the installation of the pot becomes unstable, but also the contact area between the bottom of the pot and the electromagnetic induction coil that is the heat source becomes uneven. Therefore, there is a problem in that the control of the heating temperature becomes insufficient and the heat conduction efficiency decreases.

In order to solve this problem, the central part of the bottom of the pan is formed into a flat surface, and the central part is provided with an annular recess having a size capable of absorbing the deformation of the central part of the bottom of the pan. A saucepan is known (Japanese Patent Laid-Open No. 2000-23
839).

[0006]

However, in the conventional one in which the central portion of the bottom of the pan is formed into a flat surface and the annular recessed portion is provided in this central portion (see JP-A-2000-23839), the annular recessed portion is used. Although the deformation of the pan bottom can be absorbed to some extent, the central part of the pan bottom is formed into a flat surface, so that it is heated to a cooking temperature of, for example, 200 ° C or higher during the initial heating during cooking, so that the outside (lower side) ) Will be transformed into. Therefore, since the center part of the pan bottom is supported by the top plate, not only the installation of the pan becomes unstable, but also the contact area between the pan bottom and the electromagnetic induction coil that is the heat source becomes uneven, and the heating temperature can be controlled. There is a problem that the heat conduction efficiency is lowered as well as being insufficient.

The present invention has been made in view of the above circumstances, and suppresses the deformation of the bottom of the pan with respect to the heating temperature during cooking, stabilizes the installation of the pan, and increases the heating temperature by the temperature detected by the temperature sensor of the electromagnetic cooker. (EN) A pan for an electromagnetic cooker that enables good control and also improves heat transfer efficiency.

[0008]

In order to achieve the above object, the invention according to claim 1 is such that at least the outer surface of the metal material constituting both the inner and outer surfaces is formed of a magnetic metal material, and the inside thereof is formed. An electromagnetic cooker pan comprising a single-layer or multi-layer heat-conductive metal material, wherein an annular bent portion protruding toward the inner side of the pan is provided at the center of the pan bottom, and the annular bent portion is provided. A flat portion having a gap between the inner bottom portion and the bottom surface of the pan that contacts the mounting surface of the electromagnetic cooker is provided. In this case, it is preferable that the clearance of the flat portion is at least 0.2 mm or more and within the temperature detection allowable range of the temperature detection means built in the electromagnetic cooker, for example, 0.2 mm or more and less than 0.5 mm. (Claim 2).

The invention according to claim 3 is the pan for an electromagnetic cooker according to claim 1 or 2, characterized in that an upwardly tapered surface is formed from the outer peripheral bottom surface of the pan bottom toward the annular bent portion. And

The invention according to claim 4 is the invention according to claims 1 to 3.
In any one of the inventions described above, the magnetic metal material is stainless steel, and the heat conductive metal is aluminum.

According to the first, second, and fourth aspects of the present invention, an annular bent portion that rises toward the inner side of the pan is provided at the center of the bottom of the pan, and an inner bent portion on the center side of the annular bent portion is provided. By providing a flat part that has a gap between the bottom surface of the pan that contacts the mounting surface of the electromagnetic cooker, the amount of deformation can be suppressed by the annular bent part against the heating at the beginning of heating during cooking. The amount of deformation of the outer surface to the outside (lower side) can be accommodated in the gap. In addition, even when the temperature has dropped from the high temperature at the beginning of heating during cooking to the cooking temperature, the amount of deformation to the inside (upper side) can be suppressed by the annular bent portion, and the amount of deformation at the center of the pan bottom is electromagnetically cooked. It can be set within the detection allowable range of the temperature detecting means of the container.

According to the invention of claim 3, in addition to the invention of claim 1, by further forming a taper surface having an upward slope from the outer peripheral bottom surface of the pan bottom toward the annular bent portion,
The magnetic metal material on the outer surface of the pan heats up due to eddy currents, and due to the temperature difference with other metals that compose the plate that is the base of the pan, the center part of the pan is deformed inward (upward) A stress is generated in the portion, and due to the action of this stress, the taper surface of the upward slope is pressed downward and comes into contact with or comes close to the mounting surface of the electromagnetic cooker. Therefore, the eddy current of the electromagnetic cooker can be further efficiently transmitted to the bottom of the pan, and the heat transfer efficiency can be improved.

[0013]

BEST MODE FOR CARRYING OUT THE INVENTION Embodiments of a pan for an electromagnetic cooker according to the present invention will be described in detail below with reference to the accompanying drawings.

FIG. 1 is a sectional view (a) showing an example of an induction cooker pot according to the present invention, an enlarged sectional view showing an I portion of (a) and an enlarged sectional view showing an II portion of (a). FIG. 2C and FIG. 2 are sectional perspective views of the pot, and FIG. 3 is an enlarged sectional view showing the bottom of the pot.

The pan 1 for the electromagnetic cooker (hereinafter referred to as the pan 1) is provided with an annular bent portion 3 protruding toward the inner side of the pan at the central portion of the pan bottom 2 and inside the center portion of the annular bent portion 3. A flat portion 4 having a gap S between the mounting surface of the electromagnetic cooker 10, that is, the bottom surface of the pan that comes into contact with the top plate 11.
Is provided. In this case, the gap S accommodates (can absorb) the cooking temperature during cooking (actually, above the cooking temperature) or the amount of deformation that deforms outward (downward) due to repeated heating.
The temperature is set within the range, and is set within a range in which the temperature detecting sensor 12 of the electromagnetic cooker 10 described later can detect the inner (upper) deformation amount. Specifically, the gap S is set to 0.2 mm or more and less than 0.5 mm. The reason why the gap S is set to 0.2 mm or more and less than 0.5 mm is that when the gap S is less than 0.2 mm, the central portion of the pot bottom 2 protrudes (deforms) outward (downward) during cooking and heating. This is because the installation of the pan 1 becomes unstable and the heat transfer efficiency decreases. Also, if the gap S is set to 0.5 mm or more, the temperature detection means incorporated in the electromagnetic cooker 10, which will be described later, for example, the temperature detection sensor 12 may be insufficient in temperature detection, and the temperature may not be controlled. .

Further, the pan 1 is formed with a tapered surface 6 having an upward slope from the outer peripheral bottom surface 5 of the pan bottom 2 located above the electromagnetic induction coil 13 which is the heat source of the electromagnetic cooker 10 toward the annular bent portion 3. ing. In this case, the upper end of the tapered surface 6 is
It is located on an extension of the lower surface of the flat portion 4.

The heat source of the electromagnetic cooker 10, that is, the electromagnetic induction coil 13 is annularly arranged. Further, a temperature detecting means, for example, a temperature detecting sensor 12 is disposed (built-in) at the center of the electromagnetic induction coil 13, and the electromagnetic induction coil 13 is operated based on a detection signal detected by the temperature detecting sensor 12. It is designed to be temperature controlled.

The pot 1 constructed as above is shown in FIG.
As shown in (b), (c), FIG. 3 and FIG. 4 (a), the metal material forming the outer surface is formed of a magnetic metal material, for example, a stainless layer 22, and the heat conductive metal material is formed therein. For example, it is formed in a three-layer structure in which aluminum layers 23 are laminated. Further, a corrosion resistant metal material such as a stainless steel layer 21 is formed inside thereof. In this case, the stainless layer 21 on the inner surface is formed of JIS SUS304 of 0.4 mm, and the stainless layer 22 on the outer surface is 0.55 m.
It is formed by JIS SUS430 of m. Also,
The aluminum layer 23 is formed according to JIS A1050 of 1.05 mm thicker than the stainless layers 21 and 22.

By forming the stainless steel layer 22 constituting the outer surface to be thick (0.55 mm) in this manner, the stainless steel layer 22 on the outer surface is emitted from the electromagnetic induction coil 13 which is the heat source of the electromagnetic cooker. The thickness can be set so as to sufficiently absorb the generated magnetic force lines and generate heat. Further, by making the stainless steel layer 21 on the inner surface thinner than the stainless steel layer 22 on the outer surface, the heat transferred through the aluminum layer 23 (heat conductive metal) is efficiently transferred from the inner surface of the pan to the food to be cooked. can do. Further, it is possible to make it easier to transfer the heat accumulated in the pan itself to the cooking object side on the inner surface side of the pan rather than the outer side of the pan, and it is possible to make it difficult to dissipate heat to the outer side of the pan. Therefore, the heat transfer efficiency can be improved and the heat retention can be improved. In the above description, the case where the stainless steel layer 21 on the inner surface is formed of JIS SUS304 which is a non-magnetic metal has been described, but a magnetic metal material may be used as long as it has corrosion resistance.

The thickness of the aluminum layer 23 (1.0
By making 5 mm) thicker than the stainless steel layers 21 and 22, heat generated from the stainless steel layer 22 on the outer surface can be uniformly transferred to the entire pan.

In the above embodiment, as shown in FIGS. 1, 3 and 4 (a), the pot 1 has the three-layer structure of the stainless layer 21, the aluminum layer 23 and the stainless layer 22. A multi-layer structure other than the three-layer structure may be used. For example, as shown in FIG. 4B, the stainless steel layer 21, the first aluminum auxiliary layer 24, the aluminum base layer 25, and the second aluminum layer that form the inner surface are sequentially arranged from the inside.
The aluminum auxiliary layer 26 and the stainless steel layer 22 forming the outer surface may have a five-layer structure. In this case, the first and second aluminum auxiliary layers 24 and 26 are
Good brazability with stainless steel, eg JIS A1
050 is used, and as the aluminum base layer 25, JIS A3004 having high thermal conductivity is used. Also, FIG.
As shown in (c), the intermediate stainless steel layer 27 and the iron layer 28 are provided outside the second aluminum auxiliary layer 26 having the five-layer structure.
It is also possible to have a 7-layer structure in which the stainless steel layers 22 constituting the outer surface are laminated. In this case, the intermediate stainless steel layer 27 and the stainless steel layer 22 are made of SUS304, which is the same material as the stainless steel layer 21. In addition, pot 1
Is formed to have a thickness of 2 mm in the three-layer structure and 2.5 to 3.0 mm in the five-layer structure and the seven-layer structure.

Further, as described above, in the central portion of the pan bottom 2,
By providing the annular bent portion 3 that protrudes toward the inner side of the pan, the amount of deformation can be suppressed by the annular bent portion 3 with respect to the heating at the initial stage of heating during cooking and repeated heating. Further, by providing the flat portion 4 having a gap S between the inner side of the annular bent portion 3 on the center side and the bottom surface of the pan that comes into contact with the top plate 11 of the electromagnetic cooker 10, the outside (lower side of the outer surface) ) Can be accommodated in the gap S. Further, even when the temperature is lowered from the high temperature at the beginning of heating during cooking to the cooking temperature, the amount of deformation inward (upper side) can be suppressed by the annular bent portion 3, and the amount of deformation at the center of the pan bottom can be controlled. It can be minimized.

Further, the electromagnetic induction coil 1 of the electromagnetic cooker 10
By forming a taper surface 6 having an upward slope from the outer peripheral bottom surface 5 of the pan bottom 2 located above 3 toward the annular bent portion 3, the magnetic metal material on the outer surface of the pan generates heat due to eddy currents,
In the state where the center of the pot bottom 2 is deformed inward (upward) due to the temperature difference with other metals that compose the plate that is the base of the pot,
A stress is generated in the annular bent portion 3, and the taper surface 6 having an upward slope is pressed downward by the action of this stress and comes into contact with or comes close to the mounting surface of the electromagnetic cooker 10. Thereby, the eddy current of the electromagnetic cooker 10 can be efficiently transmitted to the pan bottom, and the heat transfer efficiency can be improved.

[0024]

EXAMPLES The results of experiments for confirming the displacement amount (deformation amount) during heating and heating when the gap S of the flat portion 4 in the pot of the present invention is changed will be described below.

In carrying out the above experiment, a bottom curvature measuring machine as shown in FIG. 5 is prepared. This bottom curvature measuring machine is a tripod dial gauge 30 for measuring the amount of displacement of the pan bottom surface of a pan as a sample, a temperature detecting means for measuring the temperature of oil 31 contained in the pan, such as a thermocouple 32, and a thermoelectric. Pair 32
It is mainly configured with an automatic temperature recorder 33 that records the temperature information detected by. In this case, the tripod dial gauge 30 has a probe 34 that contacts the center position of the bottom of the pan.
And a meter 35 that displays the amount of displacement of the tracing stylus 34, and leg pieces 36 that support three locations around the tracing stylus 34 (see FIG. 5B).

According to the bottom curve measuring machine constructed as described above, the oil 31 is put into the pot placed on the top plate 11 of the electromagnetic cooker up to a height of 30 mm from the bottom,
The temperature of the oil 31 is raised by the electromagnetic cooker 10, the temperature in the meantime is measured by the thermocouple 32, and the amount of curved deformation (displacement amount) of the bottom surface can be measured by the tripod dial gauge 30.

Next, as a sample, the same 3 as in the first embodiment was used.
Prepare the following three types of pans (samples) having a layered structure.

Sample 1 inner diameter: φ180 mm, height: 119 mm, heating contact surface outer circumference: φ118 mm, inner circumference of an annular bent portion provided at the center of the pan bottom: φ60 m
m, gap between flat parts: 0.50 mm Sample 2 inner diameter: φ180 mm, height: 119 mm, outer circumference of heating contact surface: φ118 mm, inner circumference of an annular bent portion provided at the center of the pot bottom: φ60 m
m, gap between flat parts: 0.2 mm Sample 3 inner diameter: φ180 mm, height: 119 mm, outer circumference of heating contact surface: φ118 mm, inner circumference of an annular bent portion provided at the center of the pot bottom: φ60 m
m, gap between flat parts: 0.1 mm is prepared.

As shown in FIG. 5, the samples 1, 2 and 3 were placed on the top plate 11 of the electromagnetic cooker 10, and oil 31 was put to a height of 30 mm, respectively,
With the above-mentioned bottom curvature measuring device set, 20 ° C
Then, the heating was stopped to raise the temperature to 220 ° C., the heating was stopped, and the temperature until the temperature of the oil 31 reached 200 ° C. and the amount of curving deformation (displacement amount) of the bottom of the pan were examined. The results shown in Table 1 were obtained.

[0030]

[Table 1]

Further, from the time when the temperature of the oil 31 reaches 200 ° C., the temperature of the oil 31 is changed to 180 ° C., 160 ° C., 150 ° C.
When the amount of bending deformation (displacement amount) at each temperature when the temperature was lowered to 100 ° C. and 100 ° C. was examined, the results shown in Table 2 were obtained.

[0032]

[Table 2]

As a result of the above experiment, when the temperature of the sample 1 is raised to 220 ° C. from the beginning of heating, the bottom surface of the pot is curved (displaced) outward (downward), but at the time when heating is stopped. And, when the temperature of the oil 31 is lowered to 200 ° C. or lower, the bottom surface of the pan bends (displaces) inward (upward), and when the temperature of the oil 31 is 200 ° C. to 160 ° C., the inner (upward) side.
When the oil 31 has a temperature of 150 ° C, it is bent (displaced) by 0.110 mm.
Then, when the temperature of the oil 31 was 100 ° C., the oil 31 was bent (displaced) by 0.080 mm.

The sample 2 has a temperature of 22 from the beginning of heating.
When the temperature is raised to 0 ° C and heating is stopped, the bottom of the pan is
The sample is curved (displaced) outward (downward) as in Sample 1, but when the temperature of the oil 31 is reduced to 200 ° C or lower, the bottom surface of the pot is curved inward (displaced) and the oil When the temperature of 31 is 200 ° C, 0.020 mm inside (upper side)
When the oil 31 is curved and deformed (displaced) in a concave shape at a temperature of 180 ° C., the oil 31 is curved and deformed (displaced) by 0.015 mm, and when the oil 31 is at a temperature of 160 ° C., it is curved and displaced by 0.013 mm.
When the temperature of the oil 31 is 150 ° C., it is curved and deformed (displaced) by 0.012 mm, and when the temperature of the oil 31 is 100 ° C., it is 0.005 mm.
mm curved deformation (displacement).

On the other hand, the sample 3 has a temperature of 22 from the beginning of heating.
When the temperature is raised to 0 ° C and heating is stopped, the bottom of the pan is
The sample is curved (displaced) outward (downward) like Sample 2, but at a temperature of 40 ° C to 120 ° C in the initial stage of the heating process, the size of the gap S is 0.21 to 0.22 m, which is larger than 0.1 mm.
It was curved and deformed (displaced) outward (downward) at m. Further, when the temperature of the oil 31 is lowered to 200 ° C. or lower, the bottom surface of the pot is curved and deformed (displaced) inward (upward), and when the temperature of the oil 31 is 200 ° C., it is 0.020 mm inward (upward). When the oil 31 is curved and deformed (displaced) in a concave shape and the temperature of the oil 31 is 180 ° C.,
0.014mm curved deformation (displacement), the temperature of the oil 31 is 1
At 60 ℃, 0.013mm curved deformation (displacement), oil 3
When the temperature of No. 1 is 150 ° C, it bends (displaces) by 0.013 mm, and when the temperature of the oil 31 is 100 ° C, it is 0.005 mm.
Curved deformation (displacement).

From the results of the above experiment, in the samples 1 and 2, the initial gap (0.5 mm, 0.2 m
It was found that it did not protrude further than m). On the other hand, it was found that the sample 3 had a problem that it protruded beyond the initial gap (0.1 mm), the installation of the pot became unstable, and the heat transfer efficiency decreased. Therefore, the gap S of the flat portion 4 is 0.2 mm or more and 0.5 m.
It was found that when the length was less than m, the central portion of the bottom of the pan did not protrude beyond the initial gap S, the installation of the pan was stable, and the heat transfer efficiency was improved.

In the above embodiment, the case where the pan for an electromagnetic cooker has a three-layer structure has been described, but the same applies to a pan for an electromagnetic cooker having a five-layer structure or a seven-layer structure other than the three-layer structure. Is.

[0038]

As described above, according to the present invention, the following effects can be obtained.

(1) According to the invention as set forth in claims 1, 2 and 4, an annular bent portion protruding toward the inner side of the pan is provided at the center of the bottom of the pot, and the inner side of the center of the annular bent portion is inward. By providing a flat part with a gap between it and the bottom of the pan that contacts the mounting surface of the electromagnetic cooker, the amount of deformation is suppressed by the annular bent part against the heating at the beginning of heating during cooking. Therefore, the amount of deformation of the outer surface to the outside (lower side) can be accommodated in the gap. In addition, even when the temperature has dropped from the high temperature at the beginning of heating during cooking to the cooking temperature, the amount of deformation to the inside (upper side) can be suppressed by the annular bent portion, and the amount of deformation at the center of the pan bottom is electromagnetically cooked. It can be set within the detection allowable range of the temperature detecting means of the container.

(2) According to the third aspect of the present invention, the magnetic metal material on the outer surface of the pan is formed by the eddy current by forming the taper surface having the upward slope from the outer peripheral bottom surface of the pan bottom toward the annular bent portion. When the center of the pot bottom is deformed inward (upward) due to the heat generated and the temperature difference with the other metals that make up the plate that is the base of the pot, stress is generated in the annular bend, and this stress causes the stress to rise. Since the tapered surface of the gradient is pressed downward and comes in contact with or close to the mounting surface of the electromagnetic cooker, in addition to the above (1), the eddy current of the electromagnetic cooker can be efficiently transmitted to the pan bottom. The heat transfer efficiency can be improved.

[Brief description of drawings]

FIG. 1 is a sectional view showing an example of a pan for an electromagnetic cooker according to the present invention, an enlarged sectional view showing an I portion of (a), and an enlarged sectional view showing an II portion of (a) (c). ).

FIG. 2 is a sectional perspective view of the pot.

FIG. 3 is an enlarged cross-sectional view showing the bottom of the pot.

FIG. 4 is an enlarged sectional view showing a three-layer structure, a five-layer structure, and a seven-layer structure, which are different laminated structures at the bottom of the pan for an electromagnetic cooker according to the present invention.

FIG. 5 is a schematic configuration diagram (a) of a pan bottom curving amount measuring machine and a schematic plan view (b) showing a positional relationship between a probe and leg pieces in the pan bottom curving amount measuring machine.

FIG. 6 is a schematic cross-sectional view showing the dimensional form of the experimental sample 1.

FIG. 7 is a schematic cross-sectional view showing the dimensional form of the experimental sample 2.

FIG. 8 is a schematic cross-sectional view showing the dimensional form of the experimental sample 3.

FIG. 9 is a graph showing a relationship between heating and displacement of the samples 1, 2, and 3.

[Explanation of symbols]

1 Pan 2 Pan Bottom 3 Annular Bend 4 Flat 5 Outer Bottom 6 Tapered Surface 10 Electromagnetic Cooker 11 Top Plate (Mounting Surface) 12 Temperature Detection Sensor (Temperature Detection Means) 13 Electromagnetic Induction Coil 21 Stainless Steel Constituting Inner Surface Layer (corrosion resistant metal material) 22 Stainless layer (magnetic metal material) constituting the outer surface 23 Aluminum layer (heat conductive metal material) 25 Aluminum base layer (heat conductive metal material)

   ─────────────────────────────────────────────────── ─── Continued front page    (72) Inventor Norimitsu Takahashi             Stock Market Association, 4-9-25 Morishita, Koto-ku, Tokyo             Inside the company Nikkei Products (72) Inventor Nakayama Katsunori             Stock Market Association, 4-9-25 Morishita, Koto-ku, Tokyo             Inside the company Nikkei Products (72) Inventor Yusaku Takeda             3-2-1 Qumagane Shizuoka City, Shizuoka Prefecture             Kusei RIKEN Shizuoka Office F term (reference) 3K051 AB05 AC33 AD03 AD34 CD43                       CD44                 4B055 AA09 BA13 BA22 CA03 CB03                       CB05 FA02 FB02 FB03

Claims (4)

[Claims] 1. Among the metal materials constituting the inner and outer surfaces,
An electromagnetic cooker pan having at least an outer surface formed of a magnetic metal material and having a heat-conductive metal material composed of a single layer or multiple layers inside thereof, which is at the center of the bottom of the pan and on the inner side of the pan. An annular bent portion that bulges toward the inside is provided, and a flat portion having a gap between the inner bottom portion of the annular bent portion and the bottom surface of the pot that contacts the mounting surface of the electromagnetic cooker is provided. Characteristic induction cooker pot. 2. The pan for an electromagnetic cooker according to claim 1, wherein the flat portion has a gap of at least 0.2 mm or more and is within a temperature detection allowable range of a temperature detecting means incorporated in the electromagnetic cooker. A pan for an electromagnetic cooker. 3. The pan for an electromagnetic cooker according to claim 1, wherein an upwardly tapered surface is formed from an outer peripheral bottom surface of the pan bottom toward an annular bent portion. . 4. The pan for an electromagnetic cooker according to claim 1, wherein the magnetic metal material is stainless steel and the heat conductive metal is aluminum. pot.