JP2008284262A - Induction heating cooker - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a grilling device by which cooking can be performed both with water and without water in a tray. <P>SOLUTION: When an opening 22 which is arranged in front of the oven 2 of the grilling device is the front and the width of the inside of the oven 2 in the horizontal direction is W1, a tray temperature sensing means 10 is arranged in the position at 1/2 W1. When the width of a main body 23 in the front-back direction is W2, the tray temperature sensing means 10 is arranged in the position at 1/2 W2. In this manner, the tray temperature sensing means 10 can be arranged in the position where it is least influenced by the inclination when the main body 23 is inclined and presence or absence of water can be accurately determined. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to an induction heating cooker having a grill device for use in a general home, which performs cooking while suppressing smoke and ignition in a grill cabinet regardless of the presence or absence of water in a tray.

  Conventionally, this type of induction heating cooker includes a grill device for cooking food such as fish, a grill for placing the food to be stored in the grill of the grill device, and oil dripping from the food. It consists of a saucer, a heat source that heats the food, and a door that opens and closes the opening of the grill device, etc. When water is used in the saucer to prevent ignition in the grill cabinet, and the saucer runs out of water during cooking In some cases, control is performed such that the heating output is reduced to prevent the internal temperature from becoming too high (for example, see Patent Document 1).

  Hereinafter, a conventional induction heating cooker will be described. FIG. 7 is a block diagram showing a conventional induction heating cooker. The grill device 101 has a grill box 102 having an open front surface, and an upper heating means 104 for heating the cooked food 103 from above and a lower heating means 105 for heating it from below are attached inside the grill box 102.

  The tray 106 is disposed below the lower heating means 105 and is attached to and detached from the grill cabinet 102 in conjunction with the opening and closing of the door 107 covering the opening of the grill cabinet 102. The grill 108 for placing the food is placed on the tray 106, the placing surface of the food 103 is disposed above the lower heating means 105, and is attached to and detached from the grill chamber 102 together with the tray 106.

  The operation unit 109 is provided on the front surface of the induction heating cooker, and includes a selection switch for selecting a cooking method and food, a cut-off switch for starting / stopping heating, and display means. The internal temperature is detected by the internal temperature detection means 110 that detects the temperature in the grill storage 102. When the internal temperature reaches a predetermined temperature, the upper heating means 104 and the lower heating means 105 are energized by the control means 111. Control.

  The storage unit 113 stores a heating output pattern corresponding to the cooking method and the type of cooked food, and transmits the heating output pattern corresponding to the cooking method and the cooked food selected by the operation unit 109 to the control unit 111. The time measuring means 114 measures time, and the control means 111 controls the outputs of the upper heating means 104 and the lower heating means 105 in accordance with the selected heating output pattern and the time measurement result of the time measuring means 114.

The temperature detecting means 112 is installed between the lower heating means 105 and the receiving tray 106. The temperature detecting means 112 determines the presence or absence of water in the receiving tray 106 based on the temperature rising gradient of the temperature detecting means 112. Stop or reduce the heating output.
JP 2001-74250 A

  However, the conventional induction heating cooker starts cooking on the assumption that there is water, and suppresses ignition / smoke by reducing or stopping the heating output when water runs out on the way after cooking is started. However, there was a problem that cooking cannot be continued when there is no water from the beginning of heating.

  An object of the present invention is to solve the above-described conventional problems, and to provide an induction heating cooker provided with a grill device capable of performing heating cooking both in the case where there is water in the tray and in the case where there is no water. To do.

  In order to solve the conventional problem, an induction heating device according to the present invention includes a main body constituting an outer shell, a grill device for cooking food such as fish provided in the main body, and the grill device, A grill for placing the food to be stored in the grill, a saucer for receiving oil or moisture dripping from the food, and a dish installed between the grill and the saucer from below. A lower heating means for heating, an upper heating means for heating the cooked food from above, a saucer temperature detecting means for sensing the temperature of the saucer below the saucer, and the grill Cooking chamber temperature detecting means for detecting the temperature in the cooking chamber, heating control means for controlling the output of the upper heating means and the lower heating means in the main body, and cooking according to the presence or absence of water in the tray Mark the sequence Cooking sequence storage means, inclination storage means for storing the inclination of the detection temperature of the saucer temperature detection means every predetermined time from the start of heating, and the detection temperature inclination of the saucer temperature detection means is water with no more than a predetermined value, Water presence / absence discriminating means for discriminating that water is less than a predetermined value, with the opening provided in front of the grill cabinet as the front, the horizontal horizontal center in the grill cabinet and the horizontal center in the front-rear horizontal direction of the main body A temperature detecting means is arranged. Thus, it is possible to automatically detect whether or not there is water in the saucer, and perform optimum cooking depending on the presence or absence of water.

  In addition, for example, when there is no water in the tray, the temperature of the lower heating means is controlled so as not to exceed a predetermined temperature (the temperature at which no oil is ignited even when oil is dripped), so that the oil content from the food drops on the lower heating means. Even if the oil component can be prevented from igniting, it is possible to suppress the ignition of the oil accumulated in the saucer during cooking, and the amount of smoke generated when the oil drops on the lower heating means. Can also be suppressed.

  Also, by storing the cooking sequence according to the presence or absence of water, it is possible to automatically select the heating pattern according to the presence or absence of water, so that the cooking performance does not deteriorate even if the internal temperature and heating output fluctuate due to the presence or absence of water. Cooking can be done.

  In addition, in order to memorize the inclination of the temperature detected by the tray temperature detecting means while updating every predetermined time from the start of heating, the information on the presence or absence of water is detected and determined from the beginning to the end of the cooking sequence. Voltage fluctuations and drying in the middle of water can also be detected, so safety is high.

  The induction heating cooker of the present invention performs optimum cooking according to the presence or absence of water in the saucer, and controls the heating output of the lower heating means to heat without igniting or smoking regardless of the presence or absence of water. An induction heating cooker including a grill device that can perform cooking can be provided.

  1st invention is equipped with the main body which comprises an outer shell, and the grill apparatus which cooks cooking products, such as a fish provided in the said main body, The said grill apparatus accommodates the said cooking food accommodated in a grill warehouse. A grill for placing, a saucer for receiving oil and moisture dripping from the cooked food, a lower heating means installed between the grill and the saucer to heat the cook from below, and the grill An upper heating means for heating the cooked food from above, a saucer temperature detecting means for sensing the temperature of the saucer below the saucer, and an internal temperature for detecting the temperature in the grille A heating control means for controlling outputs of the upper heating means and the lower heating means, a cooking sequence storage means for storing a cooking sequence according to the presence or absence of water in the tray, and a predetermined time from the start of heating. An inclination storage means for storing the inclination of the detection temperature of the tray temperature detection means, and a water presence / absence determination means for determining that there is no water when the detection temperature inclination of the tray temperature detection means is greater than or equal to a predetermined value and that there is water when less than the predetermined value. With the opening provided in front of the grill cabinet as the front, and the tray temperature detection means is arranged at the center in the horizontal direction in the horizontal direction in the grill cabinet and in the center in the horizontal direction in the longitudinal direction of the main body. Even if the mounted state is tilted, the pan temperature detector is placed at a position where the influence of the tilt of the main body is the least, so it automatically detects whether there is water in the pan and In response to optimal cooking, the temperature of the lower heating means is controlled so that the temperature of the lower heating means does not exceed a predetermined temperature when there is no water in the tray, for example, so that the oil content from the cooked food is reduced downward. It is possible to prevent the oil from igniting even if it is dripped onto the tank, to suppress the ignition of the oil accumulated in the saucer during cooking, and to occur when the oil is dripped onto the lower heating means Since the amount of smoke can be reduced, cooking can be performed by continuing heating even when there is no water in the tray. Moreover, in order to memorize | store the inclination of the detection temperature of a saucer temperature detection means, updating every predetermined time from a heating start, since the information of the presence or absence of water is detected and discriminate | determined from the beginning to the end of a cooking sequence, Voltage fluctuations and drying in the middle of water can be detected, and safety is high.

  In the second aspect of the present invention, the presence / absence of water is more accurately determined by providing the tray temperature detecting means of the first aspect with a predetermined gap in the positional relationship with the tray. Although there is water presence / absence determining means for determining that there is no water when the inclination of the detection temperature of the tray temperature detecting means is greater than or equal to a predetermined value and that there is water when the temperature is less than the predetermined value, how to set the threshold for this determination is a major issue. Since the saucer is slidably placed to take in and out the food, it is designed with a gap for sliding on the left, right, top and bottom. That is, the positional relationship with the tray temperature detecting means when the tray is set is likely to be unstable, and there is a variation in manufacturing. There may be a situation where the tray temperature detection means and the tray are in contact with each other or a gap is created. Become. On the other hand, when a gap is generated, only convection is transmitted through the air, the inclination of the detection temperature of the tray temperature detection means is low, and the threshold value for determining whether there is water cannot be determined. Therefore, as shown in the present invention, the tray temperature detecting means can accurately determine the presence or absence of water by determining a stable determination threshold by providing a predetermined gap in the positional relationship with the tray. Become.

  According to a third aspect of the present invention, the tray of the first or second aspect of the present invention has water by forming a convex shape with a predetermined height as compared with other bottom surface portions at the bottom surface position facing the tray temperature detecting means. Sometimes, for some reason even when water disappears due to evaporation during cooking, the bottom surface position facing the saucer temperature detection means has a convex shape, so that the part loses water first, so the temperature rises quickly, Since it can be determined that there is no water, by controlling the temperature of the lower heating means so as not to exceed a predetermined temperature, it is possible to suppress the oil from igniting even if the oil content from the food drops on the lower heating means. It is possible to suppress the ignition of oil accumulated in the saucer during cooking, and it is possible to reduce the amount of smoke generated when oil drops on the downward heating means. Even when it is it is possible to perform the continued cooking the heating.

  Hereinafter, embodiments of the present invention will be described with reference to the drawings. Note that the present invention is not limited to the embodiments.

(Embodiment 1)
FIG. 1 shows a block diagram of an induction heating apparatus according to the first embodiment of the present invention. The grill device 1 has a grill box 2 having an open front surface, and an upper heating means 4 for heating the cooked food 3 from above and a lower heating means 5 for heating from below are attached inside the grill box 2. The upper heating means 4 and the lower heating means 5 are composed of sheathed heaters and generate heat when a commercial power supply voltage is applied, and the cooked food 3 can be cooked. In the present embodiment, the upper heating means 4 is an 800 W heater and the lower heating means 5 is a 1000 W heater.

  In the present embodiment, the upper heating means 4 and the lower heating means 5 are composed of sheathed heaters, but a halogen heater or another heat source may be used. In this embodiment, the watts of the upper heating means 4 and the lower heating means 5 are set to 800 W and 1000 W, respectively. However, the heater watts need to be changed according to the size and shape of the heater. It is not limited.

  The tray 6 is disposed below the lower heating means 5 and is attached to and detached from the grill cabinet 2 in conjunction with the opening and closing of the door 7 covering the opening of the grill cabinet 2. The grill net 8 for placing the food is placed on the tray 6, the placing surface of the food 3 is placed above the lower heating means 5, and is attached to and detached from the grill cabinet 2 together with the saucer 6.

  The internal temperature detection means 9 for detecting the temperature in the grill cabinet 2 is constituted by a thermistor and can detect the internal temperature. The tray temperature detecting means 10 for detecting the temperature of the tray 6 is constituted by a thermistor and can detect the temperature of the tray 6 through the lower surface of the grill cabinet.

  In the present embodiment, the inside temperature detection means 9 and the tray temperature detection means 10 are configured by a thermistor, but a temperature detection element such as a platinum sensor or an infrared sensor may be used.

  The heating control means 11 is constituted by a relay connected between a commercial power source and a heater, and turns on / off the upper heating means 4 and the lower heating means 5 according to a signal from the control means 12. In the present embodiment, the heating control means 11 is constituted by a relay, but a switch such as a triac or a thyristor may be used.

  The control means 12 is constituted by a microcomputer, detects the temperature by the internal temperature detection means 9 and the tray temperature detection means 10, and moves upward via the heating control means 11 according to the operation mode selected by the user by the operation unit 13. Controls on / off of lower heating means.

  The cooking sequence storage means 14 stores various operation modes. The operation mode includes a manual mode that keeps outputting constant watts, a temperature control mode that keeps the inside temperature constant, and a heating pattern according to the food (control that keeps constant wattage output for a certain time and keeps the inside temperature constant. An automatic cooking mode in which cooking is performed by a combination of controls for maintaining temperature control for a certain period of time is provided, and cooking is performed by controlling the heating control means 11 according to the mode selected by the user through the operation unit 13.

  The control means 12 controls the output of the upper and lower heating means by changing the on / off ratio within a fixed period (16 seconds in this embodiment) using the time counted by the time measuring means 15. For example, assuming that the output when the upper heating means 4 is on is 800 W, in order to control the average power to 400 W, the control is performed for 8 seconds and for the remaining 8 seconds.

  The water presence / absence discriminating means 16 calculates a temperature rise value of the tray temperature detecting means 10 every predetermined time (starting with 90 seconds in the present embodiment) from the start of heating, and stores it in the tilt storage means 19. If the temperature rise value of the tray temperature detecting means 10 is not less than a predetermined value (10K in the present embodiment), it is determined that there is no water in the tray 6, and if it is less than the predetermined value, there is water in the tray 6. Determine.

  Each operation mode stored in the cooking sequence storage unit 14 has a heating pattern that is useful for water and a heating pattern that does not use water, and the control unit 12 can change the heating pattern according to the determination result of the water presence / absence determination unit 16. it can. When the water presence / absence discriminating means 16 discriminates that there is no water in the tray 6, the control means 12 outputs an average output so as to keep the temperature of the lower heating means 5 below a predetermined temperature (500 ° C. in the present embodiment). Control is performed below a predetermined value (400 W in this embodiment). The predetermined value of the average output is determined by the volume of the grill, the surface area of the lower heating means 5, the temperature in the grill, and the like.

  By controlling so that the temperature of the lower heating means 5 does not exceed 500 ° C., it is possible to suppress the oil from igniting even if the oil content from the food drops on the lower heating means 5. It is possible to suppress the ignition of the oil accumulated in the oil, and to cook while suppressing the risk of ignition even when there is no water in the tray.

  The current detection unit 17 includes a current transformer and a voltage dividing resistor. The current detection unit 17 flows into the lower heating unit 5, converts the current into a voltage, and connects it to the AD conversion port of the control unit 12. Can be detected. Further, the voltage detection means 18 divides the voltage of the commercial power supply by a voltage dividing resistor and connects it to the AD conversion port of the control means 12, so that the control means 12 can detect the power supply voltage.

  The control means 12 calculates the output watts of the lower heating means 5 from the input values of the current detection means 17 and the voltage detection means 18, and the standard output value (main book) of the lower heating means 5 stored in the cooking sequence storage means 14 in advance. In the embodiment, the deviation is 1000 W), and the output ON / OFF ratio according to the heating pattern is calculated by taking the deviation from the standard output value into account, thereby correcting variations in sheathed heaters and input voltage fluctuations. Therefore, the output of the lower heating means 5 can be accurately controlled.

  For example, when the target output by the heating pattern is 500 W, if the output when the lower heating means 5 is on is 1050 W by current voltage detection, the ratio 1000/1050 = 0.952 with the standard output value 1000 W is obtained. The target output can be obtained by obtaining the on-time 500/1000 × 16 = 8 seconds by 0.952 and setting the on-time to 7.62 seconds.

  The discriminant value changing means 20 is a means for changing the threshold value for discriminating the presence or absence of water by the water presence / absence discriminating means 16, and the heating start judging means 21 executes the heating start by the heating control means 11 from the control means 12. It is a means to judge whether to do.

  Next, the operation of the water presence / absence determining means 16 will be described with reference to FIG. FIG. 2A is a graph plotting the temperature of the tray temperature detecting means 10 when the tray 6 has water and when there is no water. (B) and (c) of FIG. 2 are graphs plotting the output watts of the lower heating means with and without water.

  The control means 12 determines the operation mode selected by the user through the operation unit 13 and starts heating. The control means 12 starts heating with the output of the lower heating means 5 being 1000 W by the heating control means 11.

  The water presence / absence discriminating means 16 calculates the temperature rise value ΔT (T1-T0) of the tray temperature detecting means 10 for a predetermined time t1 (90 seconds) from the start of heating t0 every second, and stores it in the tilt storage means 19. It is determined that there is no water if the temperature increase value ΔT stored in the inclination storage means 19 is equal to or greater than a predetermined value (10K), and that there is water if it is less than the predetermined value (10K). If it discriminate | determines, the sequence without water memorize | stored in the cooking sequence memory | storage means 14 will be performed by the control means 12 as shown in FIG.3 (b), for example, the average output watt will be reduced to 400W in the heating control means 11, Control is performed so that the temperature of the heating means 5 does not exceed 500 ° C. On the other hand, when there is water, the average output is controlled to be kept at 1000W.

  Although the predetermined time t1 is 90 seconds, it varies depending on the positional relationship between the lower heating means 5, the receiving tray 6, and the receiving tray temperature detecting means 10, the shape of the lower heating means 5, the material and thickness of the receiving tray 6, the volume in the cabinet, and the like. However, it is not limited to 90 seconds. Further, although the predetermined value of the temperature rise value ΔT is 10K, it is not limited to 10K as with the predetermined time t1.

  As described above, in the present embodiment, the presence / absence of water in the tray 6 is determined based on the temperature rise value ΔT of the tray temperature detecting means 10, and the output of the lower heating means 5 is controlled according to the determination result. By controlling the temperature of the lower heating means 5 so that it does not ignite even when oil is dripped when water is not present in 6, the oil content is reduced even if the oil content from the food 3 drops on the lower heating means 5. Can be suppressed, ignition of oil accumulated in the tray 6 during cooking can be suppressed, and the amount of smoke generated when oil drops on the lower heating means 5 can also be suppressed. Therefore, even when there is no water in the tray 6, heating can be continued and cooking can be performed. In addition, since the inclination of the detected temperature of the tray temperature detecting means 10 is stored while being updated every predetermined time t1 from the start of heating t0, information on the presence or absence of water is detected and determined from the beginning to the end of the cooking sequence. Voltage fluctuations during cooking and drying in the middle of water can also be detected, so safety is high.

  FIG. 3 is a schematic diagram showing the center of the left and right horizontal direction in the grill cabinet. When the opening 22 provided in front of the grill cabinet 2 is the front, and the width in the horizontal direction in the grill cabinet 2 is W1, it indicates that the tray temperature detecting means 10 is provided at a position of 1 / 2W1.

  FIG. 4 is a schematic view showing the center in the front-rear horizontal direction. If the width in the front-rear direction of the main body 23 is W2, it indicates that the tray temperature detecting means 10 is provided at a position of 1 / 2W2.

  Here, the state of installation or placement of the main body 23 is not necessarily horizontal, but has a slight inclination in the front-rear and left-right directions. Naturally, the product 23 itself is not necessarily horizontal due to variations in manufacturing. In this case, the surface of the water in the saucer 6 placed when cooking with water is horizontal, and the bottom surface of the saucer 6 may be exposed when it is extremely inclined. The amount of water to be added in cooking with water is generally about 150 to 250 cc (about one cup), and is set to an amount corresponding to just one cooking as much as possible. The reason for this is that the water to be put in the pan 6 is a load similar to that of the cooked food 3 during heating, and more heating output is required to raise the internal temperature, which reduces the economy and raises the internal temperature. Will be slow, cooking time will be longer, and the quality of cooking will be worse. Therefore, although the amount of water is set as small as possible, depending on the position of the tray temperature detection means 10 and the inclination of the product 23, it may be determined that there is water but there is no water, or most of the water is lost during heating. Nevertheless, it may happen that the presence or absence of water may be mistaken when water remains on the tray 6 corresponding to the position of the tray temperature detecting means 10 and the water is still heated. However, by providing the tray temperature detecting means 10 at the position shown in FIGS. 3 and 4, when the product 23 is tilted, FIG. 3 is less susceptible to tilting in the left-right direction and FIG. It is possible to accurately determine whether there is water or not.

  FIG. 5A is a graph showing the relationship between the temperature rise value detected by the saucer temperature detecting means and the gap between the saucer and the saucer temperature detecting means, and FIG. 5B shows a detailed view thereof. Since the tray 6 is slidably placed for taking in and out the food 3, the tray 6 is designed with a gap for sliding on the left, right, top and bottom. That is, the positional relationship with the saucer temperature detecting means 10 in the set state of the saucer 6 tends to be unstable, and there is a manufacturing variation. There may occur a situation in which the tray temperature detecting means 10 and the tray 6 are in contact with each other or a gap is formed. In this case, the temperature of the tray 6 is transferred by heat conduction as shown in FIG. The temperature rise of the temperature detection means 10 becomes extremely high. On the other hand, when a gap is generated, only convection is transmitted via air, the temperature rise of the tray temperature detecting means 10 is reduced, and a threshold value for determining whether there is water cannot be determined. However, as shown in FIG. 5 (a), in the state where the gap is open, even if the gap is somewhat larger, the temperature rise does not fluctuate and is stable. Therefore, as shown in FIG. 5 (b), the tray temperature detecting means 10 provides a predetermined gap Z in the positional relationship with the tray 6 to thereby determine the stable determination threshold value, so that there is no water accurately. Can be determined. The gap Z is reasonable about 0.5 to 1.5 mm in consideration of variation.

  FIG. 6 is a schematic view in which a convex shape is provided at the bottom surface position of the tray. The saucer 6 has a convex shape with a predetermined height compared to the other bottom surface portions at the bottom surface position facing the saucer temperature detecting means 10, so that when there is water, water is evaporated by evaporation during cooking for some reason. Even when there is no water, the bottom surface position facing the saucer temperature detecting means 10 is convex, so that the portion will run out of water at the earliest temperature, so that the temperature rises quickly and it can be determined that there is no water. By controlling so that the temperature of the oil does not exceed a predetermined temperature, it is possible to prevent the oil from igniting even if the oil from the food 3 drops on the lower heating means 5, and accumulates in the saucer 6 during cooking. In addition, the amount of smoke generated when the oil drops on the lower heating means 5 can be suppressed, so that even when the tray 6 runs out of water, It can be carried out to continue the cooking.

  As described above, the grill device in the induction cooking device according to the present invention can perform ignition cooking while suppressing ignition regardless of the presence or absence of water in the saucer. It can also be applied to applications.

The block diagram which shows the grill apparatus in Embodiment 1 of this invention. Trays temperature and downward heating means watt graph in Embodiment 1 of the present invention Schematic which shows the center of the horizontal direction in the left and right in the grill warehouse in Embodiment 1 of the present invention. Schematic showing the center in the front-rear horizontal direction in the first embodiment of the present invention The graph which shows the relationship between the temperature rise value in Embodiment 1 of this invention, and the clearance gap between a saucer and a saucer temperature detection means, and its detailed drawing Schematic which provided the convex shape in the bottom face position of the saucer in Embodiment 1 of this invention Block diagram showing a conventional grill device

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Grill apparatus 2 Grill warehouse 3 Cooked food 4 Upper heating means 5 Lower heating means 6 Sauce pan 8 Grilling net 9 In-case temperature detection means 10 Receptacle temperature detection means 11 Heating control means 14 Cooking sequence storage means 16 Water presence / absence discrimination means 19 Inclination memory Means 20 Discrimination value changing means 21 Heating start judging means 22 Opening 23 Body

Claims (3)

A main body constituting an outer shell, and a grill device for cooking food such as fish provided in the main body, and the grill device is provided with a grill for placing the food to be stored in a grill cabinet. A net, a saucer that receives oil and moisture dripping from the cooked food, a lower heating means that is installed between the grill net and the saucer and heats the cooked food from below, and is installed above the grilled net An upper heating means for heating the cooked food from above, a saucer temperature detecting means for detecting the temperature of the saucer installed below the saucer, and an internal temperature detecting means for detecting the temperature in the grille, In the main body, a heating control means for controlling the outputs of the upper heating means and the lower heating means, a cooking sequence storage means for storing a cooking sequence according to the presence or absence of water in the saucer, and a predetermined time from the start of heating. Inclination storage means for storing the inclination of the detection temperature of the tray temperature detection means for each time, and the presence / absence determination of water for determining that there is no water when the detection temperature inclination of the tray temperature detection means is greater than or equal to a predetermined value, and that there is water when less than the predetermined value And the tray temperature detecting means is arranged at the center in the horizontal direction in the horizontal direction of the main body in the horizontal direction of the main body, with the opening provided in front of the grill box as the front surface. Cooker. The induction heating cooker according to claim 1, wherein the tray temperature detecting means is provided with a predetermined gap in a positional relationship with the tray. The induction heating cooker according to claim 1 or 2, wherein the tray has a convex shape with a predetermined height as compared with other bottom surface portions at a bottom surface position facing the tray temperature detecting means.

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