JP2018007948A - Cooking container for induction heating - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a cooking container for induction heating, which can achieve durability and cleaning.SOLUTION: A cooking container for induction heating includes: a loading part that is formed of a nonmagnetic material; a heating part that is formed of a magnetic material and placed below the loading part; and a support part that is protruded below the heating part to support the loading part and the heating part. The support part is fixed by being sandwiched between the loading part and the heating part.SELECTED DRAWING: Figure 1

Description

  The present invention relates to a cooking container used for general household or business use, and more particularly to an induction heating cooking container used in a heating cooker for heating a cooked product by an induction heating method.

  In recent years, induction heating type cooking devices have become widespread. The induction heating type cooking device generates eddy current in the cooking container placed above the heating coil by the magnetic flux generated by flowing current through a metal body such as a heating coil arranged in the cooking device. The cooking container is heated by Joule heat generated by the resistance of the cooking container.

  A cooking container used in an induction heating type cooking device has a magnetic body for induction heating. Specifically, the cooking vessel body is formed of a magnetic material having high permeability such as iron or stainless steel. Alternatively, the cooking container body is formed of a nonmagnetic material having high thermal conductivity such as aluminum or copper, glass, ceramics, or the like, and a magnetic material having high permeability is coupled to the bottom thereof. In addition, as the shape of the cooking container, the contact surface with the cooked product should be a flat shape, or the contact surface with the cooked product should not be reattached to the cooked product when moisture or oil discharged from the cooked product is heated. It is known to have an uneven shape. Furthermore, in order to improve the heating efficiency or durability of a cooking container, there exist some which provided the leg part or the sliding part in the bottom face of the cooking container.

  For example, Patent Document 1 proposes to provide a magnetic plate and a plurality of leg portions having a height of 3 mm or less for improving thermal efficiency on the bottom surface of the induction heating cooking container.

  Further, in Patent Document 2, the inner container is made of stainless steel, and the outer container is made of synthetic resin (polybutylene terephthalate having heat resistance of 200 ° C.) having lower thermal conductivity than the inner container. Tableware has been proposed. In the tableware for electromagnetic cooking of patent document 2, the height of the height which keeps the temperature of an outer container at 180 degreeC is provided in the bottom face of the outer container so that the heat-resistant temperature of an outer container may not be exceeded.

  Patent Document 3 proposes that the main body of the pan for the electromagnetic cooking device is made of a magnetic material, and a leg portion fixed by caulking or the like is provided around the pan main body.

  Patent Document 4 proposes that in a cooking device having a grill cabinet, a sliding portion is provided on the bottom surface of a cooking vessel used in the grill cabinet. In the cooking container of patent document 4, a clearance is provided between the top surface of the grill plate and the contact surface between the bottom surface of the cooking container, and when the cooking container is put in and out, the cooking container is damaged by sliding on the bottom surface of the grill box. Is prevented and durability is improved.

Japanese Utility Model Publication No. 60-05895 JP 2003-116697 A Utility Model Registration No. 3022537 JP2015-180845A

  In the cooking container of Patent Document 1, the cooking container body is made of a non-magnetic material made of aluminum or copper, the magnetic material is attached to a part of the bottom surface, and the legs for increasing the thermal efficiency are the attachment points of the magnetic material on the bottom surface of the body. It is attached separately. Patent Document 1 does not describe a specific mounting structure of the leg, but the durability is poor, for example, the leg is peeled off from the bottom surface of the main body. Moreover, since a leg part and a magnetic body are separately attached to the bottom face of a cooking container, the bottom face becomes a complicated uneven shape, and the cleanability is poor. Moreover, the thickness of the magnetic body attached to a bottom will be restrict | limited by making a leg part into the same material as a cooking container main body, or the steel material of low heat conductivity, and making the height of a leg part 3 mm or less.

  Moreover, the cooking container of Patent Document 2 is provided with a hill to keep the temperature of the outer container at 180 ° C., that is, not to increase the thermal efficiency but to limit the thermal efficiency. Further, Patent Document 2 does not describe a specific structure and mounting structure of the hill.

  In addition, the cooking container of Patent Document 3 is likely to cause uneven heating because the cooking container body is made of a magnetic material and has low heat conduction. Moreover, since a leg part is attached to the cyclic | annular part provided in the upper part of the cooking container main body, a structure becomes complicated and cleaning property and durability are bad.

  Moreover, since the sliding part of the cooking container of patent document 4 is attached with the screw | thread etc. to the bottom face and side surface of the grilling container back side, cleaning property is bad. Further, Patent Document 4 does not describe a specific mounting structure of the sliding portion.

  This invention is made | formed in order to solve the above subjects, and it aims at providing the cooking container for induction heating which can improve durability and cleaning property.

  An induction heating cooking container according to the present invention includes a mounting portion formed of a non-magnetic material, a heat generating portion that is formed of a magnetic material and is disposed below the mounting portion, and projects below the heat generating portion. And a support portion that supports the placement portion and the heat generation portion, and the support portion is sandwiched and fixed between the placement portion and the heat generation portion.

  Further, another induction heating cooking container according to the present invention includes a mounting portion formed of a non-magnetic material, and a heat generating portion formed of a magnetic material and disposed below the mounting portion. The mounting portion protrudes below the heat generating portion and has a support portion that supports the mounting portion and the heat generating portion, and the heat generating portion has a through hole through which the support portion passes.

  The induction heating cooking container according to the present invention includes a mounting portion formed of a non-magnetic material and a heat generating portion formed of a magnetic material and disposed below the mounting portion. And a support portion that protrudes downward and supports the placement portion and the heat generating portion.

  Furthermore, the induction heating cooking container according to the present invention includes a main body composed of a mounting portion formed of a non-magnetic material and a heat generating portion formed of a magnetic material, and a support that supports the main body. And at least one opening is formed in the support portion.

  According to the cooking container for induction heating of the present invention, the support part is fixed between the placing part and the heat generating part, the placing part or the heat generating part has the support part, or the support part is connected to the main body of the cooking container. By constituting separately, durability of a support part improves and the structure of a cooking container is simplified and the burden at the time of cleaning is reduced.

FIG. 3 is a schematic cross-sectional view showing a use state of the cooking container in the first embodiment. 3 is a schematic cross-sectional view of a cooking container in Embodiment 1. FIG. 2 is a perspective view of a cooking container in Embodiment 1. FIG. 2 is a rear perspective view of a cooking container in Embodiment 1. FIG. 3 is a schematic cross-sectional view of a placement portion in the first embodiment. FIG. 3 is a schematic cross-sectional view of a heat generating unit in Embodiment 1. FIG. FIG. 3 is a diagram illustrating a configuration of a support portion in the first embodiment. FIG. 3 is a diagram illustrating a mounting structure of a support portion in the first embodiment. It is a figure explaining the structure of the support part in the modification 1-1. It is a figure explaining the attachment structure of the support part in the modification 1-1. It is a figure explaining the attachment structure of the support part in the modification 1-2. It is a cross-sectional schematic diagram of the cooking container before the support part in modification 1-3 is formed. It is a cross-sectional schematic diagram of the cooking container in the state in which the support part in modification 1-3 was formed. It is a cross-sectional schematic diagram of the cooking container in Embodiment 2. FIG. 6 is a schematic cross-sectional view of a placement portion in Embodiment 2. FIG. 6 is a schematic cross-sectional view of a heat generating portion in Embodiment 2. FIG. FIG. 10 is a perspective view of a heat generating part in the second embodiment. It is a perspective view of the heat generating part in modification 2-1. It is a cross-sectional schematic diagram of the cooking container in Embodiment 3. It is a perspective view of the cooking container in Embodiment 3. 6 is a schematic cross-sectional view of a placement portion in Embodiment 3. FIG. 6 is a schematic cross-sectional view of a heat generating portion in Embodiment 3. FIG. It is a cross-sectional schematic diagram of the cooking container in Embodiment 4. It is a cross-sectional schematic diagram which shows the use condition of the cooking container in Embodiment 5. FIG. 10 is a perspective view of a support portion in the fifth embodiment. It is a cross-sectional schematic diagram which shows the use condition of the cooking container in the modification 5-1. It is a perspective view of the support part in modification 5-1. It is a figure which shows the use condition of the cooking container in Embodiment 6. FIG. It is a figure which shows the use condition of the cooking container in the modification 6-1. It is a perspective view of the support part in modification 6-2. It is a cross-sectional schematic diagram which shows the use condition of the cooking container in the modification 6-3. It is a cross-sectional schematic diagram of the main body of the cooking container in the modification 6-3. It is a reverse view of the main body of the cooking container in modification 6-3.

  Hereinafter, embodiments of a cooking container for induction heating according to the present invention will be described with reference to the drawings. Note that the detailed structure and overlapping or similar descriptions are appropriately simplified or omitted.

Embodiment 1 FIG.
FIG. 1 is a schematic cross-sectional view showing a use state of cooking container 1 in the first embodiment. The cooking container 1 of this Embodiment is a cooking container for induction heating used for the heating cooker 5 of an induction heating system. As shown in FIG. 1, the heating cooker 5 includes a heating coil 7 for induction heating the cooking container 1 and a heating surface 6 on which the cooking container 1 is placed. The heating coil 7 is a coil formed by winding a conductive wire such as a copper wire or an aluminum wire, and the heating surface 6 is, for example, heat resistant glass. When a high frequency current is supplied to the heating coil 7 from a high frequency inverter (not shown), an eddy current is generated in the cooking vessel 1 placed on the heating surface 6. And the foodstuff 8 in the cooking container 1 is heated because the cooking container 1 heat | fever-generates with the resistance of the generated eddy current and the cooking container 1. Further, the heating cooker 5 may include a configuration other than that shown in FIG. 1. For example, a ferrite, a temperature sensor for performing temperature control, etc. are arranged below the heating coil 7 to improve heating efficiency. May be.

  Next, the structure of the cooking container 1 is demonstrated. FIG. 2 is a schematic cross-sectional view of cooking container 1 in the present embodiment, FIG. 3 is a perspective view of cooking container 1 in the present embodiment, and FIG. 4 is a diagram of cooking container 1 in the present embodiment. It is a back surface perspective view. As shown in FIGS. 1 to 4, the cooking container 1 has a rectangular box shape with an upper opening, and heats the placement unit 2 on which the food 8 is placed and the placement unit 2. And a plurality of support portions 4 that support the placement portion 2 and the heat generation portion 3. The mounting portion 2 is formed of a nonmagnetic material having high thermal conductivity such as aluminum or copper. The placement unit 2 constitutes the main body of the cooking container 1 and includes a bottom portion 20 and a wall portion 23 erected from the bottom portion 20. Furthermore, a plurality of convex portions 210 and concave portions 211 are formed on the bottom portion 20 of the placement portion 2. The heat generating unit 3 is formed of a magnetic material having high permeability such as iron or stainless steel, and is integrally coupled to the mounting unit 2 on the bottom surface of the cooking container 1, that is, below the bottom 20 of the mounting unit 2.

  The support portion 4 is integrally coupled to the placement portion 2 and the heat generating portion 3 and is provided so as to protrude downward from the bottom surface of the cooking container 1. In the state where the cooking container 1 is placed on the heating surface 6 by the support portion 4, an air layer is formed between the heat generating portion 3 and the heating surface 6. Thereby, conduction to the heating surface 6 of the heat generated in the cooking container 1 can be suppressed, and the heating efficiency is improved. As shown in FIG. 4, in the present embodiment, six support portions 4 are provided outside the bottom surface of the cooking container 1. By arrange | positioning the support part 4 to the outer side of the bottom face of the cooking container 1, the cooking container 1 can be mounted in the heating cooker 5 more stably. In addition, arrangement | positioning and the number of the support parts 4 are not limited to the example of FIG.

  FIG. 5 is a schematic cross-sectional view of the placement portion 2 in the present embodiment. As shown in FIG. 5, in the bottom portion 20 of the placing portion 2, a plurality of convex portions 210 that are convex upward are formed on the surface 21 that contacts the food 8. The convex part 210 has a rectangular parallelepiped shape extending in parallel with the short direction of the mounting part 2. The plurality of convex portions 210 are formed at intervals in the longitudinal direction of the placement portion 2. In addition, a recess 211 is formed between adjacent protrusions 210. In the present embodiment, the surface 21 of the placement unit 2 corresponds to the recess 211. In this way, by providing the convex portion 210 on the surface 21 that comes into contact with the food 8, moisture and oil discharged from the food 8 during heating accumulate in the concave portion 211, and prevent reattachment to the food to be cooked. Can do. The convex portion 210 corresponds to the “contact portion” of the present invention, and the concave portion 211 corresponds to the “non-contact portion” of the present invention.

  Moreover, in the bottom part 20 of the mounting part 2, a plurality of concave parts 221 that are concave upward are formed on the back surface 22 to which the heat generating part 3 is coupled. The concave portion 221 has a shape (for example, a cylindrical shape) corresponding to a convex portion 310 of the heat generating portion 3 described later, and is formed at a position corresponding to the convex portion 310. In addition, a plurality of recesses 223 in which a head 41 of the support portion 4 described later is disposed is formed on the back surface 22. The concave portion 223 has a shape (for example, a cylindrical shape) corresponding to the head portion 41 and is formed at a position corresponding to a through hole 312 of the heat generating portion 3 described later. In addition, the shape of the concave portion 221 and the concave portion 223 formed on the back surface 22 is not dependent on the shape of the convex portion 210 formed on the front surface 21.

  FIG. 6 is a schematic cross-sectional view of the heat generating portion 3 in the present embodiment. As shown in FIG. 6, a plurality of convex portions 310 that are respectively opposed to the plurality of concave portions 221 formed on the back surface 22 of the mounting portion 2 are formed on the front surface 31 of the heat generating portion 3. The convex part 310 has a cylindrical shape, for example. Further, the heat generating portion 3 is formed with a plurality of through holes 312 through which leg portions 42 of the support portion 4 described later pass. The through hole 312 has a diameter smaller than the diameter of the recess 223 formed on the back surface 22 of the placement unit 2, and is formed at a position corresponding to each of the plurality of recesses 223. Moreover, the back surface 32 of the heat generating part 3, that is, the bottom surface of the cooking container 1, has a planar shape, a curved surface shape, or a gentle wave shape.

  FIG. 7 is a diagram illustrating the configuration of the support portion 4 in the present embodiment, and FIG. 8 is a diagram illustrating the mounting structure of the support portion 4 in the present embodiment. As shown in FIG. 7, the support portion 4 has a rivet shape including a head portion 41 and leg portions 42 having a smaller width than the head portion 41. The head portion 41 and the leg portion 42 of the present embodiment each have a cylindrical shape, and the length of the leg portion 42 of the support portion 4 is larger than the thickness of the heat generating portion 3. The support 4 is made of a heat-resistant material such as a silicone resin, a plastic resin such as polyphenylene sulfide (PPS), a super engineering plastic (thermoplastic resin) such as polybutylene terephthalate (PBT), tempered glass, ceramic, or alloy. And is made of a material with a small specific gravity or a non-magnetic metal.

  As shown in FIG. 8, the support portion 4 of the present embodiment is fixed by being sandwiched between the placement portion 2 and the heat generating portion 3. Specifically, first, the leg portion 42 of the support portion 4 is inserted into the through hole 312 of the heat generating portion 3. At this time, the tips of the leg portions 42 of the support portion 4 protrude from the heat generating portion 3. Moreover, since the head part 41 is larger than the through-hole 312, the support part 4 is prevented from falling. And the mounting part 2, the heat generating part 3, and the support part 4 are integrally couple | bonded by the recessed part 223 of the mounting part 2 being engage | inserted by the head 41 of the support part 4. FIG. Further, a heat-resistant adhesive or fluorine rubber packing or the like may be disposed at the joint between the mounting portion 2, the heat generating portion 3 and the support portion 4. Thereby, the penetration | invasion of the water | moisture content and dirt to a joint part can be prevented.

  Further, as shown in FIG. 8, the length of the leg portion 42 of the support portion 4 protruding from the heat generating portion 3 is 3 mm or less when the leg portion 42 of the support portion 4 is inserted into the through hole 312 of the heat generating portion 3. And Thereby, the distance D between the heating surface 6 of the heating cooker 5 and the back surface 32 (FIG. 6) of the heat generating part 3 is 3 mm or less, the distance between the heating coil 7 and the heat generating part 3 is increased, and the magnetic flux is reduced. It is possible to prevent the heating efficiency from being lowered. In addition, the shape of the support part 4 is not limited to a cylindrical shape as shown in FIG. 7, It is good also as shapes, such as a prism.

  Next, returning to FIG. 2, the arrangement of the support portions 4 in the present embodiment will be described. In the induction heating type heating cooker 5, eddy current in the heat generating part 3 generated by the magnetic flux generated by the heating coil 7 is caused by the skin effect, and the heating surface 6 and the heat generating part immediately above the heating coil 7 of the heating cooker 5. 3, that is, in the vicinity of the back surface 32 of the heat generating part 3 immediately above the heating coil 7. The heat generated on the back surface 32 of the heat generating part 3 is conducted in the magnetic body constituting the heat generating part 3, and further, the heat is transferred to the placing part 2 having a high thermal conductivity disposed above the heat generating part 3. Object 8 is heated. At this time, the larger the distance from the back surface 32 of the heat generating unit 3 to the back surface 22 of the mounting unit 2, the slower the heat conduction, and the mounting unit 2 is less likely to be heated.

  Here, as in the present embodiment, when the surface 21 (FIG. 5) on which the food 8 of the cooking container 1 is placed has a wave shape composed of the convex portion 210 and the concave portion 211, While it is important that the convex portion 210 in contact with 8 is heated, the concave portion 211 in which excess oil and unnecessary moisture are accumulated should not be at a high temperature.

  Therefore, in the present embodiment, as shown in FIG. 2, the support portion 4 is disposed below the concave portion 211 that does not contact the food 8 of the placement portion 2, and the lower portion of the convex portion 210 of the placement portion 2 is heated. Avoid contact with the heating surface 6 of the cooker 5. Thereby, there is no heat conduction from the convex part 210 to the heating surface 6, the convex part 210 becomes easy to be heated, and heating efficiency improves. On the other hand, the support 4 is disposed below the recess 211, so that the bottom of the recess 211 is in contact with the heating surface 6 of the heating cooker 5. Thereby, heat conduction from the concave portion 211 to the heating surface 6 occurs, the concave portion 211 is hardly heated, and evaporation of excess oil and moisture accumulated in the concave portion 211 is suppressed.

  As described above, according to the present embodiment, the support unit 4 is sandwiched and fixed between the mounting unit 2 and the heat generating unit 3, so that the support unit 4 can be prevented from being peeled off or dropped off, and the durability of the support unit 4 can be reduced. Will improve. Moreover, since it is not necessary to screw the support part 4, the shape of the cooking container 1 is simplified and the cleaning property improves. Further, the heating distribution in the cooking container 1 can be adjusted such that the concave portion 211 of the placement portion 2 is hardly heated by the arrangement of the support portion, and the convex portion 210 is easily heated. Thereby, the failure of cooking by heating nonuniformity and the burning of the heating cooker 5 can be reduced, and a user's convenience improves. Moreover, the heat conduction to the heating surface 6 of the heating cooker 5 can be reduced, and the power consumption can be reduced by improving the heating efficiency. Moreover, since the cooking container 1 of this Embodiment can improve the cleaning property of the whole cooking container 1 and durability, without impairing cooking performance and heating efficiency, it is equipped with an induction heating system as well as use in a grill cabinet. It is effective for general cooking utensils.

Modification 1-1.
FIG. 9 is a diagram illustrating the configuration of the support portion 4 in the first modification of the first embodiment, and FIG. 10 is a diagram illustrating the mounting structure of the support portion 4 in the present modification. As shown in FIGS. 9 and 10, in this modification, the mounting portion 2 is not provided with the recess 223, and the through hole 312 of the heat generating portion 3 has the same rivet shape as that of the support portion 4. The shape and material of the support portion 4 are the same as those in the first embodiment. Then, the support portion 4 is fitted into the through hole 312 of the heat generating portion 3, and the support portion 4 is fixed by pressing the upper surface of the head 41 of the support portion 4 with the back surface 22 of the mounting portion 2. Also in this case, as in the first embodiment, the durability of the support portion 4 is improved, the shape of the cooking container 1 is simplified, and the cleaning property is improved.

Modification 1-2.
FIG. 11 is a diagram illustrating a mounting structure of the support portion 4 in the second modification of the first embodiment. As shown in FIG. 11, after inserting the rivet-shaped support portion 4 into the through hole 312 of the heat generating portion 3, the portion protruding from the back surface 32 of the heat generating portion 3 of the leg portion 42 of the support portion 4 is crimped. The support part 4 may be fixed to the heat generating part 3. An air layer is formed between the heat generating portion 3 </ b> A and the heating surface 6 of the heating cooker 5 by the crimping portion 42 a of the support portion 4. When configured as in the present modification, the support portion 4 is more firmly fixed, and thus the durability of the support portion 4 is further improved.

Modification 1-3.
FIG. 12 is a schematic cross-sectional view of the cooking container 1 before the support 4 in the third modification of the first embodiment is formed, and FIG. 13 is formed by the support 4 in the third modification of the first embodiment. It is a cross-sectional schematic diagram of the cooking container 1 of the state made. As shown in FIG. 12, in the present modification, the placement unit 2 and the heat generating unit 3 are first coupled. And the support part 4 is formed by pouring resin into the space formed by the recessed part 223 of the mounting part 2 and the through hole 312 of the heat generating part 3. The support part 4 is a resin having a low specific gravity, such as a silicone resin, a plastic resin such as polyphenylene sulfide (PPS), or a super engineering plastic (thermoplastic resin) such as polybutylene terephthalate (PBT). It is formed. As shown in FIGS. 12 and 13, since the diameter of the concave portion 223 of the mounting portion 2 is larger than the diameter of the through hole 312, the support portion 4 is prevented from falling by the solidification of the resin.

  Further, as shown in FIG. 13, the resin is filled so as to protrude from the back surface 32 of the heat generating portion 3. The thickness of the protruding resin in this case is configured such that the distance D between the heating surface 6 of the heating cooker 5 and the back surface 32 of the heat generating portion 3 is 3 mm or less. Thereby, the fall of the heating efficiency by the distance of the heating coil 7 and the heat generating part 3 increasing and magnetic flux reducing can be prevented. Also when comprised like this modification, since the support part 4 is fixed more firmly, durability of the support part 4 further improves. Further, by filling the concave portion 223 and the through hole 312 of the placement portion 2 with resin, it is possible to prevent moisture and dirt from penetrating into the coupling portion.

Embodiment 2. FIG.
Next, a second embodiment of the present invention will be described. The second embodiment is different from the first embodiment in that the support portion is formed by a part of the placement portion. FIG. 14 is a schematic cross-sectional view of cooking vessel 1A in the present embodiment. In FIG. 14, the same components as those in the first embodiment are denoted by the same reference numerals.

  As shown in FIG. 14, the cooking container 1 </ b> A includes a placement unit 2 </ b> A on which the food 8 is placed and a heating unit 3 </ b> A for heating the placement unit 2 </ b> A, as in the first embodiment. The mounting portion 2A is formed of a nonmagnetic material having high thermal conductivity such as aluminum or copper. Moreover, 2 A of mounting parts comprise the main body of 1 A of cooking containers, and are provided with the bottom part 20 and the wall part 23 standingly arranged from the bottom part 20. FIG. Furthermore, a plurality of convex portions 210 and concave portions 211 are formed on the front surface 21 of the bottom portion 20 of the mounting portion 2A, and a support portion 4A is formed on the rear surface 22. The heat generating portion 3A is formed of a magnetic material having high permeability such as iron or stainless steel, and is integrally coupled to the placing portion 2A on the bottom surface of the cooking container 1A, that is, below the bottom portion 20 of the placing portion 2A.

  FIG. 15 is a schematic cross-sectional view of the mounting portion 2A in the present embodiment. As shown in FIG. 15, a plurality of convex portions 210 and concave portions 211 that are convex upward are formed on the surface 21 of the bottom portion 20 of the placement portion 2A. The shape and arrangement of the convex portion 210 and the concave portion 211 of the mounting portion 2A are the same as those in the first embodiment. A plurality of support portions 4A are formed on the back surface 22 of the bottom portion 20 of the placement portion 2A. The plurality of support portions 4A are cylindrical convex portions that protrude downward. The plurality of support portions 4A are formed at positions corresponding to the through holes 312A of the heat generating portion 3A.

  FIG. 16 is a schematic cross-sectional view of the heat generating portion 3A in the present embodiment, and FIG. 17 is a perspective view of the heat generating portion 3A in the present embodiment. As shown in FIG. 16, the heat generating portion 3A has a plurality of through holes 312A. The through hole 312A has a cylindrical shape corresponding to the support portion 4A formed on the back surface 22 of the placement portion 2A, and is formed at a position corresponding to the support portion 4A. As shown in FIG. 17, in the present embodiment, nine through holes 312A are formed on the left and right and the center of the heat generating portion 3A.

  Further, the thickness of the heat generating portion 3A is smaller than the height of the support portion 4A of the placement portion 2A. Thus, in a state where the support portion 4A is inserted into the through hole 312A of the heat generating portion 3A, the support portion 4A protrudes from the back surface 32 of the heat generating portion 3A, and between the heat generating portion 3A and the heating surface 6 of the heating cooker 5 An air layer is formed. The height of the support portion 4A is configured such that the distance between the heating surface 6 and the back surface 32 of the heat generating portion 3A is 3 mm or less. Thereby, the fall of the heating efficiency by the distance of the heating coil 7 and the heat generating part 3A increasing and magnetic flux reducing can be prevented.

  As described above, according to the present embodiment, by forming the support portion 4A as a part of the placement portion 2A, the durability of the support portion 4A is improved and the shape of the cooking container 1A is simplified. , Cleaning performance is improved. Moreover, since the number of parts can be reduced and the manufacturing process can be simplified, and the coupling force between the mounting portion 2A and the heat generating portion 3A can be increased, durability is improved. Further, the amount of the magnetic material having a high specific gravity forming the heat generating portion 3A is reduced, so that the cooking container 1A can be reduced in weight, and the convenience of the user is improved.

Modification 2-1.
FIG. 18 is a perspective view of heat generating portion 3A in Modification 1 of Embodiment 2. FIG. As shown in FIG. 18, in this modification, the through holes 312 of the support portion 4A and the heat generating portion 3A are rectangular. Thereby, the quantity of a magnetic body can further be reduced and the further weight reduction of cooking vessel 1A is attained. As another modification, a portion protruding from the back surface 32 of the heat generating portion 3A of the support portion 4A may be swaged and fixed. Thereby, the coupling | bonding force of 2 A of mounting parts and 3 A of heat generating parts can further be increased.

Embodiment 3 FIG.
Next, a third embodiment of the present invention will be described. The third embodiment is different from the second embodiment in that the heat generating part constitutes the main body of the cooking container. FIG. 19 is a schematic cross-sectional view of cooking vessel 1B in the present embodiment, and FIG. 20 is a perspective view of cooking vessel 1B in the present embodiment. 19 and 20, the same reference numerals are given to the same configurations as those in the first embodiment.

  As shown in FIGS. 19 and 20, the cooking container 1 </ b> B has a rectangular box shape with an upper opening, and heats the placement unit 2 </ b> B on which the food 8 is placed and the placement unit 2 </ b> B. And a heat generating part 3B. The mounting portion 2B is formed of a nonmagnetic material having high thermal conductivity such as aluminum or copper, and is integrally coupled to the heat generating portion 3B at the bottom of the cooking vessel 1B. Further, the mounting portion 2B has a wave-shaped cross section including a convex portion 210B and a concave portion 211B, and a support portion 4B is formed on the back surface 22 of the mounting portion 2B. The heat generating portion 3B is formed of a magnetic material having a high magnetic permeability such as iron or stainless steel. Moreover, the heat generating part 3B constitutes the main body of the cooking container 1B, and includes a bottom part 30 disposed below the placement part 2B and a wall part 33 standing from the bottom part 30.

  FIG. 21 is a schematic cross-sectional view of the placement portion 2B in the present embodiment. As shown in FIG. 21, the placing portion 2 </ b> B has a wave-shaped cross section, and a convex portion 210 </ b> B and a concave portion 211 </ b> B are formed on the surface 21 in contact with the food 8. Moreover, the recessed part 221B and the convex part 220B corresponding to the convex part 210B and the recessed part 211B are formed in the back surface 22 of the mounting part 2, respectively. The convex portions 210 </ b> B and the concave portions 211 </ b> B extend in parallel with the short direction of the cooking container 1 </ b> B, and a plurality of the convex portions 210 </ b> B and the concave portions 211 </ b> B are alternately formed along the longitudinal direction of the cooking container 1. In addition, among the plurality of convex portions 220B, support portions 4B are formed on the convex portions 220B at the left and right ends and the central convex portion 220B. The support portion 4B is formed by increasing the thickness of the convex portion 220B so as to be convex downward. The convex portion 210B corresponds to the “contact portion” of the present invention, and the concave portion 211B corresponds to the “non-contact portion” of the present invention.

  FIG. 22 is a schematic cross-sectional view of the heat generating portion 3B in the present embodiment. As shown in FIG. 22, a convex portion 310B that is convex upward is formed on the surface 31 of the heat generating portion 3B. The convex portion 310B extends in parallel with the short side direction of the cooking container 1B, and a plurality of convex portions 310B are formed along the longitudinal direction of the cooking container 1B. Further, the convex portion 310B has a shape corresponding to the concave portion 221B and is formed at a position corresponding to the concave portion 221 so as to fit into the concave portion 221B formed on the back surface 22 of the placement portion 2B. Further, the height of the convex portion 310 of the heat generating portion 3 is equal to the depth of the concave portion 221.

  Further, between the adjacent convex portions 310B, through holes 312B penetrating to the back surface 32 of the bottom portion 30 are formed. The through hole 312B is a rectangle extending in parallel with the short direction of the cooking container 1B. Further, the through hole 312B has a shape corresponding to the convex part 220B so that the convex part 220B formed on the back surface 22 of the placement part 2B fits into the through hole 312B, and a position corresponding to the convex part 220B. Formed.

  As shown in FIG. 19, in the present embodiment, the convex portion 220B formed on the back surface 22 of the mounting portion 2B is fitted into the through hole 312B in the through hole 312B of the heat generating portion 3B, whereby the mounting portion 2B. And the heat generating portion 3B are integrally coupled. Here, in the present embodiment, the heat generating portion 3B is disposed below the convex portion 210B of the mounting portion 2B, and the heat generating portion 3 is not disposed below the concave portion 211B of the mounting portion 2B. Thereby, while the convex part 210B which contacts the foodstuff 8 is heated, the heating of the recessed part 211B can be reduced and the evaporation of the excess oil and water which accumulated in the recessed part 211B is suppressed.

  In addition, in a state where the mounting portion 2B and the heat generating portion 3B are coupled, the support portion 4B formed on the convex portion 220B of the mounting portion 2B protrudes downward from the back surface 32 of the heat generating portion 3B, and the heat generating portion 3B An air layer is formed between the heating surface 6 of the heating cooker 5. Further, the height of the support portion 4B is configured such that the distance between the heating surface 6 and the back surface 32 of the heat generating portion 3B is 3 mm or less. Thereby, the fall of the heating efficiency by the distance of the heating coil 7 and the heat generating part 3A increasing and magnetic flux reducing can be prevented.

  As described above, according to the present embodiment, by forming the support portion 4B as a part of the placement portion 2B, the durability of the support portion 4B is improved and the shape of the cooking container 1B is simplified. , Cleaning performance is improved. Further, the number of parts can be reduced and the manufacturing process can be simplified. Furthermore, since the coupling force between the placing portion 2B and the heat generating portion 3B can be increased, durability is improved. Moreover, the heating distribution in the cooking vessel 1B can be adjusted by arranging the heat generating portion 3B such that the concave portion 211B of the placing portion 2B is hardly heated and the convex portion 210B is easily heated. Thereby, the failure of cooking by heating nonuniformity and the burning of the heating cooker 5 can be reduced, and a user's convenience improves.

  Also in the present embodiment, the support portion 4B protruding from the back surface 32 of the heat generating portion 3B may be fixed by caulking. Thereby, the coupling | bonding force of the mounting part 2B and the heat generating part 3B can further be increased.

Embodiment 4 FIG.
Next, a fourth embodiment of the present invention will be described. The fourth embodiment is different from the first embodiment in that the support portion is formed by a part of the heat generating portion. FIG. 23 is a schematic cross-sectional view of cooking vessel 1C in the present embodiment. In FIG. 23, the same reference numerals are given to the same configurations as those in the first embodiment.

  As shown in FIG. 23, cooking container 1 </ b> C includes a placing portion 2 </ b> C on which cooked product 8 is placed, and a heat generating portion 3 </ b> C for heating placing portion 2 </ b> C, as in the first embodiment. The mounting portion 2C is formed of a nonmagnetic material with high thermal conductivity such as aluminum or copper. The placing portion 2 </ b> C constitutes the main body of the cooking container 1 </ b> B, and includes a bottom portion 20 and a wall portion 23 standing from the bottom portion 20. Furthermore, a plurality of convex portions 210 and concave portions 211 are formed on the surface 21 of the bottom portion 20 of the placing portion 2C. The shape and arrangement of the plurality of convex portions 210 and concave portions 211 of the mounting portion 2C are the same as those in the first embodiment. The heat generating part 3C is formed of a magnetic material having high permeability such as iron or stainless steel, and is integrally coupled to the mounting part 2C on the bottom surface of the cooking container 1C, that is, below the bottom part 20 of the mounting part 2C.

  In the present embodiment, a plurality of support portions 4C are formed on the back surface 32 of the heat generating portion 3C. The support portion 4C is formed of a cylindrical or rectangular parallelepiped convex portion that protrudes downward from the back surface 32 of the heat generating portion 3C. Further, the support portion 4C is disposed below the concave portion 211 of the placement portion 2C. Thereby, there is no heat conduction from the convex part 210 to the heating surface 6, and heating efficiency improves. On the other hand, by forming the support portion 4C below the recess 211, heat conduction from the recess 211 to the heating surface 6 occurs, and the temperature rise of the recess 211 is suppressed. As a result, the evaporation of excess oil and moisture accumulated in the recess 211 is suppressed.

  The height of the support portion 4C is configured such that the distance between the heating surface 6 of the heating cooker 5 and the back surface 32 of the heat generating portion 3C is 3 mm or less. Thereby, the fall of the heating efficiency by the distance of the heating coil 7 and the heat generating part 3 increasing and magnetic flux reducing can be prevented.

  As described above, according to the present embodiment, by forming the support portion 4C as a part of the heat generating portion 3C, the durability of the support portion 4C is improved, and the shape of the cooking container 1C is simplified, Cleanability is improved. Further, the number of parts can be reduced and the manufacturing process can be simplified. Further, the arrangement of the support portion 4C makes it possible to adjust the heating distribution in the cooking container 1C, such as the concave portion 211 of the placement portion 2C is hardly heated and the convex portion 210 is easily heated. Thereby, the failure of cooking by heating nonuniformity and the burning of the heating cooker 5 can be reduced, and a user's convenience improves.

  Note that the coupling structure between the placing portion 2C and the heat generating portion 3C in the present embodiment is not limited to the example shown in FIG. For example, a recess having the same size as the heat generating part 3C may be provided on the back surface 22 of the mounting part 2C, and the heat generating part 3C may be combined by being embedded in the mounting part 2C. In this case, only the support portion 4C has a structure protruding from the bottom surface of the cooking vessel 1C.

Embodiment 5. FIG.
Next, a fifth embodiment of the present invention will be described. The fifth embodiment is different from the first embodiment in that the support portion is configured separately from the placement portion and the heat generating portion. FIG. 24 is a schematic cross-sectional view showing a use state of cooking container 1D in the present embodiment. In FIG. 24, the same components as those of the first embodiment are denoted by the same reference numerals.

  As shown in FIG. 24, the cooking container 1D supports the placement unit 2D on which the food 8 is placed, the heating unit 3D for heating the placement unit 2D, the placement unit 2D, and the heating unit 3D. 4D for supporting. The mounting portion 2D is formed of a nonmagnetic material with high thermal conductivity such as aluminum or copper. In addition, the placement portion 2 </ b> D includes a bottom portion 20 and a wall portion 23 standing from the bottom portion 20. Furthermore, a plurality of convex portions 210 and concave portions 211 are formed on the surface 21 of the bottom portion 20 of the placement portion 2D. The heat generating portion 3D is formed of a magnetic material having high permeability such as iron or stainless steel, and is placed by being fitted in a recess provided on the bottom surface of the cooking container 1B, that is, the back surface 22 of the bottom portion 20 of the placement portion 2B. It is integrally coupled with the part 2D.

  The support portion 4D is formed separately from the placement portion 2D and the heat generating portion 3D. In the following description, the placing portion 2D and the heat generating portion 3D are referred to as “main body” of the cooking container 1D. That is, as shown in FIG. 24, the cooking container 1D of the present embodiment includes a support portion 4D placed on the heating surface 6 of the heating cooker 5 and a main body supported by the support portion 4D. The

  FIG. 25 is a perspective view of the support portion 4D in the present embodiment. The support portion 4D has heat resistance such as silicone resin, plastic resin such as polyphenylene sulfide (PPS), super engineering plastic (thermoplastic resin) such as polybutylene terephthalate (PBT), tempered glass, ceramic, or alloy. However, it is made of a material having a small specific gravity or a non-magnetic metal. As shown in FIG. 25, the support portion 4D has a rectangular flat plate shape that is smaller than the bottom surface of the main body of the cooking container 1D, and the top surface is formed flat. Thereby, the bottom surface of the main body of the cooking container 1D is supported on the top surface of the support portion 4D. A plurality of openings 43 are formed inside the support portion 4D. As shown in FIG. 25, in the present embodiment, four rectangular openings 43 are arranged in the longitudinal direction of the support portion 4D. Here, a portion other than the opening 43 of the support portion 4D is referred to as a leg portion 42D. Thus, by having the plurality of openings 43, the bottom surface of the cooking vessel 1D and a part of the heating surface 6 of the heating cooker 5 are not in contact with each other. Further, by arranging the leg portion 42D of the support portion 4D below the recess portion 211 of the placement portion 2D, heat conduction from the recess portion 211 to the heating surface 6 occurs, and the temperature rise of the recess portion 211 is suppressed. Thereby, the evaporation of excess oil and water accumulated in the recess 211 is suppressed.

  Moreover, the height of the support portion 4D is set so that the distance between the heating surface 6 of the heating cooker 5 and the heat generating portion 3D is 3 mm or less. Thereby, the fall of the heating efficiency by the distance of the heating coil 7 and the heat generating part 3 increasing and magnetic flux reducing can be prevented. Note that the support portion 4D is not limited to the shape and size shown in FIG. 25, and can have any shape and size. For example, the heating efficiency can be adjusted by changing the contact area of the support portion 4D with the heating surface 6 of the heating cooker 5, that is, the area of the leg portion 42D.

  As mentioned above, according to this Embodiment, durability and cleaning property of support part 4D improve by comprising support part 4D separately from the main body of cooking vessel 1D. Moreover, the freedom degree of the structure of support part 4D increases, and a manufacturing process can be simplified. Moreover, it can apply also to the cooking container which the user already has, and usability improves.

Modified example 5-1.
FIG. 26 is a schematic cross-sectional view showing a use state of cooking container 1D in Modification 1 of Embodiment 5, and FIG. 27 is a perspective view of support portion 4D in Modification 1 of Embodiment 5. As shown in FIG. 26, when the main body of the cooking container 1D is configured by the heat generating part 3D protruding and coupled to the bottom 20 of the mounting part 2D, the inside of the mounting part 2D and the outside of the heat generating part 3D. The leg portion 42D of the support portion 4D may be disposed at the position. As shown in FIG. 27, the support portion 4D in this case has a rectangular frame shape in which one opening 43 is formed inside. According to this modification, the bottom surface of the cooking container 1F and the heating surface 6 of the heating cooker 5 can be arranged closer to each other, and the heating efficiency is improved.

Embodiment 6 FIG.
Next, a sixth embodiment of the present invention will be described. The sixth embodiment is different from the fifth embodiment in the arrangement of the main body and the support portion of the cooking container. FIG. 28 is a diagram showing a use state of the cooking container 1E in the present embodiment. In FIG. 28, a part is shown as a schematic cross-sectional view for explanation. In FIG. 28, the same components as those in the first embodiment are denoted by the same reference numerals.

  As shown in FIG. 28, the cooking container 1E supports the mounting part 2E on which the food 8 is placed, the heat generating part 3E for heating the mounting part 2E, the mounting part 2E, and the heat generating part 3E. And a support portion 4E. The mounting portion 2E is formed of a nonmagnetic material with high thermal conductivity such as aluminum or copper. The mounting portion 2 </ b> E includes a bottom portion 20, a wall portion 23 standing from the bottom portion 20, and a holding portion 24 protruding outward from the wall portion 23. The holding part 24 is formed along part or all of the periphery of the upper surface of the placement part 2E. Further, the holding portion 24 may be integrally formed of the same material as the bottom portion 20 and the wall portion 23, or may be formed of another heat-resistant material having a lower thermal electric power than the bottom portion 20 and the wall portion 23, and the wall. It may be attached to the part 23. A plurality of convex portions 210 and concave portions 211 are formed on the surface 21 of the bottom portion 20 of the placing portion 2E.

  The heat generating portion 3E is formed of a magnetic material having high permeability such as iron or stainless steel, and is placed by being fitted into a recess provided on the bottom surface of the cooking container 1B, that is, the back surface 22 of the bottom portion 20 of the placement portion 2B. It is integrally coupled with the part 2E.

  As shown in FIG. 28, the support portion 4E of the present embodiment is formed separately from the main body 10 of the cooking container 1E composed of the placement portion 2E and the heat generating portion 3E, as in the fifth embodiment. The support 4E has a rectangular frame shape with a flat upper surface and an opening 43E formed inside. Moreover, the height of the support part 4E is more than the distance from the lower part of the holding | maintenance part 24 to the back surface of the heat generating part 3E, Comprising: The distance of the heating surface 6 of the heating cooker 5 and the heat generating part 3E is 3 mm or less. It is said that the height. In this Embodiment, the main body of the cooking container 1E is accommodated in the opening 43E of the support part 4E mounted on the heating surface 6 of the heating cooker 5, and the holding part of the mounting part 2E on the upper surface of the support part 4E. By placing 24, the main body of the cooking vessel 1E is supported by the support portion 4E. In addition, the shape of the support part 4 is not limited to this Embodiment, It can be set as arbitrary shapes. The material of the support portion 4E is the same as that in the fifth embodiment.

  As mentioned above, according to this Embodiment, in addition to the effect similar to Embodiment 5, irrespective of the shape of the bottom face of cooking vessel 1E, heating surface 6 of heating cooker 5 and heat generating part of cooking vessel 1E The distance from 3E can be adjusted. Moreover, since the heat generating part 3E of the cooking vessel 1E does not contact the heating surface 6 of the heating cooker 5, the heating efficiency is improved. In addition, the durability and cleaning performance of the support portion 4E can be further improved by increasing the height of the support portion 4E.

Modification 6-1.
FIG. 29 is a diagram illustrating a usage state of the cooking container 1F in the first modification of the sixth embodiment. In FIG. 29, a part is shown as a schematic cross-sectional view for the sake of explanation. As shown in FIG. 29, the cooking container 1 </ b> F has a frying pan shape, and includes a main body 10, a grip portion 15, and a support portion 4 </ b> F that supports the main body 10. Moreover, the main body 10 of the cooking container 1F includes a mounting portion 2F made of a nonmagnetic material and a heat generating portion 3F made of a magnetic material. In addition, the main body 10 should just be the structure by which the magnetic body was arrange | positioned in the part or whole of the bottom face.

  As shown in FIG. 29, the support portion 4F of the present modification is formed separately from the main body 10 of the cooking container 1F, as in the sixth embodiment. As in the sixth embodiment, the support portion 4F has a rectangular frame shape with a flat upper surface and an opening formed inside. In this Embodiment, the main body 10 of the cooking container 1F is mounted on the support part 4F mounted on the heating surface 6 of the heating cooker 5, the inner side edge part of the upper surface of the support part 4F, and the side surface of the main body 10 And the main body 10 is supported by the support portion 4F. Further, the height of the support portion 4F is 3 mm or more, and the distance between the heating surface 6 of the heating cooker 5 and the heat generating portion 3F is 3 mm or less.

  As described above, according to this modification, it is not necessary to form the holding portion 24 in the main body 10 of the cooking container 1F, and various cooking containers can be applied.

Modification 6-2.
FIG. 30 is a perspective view of support portion 4G in the second modification of the sixth embodiment. The support portion 4G of this modification includes an expansion / contraction mechanism 45 and can expand and contract in the left-right direction and the front-rear direction. As shown in FIG. 30, the support portion 4G of the present modification has a rectangular frame shape with a flat upper surface and an opening formed on the inside, as in the sixth embodiment. Extending and retracting mechanisms 45 are provided on each of the four sides of the support portion 4G. The telescopic mechanism 45 includes an outer frame 451 and an inner frame 452 that is nested in the outer frame 451. For example, by sliding the outer frame 451 to the left and right, the inner frame 452 is exposed and the support portion 4G is extended in the left-right direction. In addition, the structure of the expansion-contraction mechanism 45 is not limited to the example of FIG.

  As described above, according to the present modification, the support portion 4G can be applied by the expansion / contraction mechanism 45 of the support portion 4G regardless of the size of the cooking container and the shape of the bottom and side surfaces of the cooking container. Further, the support portion 4G can be made compact during storage, and the storage performance is improved.

Modification 6-3.
FIG. 31 is a schematic cross-sectional view showing a usage state of cooking container 1H in the third modification of the sixth embodiment. As illustrated in FIG. 31, the cooking container 1H includes a placement unit 2H on which the food 8 is placed, a heat generating unit 3H for heating the placement unit 2H, and a support unit 4F. The mounting portion 2H is formed of a nonmagnetic material having high thermal conductivity such as aluminum or copper, and includes a bottom portion 20 and a wall portion 23 standing from the bottom portion 20. A plurality of convex portions 210 and concave portions 211 are formed on the surface of the bottom portion 20 of the placement portion 2H. Further, the heat generating portion 3H is formed of a magnetic material having a high magnetic permeability such as iron or stainless steel, and is fitted into a recess provided on the back surface of the bottom portion 20 of the mounting portion 2H, so that it is integrally coupled to the mounting portion 2H. Is done. The support portion 4F has the same configuration as that of the sixth embodiment. In addition, you may use the support part 4G of the modification 6-2 instead of the support part 4F.

  FIG. 32 is a schematic cross-sectional view of the main body of cooking container 1H in Modification 3 of Embodiment 6, and FIG. 33 is a rear view of the main body of cooking container 1H in Modification 3 of Embodiment 6. As shown in FIGS. 32 and 33, a guide groove 225 for fitting the support portion 4F is formed on the back surface 22 of the bottom portion 20 of the placement portion 2H. As shown in FIG. 33, the guide groove 225 has a rectangular frame shape corresponding to the support portion 4F, and is formed so as to surround the outside of the heat generating portion 3H. The depth of the guide groove 225 is shallower than the height of the support portion 4F, and the distance between the heating surface 6 of the heating cooker 5 and the heat generating portion 3F is 3 mm or less. Further, the width of the guide groove 225 is formed to be larger than the width of the rectangular frame shape of the support portion 4F.

  In this modification, the support portion 4F is placed on the heating surface 6 of the heating cooker 5, and the main body including the placement portion 2H and the heat generating portion 3H is placed thereon. At this time, the upper portion of the support portion 4F is accommodated in the guide groove 225, whereby the main body of the cooking container 1H is supported. The shape of the guide groove 225 is not limited to the present modified example, and may be a shape according to the shape of the support portion 4F, and the whole or a part of the support portion 4F can be accommodated in the guide groove 225. .

  As described above, according to the present modification, the positioning of the main body of the cooking container 1H and the support portion 4F can be easily performed even when the support portion 4F is configured separately. Thereby, while being able to arrange | position the support part 4F in an appropriate position, the main body of the cooking container 1H can be stably mounted on the support part 4F.

  As mentioned above, although embodiment of this invention was described with reference to drawings, the concrete structure of this invention is not restricted to this, In the range which does not deviate from the summary of invention, it can change. For example, the shape of the cooking container 1 is not limited to the shape of the above embodiment, and may be a circle, an ellipse, a deep type, a shallow type, a two-handed pan, a one-handed pan, a frying pan type, or the like. Moreover, the surface which contacts the foodstuff 8 should just be comprised with a material with high heat conductivity, and the surface which contacts the heating cooker 5 should just be comprised with a material with high magnetic permeability. Moreover, you may form a film layer in the surface of the cooking vessel 1 with the material which has heat resistance and non-adhesiveness, such as a fluororesin and a silicone resin. Thereby, adhesion of the stain | pollution | contamination of the cooking container 1 is reduced, and the cleaning property at the time of adhesion improves.

  Moreover, the structure in the said Embodiment 1-6 can be combined suitably. For example, the back surface 22 of the mounting portion 2 and the front surface 31 of the heat generating portion 3 of the first embodiment may be configured as a flat surface as in the fourth embodiment, and the flat surfaces may be combined. Moreover, in the said Embodiment 1-6, although the surface of the mounting part 2 becomes a wave shape which has a convex part and a recessed part, it is good also as a plane.

  Further, the arrangement of the support portions 4 in the above embodiment is merely an example, and other shapes and arrangements may be employed. For example, there may be a case where the heating coil 7 is not disposed in the entire lower portion of the cooking container 1 or the magnetic flux generated varies depending on the shape of the heating coil 7. In such a case, a heating distribution is likely to be generated in the cooking container 1, and uneven heating is likely to occur. For example, in the case of a circular heating coil, the magnetic flux directly above the heating coil is large, and the magnetic flux may concentrate on the inner side of the heating coil (coil center). That is, the inner side immediately above the heating coil is likely to generate heat.

  Then, you may arrange | position the support part 4 so that the contact area of the cooking vessel 1 and the heating surface 6 of the cooking-by-heating machine 5 in the directly above and inside of the heating coil 7 which is easy to be heated becomes large. Specifically, the heat conduction to the heating surface 6 of the heating cooker 5 is increased by arranging the leg portion 42 of the support portion 4 at a portion that is easily heated immediately above the heating coil 7. Thereby, a rapid temperature rise is suppressed. On the other hand, since the portion that is difficult to be heated does not come into contact with the heating surface 6 of the heating cooker 5, heat conduction to the heating surface 6 is eliminated, the heating speed of the entire cooking container 1 can be equalized, and uneven heating can be suppressed. . This is effective even when the surface of the cooking container 1 is planar. Further, the arrangement of the support portion 4 in the above embodiment and the arrangement of the support portion 4 depending on the shape of the heating coil 7 may be combined.

  1, 1A, 1B, 1B, 1D, 1E, 1F, 1H Cooking container, 2, 2A, 2B, 2C, 2D, 2E, 2F, 2H Placement unit, 3, 3A, 3B, 3C, 3D, 3E, 3F 3H heat generating part 4, 4A, 4B, 4C, 4D, 4E, 4F, 4G support part, 5 heating cooker, 6 heating surface, 7 heating coil, 8 cooked food, 10 body, 15 gripping part, 20, 30 Bottom, 21, 31 Front, 22, 32 Back, 23, 33 Wall, 24 Holding part, 41 Head, 42, 42D Leg, 42a Caulking part, 43, 43E Opening, 45 Telescopic mechanism, 210, 210B, 220B 310, 310B Convex part, 211, 211B, 221, 221B, 223 Concave part, 225 Guide groove, 312, 312A, 312B Through hole, 451 Outer frame, 452 Inner frame.

Claims (17)

A mounting portion formed of a non-magnetic material;
A heat generating part formed of a magnetic material and disposed below the mounting part,
Projecting below the heat generating part, and comprising a mounting part and a support part for supporting the heat generating part,
The induction heating cooking container, wherein the support part is sandwiched and fixed between the placing part and the heat generating part.   The induction heating cooking container according to claim 1, wherein the support portion includes a head portion and a leg portion having a width smaller than the head portion.   The cooking container for induction heating according to claim 2, wherein the heat generating part has a through hole through which the leg part of the support part passes.   The induction heating cooking container according to claim 2, wherein the heat generating part has a through hole in which the head part and the leg part of the support part are arranged.   The induction heating cooking container according to claim 3, wherein the placement portion has a recess in which the head portion of the support portion is disposed.   6. The induction heating cooking container according to claim 5, wherein the support portion is formed of a resin filled in the concave portion of the mounting portion and the through hole of the heat generating portion.   The induction heating cooking container according to any one of claims 1 to 5, wherein the support portion includes a crimping portion fixed to the heat generating portion at a portion protruding downward from the heat generating portion. . A mounting portion formed of a non-magnetic material;
A heat generating part formed of a magnetic material and disposed below the mounting part,
The mounting portion protrudes below the heat generating portion and has a support portion that supports the mounting portion and the heat generating portion.
The cooking unit for induction heating, wherein the heat generating part has a through hole through which the support part passes. A mounting portion formed of a non-magnetic material;
A heat generating part formed of a magnetic material and disposed below the mounting part,
The heating unit, which protrudes downward, includes a placement unit and a support unit that supports the heating unit. A main body composed of a mounting portion formed of a non-magnetic material and a heat generating portion formed of a magnetic material;
The main body is configured separately from the main body, and includes a support portion that supports the main body.
At least one opening is formed in the support part. A cooking container for induction heating.   The induction heating cooking container according to claim 10, wherein the main body is supported by the support part by placing a bottom surface of the main body on an upper surface of the support part. The main body includes a bottom portion, a wall portion standing from the bottom portion, and a holding portion protruding outward from the wall portion,
The cooking container for induction heating according to claim 10, wherein the main body is supported by the support part by placing the holding part on an upper surface of the support part.   The cooking container for induction heating according to claim 10, wherein the main body is supported by the support portion when a side surface of the main body contacts an inner end portion of the upper surface of the support portion.   The induction heating cooking container according to any one of claims 10 to 13, wherein the support portion includes an expansion / contraction mechanism for changing a size of the opening.   The induction heating cooking container according to any one of claims 10 to 14, wherein a guide groove for arranging the support portion is formed on a bottom surface of the main body. The placement section has a contact portion that comes into contact with the cooked food and a non-contact portion that does not come into contact with the cooked food,
The induction heating cooking container according to any one of claims 1 to 15, wherein the support portion is disposed below the non-contact portion.   The said support part is arrange | positioned just above the heating coil of a heating cooker, The cooking container for induction heating as described in any one of Claims 1-16 characterized by the above-mentioned.

Images