US20010005523A1 - Cooking vessel for induction heating and alloy and method for producing such a vessel - Google Patents
Cooking vessel for induction heating and alloy and method for producing such a vessel Download PDFInfo
- Publication number
- US20010005523A1 US20010005523A1 US09/775,630 US77563001A US2001005523A1 US 20010005523 A1 US20010005523 A1 US 20010005523A1 US 77563001 A US77563001 A US 77563001A US 2001005523 A1 US2001005523 A1 US 2001005523A1
- Authority
- US
- United States
- Prior art keywords
- alloy
- vessel
- cooking vessel
- curie temperature
- cooking
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Abandoned
Links
Classifications
-
- C—CHEMISTRY; METALLURGY
- C22—METALLURGY; FERROUS OR NON-FERROUS ALLOYS; TREATMENT OF ALLOYS OR NON-FERROUS METALS
- C22C—ALLOYS
- C22C19/00—Alloys based on nickel or cobalt
- C22C19/03—Alloys based on nickel or cobalt based on nickel
-
- C—CHEMISTRY; METALLURGY
- C22—METALLURGY; FERROUS OR NON-FERROUS ALLOYS; TREATMENT OF ALLOYS OR NON-FERROUS METALS
- C22C—ALLOYS
- C22C38/00—Ferrous alloys, e.g. steel alloys
- C22C38/08—Ferrous alloys, e.g. steel alloys containing nickel
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J27/00—Cooking-vessels
- A47J27/08—Pressure-cookers; Lids or locking devices specially adapted therefor
- A47J27/088—Pressure-cookers; Lids or locking devices specially adapted therefor adapted to high-frequency heating
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J36/00—Parts, details or accessories of cooking-vessels
- A47J36/02—Selection of specific materials, e.g. heavy bottoms with copper inlay or with insulating inlay
-
- C—CHEMISTRY; METALLURGY
- C22—METALLURGY; FERROUS OR NON-FERROUS ALLOYS; TREATMENT OF ALLOYS OR NON-FERROUS METALS
- C22C—ALLOYS
- C22C30/00—Alloys containing less than 50% by weight of each constituent
- C22C30/02—Alloys containing less than 50% by weight of each constituent containing copper
-
- H—ELECTRICITY
- H01—ELECTRIC ELEMENTS
- H01F—MAGNETS; INDUCTANCES; TRANSFORMERS; SELECTION OF MATERIALS FOR THEIR MAGNETIC PROPERTIES
- H01F1/00—Magnets or magnetic bodies characterised by the magnetic materials therefor; Selection of materials for their magnetic properties
- H01F1/01—Magnets or magnetic bodies characterised by the magnetic materials therefor; Selection of materials for their magnetic properties of inorganic materials
- H01F1/03—Magnets or magnetic bodies characterised by the magnetic materials therefor; Selection of materials for their magnetic properties of inorganic materials characterised by their coercivity
- H01F1/12—Magnets or magnetic bodies characterised by the magnetic materials therefor; Selection of materials for their magnetic properties of inorganic materials characterised by their coercivity of soft-magnetic materials
- H01F1/14—Magnets or magnetic bodies characterised by the magnetic materials therefor; Selection of materials for their magnetic properties of inorganic materials characterised by their coercivity of soft-magnetic materials metals or alloys
- H01F1/147—Alloys characterised by their composition
- H01F1/14708—Fe-Ni based alloys
-
- H—ELECTRICITY
- H05—ELECTRIC TECHNIQUES NOT OTHERWISE PROVIDED FOR
- H05B—ELECTRIC HEATING; ELECTRIC LIGHT SOURCES NOT OTHERWISE PROVIDED FOR; CIRCUIT ARRANGEMENTS FOR ELECTRIC LIGHT SOURCES, IN GENERAL
- H05B6/00—Heating by electric, magnetic or electromagnetic fields
- H05B6/02—Induction heating
- H05B6/10—Induction heating apparatus, other than furnaces, for specific applications
- H05B6/12—Cooking devices
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P10/00—Technologies related to metal processing
- Y02P10/25—Process efficiency
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
- Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y10S220/00—Receptacles
- Y10S220/912—Cookware, i.e. pots and pans
Definitions
- the present invention relates to a cooking vessel which may be, and which may be specially intended and designed to be, induction heated. Also included are an alloy for producing such a vessel, and a method for making the vessel.
- Cooking vessels such as saucepans, brazing pans or frying pans, are generally made of a food-compatible alloy, such as an austenitic stainless steel or an aluminum alloy.
- these cooking vessels include, in the external part of their bottom, an insert made of a ferromagnetic alloy.
- the insert made of a ferromagnetic alloy can be induction heated and constitutes a heating part.
- the heating part may be a grid inserted into the bottom of the vessel.
- the heating part is a plate made of a ferromagnetic alloy placed on the external wall of the bottom and either separated from the wall by an aluminum layer intended to distribute the heat well or joined to the bottom and covered on its external face with an austenitic stainless steel layer intended to ensure good corrosion resistance.
- the ferromagnetic material used for the heating part is a ferritic stainless steel.
- This technique has the drawback of allowing induction heating up to temperatures that may be as high as 600° C. when the vessel is left on the induction-heating device. As a result, the food may be burnt and the vessels damaged.
- the alloy Fe-36Ni is well known. This is an alloy having a very low thermal expansion coefficient incompatible with the thermal expansion coefficient of an austenitic stainless steel or of an aluminum alloy. The use of this alloy would result in a very large bimetallic effect leading either to the bottom of the cooking vessel distorting or the heating element disbanding. In addition, this alloy is not corrosion resistant.
- the alloy Fe-18Ni9Co5Mo is a well-known maraging steel but does not absolutely have the required properties. Its choice probably results from a confusion between the Curie temperature and the martensitic transformation start temperature Ms.
- the alloy Fe-80Ni5Mo also well known, but it is not suitable either, since its Curie temperature is approximately 450° C.
- cooking vessels intended for induction heating furthermore have the drawback of producing a disagreeable whistling noise when they are heated.
- One object of the present invention is to provide a process for producing a cooking vessel intended to be induction heated which can be left on an induction-heating appliance without the risk of overheating,
- Another object is to provide a cooking vessel where induction heating of the vessel does not generate noise. Alloys for such vessels are also provided, as is a method of making such vessels.
- one subject of the invention is a cooking vessel intended to be induction heated, comprising a heating part made of a ferromagnetic alloy having a Curie temperature of between 150° C. and 370° C., including 175, 200, 225, 250, 275, 300, 325, and 350° C., and preferably less than 350° C., and a magnetostriction coefficient ⁇ s ⁇ 5 ⁇ 10 ⁇ 6 in absolute value.
- the alloy has a Curie temperature of between 275° C. and 340° C., and better still between 275° C. and 325° C., and a magnetostriction coefficient ⁇ s ⁇ 3 ⁇ 10 ⁇ 6 in absolute value.
- the ferromagnetic alloy of which the heating part comprises, consists essentially of, or consists of, is, for example, an alloy of the FeNiCuX type, X being one or more elements taken from Cr, Mo, Mn, Si, Al, W, Nb, V and Ti, the chemical composition of the alloy (in % by weight) being such that:
- the chemical composition of this alloy is such that:
- the copper content is between 25% and 35%.
- the heating part is not limited in terms of shape or size and may be composed of an insert incorporated into the bottom of the vessel, which insert may in particular be a plate.
- the heating part may also constitute the wall of the vessel and be covered, at least on its internal part, with a layer of enamel.
- the inventors have found that, with a cooking vessel such as a saucepan, the wall of which is made of a ferromagnetic alloy whose Curie temperature is close to 150° C., it is possible to heat water by induction up to approximately 100° C.
- the Curie temperature is of the order of 300° C. to 350° C., it is possible for oil to be efficiently heated up to approximately 200° C. without the temperature rising to excessive values.
- the Curie temperature may be above 350° C., but it is highly preferable for it to remain less than 370° C.
- the inventors have also found that, when the ferromagnetic alloy has a low magnetostriction coefficient ⁇ s , that is to say a coefficient whose absolute value is less than 5 ⁇ 10 ⁇ 6 and preferably less than 3 ⁇ 10 ⁇ 6 , the induction heating does not produce the disagreeable noise usually associated with induction heating.
- X Cr+Mo+Mn+Si+Al+W+Nb+V+Ti, iron and impurities resulting from smelting, is ferromagnetic, has a Curie temperature of between 150° C. and 370° C., has a low magnetostriction coefficient ⁇ s (the absolute value of which may be less than 5 ⁇ 10 ⁇ 6 ) and has a thermal expansion coefficient compatible, for example, with that of a stainless steel.
- the nickel content is between 55% and 65%
- the copper content is between 22% and 36%, and better still between 25% and 36%
- the content of X is between 0% and 3%.
- the complementary elements allow the Curie temperature to be adjusted without increasing the absolute value of the magnetostriction coefficient.
- these elements allow other properties of the alloy to be adjusted, such as, in particular, the corrosion resistance, the mechanical strength and the capability of being formed by hot or cold plastic deformation.
- the manganese and silicon contents although possibly being zero, are generally greater than 0.1% because of the smelting conditions.
- compositional limits for copper, nickel and the other elements also lead to the fact that the composition should satisfy the relationships:
- composition of the alloy in order to obtain an almost zero magnetostriction coefficient and a Curie temperature close to 300° C., it is preferable for the composition of the alloy to approximately satisfy the following equations:
- a saucepan is obtained by deep drawing a blank made of a ferromagnetic alloy having a Curie temperature of between 150° C. and 370° C. and a magnetostriction coefficient ⁇ s ⁇ 5 ⁇ 10 ⁇ 6 in absolute value, and preferably, the Curie temperature is between 275° C. and 340° C., and for example less than 325° C., and the magnetostriction coefficient ⁇ s is less than or equal to 3 ⁇ 10 ⁇ 6 in absolute value.
- the ferromagnetic alloy is, for example, an alloy as defined above. In order to ensure compatibility with food that is cooked in the casserole, at least the inner wall of the latter is enameled. The bottom of the saucepan then serves as the heating element.
- an experimental flat-bottomed cooking vessel having a side wall slightly flared upward is produced by deep drawing a blank having a thickness of 1 mm, made of a ferromagnetic alloy whose chemical composition comprises approximately 70.3% Ni, 14.2% Cu, 3.2% Cr, 0.55% Mn and 0.21% Si, the balance being iron and impurities resulting from smelting.
- the bottom of the vessel has a diameter of 230 mm and the side wall has a height of 100 mm.
- the Curie temperature of the alloy is close to 300° C. and its magnetostriction coefficient is, in absolute value, between 1 ⁇ 10 ⁇ 6 and 2 ⁇ 10 ⁇ 6 . Since this vessel is for purely experimental purposes, it is not enameled.
- This alloy has a Curie temperature and a magnetostriction coefficient which are very close to those of the alloy of the previous example. The tests carried out under the same conditions give identical results. In particular, the induction heating produces no noise.
- the saucepan is essentially made of austenitic stainless steel, for example of the 18% chromium/8% nickel type, and has a multilayer bottom composed of an aluminum layer intended to distribute the heat and a layer made of a ferromagnetic alloy having a thickness of between 0.6 and 1 mm, having a Curie temperature of between 150° C. and 370° C. and a magnetostriction coefficient ⁇ s ⁇ 5 ⁇ 10 ⁇ 6 in absolute value, and preferably a Curie temperature of between 275° C. and 340° C., and for example less than 325° C., and a magnetostriction coefficient ⁇ s less than or equal to 3 ⁇ 10 ⁇ 6 in absolute value.
- the ferromagnetic alloy constituting the heating element of the saucepan is, for example, an alloy as defined above.
- the alloy layer is held between two layers of austenitic stainless steel, or it may even be directly welded to the austenitic stainless steel of which the saucepan is essentially composed.
- the cooking vessel is a frying pan essentially composed of an aluminum alloy whose surface intended to be in contact with food may be coated with a nonstick material.
- a grid made of a ferromagnetic alloy as described herein and constituting the heating element is inserted into the bottom of the frying pan.
- heating element made of a ferromagnetic alloy having a Curie temperature of between 150° C. and 370° C., and preferably between 275° C. and 340° C., and a magnetostriction coefficient ⁇ s ⁇ 5 ⁇ 10 ⁇ 6 in absolute value, and preferably ⁇ s ⁇ 3 ⁇ 10 ⁇ 6 .
- the method for producing the invention vessel comprises shaping the vessel and incorporating a heating part made by shaping the invention alloy described above.
- a one-step shaping may be all that is required.
- Optional enameling, etc. may also be done.
- a method of cooking with such a vessel is also included herein, comprising heating food or a food ingredient in the vessel of the invention.
- the term approximately means ⁇ 20%, more preferably ⁇ 15%, even more preferably ⁇ 10%, and highly preferably ⁇ 5%.
- the Cu—Ni relationship may also be:
Abstract
Cooking vessel intended to be induction heated, comprising a heating part made of a ferromagnetic alloy having a Curie temperature of between 150° C. and 370° C. and a magnetostriction coefficient λs≦5×10−6 in absolute value. FeNiCuX ferromagnetic alloy for the manufacture of the cooking vessel, the chemical composition of which comprises from 50% to 85% of Ni, less than 50% of Cu, less than 12% of X=Cr+Mo+Mn+Si+Al+W+Nb+V+Ti, the balance being iron and impurities; the composition satisfies the relationships (35/25)×(75-Ni)≦Cu≦(50/35)×(85-Ni) and (7/20)×(Ni-65)≦X≦(12/35)×(Ni-50). Production method and method of use.
Description
- 1. Field of the Invention
- The present invention relates to a cooking vessel which may be, and which may be specially intended and designed to be, induction heated. Also included are an alloy for producing such a vessel, and a method for making the vessel.
- 2. Discussion of the Background
- Cooking vessels, such as saucepans, brazing pans or frying pans, are generally made of a food-compatible alloy, such as an austenitic stainless steel or an aluminum alloy. When they are intended to be induction heated, these cooking vessels include, in the external part of their bottom, an insert made of a ferromagnetic alloy. This is because food-compatible alloys are generally nonmagnetic and, consequently, cannot be induction heated given the frequency range (20 to 50 kilohertz) generally permitted. On the other hand, the insert made of a ferromagnetic alloy can be induction heated and constitutes a heating part. Various constructions exist. For example, when the vessel is made of an aluminum alloy, the heating part may be a grid inserted into the bottom of the vessel. When the vessel is made of an austenitic stainless steel, the heating part is a plate made of a ferromagnetic alloy placed on the external wall of the bottom and either separated from the wall by an aluminum layer intended to distribute the heat well or joined to the bottom and covered on its external face with an austenitic stainless steel layer intended to ensure good corrosion resistance.
- In general, the ferromagnetic material used for the heating part is a ferritic stainless steel. This technique has the drawback of allowing induction heating up to temperatures that may be as high as 600° C. when the vessel is left on the induction-heating device. As a result, the food may be burnt and the vessels damaged.
- In order to remedy this drawback, it has been proposed, particularly in French patent applications No. 2,527,916, No. 2,453,627 and No. 2,689,748, to use heating parts made of a ferromagnetic alloy having a Curie temperature that is not too high, for example between 60° C. and 350° C., so as to avoid overheating. The advantage of a heating part made of a ferromagnetic alloy whose Curie temperature is not too high is that, when the temperature of the heating element becomes close to the Curie temperature of the alloy, the heating part becomes gradually nonmagnetic, which stops the heating. This results in a thermostatic effect whose consequence is that the temperature of the bottom of the cooking vessel cannot exceed the Curie temperature of the alloy of which the heating part is composed. It should be noted however that the aforementioned patent applications either give only very vague information about the alloys that can be used or propose the use of alloys which are not suitable for the envisaged use. For example, French patent application 2,689,748 proposes the use of Fe-36Ni or of Fe-18Ni9Co5Mo or of Fe-80Ni5Mo. None of these solutions are satisfactory.
- The alloy Fe-36Ni is well known. This is an alloy having a very low thermal expansion coefficient incompatible with the thermal expansion coefficient of an austenitic stainless steel or of an aluminum alloy. The use of this alloy would result in a very large bimetallic effect leading either to the bottom of the cooking vessel distorting or the heating element disbanding. In addition, this alloy is not corrosion resistant.
- The alloy Fe-18Ni9Co5Mo is a well-known maraging steel but does not absolutely have the required properties. Its choice probably results from a confusion between the Curie temperature and the martensitic transformation start temperature Ms.
- The alloy Fe-80Ni5Mo, also well known, but it is not suitable either, since its Curie temperature is approximately 450° C.
- Moreover, cooking vessels intended for induction heating furthermore have the drawback of producing a disagreeable whistling noise when they are heated.
- One object of the present invention is to provide a process for producing a cooking vessel intended to be induction heated which can be left on an induction-heating appliance without the risk of overheating,
- Another object is to provide a cooking vessel where induction heating of the vessel does not generate noise. Alloys for such vessels are also provided, as is a method of making such vessels.
- In more detail, one subject of the invention is a cooking vessel intended to be induction heated, comprising a heating part made of a ferromagnetic alloy having a Curie temperature of between 150° C. and 370° C., including 175, 200, 225, 250, 275, 300, 325, and 350° C., and preferably less than 350° C., and a magnetostriction coefficient λs≦5×10−6 in absolute value. Preferably, the alloy has a Curie temperature of between 275° C. and 340° C., and better still between 275° C. and 325° C., and a magnetostriction coefficient λs≦3×10−6 in absolute value.
- The ferromagnetic alloy of which the heating part comprises, consists essentially of, or consists of, is, for example, an alloy of the FeNiCuX type, X being one or more elements taken from Cr, Mo, Mn, Si, Al, W, Nb, V and Ti, the chemical composition of the alloy (in % by weight) being such that:
- 50%≦Ni≦85%
- 0%≦Cu≦50%
- 0%≦X≦12%
- (35/25)×(75-Ni)≦Cu≦(50/35)×(85-Ni)
- (7/20)×(Ni-65)≦X≦(12/35)×(Ni-50)
- with: X=Cr+Mo+Mn+Si+Al+W+Nb+V+Ti, the balance comprising, consisting essentially of, or consisting of iron and impurities resulting from smelting.
- Preferably, the chemical composition of this alloy is such that:
- 55%≦Ni≦65%
- 22%≦Cu≦36%
- 0%≦X≦3%.
- Better still, the copper content is between 25% and 35%.
- The heating part is not limited in terms of shape or size and may be composed of an insert incorporated into the bottom of the vessel, which insert may in particular be a plate.
- The heating part may also constitute the wall of the vessel and be covered, at least on its internal part, with a layer of enamel.
- The invention will now be further described in a nonlimiting manner and illustrated by examples.
- The inventors have found that, with a cooking vessel such as a saucepan, the wall of which is made of a ferromagnetic alloy whose Curie temperature is close to 150° C., it is possible to heat water by induction up to approximately 100° C. When the Curie temperature is of the order of 300° C. to 350° C., it is possible for oil to be efficiently heated up to approximately 200° C. without the temperature rising to excessive values. The Curie temperature may be above 350° C., but it is highly preferable for it to remain less than 370° C.
- The inventors have also found that, when the ferromagnetic alloy has a low magnetostriction coefficient λs, that is to say a coefficient whose absolute value is less than 5×10−6 and preferably less than 3×10−6, the induction heating does not produce the disagreeable noise usually associated with induction heating.
- Finally, the inventors have found that an alloy comprising, consisting essentially of, or which consists of the following composition (in % by weight):
- 50%≦Ni≦85%
- 0%≦Cu≦50%
- 0%≦X≦12%
- (35/25)×(75-Ni)≦Cu≦(50/35)×(85-Ni)
- (7/20)×(Ni-65)≦X≦(12/35)×(Ni-50)
- with: X=Cr+Mo+Mn+Si+Al+W+Nb+V+Ti, iron and impurities resulting from smelting, is ferromagnetic, has a Curie temperature of between 150° C. and 370° C., has a low magnetostriction coefficient λs (the absolute value of which may be less than 5×10−6) and has a thermal expansion coefficient compatible, for example, with that of a stainless steel. By adjusting the chemical composition within the ranges defined above, it is possible at the same time to adjust the Curie temperature so that it is between 250° C. and 300° C. or close to 300° C., thereby making it possible to obtain a vessel suitable both for heating water and for heating oil, and the magnetostriction coefficient so that its absolute value is less than 3×10−6, thereby being favorable to noise reduction. Preferably, the nickel content is between 55% and 65%, the copper content is between 22% and 36%, and better still between 25% and 36%, and the content of X is between 0% and 3%.
- The iron, nickel and copper, within the compositional ranges defined above, make it possible to obtain a ferromagnetic alloy having a very low magnetostriction coefficient.
- The complementary elements (Cr, Mo, Mn, Si, Al, W, Nb, V, Ti) allow the Curie temperature to be adjusted without increasing the absolute value of the magnetostriction coefficient. Moreover, these elements allow other properties of the alloy to be adjusted, such as, in particular, the corrosion resistance, the mechanical strength and the capability of being formed by hot or cold plastic deformation. In particular, the manganese and silicon contents, although possibly being zero, are generally greater than 0.1% because of the smelting conditions.
- It should be noted that the compositional limits for copper, nickel and the other elements also lead to the fact that the composition should satisfy the relationships:
- 25×Cu+100×X≧350
- and
- 12×Cu+50×X≦600.
- More specifically, in order to obtain an almost zero magnetostriction coefficient and a Curie temperature close to 300° C., it is preferable for the composition of the alloy to approximately satisfy the following equations:
- Ni=80-(35/50)×Cu
- and
- 100×X=(Ni %-50)2.
- In one embodiment, a saucepan is obtained by deep drawing a blank made of a ferromagnetic alloy having a Curie temperature of between 150° C. and 370° C. and a magnetostriction coefficient λs≦5×10−6 in absolute value, and preferably, the Curie temperature is between 275° C. and 340° C., and for example less than 325° C., and the magnetostriction coefficient λs is less than or equal to 3×10−6 in absolute value. The ferromagnetic alloy is, for example, an alloy as defined above. In order to ensure compatibility with food that is cooked in the casserole, at least the inner wall of the latter is enameled. The bottom of the saucepan then serves as the heating element.
- By way of a first example, an experimental flat-bottomed cooking vessel having a side wall slightly flared upward is produced by deep drawing a blank having a thickness of 1 mm, made of a ferromagnetic alloy whose chemical composition comprises approximately 70.3% Ni, 14.2% Cu, 3.2% Cr, 0.55% Mn and 0.21% Si, the balance being iron and impurities resulting from smelting. The bottom of the vessel has a diameter of 230 mm and the side wall has a height of 100 mm. The Curie temperature of the alloy is close to 300° C. and its magnetostriction coefficient is, in absolute value, between 1×10−6 and 2×10−6. Since this vessel is for purely experimental purposes, it is not enameled.
- When the empty vessel is induction heated on a hotplate of a commercial cooker, the temperature of the bottom reaches a maximum temperature of 240° C., which shows that the vessel would not be seriously damaged if it were to be accidentally forgotten about on a heating device.
- When the vessel is partially filled with food-grade sunflower oil and induction heated as in the previous case, the temperature of the oil rises up to approximately 190° C. and the temperature rise is accomplished slightly more quickly than with heating using a large gas burner of a commercial gas cooker.
- In both cases, the induction heating produces no noise.
- As a second example, an experimental cooking vessel identical to that of the previous example, but with the composition of the ferromagnetic alloy comprising 80.5% Ni, 0.5% Cu, 8.3% Mo, 0.45% Mn and 0.1% Si, the balance being iron and impurities resulting from smelting, is produced. This alloy has a Curie temperature and a magnetostriction coefficient which are very close to those of the alloy of the previous example. The tests carried out under the same conditions give identical results. In particular, the induction heating produces no noise.
- In another embodiment, the saucepan is essentially made of austenitic stainless steel, for example of the 18% chromium/8% nickel type, and has a multilayer bottom composed of an aluminum layer intended to distribute the heat and a layer made of a ferromagnetic alloy having a thickness of between 0.6 and 1 mm, having a Curie temperature of between 150° C. and 370° C. and a magnetostriction coefficient λs≦5×10−6 in absolute value, and preferably a Curie temperature of between 275° C. and 340° C., and for example less than 325° C., and a magnetostriction coefficient λs less than or equal to 3×10−6 in absolute value. The ferromagnetic alloy constituting the heating element of the saucepan is, for example, an alloy as defined above.
- In a variant, the alloy layer is held between two layers of austenitic stainless steel, or it may even be directly welded to the austenitic stainless steel of which the saucepan is essentially composed.
- In a third embodiment, the cooking vessel is a frying pan essentially composed of an aluminum alloy whose surface intended to be in contact with food may be coated with a nonstick material. A grid made of a ferromagnetic alloy as described herein and constituting the heating element is inserted into the bottom of the frying pan.
- Other embodiments may be imagined, provided that they use a heating element made of a ferromagnetic alloy having a Curie temperature of between 150° C. and 370° C., and preferably between 275° C. and 340° C., and a magnetostriction coefficient λs≦5×10−6 in absolute value, and preferably λs≦3×10−6.
- As noted above, the method for producing the invention vessel comprises shaping the vessel and incorporating a heating part made by shaping the invention alloy described above. For vessels made completely of the invention alloy a one-step shaping may be all that is required. Optional enameling, etc. may also be done. A method of cooking with such a vessel is also included herein, comprising heating food or a food ingredient in the vessel of the invention.
- As used herein, the term approximately means ≦±20%, more preferably ≦±15%, even more preferably ≦±10%, and highly preferably ≦±5%.
- French patent application 98 15105 is incorporated herein by reference.
- In the above composition the Cu—Ni relationship may also be:
- (32/25)×(75-Ni)≦Cu≦(50/35)×(85-Ni)
Claims (20)
1. A cooking vessel comprising a heating part, said heating part comprising a ferromagnetic alloy, wherein said ferromagnetic alloy has a Curie temperature of between 150° C. and 370° C. and a magnetostriction coefficient λs≦5×10−6 in absolute value.
2. The cooking vessel as claimed in , wherein the Curie temperature is less than 350° C.
claim 1
3. The cooking vessel as claimed in , wherein the ferromagnetic alloy has a Curie temperature of between 275° C. and 340° C. and a magnetostriction coefficient λs≦3× 10−6 in absolute value.
claim 1
4. The cooking vessel as claimed in , wherein the Curie temperature is less than 325° C.
claim 3
5. The cooking vessel as claimed in , wherein the ferromagnetic alloy is an FeNiCuX alloy, X being one or more elements taken from Cr, Mo, Mn, Si, Al, W, Nb, V and Ti, the chemical composition of the alloy (in % by weight) comprising:
claim 1
50%≦Ni≦85%
0%≦Cu≦50%
0%≦X≦12%
(35/25)×(75-Ni)≦Cu≦(50/35)×(85-Ni)
(7/20)×(Ni-65)≦X≦(12/35)×(Ni-50)
with: X=Cr+Mo+Mn+Si+Al+W+Nb+V+Ti, iron and impurities resulting from smelting.
6. The cooking vessel as claimed in , wherein the chemical composition of the alloy is such that:
claim 5
55%≦Ni≦65%
22%≦Cu≦36%
0%≦X≦3%.
7. The cooking vessel as claimed in , wherein the copper content is between 25% and 35%.
claim 6
8. The cooking vessel as claimed in , wherein the heating part is an insert incorporated into the bottom of the vessel.
claim 1
9. The cooking vessel as claimed in , wherein the insert is a plate.
claim 8
10. The cooking vessel as claimed in , wherein the heating part constitutes the wall of a vessel.
claim 1
11. A FeNiCuX ferromagnetic alloy, X being one or more elements taken from Cr, Mo, Mn, Si, Al, W, Nb, V and Ti, the chemical composition of the alloy (in % by weight) comprising:
50%≦Ni≦85%
0%≦Cu≦50%
0%≦X≦12%
(35/25)×(75-Ni)≦Cu≦(50/35)×(85-Ni)
(7/20)×(Ni-65)≦X≦(12/35)×(Ni,-50)
with: X=Cr+Mo+Mn+Si+Al+W+Nb+V+Ti, iron and impurities resulting from smelting, the alloy having a Curie temperature of between 150° C. and 370° C. and a magnetostriction coefficient λs≦5×10−6 in absolute value.
12. The ferromagnetic alloy as claimed in , wherein the Curie temperature is less than 350° C.
claim 11
13. The ferromagnetic alloy as claimed in , wherein the chemical composition comprises:
claim 11
55%≦Ni≦65%
22%≦Cu≦36%
0%≦X≦3%.
14. The ferromagnetic alloy as claimed in , wherein the copper content is between 25% and 35%.
claim 13
15. The ferromagnetic alloy as claimed in , which has a Curie temperature of between 275° C. and 340° C. and a magnetostriction coefficient λs≦3×10−6 in absolute value.
claim 11
16. The ferromagnetic alloy as claimed in , wherein its Curie temperature is less than 325° C.
claim 15
17. A method of cooking, comprising heating food or a food ingredient in the cooking vessel of .
claim 1
18. A method of cooking, comprising heating food or a food ingredient in the cooking vessel of .
claim 5
19. A method of cooking, comprising heating food or a food ingredient in the cooking vessel of .
claim 6
20. A method of cooking, comprising heating food or a food ingredient in the cooking vessel of .
claim 9
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US09/775,630 US20010005523A1 (en) | 1998-12-01 | 2001-02-05 | Cooking vessel for induction heating and alloy and method for producing such a vessel |
Applications Claiming Priority (4)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
FR9815105 | 1998-12-01 | ||
FR9815105A FR2786504B1 (en) | 1998-12-01 | 1998-12-01 | CULINARY CONTAINER FOR INDUCTION HEATING AND ALLOY FOR MAKING SUCH A CONTAINER |
US09/451,916 US6214401B1 (en) | 1998-12-01 | 1999-12-01 | Cooking vessel for induction heating and alloy and method for producing such a vessel |
US09/775,630 US20010005523A1 (en) | 1998-12-01 | 2001-02-05 | Cooking vessel for induction heating and alloy and method for producing such a vessel |
Related Parent Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
US09/451,916 Division US6214401B1 (en) | 1998-12-01 | 1999-12-01 | Cooking vessel for induction heating and alloy and method for producing such a vessel |
Publications (1)
Publication Number | Publication Date |
---|---|
US20010005523A1 true US20010005523A1 (en) | 2001-06-28 |
Family
ID=9533401
Family Applications (2)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
US09/451,916 Expired - Fee Related US6214401B1 (en) | 1998-12-01 | 1999-12-01 | Cooking vessel for induction heating and alloy and method for producing such a vessel |
US09/775,630 Abandoned US20010005523A1 (en) | 1998-12-01 | 2001-02-05 | Cooking vessel for induction heating and alloy and method for producing such a vessel |
Family Applications Before (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
US09/451,916 Expired - Fee Related US6214401B1 (en) | 1998-12-01 | 1999-12-01 | Cooking vessel for induction heating and alloy and method for producing such a vessel |
Country Status (9)
Country | Link |
---|---|
US (2) | US6214401B1 (en) |
EP (1) | EP1005822B1 (en) |
JP (1) | JP2000173755A (en) |
KR (1) | KR20000047838A (en) |
AT (1) | ATE272347T1 (en) |
CA (1) | CA2290852A1 (en) |
DE (1) | DE69919111T2 (en) |
FR (1) | FR2786504B1 (en) |
TW (1) | TW436274B (en) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US20080124994A1 (en) * | 2003-12-08 | 2008-05-29 | Saint-Gobain Performance Plastics Corporation | Inductively heatable components |
CN109549491A (en) * | 2017-09-25 | 2019-04-02 | 佛山市顺德区美的电热电器制造有限公司 | Cooking apparatus and its mangneto driving source |
Families Citing this family (27)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR2816959B1 (en) | 2000-11-17 | 2003-08-01 | Imphy Ugine Precision | PROCESS FOR MANUFACTURING A STRIP OR A CUT PIECE IN A COLD-ROLLED MARAGING STEEL STRIP |
FR2833019B1 (en) * | 2001-11-30 | 2004-09-10 | Imphy Ugine Precision | FERROMAGNETIC ALLOY FOR INDUCTION COOKING |
ATE306840T1 (en) * | 2001-11-30 | 2005-11-15 | Imphy Alloys | COOKING VESSEL WITH A BASE MADE OF MULTI-LAYER MATERIAL AND A SIDE WALL, AND ARTICLE MADE OF MULTI-LAYER MATERIAL |
WO2003053104A1 (en) * | 2001-12-14 | 2003-06-26 | Clad Metals Llc | Food cooking or warming apparatus with self-regulating inductor |
CH695817A5 (en) * | 2002-08-16 | 2006-08-31 | Inducs Ag | Rotisserie. |
WO2006038237A1 (en) * | 2004-10-08 | 2006-04-13 | Bialetti Industrie S.P.A. | Manufacturing method of a container as a pot, a pan or the like, and container so manufactured |
FR2897250B1 (en) * | 2006-02-13 | 2008-04-04 | Seb Sa | EASY-TO-CLEAN COOKING SURFACE AND HOUSEHOLD ARTICLE COMPRISING SUCH A SURFACE |
US7554060B2 (en) * | 2006-09-29 | 2009-06-30 | England Raymond O | Displaying cooking-related information |
JP2008036442A (en) * | 2007-08-21 | 2008-02-21 | Imphy Alloys | Cooking container including base and side wall made of multi-layer material and article made of multi-layer material |
WO2010143515A1 (en) * | 2009-06-11 | 2010-12-16 | 株式会社Neomaxマテリアル | Bimetal for high temperature |
WO2013049946A1 (en) * | 2011-10-03 | 2013-04-11 | Condeco Gmbh | Induction-compatible cookware with a low noise level and increased emc |
FR2998775B1 (en) * | 2012-12-05 | 2015-04-24 | Seb Sa | CULINARY ARTICLE HAVING A BACKGROUND COMPRISING A MATERIAL LOWER CURIE |
CA2938249C (en) * | 2015-08-14 | 2020-01-07 | Tianyu Import & Export Trading Ltd. | Automatic constant temperature cookware utensil and combined structure with electro-magnetic heating device |
CN208425883U (en) * | 2015-08-14 | 2019-01-25 | 肇庆市天宇进出口贸易有限公司 | A kind of automatic constant-temperature cookware |
KR102118502B1 (en) * | 2017-05-12 | 2020-06-03 | 포샨 순더 메이디 일렉트리컬 히팅 어플라이언시스 메뉴팩쳐링 코., 리미티드 | Cooker, cooker assembly and kitchen utensil |
CN108851932B (en) * | 2017-05-12 | 2021-08-20 | 佛山市顺德区美的电热电器制造有限公司 | Pan, pan subassembly and kitchen utensil |
FR3067238B1 (en) * | 2017-06-08 | 2019-10-04 | Seb S.A. | DEVICE FOR HEATING A COOKING CONTAINER |
FR3067239B1 (en) * | 2017-06-08 | 2019-09-27 | Seb S.A. | DEVICE FOR HEATING A COOKING CONTAINER |
DE102017114951A1 (en) | 2017-07-05 | 2019-01-10 | Miele & Cie. Kg | Method for operating a hob of an induction hob with a cookware |
DE102017114956A1 (en) | 2017-07-05 | 2019-01-10 | Miele & Cie. Kg | Method for operating a hob of an induction hob with a cookware |
DE102017114943A1 (en) | 2017-07-05 | 2019-01-10 | Miele & Cie. Kg | Cookware for use with an induction hob |
CN109549455B (en) * | 2017-09-25 | 2022-02-25 | 佛山市顺德区美的电热电器制造有限公司 | Cooking container, cooking device and cooking method |
CN109549471B (en) * | 2017-09-25 | 2021-12-21 | 佛山市顺德区美的电热电器制造有限公司 | Container, container descaling method and household electrical appliance |
CN109556296B (en) * | 2017-09-25 | 2022-02-25 | 佛山市顺德区美的电热电器制造有限公司 | Domestic electric appliance and descaling method for water storage container in domestic electric appliance |
CN109549496A (en) * | 2017-09-25 | 2019-04-02 | 佛山市顺德区美的电热电器制造有限公司 | Oscillating agitator, cooking equipment and cooking methods |
CN109852895B (en) * | 2017-11-30 | 2021-07-02 | 中国科学院金属研究所 | High-strength high-toughness high-magnetic-performance metal composite material and preparation thereof |
DE102019102946A1 (en) | 2019-02-06 | 2020-08-06 | Miele & Cie. Kg | Method for operating a hotplate of an induction hob with a cookware |
Family Cites Families (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR2453627A1 (en) * | 1979-04-10 | 1980-11-07 | Equipinox Equip Acier Inoxydab | Cooking utensil with composite base - has lowest part of base made of ferromagnetic material to suit cookers using plates heated by induction |
DE3031257A1 (en) * | 1980-08-19 | 1982-03-18 | Vacuumschmelze Gmbh, 6450 Hanau | METHOD FOR PRODUCING RING TAPE CORES FOR CURRENT CURRENT PROTECTION SWITCHES AND USE OF THESE CORES |
FR2527916B1 (en) * | 1982-06-08 | 1986-02-07 | Thomson Brandt | KITCHEN KITCHEN WITH THERMOSTAT |
WO1989001752A1 (en) * | 1987-08-24 | 1989-03-09 | Fissler Gmbh | Cooking utensil |
CN1046296A (en) * | 1989-04-12 | 1990-10-24 | 五邑大学 | Hot spraying technology for composite copper bottom of stainless steel pot |
JPH034479A (en) * | 1989-05-31 | 1991-01-10 | Sony Corp | Container for electromagnetic cooker |
FR2689748B1 (en) * | 1992-04-10 | 1996-06-07 | Seb Sa | METHOD FOR LIMITING THE TEMPERATURE OF A HEATED BODY BY MEANS OF AN INDUCTION FIREPLACE; BODY AND PARTICULARLY CULINARY CONTAINERS RELATING THERETO. |
JP2803522B2 (en) * | 1993-04-30 | 1998-09-24 | 日本鋼管株式会社 | Ni-Fe-based magnetic alloy excellent in magnetic properties and manufacturability and method for producing the same |
CN1064090C (en) * | 1997-05-05 | 2001-04-04 | 首钢总公司 | Thermomagnetic sensitive functional alloy |
-
1998
- 1998-12-01 FR FR9815105A patent/FR2786504B1/en not_active Expired - Fee Related
-
1999
- 1999-11-25 EP EP99402924A patent/EP1005822B1/en not_active Expired - Lifetime
- 1999-11-25 DE DE69919111T patent/DE69919111T2/en not_active Expired - Fee Related
- 1999-11-25 AT AT99402924T patent/ATE272347T1/en not_active IP Right Cessation
- 1999-11-29 JP JP11338275A patent/JP2000173755A/en not_active Withdrawn
- 1999-11-30 CA CA002290852A patent/CA2290852A1/en not_active Abandoned
- 1999-12-01 US US09/451,916 patent/US6214401B1/en not_active Expired - Fee Related
- 1999-12-01 KR KR1019990054246A patent/KR20000047838A/en not_active Application Discontinuation
- 1999-12-14 TW TW088120896A patent/TW436274B/en not_active IP Right Cessation
-
2001
- 2001-02-05 US US09/775,630 patent/US20010005523A1/en not_active Abandoned
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US20080124994A1 (en) * | 2003-12-08 | 2008-05-29 | Saint-Gobain Performance Plastics Corporation | Inductively heatable components |
US7745355B2 (en) | 2003-12-08 | 2010-06-29 | Saint-Gobain Performance Plastics Corporation | Inductively heatable components |
CN109549491A (en) * | 2017-09-25 | 2019-04-02 | 佛山市顺德区美的电热电器制造有限公司 | Cooking apparatus and its mangneto driving source |
Also Published As
Publication number | Publication date |
---|---|
ATE272347T1 (en) | 2004-08-15 |
US6214401B1 (en) | 2001-04-10 |
EP1005822B1 (en) | 2004-08-04 |
FR2786504B1 (en) | 2001-01-05 |
JP2000173755A (en) | 2000-06-23 |
TW436274B (en) | 2001-05-28 |
DE69919111D1 (en) | 2004-09-09 |
FR2786504A1 (en) | 2000-06-02 |
DE69919111T2 (en) | 2005-07-14 |
EP1005822A1 (en) | 2000-06-07 |
KR20000047838A (en) | 2000-07-25 |
CA2290852A1 (en) | 2000-06-01 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
US6214401B1 (en) | Cooking vessel for induction heating and alloy and method for producing such a vessel | |
US7335428B2 (en) | Cooking vessel comprising a base made of a multilayer material and a side wall, and article of multilayer material | |
US2057254A (en) | Receptacle | |
US5064055A (en) | Cookware | |
US7495196B2 (en) | Food cooking or warming apparatus with self-regulating inductor | |
JP2010229549A (en) | Ferromagnetic alloy for induction heated cooking | |
JP2020531148A (en) | Multi-layer cooking support capable of induction heating | |
KR100626556B1 (en) | Induction Cookware | |
JP3956900B2 (en) | Clad material for induction heating and manufacturing method thereof | |
RU2276572C2 (en) | Tank for heat treatment of food products | |
JPH0234436B2 (en) | ||
JPH09140593A (en) | Cooking utensil | |
NO309505B1 (en) | pans | |
TWM619558U (en) | Improved structure of heat conduction part of pot | |
KR100799742B1 (en) | A manufacturing method of kitchen utensils of having a double steel sheet | |
KR20040108367A (en) | Heating container made of nonmagnetic material and capable of being used in induction cooking range | |
JP3048100U (en) | Cooking vessel | |
JP2003051376A (en) | Heating element for induction heating cooker | |
JPH0582250A (en) | Cooking tool for electromagnetic cooker | |
JP2008036442A (en) | Cooking container including base and side wall made of multi-layer material and article made of multi-layer material |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
STCB | Information on status: application discontinuation |
Free format text: ABANDONED -- FAILURE TO RESPOND TO AN OFFICE ACTION |