Oven to be used on induction cooktops
Summary:The present invention relates to an oven to be used on induction cooktops, the heat being introduced in the oven through a metal plate made of a ferromagnetic material. The plate is heated by the alternating magnetic field produced by the induction cooker, so that heat is evenly distributed inside the oven due to the convection currents of air that are formed. The metal plate can also be used as a griddle to cook food. This oven can also be used for steam cooking.
The device of the present invention relates to a utensil, preferably domestic, to cook.
Full Description:
This invention relates to an oven to be used preferably on an induction cooker burner, although it can also be used on a gas kitchen burner, which distributes the heat evenly in its interior by convection currents. It consists of at least three components. The first component comprises a metal plate at high temperature resistant and sensitive to alternate magnetic fields heated by the burner or induction plate, and enters the heat inside the oven. This metal plate is made of ferromagnetic material, such as cast iron, which allows it to be heated by an induction cooker, so that uniform heat distribution within the oven volume is not done by the walls of the metallic material containing this quantity, but by the air convection currents that occur inside the oven. Thus, it is not necessary that the metal plate has heat diffuser. The second component of the device consists of a base which deflects the heat coming from the metal plate to the sides of the base. This base supports the food to be cooked inside the volume of the oven and thermally insulates the food from the heat coming directly from the metal plate so that food does not burn below. This deviation basis, support or subjection, and isolation will be referred to as the oven base. The third component consists of a cover, with a specific height and shape, for example, cylindrical, semi spherical, bell-shaped, oval, which rests on the metal plate, yet is separated from the base of the oven so that hot air can circulate between the bottom of the oven and the walls´ cover, thus rising to the volume of the oven where the food is located. This cover is designed to keep the hot air coming from the metal plate inside the oven. The cover is made of materials resistant to high temperatures and low thermal conductivity, so as to reduce heat loss from the oven and the risk of burns. This cover should allow the user seeing the inside of the oven from the outside, so as to control the cooking process of the food. A good material for this cover is the transparent vitroceramic, since it satisfies all the above requirements.
In light of the foregoing, the oven is mainly composed of a metal plate resting on the heat generator, preferably a kitchen induction cooker, on which lies the basis of the oven where the food is placed and covering that base and resting on the plate, defining the volume of the oven, the cover of the oven is placed.
When removed from the metal plate, the base and cover, this metal plate can be used for roasting. The metal plate has an orifice in its centre and sits on the induction plate by at least three feet or low and flat supports, allowing the continuous circulation of fresh air between the metal plate and the induction plate for ventilation function. Such supports or feet should be low, about a quarter of a millimetre and two millimetres in height, so that the alternating magnetic field produced by the induction cooker is not diminished by the distance between the kitchen induction plate and the metal plate. Such supports, must also be flat to avoid damaging the induction plate, and for example, prevent damage or impair the smooth or polished surface of the plate with scratches or incisions.
The base of the oven, where the food to cook is placed on, rests on the metal plate by at least three feet or brackets so that the base of the oven can be separated from the metal plate when it deems appropriate and use it to grill foods. The base of the oven is formed by at least two plates made of a high temperature resistant material, hard and preferably non ferromagnetic, so that they do not heat up due to the alternating magnetic field produced by the induction cooker, for example a vitroceramic material, a metallic material such as aluminium or similar material. The first of the two plates, the one closest to the metal plate or lower, deflects air convection currents coming from the metal plate to the sides; heating up the volume of the oven where the food is located. The rest of the plates have the function of interrupting the heat coming from the metal plate for the food to cook does not burn below. The space between the plates can be filled with air or an insulating material resistant to high temperatures. The last plate, or second in the event that only have two plates at the base of the oven, is the top plate which bears or supports the food.
The cover of the oven keeps the heat inside the oven and defines its volume and should be made of high temperature resistant materials; such as vitroceramic, Pyrex or other similar materials. The cover should allow seeing inside the oven and therefore the food during cooking. The cover has at least one opening at the top to allow air to exit, while convective air currents that transport heat from the metal plate to the top of the oven, have to pass between the walls of the cover, which limit the volume of the oven, and the edge of the oven base, thus being necessary a sufficient distance between the base of the oven and the cover. The opening at the top of the cover allows air to exit, so that the cool outside air enters the oven cavity by convection through the hole located in the central area of the metal plate due to the density difference between warm air inside the oven and cool air outside the oven. This causes the continuous circulation of cold air between the metal plate and the induction plate, playing the role of ventilation and entering the oven through the hole in the metal plate in its central area and preventing the induction cooktop from overheating by the heat from the metal plate, which could damage it due to its high sensitivity to heat.
The operation of the oven to cook food is based on the reception of heat by the bottom of the food, through the base of the oven, the top and sides, through convection currents generated in the inside of the oven by the metal plate. Such currents are deflected by the first base plate of the oven, and then ascend to the volume of the oven where the food is located. This distribution ensures that the food receives heat over its entire surface without burning underneath, avoiding direct contact of food with the convection currents produced by the metal plate inside the oven. As mentioned, thanks to the first base plate of the oven, the heat from the metal plate is uniformly distributed inside the volume where the food is located. Thanks to the feet or supports on which the metal plate rests, together with the hole in the metal plate in its central area and the hole cover in its top surface, it is possible the continuous circulation of cold air between the induction plate and metal plate, thermally isolating the induction cooktop from the heat of the metal plate.
Problem this idea/invention addresses:
It is an oven that can be cleaned very easily, it losses very little energy, it can be sold very cheaply, it can be moved very easily, to be used in campings for example, it can be saved in a kitchen cupboard, there is no need of having an oven occupying space in the kitchen all the time, this oven also can be used for steam cooking and as a griddle.
Auxiliary products or services for sale:
www.theenergyoven.com
Attached files:
horno_conveccion_pers1.pdf
horno_conveccion_pers2.pdf
horno_conveccion_pers3.pdf
horno_conveccion_pers2_v2.pdf
Asking price: [CONTACT SELLER]
Available for consultation? Yes
Invention #11645
Date posted: 2010-11-21
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