Induction cookware

An induction cooking utensil is constructed such that it cooks food within its chamber while maintaining a relatively cool outer surface (e.g., preferably an outer surface that is cool enough to pick up with one's bare hands). The cooking utensil includes an inner wall that is made at least in...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser:	England, Raymond O, Froeschle, Thomas A, Beverly, David W
Format:	Patent
Sprache:	eng
Schlagworte:	APPARATUS FOR MAKING BEVERAGES BASIC ELECTRIC ELEMENTS COFFEE MILLS DOMESTIC ARTICLES OR APPLIANCES ELECTRIC HEATING ELECTRIC LIGHTING NOT OTHERWISE PROVIDED FOR ELECTRIC TECHNIQUES NOT OTHERWISE PROVIDED FOR ELECTRICITY FURNITURE GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS HUMAN NECESSITIES INDUCTANCES KITCHEN EQUIPMENT MAGNETS SELECTION OF MATERIALS FOR THEIR MAGNETIC PROPERTIES SPICE MILLS SUCTION CLEANERS IN GENERAL TECHNICAL SUBJECTS COVERED BY FORMER US CLASSIFICATION TECHNICAL SUBJECTS COVERED BY FORMER USPC TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS TRANSFORMERS
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Beschreibung
Zusammenfassung:	An induction cooking utensil is constructed such that it cooks food within its chamber while maintaining a relatively cool outer surface (e.g., preferably an outer surface that is cool enough to pick up with one's bare hands). The cooking utensil includes an inner wall that is made at least in part of an electrically conductive material and an outer wall that is made at least in part of the electrically non-conductive material. A reflective layer, a vacuum-sealed thermal insulator and/or a gas more resistant to conducting heat than air is disposed between the inner and outer walls to resist the transfer of heat from the inner wall to the outer wall.