| 摘要 |
Disclosed is a wok (1) capable of controlling cooking fumes. A heat conduction through hole (2) is arranged in the middle of the bottom of the wok. A heated plate (3) is arranged at the position which corresponds to the heat conduction through hole (2) on the lower surface of the bottom of the wok, so that the portion which corresponds to the heat conduction through hole (2) on the upper surface in the middle of the heated plate (3) becomes a part of the inner surface of a wok body. In this way, the heat emitted by flames is first absorbed by the heated plate (3) instead of heating the bottom of the wok directly; the heat is directly conducted to the middle of the heated plate (3) at the bottom of the wok, and thus a cooking area of the wok bottom is limited within a small region. When the region is used for heating oil, it can be guaranteed that oil is heated first, and therefore cooking fumes can be avoided as long as the oil temperature is well controlled. |
