METHOD AND APPARATUS FOR TEMPERATURE MEASUREMENT DURING INDUCTION COOKING

摘要

A thermal sensor is disposed to extend upward from the center of the upper support surface of an induction cooking base to make thermal contact with a pot for accurately measuring the temperature of the foodstuff. The thermal sensor is surrounded by an electro-magnetic shielding cylinder and preferably by embedding therein in a thermal insulator, such as silicone rubber. The shielding of the cylinder prevents induced currency heating of the thermal sensor by the induction coils, whereas the insulator prevents conductive heating from the shield. A spring urges the assembly upward to contact the base of cookware resting on the supporting surface via an aperture therein. The cookware can be optimized for thermal measurement.