| 摘要 |
Cooking utensil suitable for heating on both thermal and induction heat sources, comprising a container ( 1 ) having a container bottom ( 2 ) to which a base ( 3 ) is connected, the base ( 3 ) comprising a peripheral wall ( 10 ) and a bottom side ( 9 ) and having a layered structure, the bottom side ( 9 ) of the base ( 3 ) being located opposite the container bottom ( 2 ) and being provided to contact the heat source, the bottom side ( 9 ) of the base ( 3 ) comprising an outer region ( 9 a) delimited by the peripheral wall ( 10 ) and an inner region ( 9 b) inwardly from the outer region ( 9 a), the container bottom ( 2 ) comprising a peripheral region ( 2 a) at the peripheral wall ( 10 ) and a central region ( 2 b) inwardly from the peripheral region ( 2 b). The inner region ( 9 b) of the bottom side ( 9 ) of the base ( 3 ) is at least partly constructed in a material of higher thermal conductivity than the material of the outer region ( 9 a) of the bottom side ( 9 ) of the base ( 3 ). The layered structure is constructed such that the average thermal conductivity of the layered structure between the inner region ( 9 b) of the bottom side ( 9 ) of the base ( 3 ) and the peripheral region ( 2 a) of the container bottom ( 2 ) is higher than the average thermal conductivity of the layered structure between the inner region ( 9 b) of the bottom side ( 9 ) of the base ( 3 ) and the central region ( 2 b) of the container bottom ( 2 ).
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